Bbq Roasted Salmon Food

GRILLED SALMON IN FOIL

Steps:

• Remove the salmon from the refrigerator and let stand at room temperature for 10 minutes while you prepare the other ingredients. Preheat an outdoor grill to medium (about 375 degrees F). Line a rimmed baking sheet (large enough to hold your piece of salmon) with a large piece of aluminum foil. If you prefer your food not to touch the foil directly, lay a piece of parchment paper on top (be sure none of it pokes out when the packet is sealed).
• Lightly coat the foil with baking spray. Then, arrange a few sprigs of dill down the middle. Cut the lemons into thin slices and arrange half of the slices down the middle with the dill. Place the salmon on top.
• Drizzle the salmon with the melted butter. Sprinkle with the salt and pepper. Scatter the garlic over the top, then lay a few more springs of dill and the remaining lemon slices on top of the salmon. Chop a tablespoon or so of the remaining dill and reserve for serving.
• Fold the sides of the aluminum foil up and over the top of the salmon until it is completely enclosed. If your piece of foil is not large enough, place a second piece on top and fold the edges under so that it forms a sealed packet. Leave a little room inside the foil for air to circulate.
• Carefully slide the wrapped salmon onto the grill. Close the grill and grill the salmon for 14-18 minutes, until the salmon is almost completely cooked through at the thickest part. The cooking time will vary based on the thickness of your salmon side. If your piece is thinner (around 1-inch thick) check several minutes early to ensure your salmon does not overcook. If your piece is very thick (1 1/2 inches or more), it may need longer.
• Open the grill, and carefully open the foil so that the top of the fish is completely uncovered (be careful of hot steam). Close the grill, and continue grilling until the fish is cooked through completely, about 3 minutes more. Watch the salmon closely to make sure it doesn't overcook. Remove the salmon from the grill (I like to use the foil to lift it right back on top of the baking sheet). If it still appears a bit underdone, you can wrap the foil back over the top, and let it rest for a few minutes. Do not let it sit too long-salmon can progress from "not done" to "over done" very quickly. As soon as it flakes easily with a fork, it's ready.
• To serve, cut the salmon into portions. Remove the topmost sprigs of dill and discard. Sprinkle with freshly chopped dill and top with an extra squeeze of lemon as desired.

BARBEQUE ROASTED SALMON

Steps:

• Place salmon in a resealable bag and add lemon juice; marinate in the refrigerator for at least 1 hour.
• Preheat oven to 400 degrees F (200 degrees C). Line a baking dish with aluminum foil and spray foil with cooking spray.
• Blend brown sugar, chili powder, lemon zest, oil, cumin, cinnamon, and salt together in a blender until brown sugar mixture is smooth.
• Remove salmon from bag and discard bag and lemon juice. Spread brown sugar mixture over salmon and place in the prepared baking dish.
• Bake in the preheated oven until fish flakes easily with a fork, 12 to 15 minutes.

BBQ SALMON

Steps:

• Pat salmon fillets dry, then rub them with the Seafood Rub and cracked pepper. Drizzle salmon with olive oil.
• Turn on grill or start fire making sure grill is hot before placing salmon on grill. Rub the grill with a towel coated with olive oil. Place salmon on grill with skin side up and let cook for 3 to 4 minutes on each side or desired doneness. Turn salmon and finish with the Smoked Salt, BBQ sauce and brown sugar, to taste.

BARBECUE-ROASTED SALMON

Steps:

• Preheat oven to 400 degrees F. Coat a shallow baking dish with cooking spray.
• In a small bowl, whisk together orange juice, lemon juice, brown sugar, chili powder, lemon zest, cumin, salt, and cayenne. Using tongs, add salmon fillets to the prepared pan. Pour the orange juice mixture over the salmon and turn to coat both sides. Roast for 15 minutes, until a fork can be easily inserted into the salmon.

OVEN-BARBECUED SALMON

Steps:

• Preheat oven to 425°. Place salmon in a greased 15x10x1-in. baking pan; drizzle with orange and lemon juices., In a small bowl, mix remaining ingredients; sprinkle over fillets. Bake 13-15 minutes or until fish flakes easily with a fork.

BARBECUE ROASTED SALMON

Steps:

• Combine pineapple juice, lemon juice, and salmon fillets in a large Ziploc bag; seal bag and marinate in refrigerator for 1 hour, turning occasionally.
• Remove fish from bag and discard marinade; combine brown sugar, chili powder, lemon rind, cumin, salt, and cinnamon; coat salmon fillets evenly with spice mixture; arrange fillets in a lightly oiled baking dish.
• Bake at 400° for 12 minutes or until fish flakes easily when tested with a fork.

FIRECRACKER GRILLED SALMON

Steps:

• In a small bowl, combine the first 10 ingredients. Pour 1/4 cup marinade into a large resealable plastic bag. Add the salmon; seal bag and turn to coat. Refrigerate for up to 30 minutes. Cover and refrigerate remaining marinade. , Drain salmon, discarding marinade in bag. Place salmon skin side down on a greased grill rack. Grill, covered, over high heat or broil 3-4 in. from the heat for 5-10 minutes or until fish flakes easily with a fork, basting occasionally with remaining marinade.