Best Golden Salmon Recipes

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BALSAMIC-GLAZED SALMON WITH SPINACH, OLIVES, AND GOLDEN RAISINS



Balsamic-Glazed Salmon with Spinach, Olives, and Golden Raisins image

This dinner for two is quick and healthy: Everything cooks in just one large skillet. And the final dish is loaded with vitamins, minerals, and omega-3s. To round out this recipe and riff on its Mediterranean feel, serve the salmon with couscous tossed with roasted pistachios.

Provided by Bon Appétit Test Kitchen

Categories     Fish     Fruit     Leafy Green     Olive     Vegetable     Sauté     Valentine's Day     High Fiber     Dinner     Dried Fruit     Raisin     Seafood     Salmon     Spinach     Winter     Healthy     Bon Appétit     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Diabetes-Friendly

Yield 2 servings

Number Of Ingredients 8

2 (9-ounce) bags spinach leaves
2 tablespoons olive oil, divided
2 (5-ounce) salmon fillets with skin
1/3 cup chopped shallot (1 very large)
1/3 cup halved pitted Kalamata olives
1/3 cup golden raisins
3 tablespoons balsamic vinegar
1 tablespoon honey

Steps:

  • Pour a few tablespoons water into heavy large nonstick skillet. Place over medium-high heat. Add 1 bag spinach (skillet will be full). Using 2 wooden spoons, turn and toss spinach until most of leaves are wilted, about 2 minutes. Add remaining spinach leaves in 2 batches. Turn and toss spinach until just wilted but still bright green. Transfer cooked spinach to strainer set over bowl.
  • Wipe skillet dry if necessary. Add 1 tablespoon oil and heat over medium-high heat. Sprinkle salmon with salt and pepper. Place in skillet, skin side up. Sear until brown, about 3 minutes; turn fish. Cook until just opaque in center, 3 to 4 minutes. Transfer to plate; wipe skillet clean.
  • Add 1 tablespoon olive oil to same skillet. Add chopped shallot, halved olives, and golden raisins. Stir 1 minute. Add spinach; toss until heated through, about 1 minute. Season to taste with salt and pepper. Mound spinach mixture on plates. Top with salmon.
  • Add balsamic vinegar and honey to skillet. Boil until reduced to glaze, about 30 seconds. Spoon glaze over salmon and spinach and serve.

GOLDEN FRIED SALMON SPRING ROLLS WITH LIME CHILI MAYO SAUCE



Golden Fried Salmon Spring Rolls With Lime Chili Mayo Sauce image

I received this recipe from my mother-in-law and they quickly became a guilty weekend pleasure. The sauce listed with it is incredible and compliments the spring rolls wonderfully. If you do like less heat, cut down the chili paste to 1 tablespoon or less. It says to cook them in a deep-fryer but we have cooked them very successfully in a pan with about 1-1 1/2 inches of vegetable oil. I hope you enjoy these as much as we do! UPDATE: The pictures accompanying this recipe are when we baked them and didn't fry them. For this healthier option just bake them at 350 degrees for about 10-15 minutes, flipping once.

Provided by cyaos

Categories     < 60 Mins

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 10

1 1/2 lbs salmon fillets, boneless
8 -12 spring roll wrappers (or egg roll wrappers)
1/4 cup garlic, minced
1/4 cup fresh gingerroot, minced
1/2 bunch fresh cilantro, chopped
2 tablespoons flour
1 cup mayonnaise (low fat is fine but no Miracle Whip)
2 tablespoons chili paste (Sambal Oelek or Sriracha sauce)
1/2 lime, juice of
salt and pepper

Steps:

  • Whisk together the mayonnaise, chili paste and the lime juice. Add salt and pepper to taste. Set the sauce aside.
  • Divide the salmon evenly into 8-12 portions. Try and slice them in 1 x 1 x 4 pieces (about the size and shape of a candy bar). If you can't make them all the same size you can mix and match smaller pieces to make a portion.
  • Heat a deep-fryer filled with canola oil to approximately 350°F.
  • Make a paste with the flour and water.
  • Place your spring roll wrapper on an angle so that it is a diamond. Close to the bottom corner, place a portion of salmon, 1/2 tablespoon of garlic and ginger each and some cilantro.
  • Carefully start to roll from the bottom corner wrapping around the salmon. When you are about halfway up the wrapper, fold in the side corners tightly and finish the roll.
  • Smear a small amount of the flour paste at the top right corner and seal the roll shut.
  • When you are close to serving the spring rolls, submerge them in hot oil about 4 at a time and cook until golden brown, or about 3-4 minutes.
  • Serve with the mayo in dipping cups.

