GINGER-GLAZED SALMON
Provided by Molly Yeh
Time 45m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Combine the olive oil, soy sauce, sesame oil, ginger, maple syrup, Chinese mustard, sriracha and garlic in a large bowl. Pour one-third into a small bowl and reserve. Add the salmon fillets to the large bowl. Marinate, covered, in the refrigerator for 30 minutes.
- Heat a large nonstick skillet over medium-high heat. Add a drizzle of olive oil to coat the skillet. Add the salmon skin-side down and cook until crispy, about 5 minutes. Baste the flesh side with the reserved marinade. Flip and cook until the salmon is cooked through and the flesh side is golden brown, an additional 3 to 4 minutes. Top with the scallions.
GRILLED GINGER SALMON FILLETS
A sweet-and-spicy basting sauce beautifully coats salmon fillets for a fast and flavorful main dish.
Provided by Betty Crocker Kitchens
Categories Entree
Time 25m
Yield 4
Number Of Ingredients 6
Steps:
- Heat gas or charcoal grill. In small bowl, mix all ingredients except salmon.
- Carefully brush grill rack with vegetable oil. Place salmon skin side down and crosswise on grill over medium heat. Cover grill; cook 8 minutes.
- Brush all of honey mixture over salmon. Cover grill; cook 3 to 6 minutes longer or until salmon flakes easily with fork.
Nutrition Facts : Calories 240, Carbohydrate 11 g, Cholesterol 95 mg, Fat 1, Fiber 0 g, Protein 31 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 320 mg, Sugar 10 g, TransFat 0 g
GINGER-GLAZED GRILLED SALMON
Our family loves salmon prepared this way, and it's a real treat to make on a warm summer evening. These fillets may be baked in the oven at 450 degrees for 18 minutes, basting occasionally. -Wanda Toews, Cromer, Manitoba
Provided by Taste of Home
Categories Dinner
Time 15m
Yield 4 servings
Number Of Ingredients 5
Steps:
- For glaze, mix first 4 ingredients., Place salmon on an oiled grill rack over medium heat, skin side up. Grill, covered, until fish just begins to flake easily with a fork, 4-5 minutes per side; brush top with half of the glaze after turning. Brush with remaining glaze before serving.
Nutrition Facts : Calories 299 calories, Fat 16g fat (3g saturated fat), Cholesterol 85mg cholesterol, Sodium 374mg sodium, Carbohydrate 8g carbohydrate (6g sugars, Fiber 0 fiber), Protein 29g protein. Diabetic Exchanges
HONEY-GINGER GRILLED SALMON
This recipe is simple to make, yet impressive. The marinade gives the fish a sweet taste that my family goes nuts for! If it's too cold out to grill it, you also may broil it.
Provided by Kerri Skrudland
Categories Main Dish Recipes Seafood Main Dish Recipes Salmon Salmon Fillet Recipes
Time 40m
Yield 4
Number Of Ingredients 7
Steps:
- In a large self-closing plastic bag, combine ginger, garlic, soy sauce, orange juice, honey, and green onion; mix well. Place salmon in bag and seal tightly. Turn bag gently to distribute marinade. Refrigerate for 15 to 30 minutes.
- Preheat an outdoor grill for medium heat and lightly oil grate.
- Remove salmon from marinade, shake off excess, and discard remaining marinade. Grill for 12 to 15 minutes per inch of thickness, or until the fish flakes easily with a fork.
Nutrition Facts : Calories 373 calories, Carbohydrate 22.3 g, Cholesterol 114 mg, Fat 14.5 g, Fiber 0.5 g, Protein 37.6 g, SaturatedFat 2.5 g, Sodium 1291 mg, Sugar 19.8 g
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
HONEY GINGER GRILLED SALMON
Make and share this Honey Ginger Grilled Salmon recipe from Food.com.
Provided by Mirj2338
Categories High Protein
Time 35m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- In a large self-closing plastic bag, combine first six ingredients; mix well.
- Place salmon in bag and seal tightly.
- Turn bag gently to distribute marinade.
- Refrigerate 15 minutes or up to 30 minutes for stronger flavor.
- Turn bag occasionally.
- Lightly grease grill rack.
- Preheat grill to medium heat.
- Remove salmon from marinade; reserve the marinade.
- Grill 12-15 minutes per inch of thickness or until fish flakes easily with a fork.
- Brush with reserved marinade up until the last 5 minutes of cooking time.
- Discard leftover marinade.
GRILLED GINGERED SALMON
This is one of my most requested recipes, and there's never a crumb left when I make it.
