GRILLED GLAZED SALMON
This is by far, my favorite company meal. We eat this salmon very often. It is so tender and delicious. Everyone I have served it to has always loved it - even children. Don't be afraid of the cayenne pepper - this is not a spicy dish. The original version of this recipe actually called for more cayenne (3/4 tsp.) which you are welcome to try if you like it a bit more spicy. The salmon called for in this recipe is a whole side of a fish - do not cut up until after it is cooked. The skin acts as a moisture protector on the grill and also helps hold the fish together- it can be removed after cooking, if you prefer. Adapted from a similar recipe in Quick Cooking magazine.
Provided by HeatherFeather
Categories Healthy
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 8
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.
GRILLED BLACKBERRY-GLAZED SALMON
Blackberries bring fruity flavor to grilled salmon seasoned with zesty lemon-pepper. Have it ready in 20 minutes.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 20m
Yield 6
Number Of Ingredients 6
Steps:
- Heat gas or charcoal grill. In 1-quart saucepan, cook jam and vinegar over medium heat 2 to 3 minutes, stirring constantly, until jam is melted. Remove from heat; set aside.
- Spray both sides of salmon pieces with cooking spray. Rub lemon-pepper seasoning salt over both sides of salmon. Place large sheet of heavy-duty foil on grill rack over medium heat. Place salmon, skin sides down, on foil. Cover grill; cook 8 to 10 minutes or until fish flakes easily with fork. Remove from heat.
- Serve salmon topped with blackberry glaze and berries.
Nutrition Facts : Calories 300, Carbohydrate 21 g, Cholesterol 100 mg, Fiber 1 g, Protein 32 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 480 mg, Sugar 14 g, TransFat 0 g
CEDAR PLANK SALMON WITH BLACKBERRY SAUCE
Here's my go-to entree for a warm-weather cookout. The salmon has a rich, grilled taste that's enhanced by the savory blackberry sauce. It's a nice balance of sweet, smoky and spicy. -Stephanie Matthews, Tempe, AZ
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 6 servings (3/4 cup sauce).
Number Of Ingredients 11
Steps:
- Soak grilling planks in water for at least 1 hour. , In a food processor, combine the blackberries, wine, brown sugar, honey, hot pepper sauce, 1/8 teaspoon salt and 1/8 teaspoon pepper; cover and process until blended. Strain and discard seeds. Stir shallots and garlic into the sauce; set aside., Place planks on grill over medium-high heat. Cover and heat until planks create a light to medium smoke and begin to crackle, about 3 minutes (this indicates planks are ready). Turn planks over. , Sprinkle salmon with remaining salt and pepper. Place on planks. Grill, covered, over medium heat for 12-15 minutes or until fish flakes easily with a fork. Serve with sauce.
Nutrition Facts : Calories 304 calories, Fat 16g fat (3g saturated fat), Cholesterol 84mg cholesterol, Sodium 186mg sodium, Carbohydrate 10g carbohydrate (6g sugars, Fiber 3g fiber), Protein 29g protein. Diabetic Exchanges
GLAZED GRILLED SALMON
Steamed baby red potatoes and a crunchy cucumber and snow pea salad are great accompaniments to this flavourful salmon.
Provided by evelynathens
Categories < 30 Mins
Time 20m
Yield 2 serving(s)
Number Of Ingredients 5
Steps:
- Prepare bbq (medium-high heat).
- Combine brown sugar, mustard and soy sauce in medium bowl; whisk to blend.
- Transfer 1 tblsp glaze to small bowl; mix in rice vinegar and set aside.
- Brush 1 side of salmon steaks generously with half of glaze in medium bowl.
- Place salmon steaks, glazed side down, onto bbq.
- Grill until glaze is slightly charred, about 4 minutes.
- Brush top side of salmon steaks with remaining glaze in medium bowl.
- Turn salmon over and grill until second side is slightly charred and salmon is just opaque in centre, about 5 minutes longer.
- Transfer salmon to plates.
- Drizzle reserved glaze to small bowl over salmon and serve.
