Apricot Glazed Grilled Salmon Food

GRILLED GLAZED SALMON

Steps:

• In a small bowl, combine brown sugar, melted butter, lemon juice, dill, and cayenne pepper, mixing well.
• Pour 1/2 cup of this sauce into a small saucepan- once the fish is in its final 5 minutes of cooking time, heat this until warm and pour over cooked fish.
• Set aside the remaining unheated sauce to use for basting the fish as you grill.
• Place the salmon, skin side down, on a large platter and season with lemon pepper seasoning and sea salt to taste.
• Note: If your lemon-pepper seasoning already contains salt, then don't add the extra salt.
• Lightly brush grill grates with some oil and heat grill to medium.
• Carefully slide salmon off of the platter and onto the grill, skin side down,using a large metal spatula to help.
• Cover grill and cook fish, undisturbed, for 5 minutes exactly.
• Baste liberally with the reserved basting sauce, re-cover, and cook another 10-15 minutes- basting every 5 minutes.
• Use up all of the basting sauce (Don't forgot to heat up the 1/2 cup reserved sauce from before).
• Fish is ready when it begins to flake and is starting to appear as if milk is seeping out.
• Carefullly remove to a fresh,clean platter and pour the 1/2 cup sauce you had simmering on the stove over the top of the fish.

EASY APRICOT-GLAZED SALMON

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.
• Mix apricot preserves with mustard.
• Place salmon fillets on the prepared baking sheet. Brush 1/2 of the apricot mixture over top.
• Bake on the top rack of the preheated oven for 16 minutes. Pull from the oven and brush with remaining apricot mixture. Cook until salmon flakes easily with a fork, about 2 more minutes.

GRILLED APRICOT GLAZED WILD SALMON

Steps:

• In a small bowl, stir together apricot preserves, soy sauce, sesame oil, garlic, scallion, cilantro, and red pepper flakes. Place salmon filets on a large piece of aluminum foil. Top each piece of salmon with a quarter of the apricot mixture. (The apricot mixture may be thick, but will thin out over the salmon as it grills). Place aluminum foil with salmon on the grill. Grill for approximately 15-20 minutes, or just until the fish begins to flake. Top finished dish with a bit of fresh cilantro if desired.

APRICOT GLAZED GRILLED SALMON

Steps:

• Rinse fish, pat dry and season with salt. Coat grill with oil. Place the fish in the grill basket skin side down. Mix the apricot jam with the Worcestershire sauce mix and coat the top of the fish and clamp the grill pan shut.
• Grill for 8 minutes, then flip the fish and finish grilling for additional 5-8 minutes depending on thickness of salmon fillet.

APRICOT-BALSAMIC-GLAZED SALMON

Steps:

• Heat oven to 425 degrees F. Line shallow baking pan with foil; spray with non-stick cooking spray.
• In small saucepan, add all ingredients except salmon. Heat 3-4 min or until slightly thickened, stirring occasionally. Remove from heat; cool slightly.
• Place salmon on baking sheet; top with glaze. Bake 10-12 min or until salmon begins to flake.

ZESTY APRICOT GLAZED SALMON

Steps:

• In a small saute pan over medium heat, heat oil.
• When hot, add jalapenos and saute until caramelized.
• Add garlic, and after a minute, deglaze with white wine. Then add the mustard and apricot preserves and bring to a simmer. Simmer over low heat for 20 minutes and let completely cool.
• Preheat oven to 400 degrees F.
• Place salmon fillets on parchment paper or non-stick foil on a baking sheet and lightly season the fillets with salt and pepper, and place a rosemary sprig on each fillet.
• Spoon cooled apricot mixture over fillets.
• Bake salmon approximately 13 minutes.
• Garnish with lemon zest.

GRILLED CREOLE MUSTARD-GINGER GLAZED SALMON

Steps:

• Salmon:.
• Heat your grill to medium-high heat. Lightly coat your salmon with a little olive oil and lightly season with salt and pepper. Start cooking your salmon with the inner side down. Grill over medium-high heat for 2 minutes, then rotate 45 degrees and sear for 2 more minutes. (To create a crosshatch pattern). Flip fillets and finish grilling. After 2 minutes turn fillets 45 degrees, then grill 2 minutes more until they are medium-rare.
• One minute before removing from the grill, spoon 1-2 tbsp of the Creole mustard-ginger glaze over the crosshatched fillets.
• Glaze:.
• Combine all ingredients in a small mixing bowl until well blended. Makes 1/2 cup.