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Meet your new go-to salmon recipe! This baked fish is seasoned with a mustard, honey, and lemon marinade and cooked in the oven until tender and flaky. ... The fillets are only in the oven for a ...
Unwrap your salmon fillets and pat dry. Remove the skin, if desired. In a small bowl or measuring cup, mix together the mayonnaise, salt, pepper, and dried herb, if using.
In a small mixing bowl, mix dry ingredients. Preheat toaster oven to broil-high. On oven’s baking sheet place half of the oil and spread across surface. Brush remaining oil on salmon filets and ...
HEAT large skillet sprayed with cooking spray on medium-high heat. Add fish; cook 5 min. on each side or until fish flakes easily with fork. Remove from skillet; cover to keep warm.
Pacific salmon works well in this recipe because of its firmer texture. Look for wild caught if at all possible. Mix up a spicy jerk seasoning and broil the salmon for a quick and flavorful meal.
Put the salmon in a food processor and pulse a few times, until chopped. Pulse in the cream until incorporated. Add the salmon to the potatoes. Stir in the spinach and onion and season with salt. Form into 12 patties. In a large nonstick skillet, heat 1/8 inch of oil.
Place the salmon fillets in a shallow roasting pan. Add the ginger, chili bean sauce, rice wine, soy sauce and chili flakes, then lay the red onion slices on top. Drizzle the olive or canola oil ...
Bake for 10 minutes. Then, change the oven setting to broil and cook for an additional 2 to 5 minutes until the sauce is golden and starts to bubble. Keep a close eye on the salmon while it broils ...
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