1. Begin cooking the rice while you prepare the Salmon (both should be done at about the same time).
2. Preheat oven to 250 degrees.
3. In a large non-stick skillet, heat the oil and 2 Tablespoons of the butter over medium heat until the butter is completely melted and the surface begins to shimmer.
4. Gently add the Salmon fillets to the pan, skin side down, and season the tops with salt & pepper; cook each side for approximately 3-5 minutes, depending on the thickness of the fillets (they are done when they begin to flake apart);
5. When the Salmon fillets are done, carefully transfer them to an oven-proof plate/dish and place in the preheated oven to keep warm.
6. Meanwhile, reduce heat to medium-low and return the skillet to the cooktop.
7. Add the remaining 2 Tablespoons of Butter, Honey, GF Soy Sauce, Zest & Juice of 1 Lime to the skillet and stir until the butter is completely melted and the mixture begins to boil; cook until the sauce begins to thicken (about 1-2 minutes); add the chopped Parsley and mix thoroughly.
8. Next, carefully add the Salmon fillets back into the skillet and spoon the sauce evenly over each fillet; continue cooking for 1-2 minutes while continuing to baste the fillets with the sauce mixture.
9. Mix the remaining Zest & Juice of the other Lime into cooked rice; serve the Salmon fillets over the rice and drizzle remaining sauce and reserved Parsley over the tops of each fillet.
10. Enjoy!

1. Preheat oven to 400 degrees.
2. Line a baking sheet with aluminum foil and spray with non-stick cooking spray.
3. Rinse the Salmon in cold water, pat dry with paper towels and place in the center of the prepared baking sheet, skin side down; set aside.
4. In a small bowl, mash together the Softened Butter, Lemon Zest, Garlic, Parsley, Pepper and Salt until well-combined.
5. Using a butter knife, rubber spatula or your fingers, spread the Butter paste over the Salmon Fillets; Note: I usually end up using my fingers to spread the Butter mixture ~ the warmth of your skin helps spread the butter more easily.
6. Next, squeeze the Lemon Juice evenly over the Salmon Fillets and sprinkle with extra salt and pepper, if desired.
7. Bake in pre-heated oven on the center rack for 15-20 minutes, depending on the thickness of your fillets. The fillets will flake apart easily with a fork when done and should measure 145 degrees.
8. Serve with wedges of fresh lemon and sprinkle with extra Parsley. Enjoy!

1. Preheat oven to 425 degrees.
2. Gather the ingredients.
3. Place rinsed and dried Salmon in a small, deep baking dish (8″ x 8″ or 9″ x 9″) – you want the Salmon to take up most of the room in the dish, so it stays submerged in the sauce while cooking.
4. Combine all of the remaining ingredients in a small bowl or glass measuring cup that has a pour spout; Whisk together until thoroughly blended; pour or spoon this over the Salmon.
5. Note: you can leave the Salmon with meat side facing up for a milder flavor or gently flip the Salmon over, so the meat side faces down and is submerged in the sauce during the baking process for a stronger flavor.
6. Bake on the middle rack for 16-18 minutes (depending on the thickness of your Salmon), spooning some of the sauce over the Salmon halfway through the cooking time (if you’re baking with the meat side facing up). Salmon is ready when it flakes apart easily with a fork.
7. Spoon sauce over the top before serving and enjoy with your favorite sides 🙂

Pan-Searing the Salmon:

1. Rinse Salmon under cold water and pat dry with paper towels; season with salt and pepper; set aside.
2. In a large non-stick frying pan, heat the Olive Oil and Butter over Medium heat until there is a sheen on the surface and the butter is completely melted.
3. Place the Salmon fillets, skin side up, into the frying pan; do not move them around – this allows them to get that nice golden, crispy layer; cook for about 4-5 minutes, depending on the thickness of your fillets.
4. After the first side is done, carefully flip the fillets over and cook for another 4-5 minutes. Reduce temperature to medium-low/low, if needed.
5. Once the Salmon is done, carefully transfer the fillets to a warming dish, reserving any oil/butter in the pan; set fillets aside.

Making the Blueberry-Orange Glaze:

1. Using the same skillet that you used to cook the Salmon, add the Blueberry Preserves, Orange Juice, Orange Zest and Cayenne Pepper, mixing well with a whisk. Cook over medium to medium-high heat until the mixture comes to a low boil. Taste to see of more Cayenne is needed. Reduce temperature and continue cooking for about 3-4 minutes, or until mixture begins to reduce and thicken.
2. Add the Salmon back into the pan with the blueberry glaze for 1-2 minutes.
3. Serve the Salmon with the Blueberry Glaze drizzled over the top. Yum!