Provided by Gourmet Photog
Categories Main Dish Recipes Seafood Main Dish Recipes Salmon Salmon Fillet Recipes
Time 12h30m
Yield 8
Number Of Ingredients 7
Steps:
- Whisk together the soy sauce, muscovado sugar, minced ginger, olive oil, and garlic in a bowl, and pour into a resealable plastic zipper bag. Add the salmon fillet, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator overnight or up to 2 days.
- About 1/2 hour before grilling, soak cedar plank in water.
- Preheat an outdoor grill for medium heat, and lightly oil the grate.
- Remove the salmon from the marinade, and shake off excess. Discard the remaining marinade. Place the salmon, skin side down, onto the cedar plank.
- Grill with the grill cover closed until the salmon is opaque but still juicy, about 20 minutes. Carefully remove the salmon from the plank in one piece, leaving the skin on the plank.
Nutrition Facts : Calories 384.5 calories, Carbohydrate 11.7 g, Cholesterol 82.6 mg, Fat 23 g, Fiber 0.3 g, Protein 31.1 g, SaturatedFat 4.2 g, Sodium 1884.6 mg, Sugar 9 g
MISO-GINGER MARINATED GRILLED SALMON
Steps:
- Whisk together the miso, mirin, vinegar, soy sauce, green onions, ginger, and sesame oil in a small bowl. Place the salmon in a baking dish, pour the marinade over, and turn to coat. Cover and marinate for 30 minutes in the refrigerator.
- Heat grill to high. Remove the fish from the marinade and season with salt and pepper. Grill the salmon, skin side down, with the cover closed, until golden brown and a crust has formed, about 3 to 4 minutes. Turn the salmon over and continue grilling for 3 to 4 minutes for medium doneness. Drizzle with a little yuzu juice, if desired, and serve.
Nutrition Facts : Calories 517 calorie, Fat 31.5 grams, SaturatedFat 7 grams, Cholesterol 125 milligrams, Sodium 634 milligrams, Carbohydrate 6 grams, Fiber 1.5 grams, Protein 48 grams, Sugar 4 grams
THE TASTIEST GRILLED SALMON WITH GINGER SOY BUTTER RECIPE
Yes, even grilled salmon can suffer at the hands of a restaurant chef who uses oil as a condiment and salt as a weapon. Whereas...
Provided by David Zinczenko and Matt Goulding
Categories Dinner
Number Of Ingredients 9
Steps:
- Mix the butter, chives, ginger, lemon juice, and soy sauce. Set aside. Preheat a grill or grill pan. Season the salmon with salt and pepper and rub with the oil. Wipe the grill grates clean and rub with a paper towel dipped in oil. Add the salmon skin side down and cook for 4 to 5 minutes, until the skin is lightly charred and crisp. Flip the fish and cook for another 2 to 3 minutes on the flesh side, until the flesh flakes with gentle pressure from your finger but is still slightly translucent in the middle. (We believe salmon is best served medium, but if you want yours completely cooked, leave it on for another 2 to 3 minutes.) Serve the salmon with a generous spoonful of the flavored butter, which should begin to melt on contact.
Nutrition Facts : Calories 390
GINGER-SOY SALMON & ASIAN NOODLES
Can sub any other firm fish. From Chef Steph who was chosen as one of 24 finalist for Sears' Chef Challenge.
Provided by gailanng
Categories Asian
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 20
Steps:
- Ginger-Soy Salmon: Place the salmon in a shallow baking dish or large pie plate. Whisk together all of the remaining ingredients but only 2 tablespoons of the vegetable oil. Pour the mixture over the salmon and turn the salmon to coat. Let marinate in the refrigerator for 20 - 30 minutes, turning once. Note: Can place fish in ziplock bag with marinade and massage to coat evenly.
- Preheat a large non-stick skillet over medium-high heat and add the remaining 2 tablespoons of vegetable oil. Cook the salmon for 3-4 minutes per side. Serve each piece of salmon atop Asian-Style Noodles.
- Asian-Style Noodles: Cook the pasta 1 minute shy of the package directions.
- In the meantime, heat a large skillet or wok over med-high heat. Add the vegetable oil until it starts to smoke. Add the bell peppers and snap peas until they start to brown a little, about 2 minutes. Add the carrots and onion and cook 2 minutes. Reduce the heat to medium and add the garlic and ginger and cook one minute, stirring constantly so the garlic doesn't burn. Add the soy sauce and vegetable broth and let cook another 2 minutes. Add the pasta and cook another 2 minutes. Divide among four plates or shallow bowls, top with Asian-Marinated Salmon.