GOLDEN FRIED RICE WITH SALMON AND FURIKAKE



Golden Fried Rice With Salmon and Furikake image

Chef Lucas Sin of Junzi taught us this technique for fried rice in which every single grain is coated in egg yolk and fries up perfectly distinct and chewy. Sin uses the method as a blank canvas for mixing in ingredients and flavors ranging from spicy shredded pollo adobado to ketchup.

Provided by Lucas Sin

Categories     Bon Appétit     Dinner     Lunch     Brunch     Seafood     Fish     Salmon     Rice     Egg     Green Onion/Scallion     Ginger     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     Wheat/Gluten-Free     Stir-Fry

Yield 4 Servings

Number Of Ingredients 11

4 large eggs
4 cups chilled cooked short-grain white rice
5 Tbsp. vegetable oil, divided, plus more for drizzling
Kosher salt
1 (12-oz.) skinless, boneless salmon fillet, cut into (1") pieces
1 (1") piece ginger, peeled, finely chopped
½ small onion, finely chopped
1 tsp. sugar
4 scallions, white and pale green parts finely chopped, dark green parts thinly sliced, separated
3 garlic cloves, finely chopped
Furikake (for serving)

Steps:

  • Separate egg yolks from whites, placing yolks in a medium bowl and whites in a small bowl. Add rice to bowl with yolks and mix to break up any clumps and coat each grain with yolks (take your time with this as any clumps will cook together); set aside. Stir 2 Tbsp. oil into egg whites and season lightly with salt.
  • Heat a dry large nonstick skillet over high. Add egg white mixture and cook, pushing around constantly with chopsticks or a heatproof rubber spatula, until gently set, about 30 seconds. Transfer to a plate. Wipe out skillet if needed.
  • Heat 1 Tbsp. oil in same skillet over medium-high. Season fish with salt and cook, undisturbed, until golden brown underneath, about 2 minutes. Turn and cook just until lightly browned on the other side and opaque throughout, about 1 minute. Transfer to another plate. Wipe out skillet.
  • Heat 2 Tbsp. oil in skillet over medium-high. Cook ginger, stirring, until very fragrant, about 20 seconds. Add onion and season with a pinch of salt. Cook, stirring, until onion is translucent, about 1 minute (remove from heat if onion starts to go past golden brown). Add reserved rice mixture, sprinkle with sugar, and season with salt. Toss to combine, then cook, undisturbed, until rice is beginning to warm and crisp underneath, about 1 minute. Push some of the rice to the side to clear a few inches in skillet. Drizzle a bit of oil into the clearing. Add scallion white and pale green parts and garlic and cook, stirring, until just softened and fragrant, about 45 seconds. Toss into rice mixture and cook, tossing occasionally, until warmed through and rice is crisp and chewy, about 3 minutes. Return cooked egg whites to pan and cook, tossing and breaking up with spatula until distributed. Return salmon to pan and toss once to combine.
  • Divide among plates and top with furikake and scallion greens.

SLOW-ROASTED SALMON SALAD WITH BARLEY AND GOLDEN BEETS



Slow-Roasted Salmon Salad with Barley and Golden Beets image

While the salmon slow-roasts in the oven for 20 minutes, you'll slice the beets super-thin on a mandolin and stir-fry them with scallions until they turn into caramelized bites. Toss them with barley, nestle the salmon on top, and serve family-style.