Instructions for Baking (please see Cook’s Notes for Grilling & Pan-Searing Instructions):

1. Place the Salmon into a large resealable plastic bag and set aside. *I usually place the plastic bag with the zipper part opened wide in a deep bowl while I rinse the Salmon…then I can plop the Salmon easily into the plastic bag without contaminating the outside of the bag with messy “fish hands” 😉 Set aside.
2. In a small bowl, combine the Maple Syrup, the Bragg Liquid Aminos (or Soy Sauce) and Garlic. Mix well and pour over the Salmon in the plastic bag.
3. Make certain that the bag is closed securely, then gently rotate the bag back-and-forth (or flip-flop) to evenly coat the Salmon with the Maple marinade. Place flat into a baking dish and refrigerate for at least 1 hour, flipping over halfway through the marinating time.
4. Once you are ready to bake the Salmon, preheat the oven to 425 degrees.
   
5. Dump the Salmon and the marinade into the baking dish.
6. Bake for 15-18 minutes or until the Salmon flakes apart easily.
7. Serve with your favorite sides! Enjoy!!!
   

Making the Salsa:

1. In a small/medium bowl, gently mix the chopped Avocado, Green Onions, Tomatoes, Lemon Zest and Lemon Juice. Refrigerate while preparing the Salmon.
   

Making the Salmon:

1. Preheat oven to 425 degrees.
2. Line a baking sheet with foil, place salmon on the sheet and brush with the Olive Oil, being sure to completely coat the Salmon.
3. In a small bowl, combine the spices and sprinkle evenly over the Salmon.
4. Bake for 15-18 minutes.
5. Serve topped with the fresh Avocado Salsa and your favorite veggies!
   

1. Preheat oven to 425 degrees.
2. Line a baking sheet with foil and spray with non-stick cooking spray. Set aside.
3. Gather the ingredients.
4. Rinse and pat dry the Salmon. Place, skin side down, onto the prepared baking sheet. Evenly sprinkle with the Salt and Pepper. Set aside while you prepare the glaze.
5. In a small bowl, combine the Orange Marmalade, Lime Zest, Lime Juice and Cayenne Pepper. Mix until completely blended. Taste to see if any adjustments are needed (Note: the heat of the Red Cayenne Pepper comes through as it cooks, so be careful adding too much 😉 ). Reserve 1/2 of this glaze for serving with cooked Salmon.
6. Spread half of the Glaze over the top and sides of the Salmon, coating evenly.
7. Bake for 15-18 minutes, depending on the thickness of the fillet.
8. Serve with the reserved glaze and your favorite sides. Enjoy!
   

1. Preheat oven to 425 degrees.
2. Cover a cookie/baking sheet with foil and spray with non-stick cooking spray. Set aside.
3. Rinse and pat dry the Salmon fillets. Place them on the baking sheet, skin side down, and brush with the fresh Lime Juice, thoroughly coating the top and sides.
4. In a small bowl, combine the Lime Zest, Chile Powder and Salt. MIx well and sprinkle onto the Salmon Fillets, covering them well.
5. Bake for 15-18 minutes, depending on thickness of fillets.
6. Top with fresh Lime Juice and grated Lime Zest. Serve with your favorite sides. Enjoy!
   

1. Gather the ingredients.
   
2. Rinse fish fillets and pat dry with paper towels. Set aside near cooktop.
3. In a large, non-stick frying pan add 1 Tablespoon Olive Oil and 1 Tablespoon Butter. Heat over medium to medium-high heat.
4. Place the flour (and salt, if using) in a shallow bowl, large enough to hold the flour and to drag the fish fillets through. I set up a little “work station” to make things easier – please see photo.
   
5. Once the butter has fully melted, dredge 2 of the fish fillets through the flour, fully coating both sides, and gently shake off any excess flour. Then place the fish into the frying pan and cook over Medium heat for 2-3 minutes on the first side (until edges begin to turn brown). Gently flip the fish over using a large spatula and cooking spoon. Cook for another 30-45 seconds.
6. Remove the 2 cooked fish fillets to a plate, while you repeat this process with the other 2 fillets…adding 1 Tablespoon Olive Oil and 1 Tablespoon Butter, etc.
   
7. When all 4 fillets are finished cooking and removed from the pan, add the capers and the garlic to the skillet. Continue cooking over Medium heat for about 30 seconds.
8. Next, add the Chicken Stock and Lemon Juice, stirring well. Cook over Low heat for about 2 minutes or until mixture has reduced slightly.
9. Add the remaining 2 Tablespoons of Butter, the Chili Pepper Paste and Oregano, mixing well. Heat for 1 minute.
   
10. Plate each Fish Fillet and spoon the sauce over the fillets and sprinkle with the Parsley.
11. Serve with your favorite vegetable and side…Enjoy!