Grilled Salmon With Marmalade Dijon Glaze Food

GRILLED SALMON WITH MARMALADE DIJON GLAZE

Steps:

• In a small bowl, combine the first six ingredients; set aside 1/4 cup. Brush remaining glaze over salmon., Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Place salmon skin side down on grill rack., Grill, covered, over medium heat or broil 4 in. from the heat for 10-12 minutes or until fish flakes easily with a fork, basting occasionally with remaining glaze.

SALMON WITH MARMALADE-DIJON GLAZE

Steps:

• Preheat broiler or grill.
• Combine all ingredients except salmon in a bowl and stir well.
• Place fish on a pan coated with cooking spray (if preparing in the broiler) or directly onto a rack lined with cooking spray-coated aluminum foil (if preparing on the grill).
• Brush half of marmalade mixture over fish, cook 6 minutes.
• Brush remaining marmalade mixture over fish and cook an additional 2 minutes or until fish flakes easily when tested with a fork.

SALMON WITH MAPLE-DIJON GLAZE

Steps:

• Preheat the oven to 425 degrees F.
• Spray a parchment-lined casserole dish with nonstick spray and lay the salmon in it skin-side down.
• In a small bowl, whisk together the mustard, maple syrup, olive oil, thyme and cumin. Pour the mixture over the salmon, spreading to coat it evenly.
• Bake until just cooked through, 12 to 15 minutes. Transfer the salmon to a serving platter.

SALMON WITH BROWN SUGAR AND MUSTARD GLAZE

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.

GLAZED GRILLED SALMON

Steps:

• Prepare barbecue (medium-high heat). Combine brown sugar, mustard and soy sauce in medium bowl; whisk to blend. Transfer 1 tablespoon 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 barbecue. 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 center, about 5 minutes longer. Transfer salmon to plates. Drizzle reserved glaze in small bowl over salmon and serve.

GRILLED DIJON-LEMON PEPPER SALMON

Steps:

• Combine mustard, olive oil, lemon juice, lemon pepper, dill, black pepper, and garlic salt in a resealable plastic bag; add salmon. Gently coat salmon with the marinade. Place sealed bag in refrigerator; marinate about 2 hours.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Cook salmon skin-side down on the grill, 3 to 4 minutes. Flip and cook until fish flakes easily with a fork, or to desired degree of doneness, 3 to 4 minutes more.

GRILLED SALMON WITH ORANGE GLAZE

Steps:

• Combine marmalade, oil, soy sauce, ginger, garlic and vinegar. Heat grill. Brush glaze on each side of salmon; grill about 5 minutes on each side. Top with scallions and sesame

GRILLED SALMON WITH DIJON MUSTARD

Steps:

• Heat grill to medium-high heat.
• Mix first 3 ingredients until blended. Reserve half for later use; brush fish with remaining mayo mixture.
• Grill fish 14 to 16 min. or until fish flakes easily with fork, turning after 8 min.
• Meanwhile, bring 2 inches water to boil in large saucepan. Place peas in steamer basket; place over boiling water. Cover; cook 5 min. or until peas are crisp-tender.
• Place fish on plate; drizzle with reserved mayo mixture. Serve with peas.

BROILED SALMON WITH MARMALADE-DIJON GLAZE

Steps:

• Preheat broiler.
• Combine first 6 ingredients in a small bowl, stirring well.
• Place fish on a jelly roll pan sprayed with cooking spray. Brush half the marmalade mixture over the fish, broil 6 minutes.
• Brush fish with remaining marmalade mixture. Broil for 2 minutes or until fish flakes easily with a fork.

CITRUS-GLAZED GRILLED SALMON

Steps:

• Heat gas or charcoal grill. In small bowl, combine marmalade, lemon juice and basil; mix well. Spray skin side of salmon with nonstick cooking spray. Turn salmon over; sprinkle with garlic-pepper blend and salt.
• When grill is heated, place salmon, skin side down, on gas grill over medium-low heat or on charcoal grill 4 to 6 inches from medium-low coals. Cook 12 to 17 minutes or until fish flakes easily with fork, brushing with marmalade mixture during last 8 to 10 minutes of cooking time.