Honey-coated salmon brings together tender, buttery fish and a glossy caramelized glaze that balances sweetness with just a tiny bit of heat from the red pepper, creating a savory finish. As the honey melts into the warm fillet, it creates a golden crust that pairs beautifully with cracked pepper, fresh herbs, and a hint of garlic. Elegant enough for a dinner party yet simple enough for a weeknight meal, this dish delivers rich flavor, vibrant color, and irresistible aroma in every bite.
Ingredients
One full Salmon fillet
3 tablespoons of butter
2 tablespoons of Old Bay seasoning
2 cloves of garlic, pressed or grated
¼ cup of minced parsley
¼ cup honey
1 teaspoon salt
¼ teaspoon black pepper
¼ teaspoon of Korean Red Pepper powder
Process
Preheat oven to 400°F.
Whisk Old Bay seasoning, honey, parsley, garlic, ¼ teaspoon salt, and both peppers in a small bowl.
Put the salmon fillet on an ungreased baking sheet, skin side up. Pat dry with paper towels.
Sprinkle ½ teaspoon of salt on the skin. Turn the salmon over, and pat dry with paper towels.
Brush the honey mix over the fillet. Cut the butter into small pieces and place them on the salmon.
Bake for 18–23 minutes, or until an instant-read thermometer reads 145°F inside.
Salmon burgers with fresh toppings, served with sweet potato fries
Salmon burgers turn dinnertime into a tasty adventure, blending flaky salmon with bright lemon zest, fresh herbs, garlic, and a hint of Dijon for a lively flavor kick. These patties come together in no time and sizzle on the stovetop, grill, or in the oven, delivering juicy, savory bites that beat ho-hum meals. Skip heavy toppings and celebrate simplicity: crisp lettuce, a juicy tomato slice, and a scoop of yogurt-dill sauce create the perfect balance. Packed with omega-3s and lean protein, they’re a clever, feel-good choice for busy evenings or casual gatherings. Make them ahead and reheat briefly under the broiler or in a skillet to revive that fresh-off-the-grill charm whenever you need a quick, delightful meal.
Makes 4 burgers
Ingredients
Salmon Burgers
1 5oz pouch of Chicken of the Sea Skinless & Boneless Pink Salmon or 1 14.75 ounce can of wild salmon *See notes below regarding canned salmon
1/4 cup minced red onion
1/4 cup finely chopped bell pepper
1 tablespoon of Dijon mustard
1 tablespoon of lemon zest
1 tablespoon of fresh lemon juice
1/4 tsp cayenne pepper
2 garlic cloves, pressed or minced
2 tablespoons of fresh dill, chopped
1 medium egg (beaten)
1 cup panko breadcrumbs
Salt and pepper to taste
1 tablespoon of Olive oil or Avocado Oil if pan frying
Process
Preheat oven to 400°F (200°C).
Combine onion, lemon juice, lemon zest, and seasonings in a bowl.
Combine salmon, beaten egg, and 1/4 cup breadcrumbs. If the mixture is too loose to shape, add 1 tablespoon more of breadcrumbs. The mixture should be soft and hold together, but not stiff or sticky.
Gather about 1/2 cup of the salmon mixture and shape it into a loose ball. Roll the ball in the remaining 3/4 cup of breadcrumbs to coat it. Place the coated patty on a plate and repeat with the remaining mixture.
Line a baking sheet with parchment paper. This prevents the burgers from sticking and makes cleanup a breeze. Lightly grease the parchment paper with cooking spray or olive oil.
Place the patties on the prepared baking sheet, leaving some space between each burger.
Bake for 12-15 minutes, or until the burgers are cooked through and flake easily with a fork. The internal temperature should reach 145°F (63°C).
Allow the burgers to rest for a few minutes before serving. This allows the juices to redistribute, resulting in a more flavorful and moister burger.
Dill Sauce
1/2 cup plain non-fat Greek yogurt
1 clove garlic, crushed
2 tbsp chopped dill
2 tbsp lemon juice
salt and pepper to taste
Process
Mix all ingredients in a small bowl and set aside.
Note: Drain cans of salmon thoroughly so patties bind and brown perfectly. You don’t have to worry about the fish bones: The canning process makes them soft and edible. The dense, meaty flesh is ideal for forming into patties, so it’s a natural for burgers.
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
Preheat the oven to 375° F.
In a small bowl, combine the brown sugar, salt, paprika, garlic powder, pepper flakes, and pepper.
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.
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.)
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
Preheat oven to 425°F.
Spray a roasting pan or baking dish (9 x 13 inches) with cooking spray and arrange salmon in the prepared pan.
In a bowl, combine orange zest, brown sugar, chopped parsley, garlic, pepper flakes, lime juice and salt and pepper.
Liberally brush each fillet with olive oil. Then brush on citrus-brown sugar mixture.
Let stand for 10 minutes.
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).
Kitchen Moxy 