Tag Archives: Salmon

Baked Salmon with Brown Sugar Rub

Dinner Ideas March 11, 2026 Leave a comment

Using a brown sugar rub on a salmon fillet not only elevates its flavor profile but also adds an appealing visual appeal, making it a popular choice among seafood enthusiasts and home cooks alike. Applying a brown sugar rub on a salmon fillet is a popular culinary technique that enhances the fish’s natural flavors while adding a subtle sweetness and caramelized crust. Additionally, the brown sugar rub can be customized with herbs or spices to suit personal preferences, making it a versatile option for enhancing the taste of salmon.

Ingredients

  • 1 tablespoon brown sugar
  • 1-1/2 teaspoon kosher salt
  • 1-1/2 teaspoon sweet paprika
  • 1-1/2 teaspoon garlic powder
  • 1 teaspoon Korean Pepper Flakes (optional)
  • ¼ teaspoon freshly cracked black pepper
  • 1 2-pound salmon filet
  • 1 tablespoon olive oil

Process

  1. Preheat the oven to 375° F.
  2. In a small bowl, combine the brown sugar, salt, paprika, garlic powder, pepper flakes, and pepper.
  3. Place the salmon on a parchment or aluminum foil lined, rimmed baking sheet, skin side down. Brush the salmon with the olive oil, then rub it with the spice mixture until completely coated.
  4. Bake in the center of the oven for 15 – 18 minutes, or until the fish flakes easily with a fork. (Internal temperature 145° F. or 63° C.)

Oven Baked Citrus Salmon

Appetizers, Dinner Ideas February 23, 2026 Leave a comment

Citrus-Glazed Salmon is a tender, flavorful dish featuring salmon fillets coated with a sweet and tangy citrus glaze, ideal for quick weeknight dinners or sophisticated meals, combining elegance with simplicity. Rich in omega-3 fatty acids, salmon promotes health, while citrus enhances the taste with a fresh, tangy note. It is straightforward to prepare, making it an ideal choice for those seeking a healthy, gourmet option at home.

.Ingredients

  • Zest and ¼ cup of juice from 2 oranges
  • 1/4 cup of brown sugar (can substitute with orange marmalade, or honey)
  • ½ cup fresh parsley, chopped fine
  • 2 tablespoons pressed garlic
  • Juice of 1 lime
  • 1 teaspoon Korean Red Pepper Powder
  • Salt and pepper to taste
  • 2 tablespoons extra virgin olive oil
  • 6 (6-ounce) boneless salmon steaks, or one full Salmon Filet

Process

  1. Preheat oven to 425°F.
  2. Spray a roasting pan or baking dish (9 x 13 inches) with cooking spray and arrange salmon in the prepared pan.
  3. In a bowl, combine orange zest, brown sugar, chopped parsley, garlic, pepper flakes, lime juice and salt and pepper.
  1. Liberally brush each fillet with olive oil. Then brush on citrus-brown sugar mixture.
  2. Let stand for 10 minutes.
  3. Pour ¼ cup orange juice over the top of fish and bake for 10 – 15 minutes or until internal temperature of the salmon reaches 145°F. (63°C).

Salmon should be tender and flaky when finished

Smoked Salmon wrapped Cheese balls

Dinner Ideas November 19, 2025 Leave a comment

Ingredients

  • 1 8-ounce cream cheese block
  • 8-ounce cheddar cheese, shredded
  • ½ teaspoon garlic salt
  • 1 teaspoon onion powder
  • 2 teaspoons chives, chopped
  • 2 teaspoons parsley, chopped
  • 1 tablespoon grated Parmesan cheese
  • 1 4-ounce package of Smoked Salmon
  • 1 English cucumber sliced into 1/2-inch rounds for garnish

Process

  1. Bring cheeses to room temperature.
  2. In a mixer, mix cream cheese, cheddar, Garlic salt, and onion powder.
  3. Cover with plastic wrap and refrigerate for at least 1 hour.
  4. Remove plastic wrap and using a ¾ inch cookie scooper, scoop cheese into small balls.
  5. In a small bowl, mix parsley and Parmesan cheese together.
  6. Roll each ball in the parsley and cheese mixture.
  7. Separate the salmon layers and cut 1-inch circles of smoked salmon and wrap around each ball. Place the balls in the refrigerator until ready to use.
  8. Before serving, dip the top of each ball into chopped chives.
  9. Place cheese ball on top of cucumber slice and secure with a toothpick.

Oven baked Steelhead Trout

Dinner Ideas, Fish January 13, 2013 1 Comment

Everyone knows that eating fish is healthy. Fish like salmon, tuna, and mackerel contain good fats that may help prevent heart problems and diseases such as Alzheimer’s and strokes. Buying fresh fish is easy. It should smell sweet; if it smells fishy or strong, it is no longer fresh. Whole fish should look like it had just come out of the water, with bright eyes and firm flesh, which are signs of freshness.

If you opt to freeze your fish, here is a trick some people use to thaw their frozen fish. Place the frozen fish in a bowl, cover it with fresh milk, and leave it in the refrigerator overnight. This method can give the fish a fresh-caught taste. Remember to throw away the milk after the fish has thawed.

Steelhead Trout or Salmon

  • 1 lb Steelhead Trout
  • 2-3 cloves of garlic sliced very thin
  • 1 clove of garlic to be grated or minced
  • 1 lime – zest the lime then slice half of the lime into very thin slices
  • 1 sprig of fresh Rosemary, strip leaves from stem and mince
  • ½ cup of Italian flat leaf parsley – minced
  • ½ teaspoon of kosher salt
  • Pepper
  • 4 tablespoons of Olive Oil

Directions

  1. Place foil on broiler pan – fold up edges to create a rim and spray with cooking spray.
  2. Rinse fish – dry with paper towels and then rub olive oil on both sides of fish and lay on foil with skin side down.
  3. Sprinkle with kosher salt and pepper to taste.
  4. Sprinkle with the lime zest.
  5. Spread the thin sliced garlic cloves across the entire length of fish.
  6. Mix the parsley, rosemary, and grated or minced garlic, spread across the top of the fish.
  7. Layer the thinly sliced lime across the parsley mix.
  8. Drizzle 1 tablespoon of Olive Oil on top of that
  9. Let the fish sit while oven heats up
  10. Broil for 2 minutes just to get the herbs cooking – do not broil any longer you do not want crisp herbs.
  11. Reduce oven temperature to 375°F. and place a piece of foil loosely on top of fish.
  12. Finish baking for approximately 10-15 minutes or until fish flakes easily or until internal temperature of 145°F (or 63°C.)  Do not overcook.