GRILLED SALMON WITH LEMON AND DILL SAUCE RECIPE
Steps:
- Gather the ingredients.
- Place the salmon in a shallow, nonreactive dish. In a bowl, combine the lemon zest, lemon juice, vegetable oil, dill, and garlic. Whisk to combine and emulsify .
- Pour the marinade over the salmon. Cover and refrigerate for 1 to 2 hours.
- Preheat a grill to medium and lightly oil the grates to prevent the fish from sticking. Remove the salmon, reserving the marinade, and place the fish on the grill.
- Pour the marinade into a saucepan and bring to a boil. Remove from the heat and set aside.
- Cook the salmon for about 4 minutes on each side or until the fish flakes easily, basting with the boiled marinade.
- To serve, spoon a little sauce on top of each fillet or steak.
Nutrition Facts : Calories 825 kcal, Carbohydrate 1 g, Cholesterol 250 mg, Fiber 0 g, Protein 70 g, SaturatedFat 18 g, Sodium 153 mg, Sugar 0 g, Fat 58 g, ServingSize 4 fillets (4 servings), UnsaturatedFat 0 g
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.
GRILLED SALMON WITH MAPLE-DILL GLAZE
Steps:
- WHISK together mustard, vinegar, syrup, garlic, dill weed and salt in small bowl. Gradually whisk in oil. Place 3 tablespoons glaze in a resealable food storage bag with salmon. Marinate 1 hour in refrigerator.
- BRUSH grill pan with oil and heat over medium-high heat. Once grill is hot, place fillets, skin side up, in pan. Cook 10 to 12 minutes, turning once or until fish is opaque throughout. Place 3 tablespoons glaze in a small bowl. Brush the fillets with glaze during the last few minutes of cooking.
- COOK vegetable blend according to package directions. Drain if necessary. Divide vegetables evenly onto 4 dinner plates. Center fillets over vegetables. Serve drizzled with remaining warmed glaze.
GRILLED DILLED SALMON FILLETS
Make and share this Grilled Dilled Salmon Fillets recipe from Food.com.
Provided by threeovens
Categories Very Low Carbs
Time 15m
Yield 4 fillets, 4 serving(s)
Number Of Ingredients 7
Steps:
- Cut the salmon into 4 equal pieces. Combine oil, dill, salt and pepper. Coat salmon pieces in this marinade, cover and refrigerate about 20 minutes (or more).
- Preheat broiler. Place salmon, skin side down on broiler tray. Broil about 4 minutes until done. It is not necessary to turn. Brush with butter. Garnish each piece with a lemon slice and a parsley sprig.
Nutrition Facts : Calories 513.3, Fat 35.2, SaturatedFat 10.9, Cholesterol 135.1, Sodium 272.3, Carbohydrate 0.7, Fiber 0.2, Sugar 0.2, Protein 46.8
GRILLED SALMON GYROS
Provided by Guy Fieri
Time 1h5m
Yield 6 servings
Number Of Ingredients 30
Steps:
- Combine all of the marinade ingredients in a resealable plastic bag. Add the salmon, seal the bag and refrigerate for at least 30 minutes, or up to 1 hour.
- Preheat the grill if using outdoors, or preheat indoor stovetop grill pan over medium-low heat.
- Remove salmon from the marinade and grill until cooked through, about 3 to 4 minutes per side. Remove from the grill to a plate and keep warm.
- Put the pita bread on grill to heat through.
- Serve by cutting pitas in half, filling them with salmon, and topping them with the tomato mixture and the cucumber dill sauce. Add iceberg lettuce, if desired, and serve.
- Combine all of the ingredients in a large bowl and set aside until ready to assemble the gyros.
- Combine all of the ingredients in a small bowl. Cover and refrigerate until ready to serve, at least 30 minutes, or up to 12 hours.
Nutrition Facts : Calories 429 calorie, Fat 19 grams, SaturatedFat 5 grams, Cholesterol 69 milligrams, Sodium 683 milligrams, Carbohydrate 33 grams, Fiber 3 grams, Protein 30 grams, Sugar 6 grams
GRILLED SALMON WITH HERB AND MEYER LEMON COMPOUND BUTTER
Steps:
- In a small bowl, combine the butter, zest, herbs and garlic. Mix until everything is well mixed. Season, to taste, with salt. If using right away, keep the butter at room temperature. If making ahead, reserve in the refrigerator and bring to room temperature before using.
- Preheat grill to medium.
- Remove the salmon from the refrigerator and let come to room temperature. Season with salt and coat with olive oil. Brush and oil the grill. Place the salmon, skin side down, on the clean, preheated grill. After 2 to 3 minutes, rotate the salmon 90 degrees to create cross-hatch grill marks on the salmon skin. Cook the salmon for another 3 to 4 minutes. As the salmon cooks it will turn from translucent orange to opaque pink.
- Turn the salmon over and cook for another 2 to 3 minutes. If the salmon starts to burn, or the flames flare up move the fish to a cooler part of the grill.* Remove from the grill and top with the room temperature compound butter. The butter should act as a sauce and melt over and coat the grilled salmon.
- What a delish fish!
- *Tip: It is a general rule to cook fish for 8 minutes per inch of thickness. I like salmon cooked to about medium, so I cook mine for a little less.
GRILLED SALMON IN FOIL WITH HERBY GARLIC BUTTER
This easy grilled salmon in foil recipe is totally foolproof, resulting in flaky fish with a garlic-herb butter sauce. And did we mention cleanup is a breeze?