SALMON WITH BROWN SUGAR AND MUSTARD GLAZE
For a delicious go-to dinner, try Bobby Flay's Salmon with Brown Sugar and Mustard Glaze recipe from Food Network.
Provided by Bobby Flay
Categories main-dish
Time 1h45m
Yield 8 servings
Number Of Ingredients 10
Steps:
- On the side burner, melt the brown sugar, honey and butter in a small saute pan over medium-high heat. Remove from the heat and whisk in the mustard, soy sauce, olive oil and ginger. Let cool.
- Preheat grill to medium heat. Brush salmon with vegetable oil and season with salt and pepper to taste. Place the salmon skin side down on the grill. Coat the flesh of the salmon fillets with the brown sugar mixture. Grill for 6 to 8 minutes to medium doneness, turning once after 5 to 6 minutes.
Nutrition Facts : Calories 413 calorie, Fat 28 grams, SaturatedFat 6.5 grams, Cholesterol 97 milligrams, Sodium 501 milligrams, Carbohydrate 4 grams, Fiber 0 grams, Protein 35 grams, Sugar 3 grams
BOURBON-GLAZED SALMON
This bourbon-glazed salmon is ready in minutes and requires only a handful of ingredients. Pair it with a green salad and couscous to have the perfect meal. If you don't like the taste of bourbon, you can use cola or brewed coffee. -Trisha Kruse, Eagle, Idaho
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- In a small saucepan, combine all ingredients but salmon. Bring to a boil. Cook and stir until sugar is dissolved, about 1 minute; set aside., Place salmon on oiled grill rack, skin side down. Grill, covered, over medium heat for 5 minutes. Brush with bourbon mixture. Grill until fish just begins to flake easily with a fork, 8-10 minutes longer.
Nutrition Facts : Calories 384 calories, Fat 21g fat (7g saturated fat), Cholesterol 101mg cholesterol, Sodium 725mg sodium, Carbohydrate 14g carbohydrate (13g sugars, Fiber 0 fiber), Protein 29g protein.
BAKED SALMON WITH BLACKBERRY GINGER GLAZE
Steps:
- Preheat oven to 400 degrees F.
- In a small saucepot over medium-high heat, combine water, blackberries, ginger and lemon juice. Bring to a boil, reduce to a simmer and cook until berries break down, about 5 minutes. Remove from heat and strain into a bowl, using the back of a spoon to push blackberry pulp through. Return blackberry mixture to the sauce pot, add sugar and bring to a boil. Lower the heat and simmer until reduced by half, about 20 minutes, stirring occasionally to avoid burning. Remove from heat and let cool.
- Brush a baking sheet with olive oil and set fillets on top. Brush fillets with oil and season with salt and pepper. Once blackberry mixture is cool, brush over salmon fillets and bake for 4 minutes. Brush again with blackberry mixture. Turn oven to broil and broil another 3 minutes.
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BLACKBERRY GLAZED SALMON - LIVELY TABLE
From livelytable.com
5/5 (1)Total Time 25 minsCategory Main DishCalories 211 per serving
- In a small saucepan, combine blackberries, wine, vinegar, garlic and pepper. Heat over medium low heat and simmer until reduced to a thick sauce. You may have to mash the berries with a potato masher.
- Heat oil in a large nonstick skillet over medium-high heat. Add salmon filets, flesh side down, and press lightly with a spatula. Cook until crispy, then flip and repeat with skin side down, cooking for a total or 8-10 minutes, or until cooked medium on the inside but crispy on the outside. Place salmon onto plates.
BLACKBERRY BALSAMIC GLAZED CHICKEN - THE FOOD CHARLATAN
From thefoodcharlatan.com
5/5 (3)Total Time 4 hrs 22 minsCategory Main CourseCalories 724 per serving
- Add to a large ziplock bag, along with the olive oil, 1/2 cup balsamic vinegar, hot sauce, 2 tablespoons white sugar, and steak seasoning.
- Add the chicken and shake it up so everything gets all mixed together.Refrigerate for at least 4 hours, or up to 24.
