Two easy ways to make great tasting salmon (in your oven or on a grill)

Salmon can be one of the tastiest meals when it’s done right.  Of course, grilling is probably the ideal way to cook it, but I’ve been using two recipes that taste great right out of the oven.  They’re both courtesy of Mommy Perri, whose Maryland roots are reflected in the Old Bay seasoning that’s an integral part of the first recipe.  My personal favorite is the one with Old Bay and brown sugar, which my Dad’s aptly named “The World’s Best Salmon.”  The other recipe, which consists of a sauce that’s predominantly a balsamic and maple syrup base, is a close second, and I occasionally use it because I like some variety in my salmon dishes.  Here are the recipes (of course, both can be cooked on the grill instead of inside of an oven):

“World’s Best Salmon”

Ingredients:

1-2 lb salmon filet

2 Tbsp brown sugar

2 Tbsp Old Bay seasoning (you can find it in the seafood section at HEB)

2 Tbsp olive oil

Cooking Instructions:

Preheat oven broiler.  Line a baking sheet with aluminum foil.  Rub the top of the salmon filet with the olive oil.  It’s okay if the skin’s on the bottom, as the salmon will easily flake off the skin after cooking.  Mix together the brown sugar and Old Bay.  Top the salmon evenly with the mixture.  Place the salmon about six inches under the broiler for 3-4 minutes, making sure that the top doesn’t burn.  Then, reduce the heat to 425 degrees and let it cook for 7-8 more minutes.  I like my salmon slightly pink in the middle, so cook it a little longer if you like yours well done.

“Maple-Balsamic Glazed Salmon”

Ingredients:

1-2 lb salmon filet

2 Tbsp olive oil

¼ cup sugar-free pancake syrup

2 cloves garlic, finely minced

½ tsp salt

2 Tbsp balsamic vinegar

Note: You can substitute the sugar-free syrup for regular maple syrup if you’re not watching your diet.

Cooking Instructions

Preheat oven broiler.  Line a baking sheet with aluminum foil.  Mix together everything but the salmon.  Top the salmon with the glaze.  There will definitely be too much glaze, so save the rest as a salad dressing (it’s delicious).  Place the salmon about six inches under the broiler for 3-4 minutes.  Next, reduce the heat to 425 degrees and let it cook for 7-8 more minutes.

Enjoy the recipes, and let us know what you think!

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4 Comments

Filed under Cooking

4 responses to “Two easy ways to make great tasting salmon (in your oven or on a grill)

  1. Anthony Perri

    The salmon got its name because when it first hits your palate there is an irresistible urge to exclaim, “This is the world’s best salmon”. Also a tip of the hat to Maple Grove Farms of Vermont. As an inveterate dieter, I am always looking for ways to reduce calories, and now with the new recommendation of reducing salt intake to 1500mg of salt a day, of restricting sodium. Maple Grove makes the best sugar free syrup and salad dressings. As A family business they close from January to March…Their link is
    http://www.maplegrove.com

  2. Dottie Perri

    Chris,
    I enjoyed reading about “Mommy Perri’s” salmon recipes—your photos look great. Last week, I experimented with using talipia in place of the salmon in the World’s Best Salmon recipe (talapia has a lower calorie count than salmon)–It was delicious too. Your Dad describes talapia as a blank canvas and can be “painted” with many different sauces or cooking styles to make it taste completely different. Although I still prefer the salmon, it was a delicious alternative. Mom

  3. recipe that looks delicious and easy enough to try.
    I really can not wait to try it soon.

  4. Pingback: Excellent wine, decent food, and great service make Max’s Wine Dive a perfect place for a romantic evening downtown « In Between

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