ASIAN GRILLED SALMON
From Ina Garten, a simple, flavorful way to make salmon. I have also broiled this instead of grilling. Perfect for a dinner party! Serve it warm or cold.
Provided by CarolAnn
Categories Very Low Carbs
Time 20m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Heat grill and brush rack with olive oil to prevent fish from sticking.
- Whisk together the mustard, soy sauce, olive oil and garlic.
- Drizzle about half of the marinade onto the salmon and allow it to sit about 10 minutes.
- Place salmon skin side down on the hot grill; discard the marinade the fish was sitting in.
- Grill salmon approximately 4-5 minutes on each side (or longer as you prefer).
- Transfer the fish to a plate, skin-side down, and spoon the remaining marinade on top.
- Allow fish to rest about 10 minutes.
- Remove the skin and serve.
MARINATED & GRILLED SALMON
This easy salmon is gorgeous and juicy inside, dark and sticky outside - the perfect contrast.
Provided by Jamie Oliver
Categories Mains Aussie Christmas Australia day Christmas Dinner Party Dinner for two Asian
Time 20m
Yield 6
Number Of Ingredients 10
Steps:
- Bash up your lemongrass. Pick the coriander leaves and finely slice the stalks. Peel and finely grate the ginger and garlic.
- Mix the lemongrass, coriander stalks, ginger and garlic with the soy sauce, then rub all over the salmon fillet. Leave it to marinate for an hour or so, either in a plastic bag or on a tray covered with clingfilm.
- Preheat your grill to its highest setting. When you're ready to cook the salmon, remove it from the marinade, brush with the honey and grill for 10 minutes.
- Deseed the chillies and finely slice with the spring onions.
- Fork up the cooked salmon a little so everyone can see the lovely, dark, sticky outside and the juicy, pink fish underneath.
- Sprinkle the chillies and spring onions over the salmon with the reserved coriander leaves. Squeeze over the lime.
Nutrition Facts : Calories 357 calories, Fat 18.4 g fat, SaturatedFat 3.2 g saturated fat, Protein 34.9 g protein, Carbohydrate 13.6 g carbohydrate, Sugar 13 g sugar, Sodium 1.62 g salt, Fiber 0.2 g fibre
ASIAN GLAZED SALMON
Steps:
- Combine the Marinade ingredients in a shallow bowl. Add salmon and turn to coat. Cover and marinate for 30 minutes or up to overnight.
- Heat grill/broiler on high. Place the rack 25 cm / 10" from the heat source.
- Place salmon on baking tray (no oil required). Scrape all the excess glaze from the bowl onto the salmon.
- Grill/broil for 7 to 10 minutes, until the top of the salmon is beautifully caramelised. Be careful not to overcook the salmon!
- Serve salmon sprinkled with sesame seeds, scallions/shallots with rice and steamed Asian greens on the side.
Nutrition Facts : ServingSize 214 g, Calories 276 kcal
GRILLED SALMON
My family eats lots of seafood, and salmon is one of our favorites. This is a quick and delicious recipe that will have a meal prepared in minutes! If you like heat, you may add red crushed peppers or a dash of cayenne!
Provided by Nanasnthakchen
Categories Main Dish Recipes Seafood Main Dish Recipes Salmon Salmon Fillet Recipes
Time 1h
Yield 6
Number Of Ingredients 10
Steps:
- Combine olive oil, lemon juice, green onions, parsley, rosemary, thyme, salt, black pepper, and garlic powder in a small bowl. Set aside 1/4 cup of the marinade. Place salmon in a shallow dish and pour the remaining marinade over the top. Cover and refrigerate for 30 minutes. Remove the salmon and discard the used marinade.
- Preheat grill for medium heat and lightly oil the grate.
- Place salmon on the preheated grill skin side down. Cook, basting occasionally with the reserved marinade, until the fish flakes easily with a fork, 15 to 20 minutes.
