Grilled Salmon Food

MARINATED & GRILLED SALMON

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.

GRILLED SALMON

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.

SWEET AND SPICY GRILLED SALMON

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

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

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.

MARINADE FOR GRILLED SALMON

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.

CIDER GRILLED SALMON

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

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.

GRILLED SALMON

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.

ASIAN GRILLED SALMON

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.