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Makes succulent salmon that tastes truly gourmet, like you've been cooking all day. Very quick to make even after work.
Grill or broil salmon brushing with remaining mayo mixture until salmon flakes with a fork, turning once. Serve salmon with reserved mayo mixture.
| Servings: | 2-4 |
| Time: | About 15 Minutes Preparation Time About 12-15 Minutes Cooking Time |
Source: This was a recipe my husband found in Kraft Family Food Magazine. He made it for me. The sauce is so good, I asked for a straw. Ha, ha. I make it for myself now and occasionally for company because my husband passed away a few months ago. He was a terrific cook.
By Kathy from Sylvania, OH
Here you will see pan steamed salmon with onions on top.
Total Time: 20 minutes
Yield: 4
Ingredients:
Directions:
Here is a quick way to prepare salmon. It came out really moist.
I do not like the taste of salmon, but I know that it is good for you, so I tried something that I thought that would add a different twist. My family loves it and it is always a big hit. Enjoy!
Thaw in refrigerator. Brush fillets with lemon butter and sprinkle with dill. Broil 6-8 minutes in an oven broiler. Serve with the following, if desired.
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Does anyone by chance have a recipe for salmon that tastes like the ones Longhorn Steakhouse uses? I do know that its got bourbon in the marinade. I don't know if the marinade is used as a baste while cooking it or if it sits in it before cooking it.
LONGHORN STEAKHOUSE SALMON MARINADE
Equal parts of:
Brown sugar
Soy sauce
Bourbon
Marinate salmon overnight, turning once.
From: www.recipelink.com/
www.copykat.com/
Lone Star Steakhouse & Saloon Sweet Bourbon Salmon
Sweet Bourbon Marinade:
1/4 cup pineapple juice
2 Tlb. soysauce
2 Tlb. brown sugar
1 tsp. Kentucky Bourbon
1/4 tsp cracked blk pepper
1/8 tsp garlic powder
1/2 cup veg. oil
2-8oz. salmon fillets
2 tsp snipped chives
1. Combine juice, soysauce, br. sugar, bourbon, pepper and garlic in med. bowl. Stir to dissolve and add the oil
2. Remove skin from fish. Place the fish in a shallow dish and pour the bourbon marinade over them saving a little to brush on the fish as it cooks. (I use a ziplock bag to marinate my fish) ref for at least an hour up to 3.
3. Preheat your grill
4. Cook fish for 5-7 mins per side and regularly brush fish with the marinade.
5. arrange fish and sprinkle with chives.
I buy whole pineapple in a can and use the juice. When I'm grilling the fish I will grill the whole pineapple slices at the same time as a topping for my salmon.
I've also on occasion wrapped my Salmon with Bacon and than grilled.
Hey Everyone, Thank you so much for the recipes on the Longhorn Steakhouse Salmon. I'm sure I'll be trying them out. They will make DH very happy. Thanks again, Kathy
I have been looking for this recipe ever since I ordered the salmon for lunch last week, it was awesome. The kitchen mgr gave me the recipe, but left out the pineapple juice and the quantities of the ingredients. Thank you, can't wait to try it.
The salmon is marinaded in knob creek burbon, brown sugar and soy sauce. Once put on the flattop grill (425 degree) The salmon is brushed with the marinade several times to add flavor. To keep the salmon moist, the skin is left on one side until it is almost done.
I am sick, with no energy. Can anyone suggest a simple, tasty recipe for Salmon Fillets and Chicken breast (skinless and boneless). I am cooking for one, which tends to get very boring anyway. Thanks all!
I put 2 small potatoes in the oven to bake for the 2 of us. When they're about 25 minutes from done I add a salmon filet and just bake for 25 minutes. I put it on a rack in a dish and sprinkle with seasoned salt. While that's cooking I chop a salad. SUPER easy dinner and one of our favorites. For chilcken check out the Campbell's soup web site. There are many recipes there for one pan chicken dishes that are very easy and fast. Please don't get in to the toast and tea dinners that so many single people do! You'll STAY tired if you don't eat right.
I am looking for a recipe for Onion Crusted Salmon for a friend. She used to get it at Leverlocks restaurant in Florida, which has gone out of business.
Perhaps you could crush the onion rings in a can, coat the salmon with something like mayo and roll in the crushed onion rings and then bake. Have never had onion crusted salmon, but this might be worth a try.
I used to eat Leverocks' onion-crusted salmon all the time until I moved away from Tampa. Sad to hear they're gone.
Anyway, I cook a real simple version of it at home - I get a can of french fried onions from the supermarket, put the salmon skin-side-down in a pan on the stove, layer the top with the french fried onions, and cook uncovered on low heat until the salmon is done. You can use oil or melted butter to "stick" the onions to the salmon if you prefer, but it's not necesssary. The salmon skin should come off easily after cooking. Almost as good as Leverocks!
Chan-chan yaki is a Japanese dish that uses fish and vegetables with a sweet and savoury miso sauce. They say that "chan-chan" is the sound the spatulas make when used to flip and piece up the ingredients on the hot pan. This is typically made on an electric griddle at the table with everyone sitting around, but you can use a big pan and serve it up in plates with rice.
I learned this quick and super delicious pan-fried salmon technique from my mother. Sprinkling the fish with a bit of flour before frying it not only gives it a crisp exterior, but it also lends to making a nice pan sauce when soy and citrus juices are added. The result is a tender piece of fish with a nice crunch and full bodied flavour. You can use any citrus fruit you like.
This is a simple and delicious way to make a velvety, juicy salmon in your oven. You can lay out your favourite veggies around the salmon and drizzle the garlic butter all over them, too. This is a great one-pan oven meal.
Serve an amazing green salad topped with blackened salmon, fried green tomatoes, and an avocado ranch dressing that you blend yourself. This main dish salad is sure to be a hit.
A seafood feast can be a salmon filet with crusty skin served with a simple crab and potato salad drizzled with a lemon olive oil sauce.