Provided by Lauryn Tyrell

Categories     Food & Cooking     Ingredients     Seafood Recipes     Salmon Recipes

Time 1h5m

Number Of Ingredients 8

1 1/4 pounds skinless salmon fillet (about 1 inch thick)
Kosher salt and freshly ground pepper
1 small lemon, very thinly sliced into rounds (1/2 cup), plus 2 tablespoons fresh juice
1/2 cup extra-virgin olive oil, plus more for drizzling
2 medium golden beets (12 ounces), trimmed and scrubbed
6 scallions, white and light-green parts separated and thinly sliced (a packed 1/2 cup), dark-green tops sliced
3 cups cooked barley, farro, or brown rice, room temperature
1 cup fresh parsley leaves

Steps:

  • Preheat oven to 325°F with a rack 6 inches from heating element and another in center. Season fish with salt and pepper; place in a broiler-proof skillet or baking dish, skinned-side down. Season lemon slices and scatter over top; drizzle 6 tablespoons oil over everything.
  • Roast on center rack until fish is almost cooked through but still translucent-pink in center, 18 to 20 minutes. Spoon some of oil from skillet over fish. Switch oven to broil; transfer to top rack and broil until lemons are lightly charred in spots and fish is just cooked through, 3 to 5 minutes more. Let cool slightly.
  • Meanwhile, using a mandoline or a sharp knife, slice beets into very thin rounds, about 1/8 inch thick (you should have about 2 cups). Season with salt and drizzle with oil. Let stand, stirring occasionally, until softened slightly, 10 minutes; drain.
  • Heat remaining 2 tablespoons oil in a large nonstick skillet over medium-high. Add beets and cook, stirring occasionally, 5 minutes. Add scallion whites and light greens; continue cooking until softened and lightly caramelized, about 5 minutes more. Remove from heat; season to taste and stir in lemon juice.
  • Toss beet mixture in a large bowl with barley and half of broiled lemon slices. Fold in 3/4 cup parsley and scallion dark-greens; season to taste. Mound on a platter and top with fish and remaining lemon slices; sprinkle with remaining 1/4 cup parsley and drizzle with a bit of oil from roasting skillet. Serve.

BALSAMIC-GLAZED SALMON WITH SPINACH, OLIVES AND GOLDEN RAISINS



BALSAMIC-GLAZED SALMON WITH SPINACH, OLIVES AND GOLDEN RAISINS image

Categories     Fish

Yield 2

Number Of Ingredients 8

Two 9-ounce bags spinach leaves
2 Tablespoons olive oil, divided
Two 5-ounce salmon fillets with skin
1/3 cup chopped shallots (1 very large)
1/3 cup halved pitted Kalamata olives
1/3 cup golden raisins
3 Tablespoons balsamic vinegar
1 Tablespoon honey

Steps:

  • 1. Pour a few Tablespoons water into heavy large nonstick skillet. Place over medium-high heat. Add 1 bag spinach. turn and toss spinach until most leaves are wilted, about 2 minutes. Add remaining spinach leaves in 2 batches. Turn and toss spinach until just wilted but still bright green. Transfer cooked spinach to strainer set over bowl. 2. Wipe skillet dry if necessary. Add 1 Tablespoon oil and heat over medium-high heat. Sprinkle salmon with salt and pepper. Place in skillet, skin side up. Sear until brown, about 3 minutes; turn fish. Cook until just opaque in center, 3 to 4 minutes. Transfer to plate; wipe skillet clean. 3. Add 1 Tablespoon olive oil to same skillet. Add chopped shallot, halved olives, and golden raisins. Stir 1 minute. Add spinach; toss until heated through, about 1 minute. Season to taste with salt and pepper. Mound spinach mixture on plates. Top with salmon. 4. Add balsamic vinegar and honey to skillet. Boil until reduced to glaze, about 30 seconds. Spoon glaze over salmon and spinach and serve.

GOLDEN SALMON ON A BED OF LENTILS



Golden Salmon on a Bed of Lentils image

This Heart Healthy recipe of roasted seasoned salmon is served bedded on recipe #173826. Healthy and Good fats! Salmon is low in calories and saturated fat, yet high in protein, and a health-promoting fat, the omega-3 essential fatty acids. Lentils contribute to heart health lies not just in their fiber, but in the significant amounts of folate and magnesium these little orange wonders supply.

Provided by Rita1652

Categories     Lentil

Time 50m

Yield 4 serving(s)

Number Of Ingredients 10

1 large onion, sliced
1 garlic clove, sliced
1 lb salmon fillet
1/2 teaspoon paprika
1/2 teaspoon turmeric
1/4 teaspoon cumin
1/4 teaspoon cayenne powder (to taste)
salt and pepper
1 tablespoon olive oil
2 -4 cups cooked lentils (Spicy Lentils (South Africa))

Steps:

  • Preheat oven to 400°; Line shallow roasting pan with aluminum foil, spray with non-stick pan spray.
  • Toss onions and garlic together and season with salt and pepper; place on foil. Roast for 5 minutes and then toss.
  • Meanwhile:.
  • Season salmon with salt and pepper, paprika, turmeric, cumin and cayenne pepper.
  • Place salmon fillets on onions. Drizzle with olive oil. Bake salmon 10-12 minutes in preheated oven, or until it flakes easily with a fork.
  • Lay slamon on a serving dish of lentils and top with the onions.

