Bbq Salmon Filet Food

GRILLED SALMON IN A FOIL PACK

Steps:

• Prepare a grill for medium-high heat.
• Toss the onion, lemon and garlic with a generous pinch each of salt and pepper. Spread the mixture in the center of a 24-inch-long piece of heavy-duty foil. Put the salmon on top of the onion mixture, drizzle with the butter and sprinkle with the Italian seasoning and a generous amount of salt and pepper. Bring the 2 long sides of foil together and fold over twice to seal. Bring the ends of the foil in and crimp to seal, leaving a bit of room for steam to circulate inside.
• Place the packet on the grill and cook for 10 to 15 minutes. Careful of the steam, open the packet and check the salmon. It should be mostly opaque with a slightly rosy center. Transfer the package to a cutting board and set aside for about 5 minutes.
• Cut the salmon into 4 equal pieces and transfer to 4 plates. Evenly spoon the onions, lemons and collected juices over the salmon.

GRILLED SALMON FILLET WITH HONEY-MUSTARD SAUCE

Steps:

• Whisk together the mustards, honey, horseradish, mint and 1/4 teaspoon of salt and 1/4 teaspoon of pepper in a small bowl. Let sit for at least 15 minutes before using. Can be made 1 day in advance and refrigerated but do not add the mint until just before using. Bring to room temperature before using.
• Heat the grill to high.
• Brush the salmon with the oil and season with salt and pepper. Place the salmon on the grill, skin side down, and grill until golden brown and slightly charred, about 3 minutes.
• While the salmon is cooking, place the watercress and onion in a medium bowl, add the vinegar and oil and salt and pepper and toss to combine. Transfer the salad to a platter, top with the salmon fillet and drizzle each fillet with the mustard sauce.

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.

GRILLED SALMON IN FOIL

Steps:

• Preheat an outdoor grill for medium heat and lightly oil the grate.
• Mix brown sugar, sea salt, lemon-pepper seasoning, and seasoned salt together in a container. Coat halved fillets with mixture. Place salmon on 2 to 4 aluminum foil sheets; drizzle with olive oil and liquid smoke. Fold the tops of the pieces of foil together, leaving the sides open. Tent the foil for heat circulation.
• Place foil packets on the preheated grill and cook until salmon is easily flaked with a fork, 15 to 25 minutes, opening foil during the last 5 minutes to lightly brown.

BBQ SALMON FILET

Steps:

• Heat the BBQ to high medium.
• Place salmon on double foil.
• Rub salmon filet with olive oil.
• Sprinkle with chives, shallots,garlic, dill, salt& pepper.
• Add fine herbs.
• Form an envelope of the foil& pour in the wine.
• Seal the salmon in the foil, tucking in all the edges.
• BBQ apprx 20 minutes turning the salmon once- check for doneness (is that a word?).
• If not quite done continue to BBQ.

BARBECUE SALMON FILLET

Steps:

• Heat butter, in sauce pan until melted.
• Reduce heat to medium stir in sugar, vermouth, and liquid smoke.
• Stir in seafood seasoning.
• Preheat heat barbecue/oven to 300°F.
• Create a pan with aluminum foil, with approximately 1/2 inch tall walls.
• Place salmon filet In the center of the pan.
• Pour sauce over salmon filet.
• Flip the salmon filet over so sauce gets on both sides.
• Place salmon and pan in barbecue/oven.
• (Do not allow the salmon to marinade for a long period of time as the salmon will become far to sweet.).

GRILLED SALMON FILLETS

Steps:

• Rinse fish and pat dry. Season to taste. Lay fish, skin side down, on a piece of heavy-duty foil. Cut foil to follow outline of fish, leaving a 1- to 2-inch border. Crimp edges of foil to fit against fish. Arrange foil-supported fish on cooking grate. Place lid on grill. Cook until fish is opaque but still moist (about 10 minutes).
• Supporting fish with foil and wide metal spatula, transfer to a platter. Season to taste.

THE "ONLY" BBQ SALMON

Steps:

• Chop the garlic cloves finely, sprinkle with salt and grind together with the flat of the knife. Combine with the parsley, tomatoes and olive oil and store, covered in the fridge overnight.
• Prepare the BBQ and oil the grill. With a sharp knife cut two lengthwise slits in the fillet, cut to, but not through, the skin. Spread half the garlic mixture over the fillet and into the slits. Place skin side down on the BBQ grill at low temp with the lid closed for 10-15mins. Spread the remaining garlic mixture over the fillet, close lid, increase the temperature to medium and cook another 15mins or until the flesh seperates into natural moist sections when pressed with a fork.

SWEET & SMOKY BBQ SALMON FILLETS FOR THE GRILL

Steps:

• Heat greased grill to medium-high heat.
• Mix first 3 ingredients until blended.
• Grill fish 4 min. on each side. Brush generously with sauce. Grill 2 to 4 min. or until fish flakes easily with fork, turning occasionally and brushing with remaining sauce.

CEDAR-PLANKED BBQ SALMON

Steps:

• Preheat grill to high.
• Sprinkle BBQ seasoning on salmon fillets.
• Combine ingredients for crust mixture and spread generously over the flesh side (not skin side) of each fillet.
• Season soaked cedar planks with sea salt, and place on grill.
• Close lid and heat for 3 to 5 minutes, until they start to crackle and smoke.
• Lift lid carefully and place salmon fillets on hot planks, skinned side down.
• Close lid and bake planked salmon for 12 to 15 minutes for medium doneness.
• Squeeze lemon over fillets.
• Check periodically to ensure the planks are not on fire.
• Use spray bottle to extinguish any flames.
• Carefully remove planks from grill and transfer salmon to serving platter.

GLAZED GRILLED SALMON FILLETS

Steps:

• Start grill.
• Blend marinade ingredients and marinade filets 15 minutes prior to grilling. Works well in a freezer grade zip lock bag.
• Brush rack w/ oil or Grillin' Pam.
• Grill over hot coals and baste w. marinade.