Seasonal Salmon: Choose Between Baked In Olive Oil...blackened Or Agave Glazed Recipe

Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.

Pat salmon fillets dry and rub with olive oil, kosher salt, and black pepper.

Arrange salmon on the lined sheet. Top with lemon wedges and sprinkle with minced garlic and fresh dill.

Bake for 12-15 minutes, or until the internal temperature reaches 145°F (63°C) and the flesh flakes easily.

Remove from oven, squeeze additional lemon juice if desired, and garnish with extra dill before serving.

Stir together paprika, cayenne, garlic powder, onion powder, dried thyme, dried oregano, salt, and black pepper in a small bowl.

Pat salmon dry. Rub both sides with the spice mix, then lightly brush with melted butter and a drizzle of olive oil.

Heat a heavy skillet (cast iron preferred) over high heat until smoking hot.

Sear salmon 2-3 minutes per side to develop a dark crust. If needed, adjust the heat to prevent burning.

Transfer to a plate and rest 2 minutes. Serve with lemon wedges.

Pat salmon dry. Season lightly with salt and pepper.

In a small saucepan, simmer agave nectar, soy sauce, lime juice, garlic, and grated ginger for 2-3 minutes to create a glossy glaze.

Brush salmon with the glaze and place on a lined baking sheet.

Bake at 400°F (200°C) for 10-12 minutes, then broil 1-2 minutes to caramelize the glaze (watch closely).

Remove from oven, brush with any remaining glaze, and garnish with sesame seeds and sliced green onions.