INDOOR-GRILLED SALMON
Provided by Food Network Kitchen
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 3
Steps:
- Bring the salmon to room temperature 20 minutes before grilling.
- Preheat the oven to 450 degrees F. Set a large cast-iron grill pan over low heat and pre-heat for 1 minute.
- Meanwhile, brush the salmon lightly with the oil and season with salt and pepper.
- Raise the heat under the grill pan to medium-high. Place the salmon, skin-side up on the grill, at an angle across the ridges of the pan. Cook until the fish has distinctive grill marks, about 3 minutes. To make cross-hatched grill marks, use a spatula to re-position the fillets about 45 degrees (keep the skin-side up). Cook 2 minutes more. Turn the salmon over, and transfer the grill pan to the oven. Continue cooking the fish in the oven for 2 to 3 minutes for pink inside, 5 minutes for medium, and 7 minutes for well done.
- Remove the fish from the pan, and let rest for 2 minutes, to finish cooking. (If the skin comes loose during cooking, you may remove and discard it before serving, if desired.) Serve.
OVEN LINER GRILLED SALMON
I know this is a funny name for a Salmon dish, but I did grill it on an oven liner. I thought, this would work way better then tin foil and I was right, it just makes sense because the oven liner is much sturdier. My grill was pretty clean after I finished cooking the fish and only required a quick wipe off.
Provided by Chef Joey Z.
Categories < 60 Mins
Time 40m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat your grill for 10 minutes at medium heat. I had mine between 300-350'F.
- Spray the oven liner with coconut oil. I used that because it can withstand the high heat.
- Put the fish on the liner skin side down and sprinkle with the lemon pepper and salt. I only sprinkled the meaty side. Set the fish on the liner aside.
- Mix the grape seed oil, balsamic vinegar and Italian herbs in a little bowl. Whisk it well and brush on both sides of the fish.
- Grill the fish on the greased oven liner for 20 minutes total. Ten minutes on each side. I basted every 4 minutes with the mixture. Check the middle of the fish to make sure its cooked through before taking off the grill.
- I have to say it turned out rather well and I washed the liner and will reuse it, something you probably wouldn't be able to do with tin foil.
- Bon Appetit!
Nutrition Facts : Calories 241.3, Fat 27.3, SaturatedFat 2.6, Sodium 290.7, Carbohydrate 0.1, Protein 0.1
GRILLED SALMON IN FOIL
Here's how to make grilled salmon in foil: the easiest way to grill salmon! These tips make a perfectly moist and seasoned fillet.
Provided by Sonja Overhiser
Categories Main dish
Time 20m
Yield 4
Number Of Ingredients 6
Steps:
- Preheat a grill to medium-high heat (375 to 450 degrees).
- Place a large sheet of aluminum foil on a baking sheet and brush it with olive oil. Pat each piece of salmon dry and place it on the foil. Sprinkle the salmon with the salt, garlic powder, onion powder, and cumin (add a few grinds of black pepper if you like). Close the foil and seal it around the salmon.
- Place the packet directly on the grill grates and cook for 6 minutes. Then carefully open the packet and release the steam. Cook additional 1 to 5 minutes, depending on thickness, until just tender and pink at the center (the internal temperature should read between 125 to 130F when a food thermometer is inserted in the thickest part of the salmon).
- Meanwhile, grill the lemon wedges directly on the grill grates, cut side down, until blackened. (This doesn't affect flavor too much, but gives a nice charred look to the lemons.)
- Generously spritz the cooked salmon with the lemon. Top with fresh herbs and serve. Leftovers keep up to 3 days in the refrigerator.
Nutrition Facts : Calories 226 calories, Sugar 0.3 g, Sodium 133 mg, Fat 8 g, SaturatedFat 1.4 g, TransFat 0 g, Carbohydrate 0.8 g, Fiber 0 g, Protein 38 g, Cholesterol 86.9 mg
GRILLED SALMON IN FOIL WITH HERBY GARLIC BUTTER
This easy grilled salmon in foil recipe is totally foolproof, resulting in flaky fish with a garlic-herb butter sauce. And did we mention cleanup is a breeze?
Provided by Rachel Gurjar
Time 36m
Yield 2 Servings
Number Of Ingredients 8
Steps:
- Prepare a grill for medium heat. Whisk 1 Tbsp. honey, 1½ tsp. Diamond Crystal or 1 tsp. Morton kosher salt, and 1 tsp. finely grated lemon zest in a small bowl to combine. Add 6 garlic cloves, finely chopped, 4 Tbsp. unsalted butter, room temperature, and 2 Tbsp. finely chopped dill and whisk again to combine (some lemon zest may remain separate and that's okay).
- Tear off a large piece of foil according to the length and thickness of salmon (15x15" or larger) and place on a rimmed baking sheet. Place one 1 lb. boneless salmon fillet, preferably skin-on, arranging skin side down if skin is on, in center of foil (the skin will stick slightly to foil and brown while the fish cooks; you want this as it will add to the sauce). Spread garlic butter over fish, then drizzle 3 Tbsp. fresh lemon juice on top. Carefully fold one side of foil up and over fish so lemon juice stays contained, then bring other sides up to meet it and fold together to seal, leaving about a 4" opening on top for steam to escape (this will help sauce reduce a bit).
- Place foil packet on grate and grill fish until opaque throughout and firm, 16-20 minutes. Transfer packet to a cutting board and let fish rest 5 minutes.
- Carefully open foil packet and cut fish in half. Transfer to plates; pour juices from packet over. Drizzle fish with remaining 1 Tbsp. fresh lemon juice, dividing evenly, and top with more finely chopped dill.
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