Nutrition Facts : Calories 897.1, Fat 29.8, SaturatedFat 4.4, Cholesterol 77.4, Sodium 2507.2, Carbohydrate 100.6, Fiber 6.3, Sugar 10.8, Protein 55.2
SOY GINGER SALMON
Baked Soy Ginger Salmon-An easy, foolproof recipe for moist and flavorful baked salmon with honey soy ginger glaze. Simple, healthy, and delicious!
Provided by Erin Clarke / Well Plated
Categories Main Course
Time 20m
Number Of Ingredients 10
Steps:
- Place a rack in the center of your oven and preheat to 425 degrees F. Place a large cast-iron skillet or other sturdy, ovenproof skillet on a burner set to high and heat for at least 10 minutes. You want the pan screaming hot or the salmon will stick to it.
- In a small saucepan, stir together the soy sauce, rice vinegar, garlic, and ginger. Bring to a simmer over medium high, then remove from heat and stir in the honey and chili paste. Remove a few spoonfuls of the cooked glaze in a separate bowl for serving.
- Drizzle the salmon with the olive oil and brush so that it is evenly coated. Place the salmon skin-side up on the hot skillet. Let cook for about 3 minutes, totally undisturbed, until the salmon forms a nice crust. When the salmon turns opaque on the sides and starts to turn opaque on top, use a flexible spatula to flip the salmon so that it is skin-side down. Brush or spoon the remaining glaze in the saucepan all over the top. Place the skillet immediately into the oven and let cook for 6 minutes (the salmon will appear a little undercooked in the center but will finish cooking as it rests). Remove from the oven and cover with foil. Let rest 4 to 5 minutes. Serve immediately, topped with reserved glaze, chopped green onion, and sesame seeds.
Nutrition Facts : ServingSize 1 (of 2), Calories 338 kcal, Carbohydrate 9 g, Protein 45 g, Fat 13 g, SaturatedFat 3 g, Cholesterol 150 mg, Sodium 1213 mg, Sugar 7 g
GRILLED SOY, GINGER AND LIME TOFU STEAKS WITH CHARRED BABY BOK CHOY
These zesty marinated tofu steaks will become a summertime cookout favorite. Starting with well-dried tofu, adding brown sugar to the marinade and cooking slowly over medium heat helps create a crisp and flavorful crust on the tofu without drying out the center. Topped with extra marinade and sliced scallions and served with charred baby boy choy, this is a deliciously satisfying meal for all.
Provided by Food Network Kitchen
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Put the tofu steaks on a paper towel-lined rimmed baking sheet and top with more paper towels, pressing gently to remove excess moisture. Remove the paper towels and towel and sprinkle the tofu with salt and pepper on both sides.
- Stir to combine the soy sauce, cilantro, lime juice, brown sugar, ginger, garlic and scallion whites in a medium bowl. Pour 1/3 cup of the marinade over the tofu steaks, flipping to coat both sides. Reserve the remaining marinade for serving.
- Put the bok choy on another rimmed baking sheet and brush all sides with olive oil and sprinkle with salt and pepper.
- Prepare a grill for medium heat and brush the grates of the grill with oil.
- Put the tofu steaks and bok choy, cut-sides down, on the grill at an angle across the grates. Close the lid of the grill and cook for 5 minutes, then rotate both the tofu and the bok choy 90 degrees and cook another 5 minutes with the lid closed. Flip the tofu steaks and bok choy and cook for another 10 minutes with the lid closed, rotating 90 degrees halfway through to create crosshatch grill marks.
- Remove the tofu and bok choy to a platter. Spoon the reserved marinade over the tofu and bok choy and sprinkle the tofu steaks with the scallion greens and toasted sesame seeds.
ORANGE-GINGER GLAZED SALMON
Salmon is my version of fast food. It's already so wonderfully flavorful on its own that I don't have to put much effort into it. A brush of oil and a sprinkle of salt and pepper, plus a few minutes in a hot oven or skillet and dinner is ready. In this recipe I whisk together marmalade, soy sauce and some freshly grated ginger, then I add a squeeze of fresh orange juice, pour it over the salmon, and then into the oven it goes. The result is sticky, sweet, tangy and oh so flavorful!
Provided by Alejandra Ramos
Categories main-dish
Time 25m
Yield 6 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 400 degrees F. Line a rimmed baking sheet or baking pan with foil. Sprinkle the salmon generously with salt and pepper and place on the foil.
- Whisk the marmalade, ginger, soy sauce, oil and orange juice together in a small bowl. Pour over the salmon. Drop the peel form the orange onto the baking sheet along with the salmon. Bake until the salmon is cooked through, 10 to 15 minutes. If you like, turn the oven to broil for the last 3 or so minutes of cooking to brown the top of the fillets.
