Marinated Salmon Steaks Food

GRILLED MARINATED SALMON

Steps:

• In a medium bowl, combine the soy sauce, vinegar, sugar, oil, mustard powder, ginger and ground black pepper.
• Place the salmon in a shallow, nonporous dish and pour the marinade over the salmon. Cover and marinate in the refrigerator for at least 1 hour, turning occasionally.
• Preheat an outdoor grill for medium high heat and lightly oil grate.
• Grill the fish for about 3 to 4 minutes per side, or to desired doneness.

EASIEST BAKED SALMON RECIPE + 5 MARINADES

Steps:

• Preheat oven to 375. Mix together marinade of choice (with exception of mango salsa), then add to a large Ziploc bag along with salmon fillets and marinate for 20 minutes.
• Add marinated salmon to a baking sheet lined with parchment paper, along with optional veggies of choice. Bake for 12 minutes until salmon is fully cooked and flaky. Serve and enjoy!
• If making mango salsa, add 1 tbsp olive oil to salmon fillets and season with salt and pepper. Bake for 12 minutes until salmon is fully cooked and flaky. Remove salmon from oven and top with mango salsa - serve and enjoy!

MARINATED SALMON STEAKS WITH COUSCOUS

Steps:

• In a food processor, pulse cilantro, garlic, chile, ginger, paprika, and cumin until finely chopped. Add 1/4 cup oil and lemon juice and pulse to combine.
• Arrange salmon in a 9-by-13-inch baking dish. Rub both sides with cilantro mixture. Cover and refrigerate 30 minutes. Preheat oven to 375 degrees. Bake salmon, uncovered, until opaque throughout, 12 to 14 minutes.
• Meanwhile, in a small saucepan, bring 1 cup water to a boil. Stir in couscous, season with salt and pepper, and remove from heat. Cover and let stand until tender, about 5 minutes. Fluff with a fork and stir in lemon zest and 1 tablespoon oil. Serve salmon with couscous.

HEALTHY SALMON MARINADES

Steps:

• In separate bowls, whisk together marinades. Pour into individual ziploc bags. Place 1 large piece of salmon (about 4-6oz salmon) with each marinade. Carefully try to squeeze out air from the bag. Marinate for at least 30 minutes. Do not marinate for more than 2 hours.

GRILLED SALMON STEAKS

Steps:

• In a large resealable plastic bag, combine the first five ingredients. Add salmon; seal bag and turn to coat. Refrigerate for 1 hour, turning occasionally. , In a small bowl, combine the sauce ingredients; cover and refrigerate until chilled., Discard marinade. Grill salmon, covered, over medium heat for 6-7 minutes on each side or until fish flakes easily with a fork. Serve with mustard dill sauce.

THE BEST SALMON MARINADE

Steps:

• Mix oil, soy sauce, scallions, garlic, and ginger to make a marinade, pour over salmon and marinate for 1 hour in the refrigerator. (no longer than an hour or the salt in the soy will begin to cook the meat).
• Grill, bake or grill salmon for about 4 minutes per side (when salmon flakes when pierced with a fork).
• **** (for a smokier flavor, add a couple splashes of liquid smoke to marinade -or- soak cedar planks in water for a few hours and grill the salmon on the cedar on the bbq). FABULOUS FAMILY FAVORITE (KIDS TOO). ****.

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.

MARINATED SALMON

Steps:

• Place the olive oil, honey, soy sauce, lemon zest, parsley, thyme, salt and pepper in a bowl. Whisk to combine.
• Reserve 1 tablespoon of the marinade for later use. Add the garlic to the bowl.
• Add the salmon and marinade to a resealable freezer bag and seal. Shake to coat the salmon with the marinade.
• Marinate in the refrigerator for at least 30 minutes, or up to 6 hours.
• Remove the salmon from the marinade and scrape off any excess bits of herbs or garlic (otherwise they could burn on the grill!).
• Grilling instructions: Preheat an outdoor grill or indoor grill pan over medium high heat. Add the salmon fillets and cook for 5-6 minutes on each side or until salmon is opaque throughout.
• Oven instructions: Preheat the oven to 425 degrees. Place the salmon fillets on a sheet pan lined with cooking spray. Bake for 15 minutes or until salmon is cooked through.
• Brush the reserved marinade over the salmon fillets, then serve with lemon wedges if desired.

GRILLED SALMON STEAKS WITH LIME BUTTER

Steps:

• Combine first 3 ingredients. Place salmon in glass baking dish. Pour lime butter over. Let salmon marinate while preparing barbecue or preheating broiler.
• Prepare barbecue (medium-high heat) or preheat broiler. Cook salmon until just opaque, brushing with lime butter marinade occasionally, about 4 minutes per side. Transfer to plates. Brush with any remaining lime butter. Serve immediately with lime wedges.

SALMON IN A SOY & HONEY MARINADE

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.

3 WAYS TO MARINATE SALMON - WIKIHOW

Steps:

