Preparing a whole side of fish might seem intimidating, but this sweet and salty glazed salmon is surprisingly easy to make. Always start cooking salmon with the skin side up. If the skin has been removed, the skin side will appear slightly darker. It’s also a great way to go when you’re planning on saucing your salmon — or are turning fresh salmon into salmon cakes. And happy to be posting a wonderful and amazing recipe with you that will save you big time if you’re experiencing anything like the chaos that we are right now.
While my oven preheats, I line my rimmed baking sheet with parchment paper and then place my salmon on the sheet pan. Serve the hot salmon on top of a raw bed of spinach — this will make the leaves wilt to perfection. The components of this recipe are easy: Make an ancho chile- and honey-spiced glaze for marinating fresh salmon fillets, and top the grilled fish with a simple chopped tomato relish.
Cover with a splatter guard (a large lid or flat pizza pan works great in a pinch). If you’d like to share this recipe on your site, please re-write the recipe in your own words and link to this post as the original source. Soren Schreiber-Katz, food blogger and recipe developer at the Just Fork It Blog , talks low carb pecan pie tartlets (aka pecan tassies for all our Southern-folk reading today) with Susie T. of Fluffy Chix Cook.
Then just pop them in the microwave for 30 seconds or so and they come out tasting as good as they did right out of the oven. Preheat oven to 425º F. Line rimmed baking sheet with parchment paper or aluminum foil for easiest cleanup. The fish has deep orange-pink flesh and a texture that is more delicate than that of regular farmed salmon.
I like to serve this baked salmon recipe with a side of Lebanese rice and a simple fattoush salad or this Mediterranean chickpea salad. The Cajun spice rub gives it a lot of flavor with a hint of heat that makes this the perfect salmon recipe for fish tacos or practically any other dish.