Grilled Salmon Northwest Style Food

GRILLED SALMON STEAKS

Steps:

• In a large resealable plastic bag, combine the first five ingredients. Add salmon; seal bag and turn to coat. Refrigerate for 1 hour, turning occasionally. , In a small bowl, combine the sauce ingredients; cover and refrigerate until chilled., Discard marinade. Grill salmon, covered, over medium heat for 6-7 minutes on each side or until fish flakes easily with a fork. Serve with mustard dill sauce.

NORTHWEST GRILLED SALMON

Steps:

• 1. Take a large piece of heavy duty aluminum foil and place flat on the counter. Put your piece of salmon skin side down. (I prefer mine without the skin) Bring the edges up a little so you won't have any spillage.
• 2. Cut the butter into little pats and dot the top of the fish. Place the brown sugar on top and spread evenly over fish. Sprinkle the soy sauce, worcestshire sauce and garlic powder over the top as well.
• 3. Fold up the long sides of the foil and roll down to seal, then do the same to the other sides. Make sure it is sealed very well so that the yummy juices won't leak out.
• 4. Put on medium-high grill and let cook for about 15-20 minutes, depending on your grill. Once aluminum puffs up it should be done.

CREAMY HERB GRILLED SALMON

Steps:

• In a small bowl, mix the first eight ingredients. Brush skin side of salmon with oil., Place salmon on a greased grill rack, skin side down; spread sour cream mixture over fish. Grill, covered, over medium heat 12-14 minutes or until salmon flakes easily with a fork.

GRILLED SALMON IN FOIL WITH HERBY GARLIC BUTTER

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, NORTHWEST STYLE

Steps:

• In a bowl, cover wood chips with water.
• Ignite charcoal (25 per side for 22" Webber Grill) for indirect cooking.
• Let coals burn down until completely covered with gray ash.
• Using a double thickness of heavy-duty foil, make a boat big enough to hold the fish.
• Poke holes in the bottom of the foil so barbeque flavors can penetrate bottom of the fish.
• Lay salmon on foil, flesh side up.
• Drizzle filet (s) with melted butter, using all of it.
• When coals are ready, scatter drained wood chips on top of them.
• Place salmon on grill.
• Cover barbeque; close top dampers halfway, leave bottom dampers open.
• Cook for 20-25 minutes, until fish is done to your liking.