Who has a great recipe for glazing big juicy salmon steaks ?

I need some ideas for tonight, company is coming over. I would really like some good ideas. Like Asian style or something that's going to give my salmon a very pretty shine and taste great. Thank you !Who has a great recipe for glazing big juicy salmon steaks ?
Broiled Salmon Steaks with Horseradish Crust


Ingredients :


two (3/4-inch-thick) salmon steaks


2 tbl unsalted butter melted


1/4 cup dry white wine


1/2 cup coarse dry bread crumbs


2 tbl well-drained bottled horseradish


1 x scallion minced





Method :


Arrange the salmon steaks in a buttered flameproof baking dish just large enough to hold them in one layer, brush them lightly with some of the butter, and season them with salt and pepper. Pour the wine around the steaks and broil the steaks under a preheated broiler about 4 inches from the heat for 4 to 5 minutes, or until they are almost cooked through.


While the steaks are cooking, stir together well the remaining butter, the


bread crumbs, the horseradish, and the scallion, pat the crumb mixture evenly on the steaks, and broil the steaks for 2 to 4 minutes more, or until they are just cooked through and the crumbs are golden.


Serves 2.


just double or triple ingredents for more steaks.





Barbecue Salmon Steaks with Green Ginger Sauce


Ingredients :


2 tbl Light soy sauce


1/2 tsp Sugar


4 x Salmon steaks


1/2 cup Parsley


1/2 cup Roughly chopped chives


2 tbl Capers


2 tbl Chopped onion


1/2 cup Olive oil


1 tbl Lemon or lime juice


1 x Hard-boiled egg


Freshly ground black pepper





Method :


Combine soy sauce and sugar. Brush each salmon steak with soy sauce mixture. Barbecue on solid plate, turning occasionally until salmon is cooked. Serve hot with Green Sauce.


GREEN SAUCE:


Place parsley, chives,capers and onion in the bowl of a food processor or blender. Process until finely chopped. Add olive oil, lemon or lime juice and egg. Process until smooth. Season with freshly ground black pepper.


Serves 4.





Lone Star Steakhouse's Sweet Bourbon Salmon


Ingredients :


2 x salmon filets - (8 oz ea)


2 tsp snipped fresh chives


MARINADE


1/4 cup pineapple juice


2 tbl soy sauce


2 tbl brown sugar


1 tsp Kentucky bourbon


1/4 tsp freshly-cracked black pepper


1/8 tsp garlic powder


1/2 cup vegetable oil





Method :


Combine the pineapple juice, soy sauce, brown sugar, bourbon, pepper and garlic powder in a medium bowl. Stir to dissolve the sugar. Add the oil.


Be sure all the skin is removed from the salmon. Place the filets in a shallow dish and pour the bourbon marinade over them, saving a little to brush on the fish as it cooks. Put a lid over the fish and refrigerate for at least an hour. A few over is even better.


Preheat your barbeque or stovetop grill over medium-high heat. Cook the fish for 5 to 7 minutes per side or until each filet is cooked all the way through. Regularly brush the filets with the marinade.


Arrange the filets on each plate with the chives sprinkled over the top.


This recipe yields 2 servingsWho has a great recipe for glazing big juicy salmon steaks ?
Cook in Broiler with Sweet chili sauce on top.
Put dried dill weed and lemon pepper on the salmon, then grill it. That is very tasty and it also looks incredible!
For sauce:


2 large bunches fresh tarragon (about 1 ounce)


1 large bunch fresh chives ( about 2/3 ounce)


1 large shallot


3/4 cup fresh flat-leafed parsley leaves


1 cup mayonnaise


1/3 cup rice vinegar (not seasoned)


2 teaspoons Dijon mustard


2 1/2 cups dry white wine


2 1/2 cups water


2 1/2 to 3-pound salmon fillet with skin


1 1/2 pounds pink fingerling or other new potatoes


1/2 pound cooked sugar snap peas, diagonally cut into thirds for garnish


Here's something less complicated.


Happy cooking


Make sauce: Pick enough tarragon leaves to measure 1/2 cup (do not pack). Chop enough chives to measure 1/3 cup. Coarsely chop shallot. In a food processor puree tarragon, chives, and shallot with remaining sauce ingredients until smooth and season with salt and pepper. Sauce may be made 1 day ahead and chilled, covered. Bring sauce to cool room temperature before serving.
This recipe is so simple and everyone who was tried it says ';Hey you should be a cook'; lay the salmon steaks on lightly sprayed (no stick) foil squeez a small amount of fresh lemon on the tops then cover the tops with regular mayonase not too thick and sprinkle with dill liberally bake at 300' till meat is soft and cooked through DONT OVER COOK. try it it is very good.