Provided by Rachel Gurjar
Time 36m
Yield 2 Servings
Number Of Ingredients 8
Steps:
- Prepare a grill for medium heat. Whisk 1 Tbsp. honey, 1½ tsp. Diamond Crystal or 1 tsp. Morton kosher salt, and 1 tsp. finely grated lemon zest in a small bowl to combine. Add 6 garlic cloves, finely chopped, 4 Tbsp. unsalted butter, room temperature, and 2 Tbsp. finely chopped dill and whisk again to combine (some lemon zest may remain separate and that's okay).
- Tear off a large piece of foil according to the length and thickness of salmon (15x15" or larger) and place on a rimmed baking sheet. Place one 1 lb. boneless salmon fillet, preferably skin-on, arranging skin side down if skin is on, in center of foil (the skin will stick slightly to foil and brown while the fish cooks; you want this as it will add to the sauce). Spread garlic butter over fish, then drizzle 3 Tbsp. fresh lemon juice on top. Carefully fold one side of foil up and over fish so lemon juice stays contained, then bring other sides up to meet it and fold together to seal, leaving about a 4" opening on top for steam to escape (this will help sauce reduce a bit).
- Place foil packet on grate and grill fish until opaque throughout and firm, 16-20 minutes. Transfer packet to a cutting board and let fish rest 5 minutes.
- Carefully open foil packet and cut fish in half. Transfer to plates; pour juices from packet over. Drizzle fish with remaining 1 Tbsp. fresh lemon juice, dividing evenly, and top with more finely chopped dill.
GRILLED SALMON FILLET
Growing up on a family-owned resort, I was expected to help around the kitchen. Grilling salmon became my specialty. -Paul Noetzel, Grafton, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- Place fish, skin side down, in disposable foil pan. Combine the lemon juice, vinegar, lemon zest, basil, garlic powder and soy sauce; pour over fish. Sprinkle with Parmesan cheese and pepper. , Place pan on grill. Cover grill and cook over medium heat for 15-20 minutes or until fish flakes easily with a fork. If desired, top with additional grated Parmesan cheese and pepper and serve with lemon wedges.
Nutrition Facts : Calories 193 calories, Fat 11g fat (2g saturated fat), Cholesterol 59mg cholesterol, Sodium 163mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 20g protein. Diabetic Exchanges
GLAZED GRILLED SALMON FILLETS
Make and share this Glazed Grilled Salmon Fillets recipe from Food.com.
Provided by Chef Pilgrim
Categories High Protein
Time 25m
Yield 4 serving(s)
Number Of Ingredients 5
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.
Nutrition Facts : Calories 294.4, Fat 5.8, SaturatedFat 0.9, Cholesterol 87.5, Sodium 868.5, Carbohydrate 25.4, Fiber 0.2, Sugar 23.6, Protein 35.2
GRILLED SALMON WITH DILLED MUSTARD GLAZE
The sugar and dill in this glaze is used to cure gravlax by Scandinavian-Americans in Minnesota, but the combination works just as well on the grill. This is a "Staff Favorite" at Food & Wine Magazine. This recipe also works well in the oven. The lightly caramelized sweet mustard glaze and rich, smoky flavors here will find echoes in an oak-aged Chardonnay.
Provided by NcMysteryShopper
Categories Lunch/Snacks
Time 33m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Toast mustard seeds over moderate heat until they darken and begin to pop, about 2 minutes. Transfer to a plate and set aside.
- In a mixing bowl, whisk mayonnaise with mustard, dill, lime juice and brown sugar. Season with pepper. Set Aside.
- Light a gas grill and lightly brush grate with oil.
- Run your fingers over the salmon fillet, feeling for bones. Use tweezers to remove any bones you find.
- Brush skin side of salmon with olive oil and season with salt and pepper.
- Place fillet on grill, skin side down, and spread the mustard glaze over the fish. Sprinkle with mustard seeds.
- Close grill and cook over moderate heat until glaze is golden and salmon is nearly opaque, about 25 minutes. Check on salmon and make sure skin does not begin to char. If skin does char move to cooler part of grill and reduce heat.
- Transfer the salmon to a platter and serve hot or at room temperature.
Nutrition Facts : Calories 381.4, Fat 17.4, SaturatedFat 2.5, Cholesterol 122, Sodium 432.8, Carbohydrate 7.6, Fiber 0.9, Sugar 3.3, Protein 46.8
THE ULTIMATE SALMON FILLETS
Living on the west coast, we have eaten a great deal of salmon. This is ABSOLUTELY the best way we have found to cook it. It is so moist and the flavor is fantastic! Many reviewers have said that they think the cheese, especially the cheddar is unnecessary, and I have to admit that I omit the cheddar cheese myself. The flavour is a little too strong and it is extra fat that is not needed. I do like the sprinkling of parmesan with the paprika because it looks so nice when it is broiled. Using light mayonnaise and light sour cream or yogurt tastes just as good as the full fat versions and cuts down fat and calories even more. Thanks for all the great reviews!
Provided by Paja9203
Categories Roast
Time 30m
Yield 3-4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 450 degrees.
- If frozen, partially thaw fillets and cut into serving size pieces.
- Place in a greased baking dish.
- Combine sour cream or yogurt, mustard, onion, dill, and mayonnaise.
- Season with salt and pepper.
- Spread mixture over fish.
- Bake 20 minutes per inch of thickness of fish if frozen or 10-12 minutes if thawed.
- When just done, sprinkle with the cheeses and a dash of paprika.
- Broil 1 minute or until the cheese is bubbly and flecked with brown.
- Serve with lemon wedges.
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