Nutrition Facts : Calories 411.9 calories, Carbohydrate 1.8 g, Cholesterol 97.4 mg, Fat 25.7 g, Fiber 0.4 g, Protein 41.8 g, SaturatedFat 4.4 g, Sodium 299 mg, Sugar 0.5 g
GRILLED THAI SALMON
The sweet, Asian flavours in this light dish make it ideal for a quick lunch
Provided by Good Food team
Categories Dinner, Lunch, Main course, Snack, Starter, Supper
Time 15m
Number Of Ingredients 8
Steps:
- Heat grill to high. Place the fish in a shallow baking dish, then grill for 4-5 mins until cooked through, but still a little pink in the centre. Cover and set aside.
- Heat a wok, add the oil, then stir-fry the ginger, chilli and spring onions for 2-3 mins. Stir in the soy, sugar and a splash of water, then take off the heat. Throw in the coriander and serve immediately with the salmon. Delicious with rice or noodles.
Nutrition Facts : Calories 281 calories, Fat 17 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 3 grams carbohydrates, Sugar 2 grams sugar, Protein 29 grams protein, Sodium 1.52 milligram of sodium
SWEET AND SPICY GRILLED SALMON
The decadent-tasting "good" fat in salmon complements the sweet-spicy Buffalo glaze. The skin gets caramelized and crisp on the grill as the sauce drips onto it. It's delicious, but can be discarded to save fat and calories. (The numbers below include the skin.) A crisp and refreshing celery slaw is dressed with the same sauce, made creamy with light mayo, and brightened with onions and chives.
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat an outdoor grill or grill pan on medium high.
- Mix together the hot sauce, brown sugar, paprika and cayenne in a small bowl. Transfer 1 tablespoon of the mixture to a large bowl and whisk in the mayonnaise; set aside the rest of the sauce. Add the chives, celery and onions to the bowl with the mayonnaise and toss well.
- Sprinkle the salmon with salt and pepper. Brush the grill grate lightly with oil. Lay the salmon on the grill, skin-side up, and cook until distinct grill marks appear and the salmon releases easily from the grate, 2 to 3 minutes. Turn and brush the fish with some of the reserved sauce. Continue to cook the fish, brushing the pieces periodically with the sauce, until the salmon fillets are glazed and just cooked through, 13 to 15 minutes more.
- Transfer the fillets to individual plates and serve with the celery slaw.
ASIAN SALMON
This is very quick to prepare; I have marinated the salmon for as little as 1/2 an hour, yet it has plenty of flavor. For ease of preparation, we buy individually portioned salmon from a big-box store. We prefer to grill it on our indoor contact because it's SO quick. I've used straight brown sugar, Splenda Brown Sugar Blend, and straight Splenda - and they all work very well. But I think the brown sugar or the brown sugar blend will give you a little better color.
Provided by TigerJo
Categories < 60 Mins
Time 35m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Whisk together olive oil, sesame oil, rice wine vinegar, soy sauce, brown sugar, pressed garlic, pepper, and minced onion; Pour marinade over salmon; cover and refrigerate at least 1/2hr, or up to two hours.
- If using an indoor contact grill: after pre-heating, grill salmon on lowest setting for four minutes, or until the fish flakes easily with a fork.
- If using a conventional oven: Preheat oven to 350°; bake salmon, uncovered, for 15-18 minutes, or until it flakes easily with a fork.
Nutrition Facts : Calories 199.1, Fat 10, SaturatedFat 1.6, Cholesterol 51.6, Sodium 336.3, Carbohydrate 2.5, Fiber 0.1, Sugar 2, Protein 23.6
ASIAN GRILLED SALMON - LOW-CARB - FABULOUS!
Make and share this Asian Grilled Salmon - Low-Carb - Fabulous! recipe from Food.com.
Provided by WJKing
Categories Very Low Carbs
Time 20m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Place salmon fillets in a large zip-loc style plastic bag.
- In a small bowl, whisk together remaining ingredients and pour over salmon.
- Seal bag and refrigerate for at least 8 hours.
- Preheat grill (or broiler if preparing indoors).
- Remove salmon from marinade and place on a well-oiled grill five inches from heat source.
- Grill for 5-10 minutes, until fish flakes easily when tested w/ a fork.
- (Turn only once, halfway through cooking).