Nutrition Facts : Calories 307.8, Fat 8.9, SaturatedFat 1.5, Cholesterol 52.3, Sodium 89.5, Carbohydrate 24.1, Fiber 8.7, Sugar 3.4, Protein 32.8

GOLDEN FRIED SALMON PATTIES



Golden Fried Salmon Patties image

Number Of Ingredients 9

2 eggs
1 cup Kellogg's® corn flake crumbs (divided) or 4 cups Kellogg's® corn flakes (crushed to 1 cup, divided)
1 (15-ounce) can salmon, drained, skinned, boned and flaked
1/2 teaspoon salt
1/8 teaspoon pepper
2 tablespoons dried parsley flakes
3 tablespoons finely chopped onions
1/4 cup milk
vegetable oil or shortening (for frying)

Steps:

  • 1. In medium mixing bowl, beat eggs slightly. Add 1/2 cup of the KELLOGG'S Corn Flake Crumbs and remaining ingredients except oil. Mix until thoroughly combined. Shape into 6 flat patties, about 2 1/2-inches in diameter. Coat with remaining 1/2 cup KELLOGG'S Corn Flake Crumbs.2. In 12-inch fry pan, cook patties in small amount of oil about 2 minutes on each side or until golden brown, turning once. Serve hot with tartar sauce or lemon wedges, if desired.

Nutrition Facts : Nutritional Facts Serves

GOLDEN FRIED SALMON STEAKS



Golden Fried Salmon Steaks image

Number Of Ingredients 8

4 cups Kellogg's® corn flakes (crushed to 1 cup) or 1 cup Kellogg's® corn flake crumbs
1 egg
1 tablespoon water
1 teaspoon liquid hot pepper sauce
1 teaspoon salt
4 salmon steaks
vegetable oil
lemon wedges

Steps:

  • 1. Place KELLOGG'S CORN FLAKES cereal in shallow dish. Set aside.2. In medium bowl, combine egg, water, pepper sauce and salt. Beat until well-blended.3. Dry steaks. Dip in egg mixture. Coat generously with cereal.4. Fill fry pan or electric fry pan with 1/2 inch of vegetable oil. Heat oil to 375°F.5. Fry steaks in hot oil about 7 minutes on each side or until fish flakes, turning only once. Drain on paper towels. Serve hot with lemon wedges.

Nutrition Facts : Nutritional Facts Serves

GOLDEN SALMON



Golden Salmon image

This is salmon with a sauce, and its so delightful. Change the sauce by simply adding any of the following before serving: coarsely chopped pasrsley, chives or basil. Instead of herbs, add chopped stoned black olives, capers or chopped skinned tomatoes.

Provided by Chef mariajane

Categories     < 30 Mins

Time 30m

Yield 4 serving(s)

Number Of Ingredients 7

1 shallots or 1/2 small onion, chopped fine
6 tablespoons mitsukan rice vinegar
6 tablespoons unsalted butter
1/2 lb salmon steak
salt & freshly ground black pepper
boiled new potato, peas
fresh chives

Steps:

  • Put shallot or onion in a small saucepan with vinegar and boil gently until most of the liquid has evaporated. Add butter in one piece and remove from heat. Swirl around saucepan until butter has melted. For best results, do not stir.
  • Wipe salmon and season with salt and pepper. Place salmon, skin side up, on a lightly greased baking tray or grill pan and cook under a preheated grill until the skin is crispy - about 10 minutes. The sides of the fish should be pale pink not rosy pink.
  • Pour a little sauce on a plate and place a salmon steak, skin side up, in the center and serve with boiled new potatoes and peas.
  • Garnish with chives.

Nutrition Facts : Calories 260, Fat 23.4, SaturatedFat 12.2, Cholesterol 79.2, Sodium 36.4, Carbohydrate 0.8, Protein 11.6

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