BLACKBERRY-GLAZED SALMON RECIPE | CDKITCHEN.COM
From cdkitchen.com
4/5 (1)Total Time 29 minsServings 4Calories 314 per serving
BLACKBERRY GLAZED SALMON - FIT MITTEN KITCHEN
From fitmittenkitchen.com
Cuisine AmericanCategory SaladServings 2Total Time 20 mins
- In a small pot over medium-high heat, combine blackberries with balsamic vinegar and maple syrup. Mash blackberries as pot heats up. Simmer for about 15 minutes and remove from heat. Mixture will thicken slightly upon standing, or option to add 1 tsp tapioca starch after 10 minutes of simmering for quicker glaze.
- Preheat oven for broiling (400ºF) and place oven rack about 6″ from broiler. In small bowl mix together oil, vinegar, maple syrup, mustard, salt and pepper. Place skin side down on oiled cast iron skillet and brush salmon with marinade. Transfer skillet to preheated oven and broil for about 6-8 minutes, until you see the crust start to form. Remove salmon from oven and brush with blackberry glaze.
- Evenly disperse salad greens onto 2 plates. Top with blackberries, goat cheese, nuts, seeds and balsamic dressing. Place glazed salmon on top and cover with more blackberry glaze.
BOURBON GLAZED GRILLED CEDAR PLANK SALMON - LIVELY TABLE
From livelytable.com
4.2/5 (5)Total Time 40 minsCategory Main DishCalories 219 per serving
- In a small saucepan, combine bourbon, honey, garlic and soy sauce. Heat over medium-low heat until reduced by half, about 10-15 minutes. Remove from heat.
- Place salmon, skin side down, on the cedar plank. Season with salt and pepper. Brush generously with bourbon sauce.
BLACKBERRY-GLAZED SALMON RECIPE BY ADMIN
From thedailymeal.com
2.5/5 (2)Estimated Reading Time 1 minServings 2Calories 454 per serving
- In a small bowl, combine the lemon zest, rosemary, garlic, sea salt, and pepper and mix together. Rub the lemon-herb mixture on the salmon fillets. Place on a plate, cover with plastic wrap, and refrigerate for at least three hours or overnight.
- Remove the salmon from the refrigerator and scrape the lemon-herb mixture off. Heat a nonstick skillet over medium-high heat. When the skillet is hot, add the salmon fillets flesh side down, and cook until a nice golden crust forms, about four to five minutes. Flip the fillets and continue cooking until the skin becomes nice and crispy, about three to four minutes.
- While the fish is cooking, mash the blackberries in a small bowl with the back of a spoon. Combine the blackberry mash, vinegar, and rosemary in a small frying pan. Place it over medium heat and stir occasionally. Allow the liquid to reduce by about half, about three to five minutes. It will thicken and become syrupy. Stir in a few additional whole blackberries, if desired.
BLACKBERRY BOURBON GLAZED SALMON - COOKING WITH CURLS
From cookingwithcurls.com
5/5 (1)Total Time 25 minsCategory Main CourseCalories 290 per serving
- Heat olive oil in a large skillet. Add the chopped onions and cook until soft and translucent, 3 to 5 minutes.
- Add the bourbon, blackberry preserves, and blackberries. Stir to combine and bring to a low boil.
BLACKBERRY GLAZED SALMON - LIFE AS A STRAWBERRY
From lifeasastrawberry.com
Reviews 17Servings 4Cuisine AmericanEstimated Reading Time 3 mins
- Heat olive oil over medium-high heat in a large skillet. When oil is hot, add garlic, salt, and pepper and sauté until garlic is fragrant and cooked through, about 1 minute (careful not to burn it!)
- Add fresh blackberries and blackberry jam to skillet and whisk until jam has broken down and formed a smooth sauce.
- Whisk in red wine and bring to a simmer. Let the sauce cook for 3-4 minutes until it has thickened slightly.