Nutrition Facts : Calories 360.6, Fat 21.6, SaturatedFat 3.2, Cholesterol 77.4, Sodium 704.8, Carbohydrate 4, Fiber 0.2, Sugar 2.6, Protein 35.7
GLAZED ASIAN-STYLE SALMON FILLET
I love to cook and usually try a new recipe at least once a week. This salmon has wonderful flavor. I've served it to company several times, and they always love it. --Sherry West of New River, Arizona
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 6 servings.
Number Of Ingredients 6
Steps:
- In a large bowl, combine the first five ingredients. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. , Grill salmon, covered, over medium heat or broil 4 in. from the heat for 10-12 minutes or until salmon flakes easily with a fork, basting frequently with glaze.
Nutrition Facts : Calories 233 calories, Fat 12g fat (3g saturated fat), Cholesterol 67mg cholesterol, Sodium 472mg sodium, Carbohydrate 5g carbohydrate (0 sugars, Fiber 0 fiber), Protein 23g protein. Diabetic Exchanges
CRISPY ASIAN SALMON WITH STIR-FRIED NOODLES, PAK CHOI & SUGAR SNAP PEAS
Pack your stir-fry with vegetables and top with marinated fish. This recipe cooks enough salmon for lunch the next day
Provided by Jennifer Irvine
Categories Main course
Time 25m
Number Of Ingredients 20
Steps:
- Make the marinade by mixing together all the ingredients. Place the salmon fillets in a small bowl and spoon over the marinade, turning the fish so that it's nicely coated. Cover with cling film and leave to sit for 10 mins (or longer if you have time).
- Meanwhile, cook the noodles following pack instructions, then drain and sit them in a bowl of cold water.
- Heat a non-stick frying pan. Add the salmon fillets, skin-side down, and leave for 3 mins. When the fish is slightly crispy, flip over and cook for a further 3 mins on the other side. Just before you remove the fish from the pan, add any remaining marinade and let it sizzle for 10 secs. Place 2 of the fillets, skin-side up, with their juices on a plate and cover with foil to keep warm. Put the other 2 fillets on another plate if using for Flaked salmon salad (see 'goes well with'), cover with foil, leave to cool, then chill.
- In a frying pan or wok, heat the rapeseed and sesame oils over a high heat. Add the spring onion, garlic, chilli and ginger, and stir constantly for about 1 min. Add the sugar snap peas, pak choi and pepper, and stir for another 1-2 mins, then add the cooked noodles. Toss well, then add the soy sauce, fish sauce and lime juice, and mix until well combined and the pan is sizzling.
- Remove from the heat and divide between 2 bowls. Top each with a salmon fillet and drizzle over any juices. Sprinkle with coriander and serve.
Nutrition Facts : Calories 444 calories, Fat 17 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 43 grams carbohydrates, Sugar 8 grams sugar, Fiber 4 grams fiber, Protein 27 grams protein, Sodium 1.5 milligram of sodium
GRILLED ASIAN SALMON
From Mayo Clinic's Essential Heart Guide 2012. One of my photos shows wild salmon marinating; wild salmon is much better for you than farmed salmon, and I think it tastes better, too. Nutrition info: 190 calories, 11g total fat, 60 mg cholesterol, 200 mg sodium, 0 g fiber.
Provided by mersaydees
Categories Asian
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- In a shallow glass dish, combine sesame oil, soy sauce, ginger and vinegar.
- Add salmon and turn to coat all sides. Refrigerate for 30 to 60 minutes, turning occasionally. Preheat the grill to medium-high heat.
- Lightly oil the grill and place the salmon on the grill. Grill about 5 minutes per side. Test for doneness by placing a knife blade into the center to see if the pink flesh has become opaque.
- Serve warm.
Nutrition Facts : Calories 175.9, Fat 8.3, SaturatedFat 1.4, Cholesterol 51.6, Sodium 217.7, Carbohydrate 0.6, Fiber 0.1, Sugar 0.1, Protein 23.2
GLAZED SESAME SALMON
Add a punch to omega-3 rich salmon fillets with this tangy glaze - sprinkle with sesame seeds for added crunch and texture
Provided by Katy Greenwood
Categories Dinner, Fish Course, Main course
Time 30m
Number Of Ingredients 10
Steps:
- Heat oven to 200C/180C fan/gas 6. In a shallow dish, mix together the chilli sauce, soy, sesame oil, rice wine, garlic and ginger. Lay the pieces of salmon in the marinade, skin-side up, and set aside for 15 mins.
