Broiled Salmon with Dr Pepper Glaze

The glaze on this salmon was pretty subtle, actually, which I'm going to go ahead and say is a good thing. I got the idea for the glaze from the blog An Edible Mosaic, which is a pretty darn cool blog. I did end up making some changes, mostly due to a lack of proper ingredients. You should check out the blog and see the original!

Salmon with Indian Spices

This salmon was really, really, good: the 'crust' that formed on top was delicate, and the spicy topping made a nice balance with the rest of the salmon. I totally suggest trying this!

Hoisin Salmon Filet

This salmon was pretty good: although the top got really black (it made me afraid) it turned out not to taste burnt. It had a pretty subtle flavor, actually. I've never used the broiler before, having always been afraid that it would alternately burn or undercook my food, but this went well for my first time. Nothing caught fire or anything!

Smoked Salmon and Tomato Salad

This is a perfect light summer salad, and really great on those days when it's just too freaking hot to cook. It's bright and fresh and really just yummy! Who says smoked salmon is just for bagels and cream cheese?

Salmon Packet with Sicilian Flavors

I love cooking in packets because it means everything will stay nice and juicy and tender. I also like that I can abandon my meal in the oven and forget it until the timer goes off. This packet turned out pretty nice, with mild flavors of everything mixing together, while still tasting like wild salmon. I love salmon!