GRILLED SALMON
When we lived in Alaska, we would have a huge BBQ for all of our friends every summer. We would fix this grilled salmon along with grilled trout and deep fried halibut. This is our favorite way to eat salmon other than smoked. Prep time includes marinating.
Provided by Miss V
Categories < 4 Hours
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Mix all marinade ingredients and pour over salmon. Marinate for 1 hour. Place fillets over medium hot coals.
- Grill for 3 to 4 minutes on each side.
APPLE CIDER-GLAZED SALMON
Provided by Geoffrey Zakarian
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 300 degrees F. Fit a baking sheet with a wire rack.
- In a medium saute pan, heat the butter and canola oil over medium heat. Season the salmon with salt and pepper on both sides and cook on one side until light golden brown, 2 to 3 minutes. Flip the fillets, then add the apple cider and shallots and raise the heat to medium high to bring the liquid to a simmer. Cook the fish another 2 minutes, then gently remove the fillets to the rack and transfer to the oven. Bake 8 to 10 minutes for medium rare.
- Meanwhile, continue simmering the pan sauce over medium-low heat, whisking often, until slightly reduced, about 2 minutes. Whisk in the honey and mustard and continue to simmer until slightly reduced, 2 to 4 minutes more. Whisk in the creme fraiche and simmer, whisking often, until the sauce is thick and glossy and coats the back of a spoon, 3 to 5 minutes more. Taste and adjust the seasoning, adding apple cider vinegar as desired.
- Transfer the salmon to serving plates and spoon the sauce over the fish. Garnish with the tarragon, mint, chives and jalapeños.
CIDER GRILLED SALMON
Make and share this Cider grilled Salmon recipe from Food.com.
Provided by Dawnab
Categories Very Low Carbs
Time 35m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Combine cider and soy in nonreactive pan.
- Bring to a boil, reduce to medium and cook for 3 minutes.
- Add butter and garlic.
- Cook until sauce is thick enough to coat the back of a spoon.
- Cool for 30 minutes Brush marinade over salmon, let sit 30 minutes then cook on grill.
APPLE CIDER-CURED SMOKED SALMON
Steps:
- To make the brine: In a saucepan, combine the brown sugar, salt, and apple juice and bring to a boil. Add the remaining brine ingredients, remove from the heat, and cool. This brine can be made 2 to 3 days in advance and kept in the refrigerator.
- Submerge the salmon fillets in the liquid brine for at least 6 hours or overnight, refrigerated. Remove the salmon from the brine and place, uncovered, on a wire rack set in a sheet pan. Refrigerate the fillets for at least 6 hours, or overnight, to dry them out. (A dry fillet will take on smoke quicker than a moist fillet)
- To smoke the salmon: In an outdoor grill, make a small fire using mesquite charcoal or briquettes. Once the fire has burned down to a hot bed of coals, after about 1 hour, place the soaked wood on the coals. Position the grate 8 to 12 inches above the smoking wood and place the salmon fillets on the grate.
- Cover the grill and shut any open-air vents. After 5 minutes, check the heat of the grill; large fillets will be cooked and smoked through in approximately 30 minutes if the heat is low, about 300 to 350 degrees F, while a hotter fire will cook the fillets in 15 to 20 minutes. Serve the salmon hot off the grill.
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- To prepare the coleslaw: Place blueberries, mayonnaise, and apple cider vinegar into a blender or food processor. Blend until smooth and set aside. In a large bowl, combine shredded red cabbage and broccoli slaw mix. Gently fold in the blueberry dressing, season with salt/pepper to taste, and place into the refrigerator until ready to use.
- Preheat a gas or charcoal grill to 450°F. Brush each salmon fillet with olive oil, and generously season salmon fillets with salt and pepper. Place the salmon directly on the grill, skin side down, and cook for about 5 minutes.
- Flip the salmon over and grill for an additional 2 minutes, skin-side up, or until cooked thoroughly and to your liking. Remove salmon from the grill and let rest for 5 minutes before breaking the salmon into chunks.
- To assemble the tacos: Fill the warm tortillas with salmon and a serving of the blueberry coleslaw. Drizzle each taco with fresh lime juice and top with cilantro for garnish, if desired. Enjoy!
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5/5 (4)Total Time 30 minsCategory DinnerCalories 207 per serving
- In a small bowl, add olive oil, lemon juice, smoked paprika, garlic and onion powders, salt and pepper. Whisk to combine.
- In a shallow flat dish with edges, lay salmon slices and brush with marinade. Marinate from 10 minutes for up to 24 hours. Longer marinating time, more flavorful salmon.
- Preheat grill to high heat of 450-500 degrees F. Clean grill well and oil the grates with soaked in oil paper towel. It is important to avoid salmon sticking to the grill.
