Amazing Salmon Marinade Food

MARINATED GRILLED SALMON

Steps:

• Place marinade in a ziplock bag and mix to combine.
• Add salmon and massage to coat. Marinate for 3 - 24 hours (1 hr minimum).
• Take out of fridge 30 minutes prior to cooking.
• Remove salmon onto plate, allowing excess marinade to drain off.
• Pour remaining marinade into a small saucepan and simmer over medium high for 3 to 5 minutes until syrupy.
• Pour into bowl/jug (some used for basting, some for serving).
• Brush BBQ grills with oil. Then preheat to medium (or medium low for strong BBQ's).
• Drizzle salmon with oil, the place onto the BBQ flesh side down (skin side up).
• Cook for 3 minutes or until golden, then use tongs to carefully turn.
• Brush the flesh with Sauce, then close BBQ lid.
• Cook for 3 - 4 minutes, basting one more time halfway through, or until the internal temperature is 50C/120F(medium rare) or 55C/130F (medium).
• Transfer salmon to plate and serve with remaining Sauce.

AMAZING SALMON MARINADE

Steps:

• Make a shallow pan from a double layer of aluminum foil. Place foil pan in a large baking sheet.
• Arrange salmon fillets in the prepared foil pan, skin-side down. Stir basil, honey, lemon, oil, soy sauce, shallot, Worcestershire sauce, and ginger together in a bowl; pour over salmon. Let salmon marinate for 30 minutes to 2 hours.
• Preheat grill for medium-low heat.
• Slide salmon in the foil pan off the baking sheet onto the preheated grill. Cover grill.
• Cook until salmon is easily flaked with a fork, about 20 minutes.

THE BEST SALMON MARINADE

Steps:

• Mix oil, soy sauce, scallions, garlic, and ginger to make a marinade, pour over salmon and marinate for 1 hour in the refrigerator. (no longer than an hour or the salt in the soy will begin to cook the meat).
• Grill, bake or grill salmon for about 4 minutes per side (when salmon flakes when pierced with a fork).
• **** (for a smokier flavor, add a couple splashes of liquid smoke to marinade -or- soak cedar planks in water for a few hours and grill the salmon on the cedar on the bbq). FABULOUS FAMILY FAVORITE (KIDS TOO). ****.

JAPANESE SALMON WITH MIRIN AND SOY SAUCE

Steps:

• Combine all ingredients except the oil in a ziplock bag, remove as much air as possible and marinade overnight (or minimum 3 hours).
• Heat 1/2 tbsp oil in a non stick pan over medium heat.
• Add salmon skin side down, cook for 2 to 3 minutes until crispy. Check the skin to ensure it isn't cooking too quickly - if it is, then turn down the heat and/or remove the pan from the stove briefly to allow the temperature to decrease.
• Drizzle over remaining marinade in the ziplock bag over the flesh side. Flip and cook the flesh side for 2 minutes, or to your liking. I like salmon medium rare so the inside is very moist and just cooked.
• Rest for a couple of minutes, remembering that the salmon will continue to cook while resting, then serve.

GARLIC BROWN SUGAR GLAZED SALMON

Steps:

• Preheat oven to 350 degrees. Line a baking sheet with aluminum foil. Lay the salmon on top and sprinkle with salt and pepper. Fold up the sides of the aluminum foil around the salmon.
• In a small bowl whisk together the olive oil, brown sugar, soy sauce, garlic, lemon juice, salt, and pepper. Pour the glaze over the salmon. Top the salmon with aluminum foil and seal.
• Bake for 20-25 minutes or until salmon is cooked throughout. Take the foil off of the top and baste the salmon with the sauce in the foil. Broil for 3-5 minutes or until brown and caramelized. Garnish with lemon slices and chopped parsley if desired.

