Best Daves Marinated Salmon Recipes

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SLOW-BAKED SALMON WITH LEMON AND THYME



Slow-Baked Salmon with Lemon and Thyme image

Baking salmon in a low-temperature oven slowly melts the fat between the flesh and leaves the fillets incredibly moist and tender. Lemon and thyme, a classic Mediterranean combination, add another layer of flavor without sacrificing this dish's elegant simplicity.

Provided by Bon Appétit Test Kitchen

Categories     Fish     Bake     Easter     Quick & Easy     Low Cal     Mother's Day     Father's Day     Dinner     Lemon     Salmon     Healthy     Thyme     Bon Appétit     Sugar Conscious     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 4 servings

Number Of Ingredients 6

1 1/2 tablespoons extra-virgin olive oil, divided
4 6-to 8-ounces boneless salmon fillets, skin on
1 tablespoon chopped fresh thyme
Zest of 1 lemon
Kosher salt and freshly ground black pepper
4 lemon wedges (for serving)

Steps:

  • Preheat oven to 275°F. Line a rimmed baking sheet with aluminum foil. Brush with 1/2 tablespoon oil. Place salmon fillets, skin side down, on prepared baking sheet. Mix remaining oil, thyme, and lemon zest in a small bowl. Spread thyme mixture over salmon fillets, dividing equally. Season with salt and pepper. Let stand 10 minutes to allow flavors to meld.
  • Bake salmon until just opaque in center, 15-18 minutes. Serve with lemon wedges.

SALMON WITH BALSAMIC-HONEY GLAZE



Salmon with Balsamic-Honey Glaze image

Look no further-you've just found the first, last and only way you'll ever want to fix salmon again. The sweet and tangy flavors blend beautifully in this easy-to-remember recipe. -Mary Lou Timpson, Centennial Park, Arizona

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 8 servings.

Number Of Ingredients 10

1/2 cup balsamic vinegar
2 tablespoons white wine or chicken broth
2 tablespoons Dijon mustard
2 tablespoons honey
5 garlic cloves, minced
1 tablespoon olive oil
8 salmon fillets (6 ounces each)
1/2 teaspoon salt
1/2 teaspoon pepper
1 tablespoon minced fresh oregano

Steps:

  • Combine the first 6 ingredients in a small saucepan. Bring to a boil; cook and stir for 4-5 minutes or until thickened., Place salmon skin side down on a greased 15x10x1-in. baking pan. Sprinkle with salt and pepper. Spoon glaze over salmon; top with oregano., Bake, uncovered, at 400° until fish flakes easily with a fork, 12-15 minutes.

Nutrition Facts : Calories 319 calories, Fat 17g fat (3g saturated fat), Cholesterol 85mg cholesterol, Sodium 323mg sodium, Carbohydrate 9g carbohydrate (8g sugars, Fiber 0 fiber), Protein 29g protein. Diabetic Exchanges

MASTERS MARINATED SALMON



Masters Marinated Salmon image

Provided by Robert Irvine : Food Network

Categories     main-dish

Time 2h35m

Yield 6 servings

Number Of Ingredients 14

1 mango, peeled and sliced away from the seed
3 to 4 stalks fresh lemongrass, tough outer leaves removed and main yellowish stalk bruised with the side of a knife and cut into manageable lengths (about 2 inches)
1 tablespoon fresh cilantro, stems removed
3 scallions, white and tender green parts only
1 shallot, peeled and quartered
1-inch piece fresh ginger root, skin scraped off with the tip of a spoon, and quartered
1 tablespoon green curry paste
1/4 cup Irvine Spices "Roland" Sriracha Chili Sauce or sambal oelek (chili sauce)
1/2 cup dry Chardonnay
1/4 cup soy sauce
1/2 cup orange juice
1/2 cup coconut milk
2 tablespoons olive oil
6 (8-ounce) portions of salmon

Steps:

  • For the marinade: Add 1 at a time through the feed opening of a running blender, the mango, tender parts of lemongrass, cilantro, scallions, shallot, and ginger root until they begin to form a paste. Leave the blender running and through the feed opening add the curry paste and sriracha chili sauce and blend together for a few seconds, then continue by adding the liquids 1 at a time: Chardonnay, soy sauce, orange juice, and coconut milk. Reserve half of this mixture in a small bowl to make into a sauce.
  • Arrange the salmon in a shallow bowl and pour the other half of the mixture over the fish. Cover and let marinate refrigerated for at least 2 hours.
  • Preheat oven to 350 degrees F.
  • Transfer the reserved sauce mixture to a small saucepan and cook over medium-high heat until it begins to bubble and thicken.
  • Heat the olive oil in an oven-safe skillet and sear each side of the salmon (skin side down first) without disturbing for the first 3 to 4 minutes of sear time on each side. (This allows the surface to caramelize, so the fish won't tear apart when you flip it.) Transfer the pan to the oven to finish the fish - a further 5 to 7 minutes, depending upon the thickness of the fillets. Do not overcook the fish. It is done when it springs back upon being lightly prodded. Use an oven mitt to remove the pan from the oven (that handle will be hot). Transfer salmon to a platter and let rest.
  • Strain the sauce and spoon over the salmon fillets.

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