MARINATED & GRILLED SALMON
This easy salmon is gorgeous and juicy inside, dark and sticky outside - the perfect contrast.
Provided by Jamie Oliver
Categories Mains Aussie Christmas Australia day Christmas Dinner Party Dinner for two Asian
Time 20m
Yield 6
Number Of Ingredients 10
Steps:
- Bash up your lemongrass. Pick the coriander leaves and finely slice the stalks. Peel and finely grate the ginger and garlic.
- Mix the lemongrass, coriander stalks, ginger and garlic with the soy sauce, then rub all over the salmon fillet. Leave it to marinate for an hour or so, either in a plastic bag or on a tray covered with clingfilm.
- Preheat your grill to its highest setting. When you're ready to cook the salmon, remove it from the marinade, brush with the honey and grill for 10 minutes.
- Deseed the chillies and finely slice with the spring onions.
- Fork up the cooked salmon a little so everyone can see the lovely, dark, sticky outside and the juicy, pink fish underneath.
- Sprinkle the chillies and spring onions over the salmon with the reserved coriander leaves. Squeeze over the lime.
Nutrition Facts : Calories 357 calories, Fat 18.4 g fat, SaturatedFat 3.2 g saturated fat, Protein 34.9 g protein, Carbohydrate 13.6 g carbohydrate, Sugar 13 g sugar, Sodium 1.62 g salt, Fiber 0.2 g fibre
GRILLED SALMON
My family eats lots of seafood, and salmon is one of our favorites. This is a quick and delicious recipe that will have a meal prepared in minutes! If you like heat, you may add red crushed peppers or a dash of cayenne!
Provided by Nanasnthakchen
Categories Main Dish Recipes Seafood Main Dish Recipes Salmon Salmon Fillet Recipes
Time 1h
Yield 6
Number Of Ingredients 10
Steps:
- Combine olive oil, lemon juice, green onions, parsley, rosemary, thyme, salt, black pepper, and garlic powder in a small bowl. Set aside 1/4 cup of the marinade. Place salmon in a shallow dish and pour the remaining marinade over the top. Cover and refrigerate for 30 minutes. Remove the salmon and discard the used marinade.
- Preheat grill for medium heat and lightly oil the grate.
- Place salmon on the preheated grill skin side down. Cook, basting occasionally with the reserved marinade, until the fish flakes easily with a fork, 15 to 20 minutes.
Nutrition Facts : Calories 411.9 calories, Carbohydrate 1.8 g, Cholesterol 97.4 mg, Fat 25.7 g, Fiber 0.4 g, Protein 41.8 g, SaturatedFat 4.4 g, Sodium 299 mg, Sugar 0.5 g
SWEET AND SPICY GRILLED SALMON
The decadent-tasting "good" fat in salmon complements the sweet-spicy Buffalo glaze. The skin gets caramelized and crisp on the grill as the sauce drips onto it. It's delicious, but can be discarded to save fat and calories. (The numbers below include the skin.) A crisp and refreshing celery slaw is dressed with the same sauce, made creamy with light mayo, and brightened with onions and chives.
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat an outdoor grill or grill pan on medium high.
- Mix together the hot sauce, brown sugar, paprika and cayenne in a small bowl. Transfer 1 tablespoon of the mixture to a large bowl and whisk in the mayonnaise; set aside the rest of the sauce. Add the chives, celery and onions to the bowl with the mayonnaise and toss well.
- Sprinkle the salmon with salt and pepper. Brush the grill grate lightly with oil. Lay the salmon on the grill, skin-side up, and cook until distinct grill marks appear and the salmon releases easily from the grate, 2 to 3 minutes. Turn and brush the fish with some of the reserved sauce. Continue to cook the fish, brushing the pieces periodically with the sauce, until the salmon fillets are glazed and just cooked through, 13 to 15 minutes more.
- Transfer the fillets to individual plates and serve with the celery slaw.
GRILLED SALMON
When we lived in Alaska, we would have a huge BBQ for all of our friends every summer. We would fix this grilled salmon along with grilled trout and deep fried halibut. This is our favorite way to eat salmon other than smoked. Prep time includes marinating.
Provided by Miss V
Categories < 4 Hours
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Mix all marinade ingredients and pour over salmon. Marinate for 1 hour. Place fillets over medium hot coals.
- Grill for 3 to 4 minutes on each side.
GRILLED SALMON I
A simple soy sauce and brown sugar marinade, with hints of lemon and garlic, are the perfect salty-sweet complement to rich salmon fillets. Even my 9 year old loves this recipe!