CEDAR PLANK SALMON - THE ART OF FOOD AND WINE
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Ratings 5Category Dinner, Main CourseCuisine AmericanTotal Time 50 mins
- Soak the cedar plank for 30 minutes and up to 2 hours by completely submerging plank in water, wine, or cider. You can use a combination of water and wine/cider. Pat dry before using.
- Heat a charcoal or gas grill to about 350 F, or medium-high. While the grill is heating up make the compound butter by combining the softened butter with the garlic and herbs. Set aside.
- Lightly coat the salmon with a thin layer of olive oil on each side. Place salmon skin-side down on the plank. Rub Potlatch seasoning or herbs, lemon zest, salt, and pepper into salmon to coat.
- Place plank on grill and cover. Start checking for doneness after 13 minutes. Salmon is cooked through when it is uniformly pink in the center. Remove the plank and allow to cool slightly on a cutting board.
GRILLED SALMON WITH APPLE-ONION RELISH RECIPE | EATINGWELL
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- If using wood chips, soak wood chips in enough water to cover for at least 1 hour before grilling. Drain before using. Thaw fish, if frozen. Rinse fish; pat dry with paper towels.
- For marinade, combine bell pepper, vinegar, apple juice, and oil in a small bowl. Reserve 1/4 cup of the marinade. Place salmon in a large resealable bag. Pour remaining marinade over the salmon in the bag. Seal bag; turn gently to coat the salmon. Place in a shallow dish and marinate in the refrigerator for 2 to 4 hours, turning bag occasionally.
- Remove the salmon from the marinade, discarding leftover marinade. Sprinkle tops of the salmon fillets with salt and pepper. Core apples. Trim tops and bottoms off the apples and discard. Cut the apples horizontally into 1/4-inch-thick slices. Lightly coat both sides of the apple slices with cooking spray. Combine allspice and cardamom in a small bowl. Sprinkle over the apple slices.
- For a charcoal grill, sprinkle the wood chips (if using) directly over medium coals. Place the fish, meaty side down, on the greased grill rack directly over the medium coals. If desired, cover grill grate with greased foil and before placing the fish. Grill for 3 minutes. Turn skin side down. Grill for 5 to 7 minutes more or until the fish flakes easily when tested with a fork. Grill onion slices for 8 to 10 minutes or until tender, turning once. Grill the apple slices alongside the salmon for 4 to 6 minutes or until warmed through and just tender, turning once. (For a gas grill, preheat grill. Reduce heat to medium. Add the wood chips if using according to manufacturer's directions. Place the fish, onions, and apple slices on greased grill rack over heat. Cover; grill as above.)
CEDAR PLANK GRILLED SALMON – EVERYDAY DISHES & DIY
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Servings 8Total Time 12 minsCategory DinnerCalories 245 per serving
- Soak cedar plank in wine, cider, etc. for a minimum of 3 hours. Set a heavy pot on top of the plank to keep it submerged.
- Rub salt, pepper, brown sugar and cayenne pepper onto the flesh side of your salmon. Place fish, skin side down, on the wiped-dry plank then drizzle fish with lemon juice.
- Place plank on grill grate and close cover. Cook for 10–12 minutes. Check for doneness by carefully piercing with a grill fork and looking for a uniformly pink center.
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- Rinse the salmon fillet under cold running water and check for pin bones by running a finger over the fleshy part of the fillet. If you feel a bone, remove it with kitchen tweezers or a needle-nose pliers.
- Make the brine. In a sturdy resealable plastic bag, combine the cider, juniper berries, star anise, and bay leaf. Ingredients. 12 Ounce apple juice or hard cider.
- Add the salmon fillet to the brine, seal the bag and place the bag in a bowl or pan in the refrigerator. Brine for at least 8 hours, or overnight.
- Remove the salmon from the bag and discard the cider mixture. Pat the salmon dry with paper towels.
- Make the cure. In a small mixing bowl, combine the kosher salt, brown sugar, and Traeger Blackened Saskatchewan Rub. Pour half into a shallow plate, or baking dish.
- Put the salmon fillet, skin-side down, on top of the cure. Generously sprinkle the top with the remaining cure, cover with plastic wrap, and refrigerate for 1-1 1/2 hours.
- Remove the salmon from the cure and pat dry with paper towels. Sprinkle the black pepper on top of the fillet. Ingredients. 1 Teaspoon coarse ground black pepper.
- When ready to cook, set the Traeger temperature to 220˚F and preheat with the lid closed for 15 minutes. For optimal flavor, use Super Smoke, if available.
- Insert the probe horizontally into the center of the filet. Place the salmon skin-side down directly on the grill grates. Close the lid and cook for 1 hour, or until the internal temperature reaches 150˚F or the fish flakes easily when pressed with a finger or fork.
- Remove the salmon from the grill and let cool slightly. Turn the fillet over and remove the skin; it should come off in one piece. If not serving immediately, allow the salmon cool completely, then wrap it in plastic wrap and refrigerate for up to 2 days.
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