• Start this process 30-60 minutes before you plan to eat. Salmon only needs to be marinated for about 15-30 minutes. Start preparing the marinade an hour before you plan to eat, or even less, depending on your cooking method. Cooking methods are described at the end of this section.
• Squeeze the lemon juice into a bowl. Place the lemon on a cutting board and slice it in half. Squeeze both lemon halves over a bowl..
• Mix in the other ingredients. Pour 2 tbsp (30 mL) olive oil into the bowl of lemon juice. Add 1/2 tsp (2.5 mL) dried thyme, and stir the ingredients together with a spoon until well mixed. Another popular version of this marinade uses dill instead of thyme.
• Pour the marinade into a wide dish. Select a dish large enough that all your salmon fillets can fit into it side by side. You may need to use several dishes if you are doubling or tripling the recipe. Alternatively, use a large zip locked bag.
• Place the salmon in the marinade. Lay the salmon fillets in the dish containing the marinade. Turn them a couple times to make sure each side is covered. Food safety experts recommend that you do not wash raw salmon or other raw meat before preparing. Cooking the meat is more effective at killing bacteria, and rinsing the meat is likely to spread the bacteria onto your sink or other places in your kitchen. Wash your hands with soap and warm water for twenty seconds after handling raw meat.
• Cover and refrigerate for 15-30 minutes, turning once. Unlike red meat and poultry, fish can develop an unpleasant texture during a lengthy marination process. For an acidic marinade such as this one, based on lemon juice, keep the salmon in the marinade for no longer than 30 minutes. Flip the salmon over once during this time to ensure that both sides of the fish are marinated.
• Remove the fish from the marinade. Transfer the fish to another container. Discard the remaining liquid. If you wish to use the marinade as a sauce, first bring it to a boil in order to kill harmful bacteria from the raw meat.
• Cook the salmon. After the salmon has been marinated, it can be prepared in a number of ways. Two popular options are grilling the salmon wrapped in foil, or baking it on a foil-lined baking sheet. In either case, cook the fillets at 400ºF (200ºC) for about fifteen minutes. The salmon is ready when a fork can easily remove flakes from the surface. Flip the salmon halfway through the cooking process if you are grilling it.

TERIYAKI SALMON STEAKS

Steps:

• Combine all ingredients and pour over salmon in a shallow baking dish.
• Marinade for at least 30 minutes, turning at least once.
• Broil at 500 degrees for 7-10 minutes on each side.
• Serve with wild rice and steamed veggies for a delicious healthy meal.

GRILLED BASIL SALMON STEAKS

Steps:

• Combine marinade ingredients in a blender container.
• Process until smooth.
• Place salmon steaks in a glass dish.
• Pour marinade over salmon, turn to coat.
• Cover and refrigerate 30 minutes.
• Meanwhile, cover wood chips with water and soak for 30 minutes.
• Just before cooking salmon sprinkle wood chips over coals.
• Place salmon steaks on oiled grill rack 4-6 inches over medium hot coals.
• Grill 10-17 minutes until fish is done, basting occasionally with the marinade.
• Garnish with a lemon slices and sprigs of basil.

MARINATED SALMON STEAKS

Steps:

• Place salmon in 9 x 13 inch baking dish.
• Combine remaining ingredients and pour over salmon.
• Turn salmon so that it gets coated with the marinade.
• Cover and refrigerate for 30 minutes.
• Drain excess marinade from salmon.
• Bake in preheated 425 F oven for 10-12 minutes, or until fish flakes easily and is opaque in centre.

SAKE AND MISO MARINATED SALMON WITH COCONUT RICE AND BROCCOLINI

Steps:

• In a medium bowl, whisk together the miso, brown sugar, sake and mirin. Place the salmon, skin-side down, in a large resealable bag. Pour in the marinade and close the bag. Lightly massage to coat the salmon with the marinade. Place the bag flat on a sheet tray. Marinate for 12 to 24 hours in the refrigerator.
• Preheat the broiler (on low if you have a low and high setting).
• Line an 18-by-13-inch sheet pan with foil and fit with an 8 1/2-by-12-inch wire rack on one side. Drizzle or brush the rack and aluminum foil with some olive oil.
• Remove the salmon from the marinade and sprinkle with salt. Place the salmon fillets side-by-side, skin-side down, on top of the rack. Spread the broccolini in a single layer on the other half of the sheet pan and drizzle with olive oil. Sprinkle the broccolini with the crushed red pepper flakes and salt.
• Broil on the top rack until the salmon reaches 135 degrees F, 5 to 7 minutes.
• If desired, remove the salmon skin from the fillets before serving. Serve the salmon and broccolini with a side of Coconut Rice.
• Preheat the oven to 350 degrees F.
• Melt the coconut oil in a medium pot over medium heat. Add the rinsed rice to the pot and stir. (This creates a nice fat barrier to ensure well-separated grains of rice.) Add the coconut milk, salt and 2 cups water to the pot. Give it a good stir and cover with a lid. Bring to a boil, then immediately lower to a gentle simmer. Simmer for 10 minutes, then take off the heat with the lid still on and let the rice rest for 15 minutes.
• Meanwhile, place the shredded coconut on a parchment-lined sheet pan. Bake until golden brown and crispy, 8 to 10 minutes. Let cool.
• Fluff the rice with a fork and serve with the lime wedges and a nice sprinkle of toasted coconut.

GRILLED SALMON WITH LEMON AND DILL SAUCE RECIPE

Steps:

• Gather the ingredients.
• Place the salmon in a shallow, nonreactive dish. In a bowl, combine the lemon zest, lemon juice, vegetable oil, dill, and garlic. Whisk to combine and emulsify .
• Pour the marinade over the salmon. Cover and refrigerate for 1 to 2 hours.
• Preheat a grill to medium and lightly oil the grates to prevent the fish from sticking. Remove the salmon, reserving the marinade, and place the fish on the grill.
• Pour the marinade into a saucepan and bring to a boil. Remove from the heat and set aside.
• Cook the salmon for about 4 minutes on each side or until the fish flakes easily, basting with the boiled marinade.
• To serve, spoon a little sauce on top of each fillet or steak.

BAKED MARINATED SALMON

Steps:

• Lay the salmon fillets in a baking dish and spread evenly with brown sugar. Sprinkle with garlic powder, soy sauce and lemon juice. Cover tightly with plastic wrap, refrigerate and allow to marinate for up to 8 hours. Preheat the oven to 350*. Bake, uncovered, for about 15 minutes. Baste occasionally with the juices that accumulate in the pan. This salmon is also excellent barbecued over medium coals.