THE BEST SALMON MARINADE
Fabulous Family favorite!!! Super easy and lots of flavor! Made many times and never had negative results. If there are any leftovers this salmon makes a wonderful salad topper for lunch or a salmon salad sandwich. When cooking on the cedar plank or adding liquid smoke, it takes the salmon to a whole new level of flavor. Awesome... best of all this is pretty much idiot proof! Try serving with recipe#318889 or recipe#297906 for a great tasty feast.
Provided by CHILI SPICE
Categories Japanese
Time 40m
Yield 4-5 serving(s)
Number Of Ingredients 6
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). ****.
SPICY SALMON MARINADE RECIPE
This spicy salmon marinade recipe makes the most flavorful salmon, made with soy sauce, spicy brown mustard, chili flakes and more. Super easy to make.
Provided by Mike Hultquist
Categories Main Course sauce
Number Of Ingredients 10
Steps:
- Whisk together the soy sauce, olive oil, honey or brown sugar, mustard, lemon juice, garlic, oregano, salt and red pepper flakes in a mixing bowl until well combined.
- Place the salmon in a large zip-lock bag and pour the marinade over them. Seal the bag and refrigerate at least 15 to 20 minutes, or for 1 hour before cooking.
Nutrition Facts : Calories 368 kcal, Carbohydrate 25 g, Protein 8 g, Fat 28 g, SaturatedFat 4 g, Sodium 3243 mg, Fiber 1 g, Sugar 19 g, ServingSize 1 serving
SALMON WITH SWEET AND SPICY RUB
Provided by Ellie Krieger
Categories main-dish
Time 17m
Yield 6 servings, serving size: 1 salmon fillet
Number Of Ingredients 8
Steps:
- Coat your grill or a grill pan with cooking spray and preheat over medium heat. While the grill is heating, combine the brown sugar, chili powder, cumin, salt, and pepper. Brush each salmon fillet with 1/2 teaspoon of the oil, then rub each fillet with about 1/2 tablespoon of the spice mixture.
- Grill the salmon, flesh side down, until charred, 4 to 5 minutes. Flip the salmon and cook another 5 to 6 minutes for medium doneness. For well done fish, cook an additional 1 to 2 minutes. Remove to a platter and serve immediately.
- Excellent source of: Protein, Thiamin, Riboflavin, Niacin, Vitamin B6, Vitamin B12, Pantothenic Acid, Copper, Phosphorus, Potassium, Selenium
- Good source of: Folate, Magnesium
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.
SPICY SALMON MARINADE
This white wine, rosemary, and garlic marinade is given a kick with crushed red pepper and hot sauce. As written, the heat level is mild, but adjust to your tastes by adding more hot sauce or a spicier hot sauce. I like to use a Sauvignon Blanc or Pinot Grigio, and serve the rest of the bottle chilled with dinner. This salmon tastes best when cooked on an outdoor grill.
Provided by France C
Time 2h5m
Yield 4
Number Of Ingredients 9
Steps:
- Cut fish into 4 portions.
- Whisk together wine, olive oil, garlic, pepper flakes, and hot sauce in a small bowl. Pour over salmon and seal bag closed, letting out excess air. Place in refrigerator for 1 hour, turning after 30 minutes. Remove salmon from the marinade, letting excess drip off, and place on a plate to stand at room temperature for 15 minutes. Discard any remaining marinade.
- Preheat an outdoor grill for medium heat and lightly oil the grate.
- Place salmon flesh-side down on the hot grill. Close the lid and grill for 3 minutes. Flip and grill an additional 3 to 4 more minutes. Sprinkle with salt before serving, if desired.
Nutrition Facts : Calories 313.5 calories, Carbohydrate 2 g, Cholesterol 74.7 mg, Fat 13.4 g, Fiber 0.3 g, Protein 36 g, SaturatedFat 2.6 g, Sodium 393.8 mg, Sugar 0.6 g
CAJUN SPICED SALMON
This super-zingy salmon supper is perfect for those on a low-salt diet
Provided by Barney Desmazery
Categories Dinner, Main course
Time 25m
Yield Serves 2
Number Of Ingredients 15
Steps:
- Put the salmon in a bowl, pour over the lime juice and leave the salmon to 'cure' for 5 mins. Meanwhile, mix all the spices together with the sugar. Lift the salmon out of the lime juice and roll in the spices so it's completely coated.