- Put the marinated salmon on a baking tray, skin-side down, and spoon over a little of the leftover marinade. Sprinkle with the sesame seeds and roast in the oven for 15 mins, or until done to your liking. Serve with steamed rice and stir-fried vegetables.
Nutrition Facts : Calories 320 calories, Fat 21 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 3 grams carbohydrates, Sugar 2 grams sugar, Protein 31 grams protein, Sodium 1.9 milligram of sodium
GRILLED SALMON RICE RECIPE
Steps:
- Season the fish with lemon pepper, garlic power, and salt set aside
- In a bowl mix all the ingredients together till the brown sugar is melted
- In a Ziploc bag put fish in and add all the marinate
- Marinate for 2 hours before grilling or baking.
- Grill the fish for about 8 minutes on each side till the fish flakes easily with a fork.
- If you bake turn oven to 400 degree and bake for about 8 to 10 minutes till the fish is done
Nutrition Facts : ServingSize 1, Calories 831, Carbohydrate 85 g, Cholesterol 19 mg, Fat 53.1 g, SaturatedFat 7.6 g, Fiber 1.1 g, Protein 14 g, Sodium 4835 mg, Sugar 73.3 g
ASIAN GRILLED SALMON
Ina Garten's Asian Grilled Salmon, from Barefoot Contessa on Food Network, is a light, quick main dish with salty-sharp flavors like Dijon and soy sauce.
Provided by Ina Garten
Categories main-dish
Time 34m
Yield 6 servings
Number Of Ingredients 5
Steps:
- Light charcoal briquettes in a grill and brush the grilling rack with oil to keep the salmon from sticking.
- While the grill is heating, lay the salmon skin side down on a cutting board and cut it crosswise into 4 equal pieces. Whisk together the mustard, soy sauce, olive oil, and garlic in a small bowl. Drizzle half of the marinade onto the salmon and allow it to sit for 10 minutes.
- Place the salmon skin side down on the hot grill; discard the marinade the fish was sitting in. Grill for 4 to 5 minutes, depending on the thickness of the fish. Turn carefully with a wide spatula and grill for another 4 to 5 minutes. The salmon will be slightly raw in the center, but don't worry; it will keep cooking as it sits.
- Transfer the fish to a flat plate, skin side down, and spoon the reserved marinade on top. Allow the fish to rest for 10 minutes. Remove the skin and serve warm, at room temperature, or chilled.
GRILLED ASIAN-GLAZED SALMON AND VEGGIES
Make and share this Grilled Asian-Glazed Salmon and Veggies recipe from Food.com.
Provided by gailanng
Categories One Dish Meal
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Combine ginger, garlic, honey, soy sauce and hoisin sauce in a zip-top bag. Mix ingredients together.
- Lightly score salmon so marinade can be absorbed. Squirt with lemon juice. Place salmon in bag, messaging marinade to coat fish. Marinade for at least 1 hour up to 4 hours.
- In another zip-top bag, combine oil, teriyaki sauce, lemon-pepper and garlic salt. Add vegetables, massaging to coat with marinade. Refrigerate for 1 hour or longer, turning bag occasionally.
- When ready to cook, preheat grill to medium. Spray a grill pan with nonstick cooking spray. Place pan on grill. Remove vegetables from marinade; arrange on half of the pan. Grill until tender, turning frequently, until tender and slightly charred, 15 to 20 minutes.
- Arrange salmon on the hot pan after vegetables have cooked for 10 minutes. Grill salmon until done, about 10 minutes.