- Place salmon portions into the saucepan and spoon a few spoonfuls of sauce over the top of the fish. Continue cooking, spooning additional sauce over the fish every minute or so, until fish is flaky and cooked through (9-11 minutes, depending on how done you like your fish). The sauce should thicken considerably by this point, reducing to a nice glaze that you can spoon or brush over the fish just before serving.
HONEY GLAZED SALMON RECIPE GRILLED OR BROILED - EATING RICHLY
From eatingrichly.com
4.5/5 (4)Total Time 25 minsCategory MainCalories 360 per serving
- In a medium saucepan, mix honey, soy sauce, brown sugar, pineapple juice, lemon juice, vinegar, olive oil, garlic powder, paprika, black pepper, and cayenne pepper.
- Heat over medium low, stirring occasionally, until the sauce begins to bubble. Once it's bubbling there's no need to stir.
- Reduce heat to low and simmer (uncovered) for 15 minutes until thickened and syrupy. Watch your sauce to make sure it doesn't boil over!
GRILLED SALMON WITH BLACKBERRY-CABERNET COULIS RECIPE ...
From myrecipes.com
5/5 (2)Calories 344 per servingServings 6
- In a food processor or blender, combine wine and 2 cups berries; whirl until puréed. Rub berry mixture through a fine strainer into a 1 1/2- to 2-quart pan; discard residue. Add shallots, ginger, and 2 tablespoons sugar. Bring berry mixture to a boil over high heat, and stir often until reduced to 1 cup, about 10 minutes. Remove from heat, and stir in butter and more sugar to taste (see notes).
- Rinse salmon and pat dry. Coil belly strips of fish into center of steaks and secure each portion with a small skewer (such as the kind used for trussing turkeys).
- Lay salmon on an oiled grill over a solid bed of hot coals or high heat on a gas grill (you can hold your hand at grill level only 2 to 3 seconds); close lid on gas grill. Cook fish, turning once, until opaque but still moist-looking in center of thickest part (cut to test), 7 to 10 minutes.
- Set a salmon steak on each of 6 warm plates (remove skewers if desired). Spoon berry coulis (if cool, stir over high heat until warm, about 1 minute) equally over steaks. Garnish with remaining 1/2 cup whole berries; add salt and pepper to taste.
BLACKBERRY-CHIPOTLE GLAZED CEDAR PLANK SALMON - NO SPOON ...
From nospoonnecessary.com
5/5 (8)Total Time 30 minsCategory Entree, Main CourseCalories 262 per serving
- In a small sauce pan: Add preserves, chipotle chili, ginger, garlic, hoisin, soy sauce, lemon juice, salt and pepper. Stir to combine well. Place over medium heat and bring to a simmer. Reduce heat to maintain a simmer and cook for 15 minutes, stirring occasionally. Set aside to cool completely.
- Place the entire piece of salmon, skin side down, on top on cedar plank and make sure it is completely on the plank and not hanging off. Generously brush the preserve mixture on top of the salmon. Season liberally with salt and pepper.
GLAZED PRALINE SALMON - BLACKBERRY BABE
From blackberrybabe.com
5/5 (2)Estimated Reading Time 3 minsServings 1
- Rinse salmon with cold water and pat dry with a paper towel. Sprinkle with salt and pepper and place on a lightly greased baking sheet. Set oven to broil on high.
- Place baking tray with salmon in oven on top rack under the broiler. Broil for 5-6 minutes. Remove from oven, turn fish over. Return to oven, broil for another 2-3 minutes.
- Remove salmon from oven and spoon pecan mixture over top of filets. Return to oven and broil for a final 1-2 minutes. Make sure the nuts do not burn.
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From cookeatshare.com
5/5 (2)Total Time 2 hrs 30 minsCuisine AmericanCalories 279 per serving
- Rub the chicken with a paste of Salt, Garlic, and Ginger then splash with the Balsamic vinegar and let it cure/marinate for at least 2 hours at room temperature or longer if refrigerated.
- Put the glaze ingredients in small glass bowl and cook in microwave to reduce a little then whisk smooth or use smallest pot on medium heat and set aside until needed.
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