Best Planked Salmon With Honey Balsamic Glaze Recipes

BALSAMIC GLAZED SALMON

Steps:

• Preheat oven to 400 degrees F. Line a baking sheet with aluminum foil (avoid parchment paper), then coat with non-stick cooking spray.
• In a small skillet, heat the olive oil over medium heat. Add the garlic and cook until fragrant and beginning to brown, about 2 minutes, watching carefully so that it does not burn.
• Add the balsamic vinegar, honey, mustard, salt, and pepper. Whisk and simmer until the mixture thickens; about 4 minutes.
• Place salmon skin-side down on the prepared baking sheet. Brush liberally with the glaze.
• Bake for 5 minutes and then remove from the oven.
• Baste with the glaze, then bake 5 to 10 additional minutes, until the fish flakes easily with a fork and is cooked through.
• Sprinkle with chopped parsley and serve.

SALMON WITH BALSAMIC-HONEY GLAZE

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.

BALSAMIC-GLAZED SALMON FILLETS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil, and spray with non-stick cooking spray.
• Coat a small saucepan with non-stick cooking spray. Over medium heat, cook and stir garlic until soft, about 3 minutes. Mix in white wine, honey, balsamic vinegar, mustard, and salt and pepper. Simmer, uncovered, for about 3 minutes, or until slightly thickened.
• Arrange salmon fillets on foil-lined baking sheet. Brush fillets with balsamic glaze, and sprinkle with oregano.
• Bake in preheated oven for 10 to 14 minutes, or until flesh flakes easily with a fork. Brush fillets with remaining glaze, and season with salt and pepper. Use a spatula to transfer fillets to serving platter, leaving the skin behind on the foil.

PLANKED SALMON WITH HONEY BALSAMIC GLAZE

Steps:

• Presoak cedar plank for 8 hours.
• Preheat grill to 400 degrees.
• Cut a few slits in the side of the salmon, but don't go all the way through, halfway. Do the same if using portions. The slits allow the glaze to absorb into the fillet.
• In a bowl mix salt, pepper and dry mustard.
• In a glass bowl, microwave the honey for about 30 seconds to liquefy. Remove bowl and blend in balsamic vinegar.
• With a basting brush, baste the salmon with butter. Apply dry seasoning mix (salt, pepper and dry mustard) on flesh side of salmon and lightly rub it into the salmon(don't tear flesh). I just pat the dry seasoning on.
• With the basting brush baste the salmon with the honey balsamic mixture. Reserve liquid for later.
• Heat the planks on the grill over medium heat for 3-5 minutes to brown them. Watch so they don't catch on fire. Remove from grill and rub olive oil on the browned side of plank. Lay salmon on the oiled side of the plank with skin side down and baste with remaining reserved liquid.
• Cook for 15 to 20 minutes or until done. A thicker cut may take a little longer. If cooking in an oven use a cookie sheet to prevent a mess.
• Note: prep time doesn't include cedar plank soak time of 8 hours.

THE BEST HONEY-GLAZED SALMON

Steps:

• Preheat the oven to 450 degrees F. Line a baking sheet with aluminum foil. Spray the foil with cooking spray if you plan on eating the salmon skin. (If you do not plan on eating the skin, you can skip this step.) Place the salmon fillets, skin-side down, onto the prepared baking sheet.
• Whisk together the honey, lime zest, and juice in a small bowl. Remove 2 tablespoons of the mixture to another small bowl and set aside. Brush the remaining honey-lime mixture over top of the salmon fillets.
• Combine the brown sugar, cumin, paprika, garlic, 2 teaspoons salt and a few grinds of pepper in a medium bowl. Press the brown sugar mixture all over the salmon (about 1 heaping teaspoon on each portion). Crimp all 4 sides of the foil to create a border around the salmon to help collect the juices so they don't spread and burn. Bake until the glaze is shiny and turning golden in some spots, and the salmon is firm and flakes easily when pressed, 10 to 12 minutes.
• Drizzle the reserved honey-lime mixture over top of the salmon just before serving.

CEDAR PLANKED SALMON WITH MAPLE GLAZE AND MUSTARD MASHED POTATOES

Steps:

• In a small heavy saucepan simmer maple syrup, gingerroot, 3 tablespoons lemon juice, soy sauce, garlic, and salt and pepper to taste until reduced to about 1 cup, about 30 minutes, and let cool. (Maple glaze may be made 2 days ahead and chilled, covered. Bring maple glaze to room temperature before proceeding.)
• Preheat oven to 350° F. If using cedar plank, lightly oil and heat in middle of oven 15 minutes; or lightly oil a shallow baking pan large enough to hold salmon.
• Arrange scallion greens in one layer on plank or in baking pan to form a bed for fish.
• In another small saucepan heat half of glaze over low heat until heated through to use as a sauce. Stir in remaining tablespoon lemon juice. Remove pan from heat and keep sauce warm, covered.
• Put salmon, skin side down, on scallion greens and brush with remaining glaze. Season salmon with salt and pepper and roast in middle of oven until just cooked through, about 20 minutes if using baking pan or about 35 if using plank.
• Cut salmon crosswise into 6 pieces. On each of 6 plates arrange salmon and scallion greens on a bed of mashed potatoes. Drizzle salmon with warm sauce.