Provided by tinamenina
Categories Main Dish Recipes Seafood Main Dish Recipes Salmon Salmon Fillet Recipes
Time 2h31m
Yield 6
Number Of Ingredients 8
Steps:
- Season salmon fillets with lemon pepper, garlic powder, and salt.
- In a small bowl, stir together soy sauce, brown sugar, water, and vegetable oil until sugar is dissolved. Place fish in a large resealable plastic bag with the soy sauce mixture, seal, and turn to coat. Refrigerate for at least 2 hours.
- Preheat grill for medium heat.
- Lightly oil grill grate. Place salmon on the preheated grill, and discard marinade. Cook salmon for 6 to 8 minutes per side, or until the fish flakes easily with a fork.
Nutrition Facts : Calories 317.9 calories, Carbohydrate 13.2 g, Cholesterol 55.8 mg, Fat 20.1 g, Fiber 0.1 g, Protein 20.5 g, SaturatedFat 3.4 g, Sodium 1091.8 mg, Sugar 12.1 g
MARINADE FOR GRILLED SALMON
I read Derf's "Spiced Salmon" recipe (#137983) with interest since it also uses chutney as I do, but we prefer our salmon grilled w/the smoky, lime flavor of this marinade. I use the marinade all day & then reserve it to use for a sauce I make while my DH grills the salmon. We love this & the combination of the salmon & the marinade sauce has been a big hit with our friends.
Provided by twissis
Categories Chutneys
Time 10m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Combine all marinade ingredients in large plastic bag, add salmon fillets & marinate for 6-8 hrs before grilling.
- While salmon grills, transfer marinade to small saucepan by pressing through a sieve. This allows the bulk & flavors of the garlic & chutney to join the sauce without making it chunky.
- Over low to medium heat only, add cream cheese & incorporate it into the sauce until you reach your desired consistency.
Nutrition Facts : Calories 407.4, Fat 19.3, SaturatedFat 2.8, Cholesterol 87.5, Sodium 1288.4, Carbohydrate 23.6, Fiber 0.3, Sugar 19.7, Protein 35.7
CIDER GRILLED SALMON
Make and share this Cider grilled Salmon recipe from Food.com.
Provided by Dawnab
Categories Very Low Carbs
Time 35m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Combine cider and soy in nonreactive pan.
- Bring to a boil, reduce to medium and cook for 3 minutes.
- Add butter and garlic.
- Cook until sauce is thick enough to coat the back of a spoon.
- Cool for 30 minutes Brush marinade over salmon, let sit 30 minutes then cook on grill.
GRILLED SALMON
Make and share this Grilled Salmon recipe from Food.com.
Provided by Barefoot Beachcomber
Categories High Protein
Time 10m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Place salmon on well-greased broiler pan.
- Combine and blend oil, garlic, parsley, dill weed and salt in blender.
- Stir in bread crumbs and set aside.
- Brush steaks with butter.
- Broil about 4 inches from heat 8 minutes or until fish flakes easily when tested with fork.
- Spread about 2 tablespoons garlic mixture on each salmon steak.
- Return to broiler and broil 1 or 2 minutes or until lightly browned.
Nutrition Facts : Calories 665.8, Fat 47.5, SaturatedFat 12.8, Cholesterol 130.3, Sodium 708.3, Carbohydrate 14, Fiber 1, Sugar 1.2, Protein 43.6
GRILLED SALMON
This salmon is delicious and so easy! We had it with fingerling potatoes (also cooked on the grill) and tomato salad for a wonderful summer supper. This recipe can easily be adjusted to the amount of salmon or to the number you are serving. Recipe source: Bon Appetit (August 2007)
Provided by ellie_
Categories Very Low Carbs
Time 15m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Prepare barbecue.
- Grind fennel seeds and coriander seeds using a mortar and pestle or spice grinder. When I made this I used 1/2 teaspoon ground coriander (but probably could have used a bit less) and put it in with the fennel seeds so they were combined well.
- Brush both sides of the salmon with olive oil and then sprinkle both sides with salt and pepper and then the spice mixture, pressing to make sure the spices adhere to the fish.
- Grill salmon, covered, turning once - about 10 minutes or until done or when center is opaque.
Nutrition Facts : Calories 220.1, Fat 7.7, SaturatedFat 1.4, Cholesterol 77.4, Sodium 127.7, Carbohydrate 1, Fiber 0.8, Protein 34.8
ASIAN GRILLED SALMON
Ina Garten's Asian Grilled Salmon, from Barefoot Contessa on Food Network, is a light, quick main dish with salty-sharp flavors like Dijon and soy sauce.