- Serve the salmon immediately or cool and refrigerate to use in salads or sandwiches.
SALMON IN A SOY & HONEY MARINADE
An Asian-inspired simple and satisfying recipe. Beautiful in the summer with a crisp white wine.
Provided by katodavo89
Time 35m
Yield Serves 2
Number Of Ingredients 0
Steps:
- Mix together soy sauce, honey, ginger, garlic spring onions and lime juice - taste to your liking and season with black pepper.
- Rinse the fish with clean water and gently pat dry with kitchen paper.
- Pour the sauce over the fish in a large bowl, making sure the fillets are covered. Seal the bowl with cling film and leave to marinade in the fridge for 20 minutes.
- Once marinaded, loosely wrap the fish in individual foil parcels with a couple of spoonfuls of the marinade, leaving a 1 inch gap in the top of the foil.
- Place on a tray in a pre-heated oven at around 160°C for 15-20 minutes. Pour the remaining marinade into the parcels half way through cooking. Meanwhile, cook your rice or noodles.
- Serve with vegetables such as broccoli, green beans or red peppers. Unwrap the parcels and use a flat utensil to lift the fish out and place onto your plate.
- Sprinkle the fish with sesame seeds and fresh chopped spring onion to garnish.
GRILLED GINGER SALMON
I like to use a grill basket when I make this, so I don't have to worry about losing pieces of the salmon. You can also do this in the broiler.
Provided by MizzNezz
Categories Hawaiian
Time 25m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- In bowl, mix the first 5 ingredients.
- Place onions in small bowl and chill until ready to use.
- Grill salmon over medium coals for 10 minutes, turn and grill the other side for 10 minutes.
- Brush with ginger sauce throughout grilling.
- Place salmon on platter and sprinkle with onions.
GRILLED SALMON WITH GINGER, HONEY AND LIME RECIPE
Fresh salmon, dressed simply with honey, ginger and lime gives you an exciting but healthy dinner
Provided by GoodtoKnow
Categories Dinner
Yield Serves: 4
Number Of Ingredients 8
Steps:
- Make the marinade by whisking all the ingredients together in a shallow bowl.
- Season to taste with the low-sodium salt and freshly ground black pepper.
- Put the salmon in the bowl and turn gently to coat with the marinade.
- Refrigerate for at least 20 minutes or overnight.
- Heat the grill.
- Cook the salmon under the grill for about 2- 3 minutes each side.
- Spoon the remaining marinade over the salmon and allow to stand for 2 -3 minutes before serving.
Nutrition Facts : @context https
GRILLED SALMON WITH GINGER SOY BUTTER
I found this recipe in a book called Cook This Not That. It is supposed to be a lower calorie, fat and sodium replacement for PF Chang's Asian Grilled Salmon dish.
Provided by Cook4_6
Categories Asian
Time 20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Mix the butter, chives, ginger, lemon juice and soy sauce and set aside.
- Preheat a grill or grill pan. Season the salmon with s & p and rub with the oil. Wipe the grill grates clean and rub with a paper towel dipped in oil. Add the salmon skin side down and cook for 4-5 minutes, until the skin is lightly charred and crisp.
- Flip the fish and cook for another 2-3 minutes on the flesh side until the flesh flakes with gentle pressure from your finger but is still slightly translucent in the middle. (This will cook it to medium for well done leave it on another 2-3 minutes).
- Serve the salmon with a generous spoonful of the flavored butter, which should melt on contact.
Nutrition Facts : Calories 282.7, Fat 15, SaturatedFat 5.1, Cholesterol 103.7, Sodium 280.8, Carbohydrate 0.9, Fiber 0.1, Sugar 0.2, Protein 34.3
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- Rub the salmon with 1 tablespoon of the brown sugar. Sprinkle with 1 teaspoon of the lemon pepper and 1/2 teaspoon of the garlic powder. Rub the seasoning into the fish.
- Combine the soy sauce and olive oil in a small saucepan. Stir in the remaining brown sugar, lemon pepper and garlic powder, as well as the ginger. Place over medium heat and bring to a simmer. Let the mixture simmer until the sugar has dissolved. Remove from the heat and stir in the orange juice.
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- Mix all of the ingredients, except the salmon, in a medium container or bowl and whisk until well combined.
- Add the salmon to the container, ensure it is well coated in the marinade, and allow to sit in the fridge for at least 15 minutes or up to 4 hours.
- Heat a grill or grill pan to medium-high heat. Add salmon to the grill, skin side up, cover and grill for 6-8 minutes or until the salmon lightens in colour and you can take the fillets off the grill without them sticking.
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