All about Salmon

Cooking Salmon 

Ingredients

Lemon Garlic Marinade:

• 1 Tbsp olive oil
• ¼ cup lemon juice - approx. one freshly squeezed lemon
• 2 garlic cloves - minced
• 1 tsp lemon zest
• salt and pepper - to taste

Sweet and Spicy Marinade:

• 1 Tbsp olive oil
• ¼ cup soy sauce - or tamari sauce
• 1 Tbsp honey - or maple syrup
• 1 Tbsp lemon juice
• ½ Tbsp hot sauce
• salt and pepper - to taste

Honey Mustard Marinade:

• 2 Tbsp olive oil
• 2 Tbsp dijon mustard
• 2 Tbsp honey
• 1 Tbsp whole grain mustard
• ½ tsp garlic powder
• salt and pepper - to taste

Chili Lime Marinade:

• 1 Tbsp olive oil
• ¼ cup lime juice - approx. 3 freshly squeezed limes
• ½ Tbsp lime zest
• ½ tsp chili powder
• ½ tsp garlic powder
• ¼ tsp paprika
• salt and pepper - to taste

Italian Herb Marinade:

• 1 Tbsp olive oil
• 2 Tbsp lemon juice
• 2 garlic cloves - minced
• 1 tsp Italian seasoning
• salt and pepper - to taste

Orange Ginger Marinade:

• 1 Tbsp olive oil
• ¼ cup freshly squeezed orange juice
• 1 Tbsp orange zest
• 2 garlic cloves - minced
• 1 ½ tsp ground ginger
• salt and pepper - to taste

Instructions

Salmon Marinade Instructions:

• Add all marinade ingredients to a small bowl and mix together.
  
• Add salmon to a glass container or plastic bag and pour marinade sauce overtop. Container should be small enough so that salmon can soak up the sauce. Seal the bag/container and let sit in fridge for 1-2 hours before cooking. Salmon can also marinade overnight in the fridge.
  

Baking Salmon Instructions:

• Preheat oven to 450°F. Line a baking sheet with parchment paper. Place salmon fillet skin side down on the baking sheet. Bake for 12-15 minutes or until salmon is easily flaked with a fork. (If you have small salmon fillets, just cook for less time).
  

Pan Frying Salmon Instructions:

• Heat a frying pan over medium-high heat with cooking oil. Once the pan is hot, add the salmon so skin side is facing up. Cook for 2-3 minutes then flip over so skin side is down. Pour the leftover marinade sauce over top of the salmon and cook for another 3-5 minutes. I like to watch the clock during this time because I’m not a fan of overcooked salmon.
  
• At this point, depending on how thick the salmon is, the sides of the salmon should have just turned white and it should be cooked. To check you can use a fork to see if the salmon flakes easily. If it does, and the insides aren’t translucent, then it’s cooked. Remove from heat.
  

Grilling Salmon Instructions:

• Heat barbecue to medium heat, place salmon on the grill, skin side up. Cover and let cook for about 5 minutes, then flip. Pour extra marinade over top and cook an additional 5 minutes. Salmon will be done when easily flaked with a fork.
  

Air Frying Instructions:

• Lightly coat the inside of the air fryer tray or basket with olive oil or cooking spray. Add the salmon fillets skin side up to the tray. Cook at 400°F for 10 minutes, then flip them over and pour leftover marinade on top. Cook an additional 10 minutes, or until fully cooked.
  

Notes

• These marinade servings will work for 1 salmon fillet. If you're using a very large piece of salmon I recommend doubling the marinade recipe to maximize flavor.
• Loving these recipes? Then you'll have to try my six healthy chicken marinades.
• See more of my healthy family-friendly recipes at recipemamalinda.blogspot.com

Bonus.. in the picture 

Salmon New Orleans

Ingredients

• 4 6-ounce salmon fillets
• salt and pepper to taste
• 1 pound large shrimp peeled and de-veined
• 8 tablespoons butter divided
• 2 tablespoons honey

Cajun Seasoning 

• ½ teaspoon salt
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• ¼ teaspoon pepper
• ½ teaspoon onion powder
• ½ teaspoon cayenne pepper
• ½ teaspoon dried oregano
• ¼ teaspoon crushed red pepper flakes

Instructions

• 1. In a small bowl stir together all cajun seasoning ingredients and set aside.

  2. Season salmon with salt and pepper to taste. Melt 2 tablespoons butter in a large skillet over medium-high heat. Add honey and whisk to combine (mixture should be bubbly). Add salmon fillets to pan and cook for 5-6 minutes, then flip and cook another 7-8 minutes until salmon is cooked through, flaky, and browned. Transfer salmon to a platter and cover to keep warm.

  3. Add remaining butter to the pan over medium-high heat. Once butter is melted, stir in cajun seasoning. Add shrimp to pan and saute until opaque, about 5-6 minutes.

  4. Serve salmon topped with shrimp. Drizzle any extra pan sauce over the top and garnish with chopped parsley if desired. Serve immediately.