Provided by Ina Garten
Categories main-dish
Time 34m
Yield 6 servings
Number Of Ingredients 5
Steps:
- Light charcoal briquettes in a grill and brush the grilling rack with oil to keep the salmon from sticking.
- While the grill is heating, lay the salmon skin side down on a cutting board and cut it crosswise into 4 equal pieces. Whisk together the mustard, soy sauce, olive oil, and garlic in a small bowl. Drizzle half of the marinade onto the salmon and allow it to sit for 10 minutes.
- Place the salmon skin side down on the hot grill; discard the marinade the fish was sitting in. Grill for 4 to 5 minutes, depending on the thickness of the fish. Turn carefully with a wide spatula and grill for another 4 to 5 minutes. The salmon will be slightly raw in the center, but don't worry; it will keep cooking as it sits.
- Transfer the fish to a flat plate, skin side down, and spoon the reserved marinade on top. Allow the fish to rest for 10 minutes. Remove the skin and serve warm, at room temperature, or chilled.
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- Rub each piece of salmon with olive oil and sprinkle with house seasoning, to taste (I use about 1 teaspoon of olive oil and ¼ teaspoon of seasoning per piece).
- Heat coals, gas grill, or grill pan to medium heat. Place salmon on the grill. Cover and grill over medium heat for about 5 minutes per side (maybe a few more minutes, depending on the thickness of your fish). The salmon is done when it flakes easily with a fork.
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- Place all marinade ingredients into a gallon size zip lock bag and seal. Squeeze gently to combine ingredients, then add salmon fillets. Seal and refrigerate for 1 to 3 hours to allow flavors to penetrate the fish.
- Preheat grill to medium high heat. For each salmon fillet, take a piece of heavy duty aluminum foil and fold into a "dish" with sides. Place a salmon fillet into each dish skin side down. Add a little of the marinade on top and place the entire dish on the grill.
- Grill for 15-18 minutes with the lid closed. Flip the salmon onto the grill to sear the top, about 1-2 minutes. Carefully scrape off the skin (it should lift right off) and serve.
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5/5 (1)Calories 366 per servingCategory Seafood
- Remove moisture from salmon fillets by patting with a paper towel. Then, use a brush to brush olive oil onto all sides of each salmon fillet.
- Once your grill has fully preheated, place salmon fillets directly on the grill, skin side down, and close the grill.
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5/5 (1)Category EntreeCuisine American, Pacific Northwest, SeafoodTotal Time 40 mins
- Prepare grill for direct (or one zone) cooking using lump charcoal. Target 450 - 500 degrees Fahrenheit over direct heat.
- If you purchased a whole salmon filet, use a sharp knife to cut into four equal parts leaving skin on. Coat both sides with olive oil and season the salmon liberally with the seafood seasoning.
- Place the salmon skin side down over the direct heat. There is no need to oil the grill grate if it's hot enough. We find the best range is 450 - 500 degrees allowing a sear but not burning the salmon. Grill for 8 minutes.
- After 8 minutes, using a fish spatchula or tongs, gently nudge the salmon to see if it will release from the grill grate. If it's still sticky, check again after a minute. The salmon skin should release easily when the proper sear has occurred. Flip and grill over direct heat for additional 3 minutes or until the internal temperature of the salmon is 135 - 140 degrees.
GRILLED SALMON - EASY AND HEALTHY SALMON RECIPE!
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Cuisine AsianTotal Time 17 minsCategory Main CourseCalories 383 per serving
- Combine the olive oil, soy sauce, brown sugar, garlic and black pepper in a large zip-top bag. Squish the bag to mix.
- Add salmon fillets to the marinade in the bag and make sure they are well coated. Place the bag with the marinade and salmon in the refrigerator for 1 to 8 hours.
- When you are ready to grill the salmon, oil a clean grill pan, gas grill or charcoal grill and preheat to medium-high heat. When the grill is hot, put the salmon on the grill or grill pan, skin side down. Discard any extra marinade.
- Cook with the grill cover on until fish is almost cooked through, about 6 to 10 minutes with the skin side down. Then flip the salmon over and cook 1 to 3 more minutes, until cooked through. Salmon is done when the internal temperature at the thickest part measures 145° F. Serve.
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- In a small bowl, add olive oil, lemon juice, smoked paprika, garlic and onion powders, salt and pepper. Whisk to combine.
- In a shallow flat dish with edges, lay salmon slices and brush with marinade. Marinate from 10 minutes for up to 24 hours. Longer marinating time, more flavorful salmon.
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