CHERRY SAUCE FOR GRILLED SALMON
Make and share this Cherry Sauce for Grilled Salmon recipe from Food.com.
Provided by Charlotte J
Categories Sauces
Time 40m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- In a large saucepan, combine all ingredients and bring to a boil over medium-high heat.
- Reduce heat and simmer, uncovered, 30 minutes or until mixture thickens, stirring frequently.
Nutrition Facts : Calories 90.6, Fat 0.2, Sodium 196.1, Carbohydrate 19.8, Fiber 1.8, Sugar 16.2, Protein 1
CHERRY MAPLE GLAZED SALMON
Maple syrup, minced cherries, soy sauce and lemon juice create a beautifully balanced sweet and tart glaze as the Alaska salmon cooks. This cherry maple glazed Alaska salmon is the perfect fix for a healthy, fresh dinner in minutes.
Provided by Kevin Is Cooking
Time 16m
Number Of Ingredients 10
Steps:
- Pit the fresh cherries, or if frozen, thaw and mince. Set aside.
- In a small saucepan mix together the sauce ingredients and bring to a boil. Lower the heat and simmer, uncovered, for 10 minutes.
- Rub Alaska salmon filets on both sides with olive oil and salt and pepper.
- In a hot grill pan add the Alaska salmon and cook on both sides for 2-3 minutes depending on thickness. Baste each side with the maple cherry sauce to glaze after turning.
- Serve over steamed rice and the remaining maple cherry sauce on top.
Nutrition Facts : Calories 423 kcal, Carbohydrate 45 g, Protein 34 g, Fat 10 g, SaturatedFat 1 g, Cholesterol 93 mg, Sodium 168 mg, Sugar 39 g, ServingSize 1 serving
CHERRY CHIPOTLE GLAZED SALMON
This salmon is topped with a sweet, tangy, and spicy cherry chipotle glaze!
Provided by Julie Chiou
Categories Main Course
Time 45m
Number Of Ingredients 5
Steps:
- In a small saucepan, whisk together tart cherry juice, chipotle in adobo sauce, honey, and dark brown sugar. Bring to a boil then keep on a low simmer for 20-25 minutes, or until the liquid has reduced by half and has slightly thickened. It'll get thicker as it cools. It will be a liquid/loose glaze.
- Cook salmon however you like and to your desired doneness: in a skillet, in the oven, grill, etc.
- Brush a generous amount of glaze on the salmon prior to serving and use additional glaze, as desired.
Nutrition Facts : ServingSize 1 serving, Calories 897 kcal, Carbohydrate 119 g, Protein 48 g, Fat 28 g, Sugar 112 g
GRILLED SALMON WITH SHERRY VINEGAR-HONEY GLAZE AND SPICY TOMATO RELISH
Steps:
- In small saucepan over high heat, reduce vinegar to 1/4 cup. In mixing bowl, combine vinegar syrup with mustard, honey, Worcestershire and ancho chile powder and season to taste with salt and pepper. Let rest 30 minutes. Preheat grill. Brush salmon with the glaze and grill 3 minutes on each side. Serve with Spicy Tomato Relish.
- For the Spicy Tomato Relish: Combine all ingredients in a bowl and season with salt and pepper to taste. Serve at room temperature.
GRILLED SALMON WITH SHERRY VINEGAR-HONEY GLAZE AND SPICY TOMATO RELISH
Steps:
- In a small saucepan over high heat, reduce the vinegar to 1/4 cup. In a mixing bowl, combine the vinegar syrup with the mustard, honey, and ancho chile powder and season to taste with salt and pepper. Let rest 30 minutes. Preheat grill. Brush the salmon with the glaze and grill 3 minutes on each side for medium. Serve with the spicy tomato relish. For the Spicy Tomato Relish: Combine all ingredients in a bowl and season with salt and pepper to taste. Serve at room temperature.
Nutrition Facts : Calories 330 calorie, Fat 11 grams, SaturatedFat 2 grams, Cholesterol 94 milligrams, Sodium 439 milligrams, Carbohydrate 20 grams, Fiber 1 grams, Protein 34 grams, Sugar 17 grams
GRILLED SALMON WITH CHERRY GLAZE
Provided by Robyn
Number Of Ingredients 10
Steps:
- In medium saucepan, saute the shallots and garlic in the olive oil until tender, about 3 minutes.Add the remaining ingredients (except the salmon) to the pot and bring to a boil. Let the glaze simmer for about 20 minutes, stirring often, until the glaze has thickened. Remove from heat. Prepare your egg for medium heat at about 350 degrees. Oil the grill grates VERY WELL with canola oil. It is imperative you do this so the fish does not stick. Note: By leaving the skin on the fish, it helps the filets stay together and not tear apart on the grill. Place the salmon directly on the grates and cook for 15-20 minutes, or until the internal temperature is 140 degrees and the fish flakes easily with a fork. During the last 5 minutes of cooking, add the glaze to the fish filets. Serve with remaining glaze.
GRILLED SALMON WITH SHERRY VINEGAR-HONEY GLAZE
Steps:
- In a small saucepan over high heat, reduce the vinegar to 1/4 cup. In a mixing bowl, combine the vinegar syrup with the mustard, honey, and ancho chile powder and season to taste with salt and pepper. Let rest 30 minutes. Preheat grill. Brush the salmon with the glaze and grill 3 minutes on each side for medium.
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.
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.
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