- Heat grill to high. Grease a baking tray, then sit the salmon, flesh-side up, on the tray. Grill for 5 mins, until the salmon is cooked through and the edges are starting to blacken. While the salmon is cooking, gently mix all the salsa ingredients together with the roughly chopped coriander. When the fish is cooked, serve with the salsa, some rice and the coriander sprigs.
Nutrition Facts : Calories 463 calories, Fat 36 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 5 grams carbohydrates, Sugar 3 grams sugar, Fiber 3 grams fiber, Protein 31 grams protein, Sodium 0.21 milligram of sodium
SENSATIONAL SPICED SALMON
A bold rub gives this quick seafood entree fantastic flavor. Paired with a green veggie and rice, my spicy salmon is a delightful weeknight dinner that's special enough for company. -Michele Doucette, Stephenville, Newfoundland and Labrador
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- Preheat oven to 350°. Combine the first six ingredients; rub over salmon. Place in an 11x7-in. baking dish coated with cooking spray. Bake, uncovered, until fish flakes easily with a fork, 15-20 minutes.
Nutrition Facts : Calories 244 calories, Fat 13g fat (3g saturated fat), Cholesterol 67mg cholesterol, Sodium 392mg sodium, Carbohydrate 9g carbohydrate (7g sugars, Fiber 1g fiber), Protein 23g protein. Diabetic Exchanges
INDIAN SPICED SALMON
Spice up your salmon for an easy midweek meal with a bit of wow factor, or even for a casual dinner party. Indian spices and tamarind bring depth of flavour
Provided by Diana Henry
Categories Dinner, Fish Course, Main course, Supper
Time 30m
Number Of Ingredients 12
Steps:
- Preheat oven to 200C/180C fan/gas 6. Mix the tamarind paste with the lime, sugar, salt, chilli powder, turmeric, garlic and ginger. Add enough water - you won't need much - to make sufficient marinade to coat the four pieces of fish. Turn the salmon over in the marinade, making sure it gets well coated, cover and put in the fridge for 1 hr (or 30 mins is fine if you're in a rush).
- Heat the oil in a large frying pan and add the chillies. Fry over a medium heat for 30-40 secs, then add the salmon fillets. Brown the fillets on each side (including the skin), then transfer them to a roasting tin. Spoon some of the chilli oil from the pan over them. Bake in the oven for 12 mins, or until the fish is cooked right through to the centre (check with the tip of a knife). Serve with rice, lime wedges and an Indian chutney.
Nutrition Facts : Calories 520 calories, Fat 36 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 6 grams sugar, Fiber 1 grams fiber, Protein 41 grams protein, Sodium 0.9 milligram of sodium
SWEET & SPICY GLAZED SALMON
There's a bit of magic going on here: A glaze of brown sugar, mustard, soy sauce and ginger is baked atop salmon to create a sweet-tangy entree. If you want to reward the family with a little something special, this recipe definitely fits the bill. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- Combine the brown sugar, mustard, soy sauce, paprika, ginger and oil in a small saucepan. Bring to a boil. Cook and stir until brown sugar is dissolved., Place salmon skin side down on a greased broiler pan. Sprinkle with pepper and salt., Broil 6 in. from the heat for 10-15 minutes or until fish flakes easily with a fork, brushing glaze over salmon during the last 1-2 minutes of cooking.
Nutrition Facts : Calories 338 calories, Fat 16g fat (3g saturated fat), Cholesterol 85mg cholesterol, Sodium 795mg sodium, Carbohydrate 15g carbohydrate (13g sugars, Fiber 0 fiber), Protein 29g protein.
SALMON IN A SPICY LEMON MARINADE
Make and share this Salmon in a Spicy Lemon Marinade recipe from Food.com.
Provided by Razzlledazzlle
Categories Very Low Carbs
Time 27m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In a large sealable bag combine the olive oil, white wine, lemon juice, thyme and red pepper. Put in salmon and seal bag. Refrigerate for 15 minutes or up to 4 hours.
- Spray grill with cooking spray. Preheat grill for 5 minutes.
- Remove salmon from bag and place on grill. Close lid and set timer for 7 minutes.
- Serve salmon with lemon wedges.
Nutrition Facts : Calories 300.9, Fat 18.4, SaturatedFat 2.7, Cholesterol 73.9, Sodium 96.4, Carbohydrate 1.8, Fiber 0.1, Sugar 0.5, Protein 28.4
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