GRILLED SALMON STEAKS

Steps:

• Prepare grill by lighting 4 quarts of charcoal (1 starter chimney's worth), or turning gas grill to medium-high.
• Examine steaks for pin bones by rubbing fingers over surface of meat. If found, remove with bone tweezers or pliers reserved for culinary uses.
• Using a sharp paring or boning knife, trim bones from the cavity side of the steak. Trim the stomach flaps so that 1 side is missing about 2 inches of skin and the other, 1 inch of meat. Roll the skinless section up into the hollow of the cavity, then wrap the other around the outside to form a round resembling a filet mignon. Tie in place with 2 passes of butcher's twine. (Do not tie it too tight or fish will pop out during cooking.)
• Combine cumin, coriander, fennel and peppercorns on a double thick piece of aluminum foil and toast over grill, shaking gently until seeds become fragrant. Crush seeds in mortar and pestle or pour into spare pepper grinder. Coat steaks lightly with oil, season with salt, then liberally grind toasted seeds on both sides of steaks.
• Quickly wipe hot grill grate with a rag or towel dipped in a little Canola oil, then grill fish to medium rare, about 3 minutes per side. (Fish should be well colored on the outside and barely translucent at the center.
• Serve steaks alongside simple salad dressed with "Veni, Vedi, Vinaigrette."

FIRECRACKER SALMON

Steps:

• In a shallow bowl, whisk together the minced garlic, minced ginger, olive oil, soy sauce, chili sauce, brown sugar, red chili flakes and sriracha to combine.
• Season salmon with salt, pepper and paprika. Add salmon fillets to the marinade, turning each to evenly coat in the sauce.
• Cover with plastic wrap and let marinate in the refrigerator for 2 hours or overnight (if time allows).
• Preheat oven to 370°F (190°C). Heat an oven proof skillet over medium heat with a small drizzle of oil.
• Sear salmon for 2-3 minutes on both sides, undisturbed, to get nice crust. (You may need to sear in batches depending on the size of your skillet.)Transfer to plate and repeat with remaining salmon.
• Return all salmon fillets to the skillet. Alternatively, transfer to baking dish.Bake for 8-10 minutes, or until cooked to your liking.Serve warm with chopped chives.

SALMON PATTIES I

Steps:

• Drain and reserve liquid from salmon. Mix egg, onion, bread crumbs and salmon together.
• Make into patties. If mixture is too dry to form into patties, add reserved liquid from salmon.
• In a frying pan, heat olive oil. Place patties in pan. Brown on each side, turning gently. Drain on paper towels and serve.

HEALTHY SALMON MARINADES

Steps:

• In separate bowls, whisk together marinades. Pour into individual ziploc bags. Place 1 large piece of salmon (about 4-6oz salmon) with each marinade. Carefully try to squeeze out air from the bag. Marinate for at least 30 minutes. Do not marinate for more than 2 hours.

SALMON IN A SOY & HONEY MARINADE

Steps:

• Mix together soy sauce, honey, ginger, garlic spring onions and lime juice - taste to your liking and season with black pepper.
• Rinse the fish with clean water and gently pat dry with kitchen paper.
• Pour the sauce over the fish in a large bowl, making sure the fillets are covered. Seal the bowl with cling film and leave to marinade in the fridge for 20 minutes.
• Once marinaded, loosely wrap the fish in individual foil parcels with a couple of spoonfuls of the marinade, leaving a 1 inch gap in the top of the foil.
• Place on a tray in a pre-heated oven at around 160°C for 15-20 minutes. Pour the remaining marinade into the parcels half way through cooking. Meanwhile, cook your rice or noodles.
• Serve with vegetables such as broccoli, green beans or red peppers. Unwrap the parcels and use a flat utensil to lift the fish out and place onto your plate.
• Sprinkle the fish with sesame seeds and fresh chopped spring onion to garnish.

SALMON MARINADE WITH LEMON, GARLIC AND HERBS

Steps:

• Combine all of the ingredients (except for the salmon) in a large jar with a lid. Shake vigorously until completely combined (or whisk ingredients together in a small bowl).
• Set aside about ¼ cup of marinade for later.
• Place salmon and remaining marinade in a large zip-top plastic bag or in a glass container. Place in the refrigerator to marinate for about 30 minutes (and not longer than 1 hour).
• Heat the coals or a gas grill to medium heat. Place the marinated salmon on the grill. Cover and grill for 4-5 minutes per side. Brush the salmon with the reserved ¼ cup of marinade a couple of times as the fish cooks. The salmon is done when it flakes easily with a fork.

