Best 9 Salmon Fillet With Ginger And Capers Recipes

GINGER SALMON

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a small bowl, blend olive oil, honey, Dijon mustard and ginger
• Brush salmon fillets evenly with the olive oil mixture. Place in a medium baking dish. Bake 15 to 20 minutes in the preheated oven, until the fish flakes easily with a fork.

SALMON WITH CAPERS

Steps:

• Preheat the oven to 325 degrees Fahrenheit.*
• While the oven preheats, in a shallow dish mix together 4 cups room temperature water and 3 tablespoons kosher salt. Place the salmon in the water and wait for 15 minutes.
• Place a large sheet of aluminum foil on a baking sheet and brush it with olive oil. Pat each piece of salmon dry and place it on the foil. Sprinkle the salmon with 1/8 teaspoon kosher salt for each fillet and fresh ground pepper. Place the lemon slices and fresh herbs around the salmon (not on top). Close and seal the foil around the salmon.
• Bake the salmon for 10 minutes in the foil. Then open the foil packet so steam can release and bake again for 3 to 6 minutes, depending on thickness, until just tender and pink at the center (the internal temperature should be between 125 to 130F in the center). A 1 inch thick fillet should cook in about 15 minutes total.
• Meanwhile, melt the butter over low heat. Once melted, add the capers and garlic and cook until fragrant, about 3 minutes.
• When the salmon is done, squeeze with some lemon juice from remaining lemon slices. Spoon the butter sauce over each piece of salmon. Garnish with finely chopped parsley or chives.

GINGER-GLAZED GRILLED SALMON

Steps:

• For glaze, mix first 4 ingredients., Place salmon on an oiled grill rack over medium heat, skin side up. Grill, covered, until fish just begins to flake easily with a fork, 4-5 minutes per side; brush top with half of the glaze after turning. Brush with remaining glaze before serving.

ROASTED SALMON WITH GINGER-LIME BUTTER

Steps:

• Lay the salmon on a rimmed baking sheet, and season with salt and pepper. Heat oven to 350 degrees.
• Make the ginger-lime butter: In a small bowl, combine softened butter, ginger, lime zest, lemon zest and lime juice. Add salt and pepper to taste, and stir well to combine.
• Transfer salmon, uncovered, to the oven to cook for about 8 minutes. Check the salmon once or twice as it cooks. Depending on the thickness of the fish, it should be fully cooked when little white juices appear on the surface - moist and yielding with big flakes when probed. It may take 10 minutes for thick fillets.
• As the salmon cooks, put 2 tablespoons ginger-lime butter in a wide deep skillet or large pot over medium heat. When butter is melted, add spinach and a pinch of salt. Put on the lid and turn heat to medium-high. (You may need to add the spinach in batches.) After 2 minutes, remove lid and stir spinach to help it wilt. When all spinach is wilted, turn off the heat.
• Transfer salmon to a platter or divide among individual plates. Smear the remaining ginger-lime butter on the fish. Surround with wilted spinach and lime wedges, and top with scallions.

SALMON FILLET WITH GINGER AND CAPERS

Steps:

• Pat the salmon dry with paper towels and rub with the lemon juice. Sprinkle with thyme leaves and set aside.
• Dry the capers with a salad spinner. Heat the oil in a frying pan large enough to hold the salmon comfortably. Add the capers and ginger and saute for two minutes.
• Add the salmon skin side down and cook for two minutes, using a spatula to prevent the skin from sticking to the bottom. Turn and brown on the other side. Stir the ginger and capers from time to time to prevent them from burning. Cook the fish to the desired degree and remove it to a heated serving dish. Spoon the capers and ginger on top. Season with pepper, sprinkle with chives and serve.

FRESH SALMON WITH DILL & CAPERS

Steps:

• Mix the yogurt with the mustard, lemon zest, dill and capers and season with pepper. Now use to coat the salmon really well.
• If serving now, either grill the salmon on foil for 6-8 mins (there is no need to turn), or barbecue for 3-4 mins on each side, preferably in fish grill to make turning easier. Serve with new potatoes and lemon wedges, alongside green veg and salad leaves.

BAKED SALMON WITH LEMON AND CAPERS

Steps:

• Preheat oven 400 degrees F.
• Brush top and bottom of salmon fillets with olive oil and season with salt, pepper, and garlic powder.
• Place each piece of seasoned salmon on a piece of foil large enough to fold over and seal.
• Top the each piece of salmon with 2 lemon slices, 1 tablespoon of lemon juice, 2 tablespoons of wine, and 1 teaspoon of capers. Wrap up salmon tightly in the foil.
• Back them 15-20 minutes.

LIME & GINGER SALMON

Steps:

• Mix the lime juice, ginger, garlic, soy and vinegar with some black pepper. Pour half over the salmon fillets and leave to marinate for 10 mins.
• Heat the grill to High. Lay the salmon on a non-stick baking tray and grill for 5-6 mins each side or until cooked through. Meanwhile, heat a wok with the remaining marinade and the stock, add the baby corn and broccoli, stir-fry for about 5 mins, then add the pak choi and cook for 2 mins more.
• Serve the salmon on top of the vegetables with any sauce from the pan and sprinkle with the spring onions.

FAST SALMON WITH A GINGER GLAZE

Steps:

• Preheat grill for medium heat and lightly oil the grate.
• Season salmon fillets with salt.
• Place salmon on the preheated grill; cook salmon for 6 to 8 minutes per side, or until the fish flakes easily with a fork.
• Combine water, rice vinegar, brown sugar, chile paste, ginger, garlic, and soy sauce in a small saucepan over medium heat.
• Bring mixture to a boil, reduce heat to medium and simmer until barely thickened, about 2 minutes.
• Sprinkle basil on top of salmon; spoon glaze over basil.