Grilled Salmon With Honey Lime Food
THE BEST HONEY-GLAZED SALMON
This is the easiest, most flavorful honey-baked salmon that the whole family will be able to enjoy. It comes together in 30 minutes and only requires eight ingredients. Oh, and that honey-lime drizzle at the end is to die for - no one will judge you for slurping it down! Baking the salmon at a high heat not only quickens the cooking time, but also helps to crisp up the honey glaze and spice mixture that coats the fish.
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 450 degrees F. Line a baking sheet with aluminum foil. Spray the foil with cooking spray if you plan on eating the salmon skin. (If you do not plan on eating the skin, you can skip this step.) Place the salmon fillets, skin-side down, onto the prepared baking sheet.
- Whisk together the honey, lime zest, and juice in a small bowl. Remove 2 tablespoons of the mixture to another small bowl and set aside. Brush the remaining honey-lime mixture over top of the salmon fillets.
- Combine the brown sugar, cumin, paprika, garlic, 2 teaspoons salt and a few grinds of pepper in a medium bowl. Press the brown sugar mixture all over the salmon (about 1 heaping teaspoon on each portion). Crimp all 4 sides of the foil to create a border around the salmon to help collect the juices so they don't spread and burn. Bake until the glaze is shiny and turning golden in some spots, and the salmon is firm and flakes easily when pressed, 10 to 12 minutes.
- Drizzle the reserved honey-lime mixture over top of the salmon just before serving.
GRILLED SALMON WITH FRESH LIME CREAM
Lime cream provides a simple addition to tangy grilled salmon that's ready in an hour - a tasty meal.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h
Yield 6
Number Of Ingredients 10
Steps:
- In small bowl, mix 1 teaspoon lime peel, 1/4 cup lime juice, the honey, dill weed and oil.
- In 8-inch square (2-quart) glass baking dish, arrange salmon pieces, skin sides up, in single layer. Pour marinade over salmon; turn in marinade to cover all sides. Cover with plastic wrap and refrigerate 20 to 30 minutes.
- Heat gas or charcoal grill. Carefully brush grill rack with oil. Remove salmon from marinade; discard marinade. Sprinkle salmon with salt. Place skin side down on grill over medium heat. Cover grill; cook 10 to 15 minutes or until salmon flakes easily with fork.
- Meanwhile, in small bowl, mix Lime Cream ingredients with wire whisk. Serve with salmon.
Nutrition Facts : Calories 180, Carbohydrate 4 g, Cholesterol 75 mg, Fiber 0 g, Protein 24 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 370 mg, Sugar 3 g, TransFat 0 g
LIME-MARINATED GRILLED SALMON
The fresh lime juice and mustard add a nice tang to this moist and flaky grilled salmon. I came up with this marinade after tasting something similar at a friend's house and it is now one of our favorite ways to do fish. You may also use other firm fish steaks instead of salmon; halibut, tuna and swordfish all work well.
Provided by whodunitrdr
Categories Main Dish Recipes Seafood Main Dish Recipes Salmon Salmon Steak Recipes
Time 1h20m
Yield 4
Number Of Ingredients 8
Steps:
- Whisk together the lime juice, olive oil, mustard, ginger, garlic, cayenne pepper, and black pepper in a bowl, and pour into a resealable plastic bag. Add the salmon steaks, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 1 hour.
- Preheat an outdoor grill for medium heat, and lightly oil grate. Remove the salmon from marinade, and shake off excess. Discard remaining marinade.
- Grill until the fish flakes easily with a fork, 5 to 10 minutes per side depending on thickness.
Nutrition Facts : Calories 311.4 calories, Carbohydrate 2.1 g, Cholesterol 83.7 mg, Fat 19.8 g, Fiber 0.1 g, Protein 29.5 g, SaturatedFat 3.8 g, Sodium 144.1 mg, Sugar 0.3 g
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- Season salmon generously with salt and pepper. In a small bowl whisk together the melted butter, olive oil, honey, soy sauce, lime juice, lime zest, and minced garlic. Reserve 1-2 tablespoons of the sauce to brush on the salmon once finished cooking.
- Marinate the salmon in the rest of the sauce for at least 30 minutes before grilling. Once the salmon is ready, preheat your grill to medium-high heat.
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- Prepare your cedar plank by soaking it in water for 30 minutes to 2 hours. Lay salmon on top of the cedar plank.
- In a small bowl combine brown sugar, salt, pepper, and paprika. Rub the salmon with olive oil and then with the seasonings.
- Set the grill to medium high heat and place the plank in indirect heat. Cover the grill and let the salmon cook for 15-20 minutes or until it reaches an internal temperature of 135 degrees. If you are cooking in direct heat, check the plank often and spritz with water if the plank catches fire. Remove the salmon from the grill.
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- In a small heavy saucepan, whisk together all glaze ingredients until cornstarch is fully dissolved. It’s important that no bits of gritty cornstarch is remaining. Turn heat on to medium high. Continue whisking and simmering until sauce is thickened, about 1 minute. Remove from heat and cover; keep warm.
- Grease and heat grill. Sprinkle a light layer of kosher salt and black pepper on both sides of salmon fillets. Grill salmon about 2-3 min per side over medium-high heat, or just until cooked through; don’t over cook. The key to tender salmon is removing it from heat as soon as it’s barely cooked through, as it will continue to cook a bit after removing from heat. (Actual cook time depends on the temperature of your fish prior to cooking, temperature of grill, and thickness of fillets.)
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- Season salmon generously with salt and pepper. In a small bowl whisk together the melted butter, honey, soy sauce, lime juice, lime zest and minced garlic. Reserve 1-2 tablespoons of the sauce to brush on the salmon once finished cooking.
- Marinade the salmon in the rest of the sauce for at least 30 minutes before grilling. Once the salmon is ready, preheat your grill to medium-high heat.
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- Place each piece of salmon on a piece of heavy duty foil large enough to fold over and seal. Add lime slices and drizzle with a spoonful of marinade. Wrap up salmon tightly in the foil packets.
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