Nutrition Facts : Calories 491.1, Fat 19.6, SaturatedFat 3, Cholesterol 52.6, Sodium 1796.5, Carbohydrate 54.5, Fiber 1.4, Sugar 46.4, Protein 26.6
GRILLED ASIAN-STYLE SALMON WITH CABBAGE AND MINT SLAW
Categories Ginger Low/No Sugar Mint Salmon Summer Grill/Barbecue Healthy Cabbage Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 7
Steps:
- Prepare barbecue (medium-high heat). Thinly slice enough mint to measure 2 tablespoonfuls. Place in bowl. Whisk in next 4 ingredients. Set dressing aside.
- Place salmon in glass pie dish. Add 4 tablespoons dressing and turn to coat. Sprinkle salmon with salt and pepper. Marinate salmon 15 minutes. Grill fillets until barely opaque in center, about 4 minutes per side.
- Meanwhile, toss sliced cabbage with remaining mint leaves and remaining dressing. Season to taste with salt and pepper. Divide slaw among 4 plates. Place salmon atop slaw and serve.
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- In a large, shallow dish, whisk the soy sauce with the maple syrup and sesame oil. Add the salmon steaks and turn to coat. Press the ginger and garlic onto both sides of the steaks. Cover and refrigerate for 2 hours, turning the salmon a few times.
- Light a charcoal grill. Remove the salmon from the marinade. Pour the marinade into a small saucepan and boil over high heat until syrupy, about 3 minutes. Strain the glaze into a small bowl.
- Oil the grate and grill the salmon over moderately high heat for 6 minutes, rotating the steaks slightly after 2 minutes to make crosshatches, if desired. Turn the steaks and grill for 6 minutes longer. Transfer to plates and spoon the glaze on top. Sprinkle with the scallions and serve.
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- Add the soy sauce, honey, sambal oelek, rice vinegar, and ginger (if using) to a plastic bag or shallow baking dish. Whisk to combine. Add salmon filets and coat in the marinade. Marinate for 30 minutes to 1 hour, flipping the salmon to coat again halfway through marinating.
- When you're ready to grill, turn half of the grill on a high heat and the other half on medium-high. Be sure the grill is clean. Brush grates of the grill with canola oil to prevent the salmon from sticking. You can also wet a paper towel with canola oil and quickly oil the grates.
- Let all excess marinade drip off the salmon. Season with the salmon with salt and pepper. Add the salmon to the hot part of the grill, skin side down. Grill for 6-7 minutes until the salmon easily removes from the grates. Flip and move the salmon to the cooler side (skin side up) to finish cooking. Continue to grill until cooked through, about 2-3 minutes. If you're unsure when the salmon is done, use an instant-read thermomtor. Pull the salmon off when a thermomter reaches 125 degrees - this will be just under medium.
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- Whisk together marinade ingredients. Coat salmon well and marinate 45 minutes to one hour in refrigerator.
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- Combine first 6 ingredients in a large heavy-duty zip-top plastic bag. Seal bag; shake to dissolve sugar. Add salmon to bag. Seal bag, turning to coat salmon. Marinate in refrigerator 1 hour.
- Preheat grill to high heat. Remove salmon from bag; reserve marinade. Place salmon on grill rack coated with cooking spray. Grill 4 to 5 minutes on each side or until desired degree of doneness. Place marinade in a microwave-safe bowl. Microwave at HIGH 1 minute and 30 seconds or until boiling. Serve salmon with sauce.
- Tip: Buying good fish is really important to the final taste of the recipe. Fish should never smell "fishy." It should smell like the sea or the stream. Also, the flesh should be brightly colored. Don't be afraid to smell it or ask the fishmonger when it arrived. If he can't tell you, then it's time to find a different place to buy it!
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- Beginning and ending with the vegetables, thread the salmon, bell pepper, and onion pieces on the soaked skewers. You should have 8 skewers. Put the skewers in a shallow dish
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- Whisk together all the ingredients except for the fish in a bowl, and pour into a resealable plastic bag. Add the salmon fillets, turning to coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for at least 1 hour, turning occasionally.
- Preheat an outdoor grill for medium heat, and lightly oil the grate. Remove the salmon from the marinade, and shake off excess. Discard the remaining marinade.
- Grill the salmon on the preheated grill until browned and the fish flakes easily with a fork, about 4-5 minutes on each side. This can also be cooked in a 400 degree oven for 8-10 minutes depending on the thickness of your salmon.
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