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Season fillets with salt and pepper, onion powder, and red pepper flakes. Set aside in a baking dish. In a medium bowl, mix together olive oil, lemon juice, garlic, balsamic vinegar, sugar, green onions, and cilantro. Pour marinade over salmon; cover, and refrigerate overnight, or at least 6 hours.

Some of the popular leftover food recipes are noodle patties made from leftover spaghetti, French bread onion soup from stale crusty bread, rice pudding from leftover rice, chicken soup using leftover grilled chicken, steak fried rice using leftover steak, banana and walnut bread using over-ripe bananas, vegetable smoothie using leftover vegetables

Season salmon fillets with lemon pepper, garlic powder, and salt. In a small bowl, stir together soy sauce, brown sugar, water, and vegetable oil until sugar is dissolved. Place fish in a large resealable plastic bag with the soy sauce mixture, seal, and turn to coat. Refrigerate for at least 2 hours.

Heat butter, soy sauce, mustard, garlic, ketchup, and Worcestershire sauce in a saucepan over medium heat until butter is melted and sauce comes to a gentle simmer, about 10 minutes. Serve warm.

Directions : 1) Mix sesame oil, lemon juice, soy sauce, brown sugar, sesame seeds, ground mustard, ginger, and garlic powder in a small saucepan over low heat. 2) Pour remaining marinade into a resealable plastic bag and place salmon into the marinade.

Here's a basic roasting method: Season salmon with a little salt and pepper, and place skin-side down in a lightly greased baking dish or sheet pan; then bake in the oven at 400 degrees F for about 12 to 15 minutes.