SALMON MARINADE - SOY GINGER SALMON MARINADE

Steps:

• Blend everything together in your upright blender or with a stick blender.
• Marinate your salmon in half, and reserve the second half for basting or dipping.
• Enjoy!

BEST GRILLED SALMON RECIPE AND MARINADE

Steps:

• Mix together marinade ingredients in a baking dish: soy sauce, olive oil, brown sugar, ginger, and garlic. Add salmon fillets skin side up into the marinade and place in the fridge for 15-45 minutes.
• When ready to grill, start your Traeger grill on Smoke with the lid open until you see smoke appear (takes 3-5 minutes). Set the temperature to 350°F and preheat with the lid closed for 10-15 minutes.
• Remove salmon from marinade and place skin side up on grill. Cover (close the lid of the grill) and cook for 4 minutes. Flip carefully using a spatula. Cook for 20-25 minutes longer until fish is flaky. Serve immediately.

MARINADE FOR GRILLED SALMON

Steps:

• Combine all marinade ingredients in large plastic bag, add salmon fillets & marinate for 6-8 hrs before grilling.
• While salmon grills, transfer marinade to small saucepan by pressing through a sieve. This allows the bulk & flavors of the garlic & chutney to join the sauce without making it chunky.
• Over low to medium heat only, add cream cheese & incorporate it into the sauce until you reach your desired consistency.

SIX HEALTHY SALMON MARINADE RECIPES

Steps:

• Add all marinade ingredients to a small bowl and mix together.
• Add salmon to a glass container or plastic bag and pour marinade sauce overtop. Container should be small enough so that salmon can soak up the sauce. Seal the bag/container and let sit in fridge for 1-2 hours before cooking. Salmon can also marinade overnight in the fridge.
• Preheat oven to 450°F. Line a baking sheet with parchment paper. Place salmon fillet skin side down on the baking sheet. Bake for 12-15 minutes or until salmon is easily flaked with a fork. (If you have small salmon fillets, just cook for less time).
• Heat a frying pan over medium-high heat with cooking oil. Once the pan is hot, add the salmon so skin side is facing up. Cook for 2-3 minutes then flip over so skin side is down. Pour the leftover marinade sauce over top of the salmon and cook for another 3-5 minutes. I like to watch the clock during this time because I'm not a fan of overcooked salmon.
• At this point, depending on how thick the salmon is, the sides of the salmon should have just turned white and it should be cooked. To check you can use a fork to see if the salmon flakes easily. If it does, and the insides aren't translucent, then it's cooked. Remove from heat.
• Heat barbecue to medium heat, place salmon on the grill, skin side up. Cover and let cook for about 5 minutes, then flip. Pour extra marinade over top and cook an additional 5 minutes. Salmon will be done when easily flaked with a fork.
• Lightly coat the inside of the air fryer tray or basket with olive oil or cooking spray. Add the salmon fillets skin side up to the tray. Cook at 400°F for 10 minutes, then flip them over and pour leftover marinade on top. Cook an additional 10 minutes, or until fully cooked.

AMAZING SALMON MARINADE

Steps:

• Make a shallow pan from a double layer of aluminum foil. Place foil pan in a large baking sheet.
• Arrange salmon fillets in the prepared foil pan, skin-side down. Stir basil, honey, lemon, oil, soy sauce, shallot, Worcestershire sauce, and ginger together in a bowl; pour over salmon. Let salmon marinate for 30 minutes to 2 hours.
• Preheat grill for medium-low heat.
• Slide salmon in the foil pan off the baking sheet onto the preheated grill. Cover grill.
• Cook until salmon is easily flaked with a fork, about 20 minutes.