Best Salmon With Raspberry Glaze Recipes

RASPBERRY SALMON

Steps:

• Mash the raspberries and vinegar with a fork in a small bowl. Stir in the orange peel, orange juice, honey and wine until combined. Set aside.
• Coat a nonstick skillet with the cooking spray and place over medium heat. Cook the salmon until cooked through, about 4 minutes per side. Set aside.
• Remove the skillet from the heat and carefully wipe away any liquid with a paper towel. Return the skillet to medium heat and add the reserved raspberry mixture. Stirring constantly, cook until just thickened, about 2 minutes.
• Pour the sauce over the salmon and serve with asparagus on the side.

EASY RASPBERRY GLAZED SALMON

Steps:

• Preheat oven to 450°F and place rack in middle of oven. Spray or brush oil on a foil lined baking pan or cookie sheet.
• Make the glaze: Combine preserves, garlic, soy sauce, salt and pepper, stir until combined.
• Arrange salmon, skin side down, a couple inches apart and brush fish fillets evenly with about half of the glaze mixture. Bake a 450 for 4 minutes. Do not remove the fish from the oven, turn broiler to high and broil fish for 6 minutes on middle rack.
• Spoon remaining sweet glaze mixture onto the center of salmon fillets and broil for 3 more minutes or until desired doneness. Even a few minutes can overcook your salmon, trust the process. Garnish with finely chopped green onions and toasted pine nuts and serve with lemon wedge - optional of course.

SWEET GLAZED SALMON

Steps:

• Heat 1/4 teaspoon olive oil in a small skillet over medium-high heat. Saute garlic in hot oil until just beginning to brown.
• Mix sauteed garlic, soy sauce, lemon juice, honey, 1/2 teaspoon olive oil, brown sugar, sea salt, black pepper, and red pepper flakes together in a bowl; pour into a large resealable plastic bag. Add salmon fillets, turning to coat with the marinade, squeeze bag to remove excess air, and seal the bag. Marinate in the refrigerator for 1 hour.
• Remove salmon from the marinade and shake to remove excess liquid. Reserve 3 tablespoons marinade and discard remainder.
• Heat 1 tablespoon olive oil in a large skillet over medium heat. Arrange salmon fillets in the hot skillet, pour reserved marinade over the salmon, and place a lid on the skillet; cook until salmon is browned on each side and flakes easily with a fork, occasionally spooning liquid from the pan over the fillets, 2 to 3 minutes per side. Garnish salmon with additional sea salt and black pepper.

SALMON & RASPBERRY GLAZE ON WILD RICE, SALMON CON GLACE DE FRAMBUESA Y ARROZ SILVESTRE

Steps:

• 1. First prepare rice following package instructions only add 2 tablespoons butter instead of one and 1 tablespoon of olive oil. This is the only thing different that I do to the prepared rice mix. While the rice is cooking. Do not start to grill the fish until your rice is almost done. Rice takes about 25 minutes to cook so start to grill fish when the rice has about 10 more minutes to finish cooking. Preheat grill or broiler. broiler.
• 2. Next Whisk vinegar and raspberry preserves until well blended set aside.
• 3. Sprinkle fish with garlic powder, salt and black pepper on both sides. Next with a pastry brush brush each piece of fish on both sides with the melted butter. Coat grill pan with a little butter flavored cooking spray lay fish on top and place under the broiler or on the grill. Grill fish 3-4 minutes on each side. Fish should be opaque and seperate easily.
• 4. Serve Salmon alongside wild rice, Top salmon with raspberry sauce. I like to cook fresh asparagus and serve alongside the fish and rice. Enjoy
• 5. In my picture above I have served my salmon with raspberry sauce pared with a boxed wild rice side dish and fresh steamed asparagus with melted butter, salt and pepper.

SALMON WITH RASPBERRY GLAZE

Steps:

• Preheat oven to 400 degrees.
• Put butter and just enough lemon juice to cover bottom of a shallow pyrex baking dish.
• Put in oven until butter is melted.
• Wash salmon and cut into serving pieces.
• Place in baking dish with skin side down, sprinkle with pepper and bake for 20 minutes, or until fish flakes.
• Glaze: whisk vinegar and raspberry preserves until well blended.
• Set aside.
• To remove skin, slide a spatula under the fillet and the skin will remain in the baking dish.
• Place on serving plate and drizzle with glaze.
• I suggest rice and asparagus spears to accomyany this entree.

SALMON WITH RASPBERRY GINGER GLAZE

Steps:

• Mix ginger ale and water in a saucepan, and bring to a boil. Reduce heat to a simmer; stir in lemon juice, 1 tablespoon lemon zest, raspberries, and sliced ginger. Bring to a boil, and cook over medium heat for 30 minutes, stirring occasionally. Strain the sauce through a fine strainer into a clean saucepan; discard solids. Stir sugar into strained sauce, bring to a boil over medium heat, reduce heat, and simmer until the sauce has thickened, about 10 minutes. Remove from heat, and allow to cool while you prepare the salmon.
• Preheat oven to 400 degrees F (200 degrees C).
• Coat salmon fillets with olive oil; sprinkle with sea salt, black pepper, and 1 tablespoon of lemon zest. Place salmon fillets into a broiler-proof baking dish. Brush salmon fillets generously with raspberry sauce.
• Bake in the preheated oven until salmon is almost opaque in the center and the fish flakes easily, about 10 minutes. Turn on the oven's broiler, and broil the fillets until browned, 2 to 3 minutes. Serve with extra sauce if desired.

SALMON WITH TANGY RASPBERRY SAUCE

Steps:

• Combine the paprika, salt and pepper; sprinkle over salmon. Drizzle with oil. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Place salmon skin side down on grill rack., Grill, covered, over medium heat or broil 4 in. from the heat for 10-12 minutes or until fish flakes easily with a fork. In a small bowl, whisk the preserves, vinegar and honey; spoon over fillets.

RASPBERRY CHIPOTLE GRILLED SALMON- SO EASY--

Steps:

• Preheat grill to high (450 degrees). Meanwhile allow salmon to come to room temperature
• Place salmon skin side down on a foil covered baking sheet. (For extra ease you can also place fish on a grilling mesh or cooling rack sprayed with cooking spray and then put the rack directly on the grill when ready to cook. Use the foil covered baking sheet to carry the fish to and from grill).
• Brush olive oil on both sides of fish and grind fresh black pepper over the fleshy side. Place fish back on pan skin side down.
• When grill is preheated place the mesh or rack or just the fish on the grill. CLOSE the lid and grill for 5-10 minutes depending on how done you want your salmon- we like it on the rare side.
• Open grill and brush with the marinade and grill 3 more minutes with the grill open.
• Remove and devour!
• Grill.