Grilled Salmon Recipes

Grilled Salmon

Salmon is my favorite. On the grill? Even better!

Ingredients:

• 1 1/2 large salmon fillets
• 2 Tbsp. butter or margarine
• 1 lemon, thinly sliced
• rosemary, to taste
• seasoned salt, to taste

Directions:

Place salmon, skin side down, on large piece of cooking foil. Top with butter and lemon. Sprinkle with rosemary and seasoning salt. Seal foil, seam side up. Grill 15 minutes or until flaky; do not turn.

By Robin from Washington, IA

Grilled Salmon with Whiskey Dill-Mustard Marinade

So melt-in-your mouth good! My friend is the editor of the magazine where I got this from. I have tried a lot of the recipes in the magazines and I haven't been disappointed by any of them. This is only one of my favorites.

Ingredients:

• 4 (6 oz) pieces of center cut salmon fillets
• 1/4 cup Scotch Whiskey
• 2 Tbsp. olive oil
• 2 Tbsp. Dijon mustard
• 2 Tbsp. chopped fresh dill
• 1 clove of garlic, minced
• 1 tsp. grated lemon zest
• 1/2 tsp. salt
• 1/2 tsp. freshly ground black pepper

Directions:

Preheat greased barbecue grill.

In a bowl, combine whiskey, olive oil, mustard, dill, garlic, lemon zest, salt and pepper. Place salmon in a shallow baking dish to hold salmon in an even layer. Pour whiskey marinade over salmon and let marinate at room temperature, turning occasionally for 15 minutes or refrigerate for up to 1 hour.

Place salmon on preheated grill over medium-high heat; grill for about 4 to 5 minutes per side, turning once and brushing occasionally with marinade until fish flakes easily.

Instead of using a barbecue, marinate salmon as directed in recipe. Cook on a stove top grill pan or place on a broiler pan 4 inch below preheated broiler for the same cooking time.

To prevent salmon fillets from falling apart when grilling, soak wooden skewers in water for 20 minutes, remove skin from salmon, and thread salmon lengthwise onto skewers.

Source: Elite Food, Wine and Travel magazine

By srainey

Grilled Salmon With Spicy Honey Basil Sauce

Ingredients:

• 2 Tbsp. pine nuts, toasted
• 1 Tbsp. honey
• 2 Tbsp. fresh lemon juice
• 1/4 cup olive oil
• 1/2 cup packed fresh basil (dried basil can be used)
• 2 garlic cloves, minced
• 1 small red chili or 1 medium jalapeno chopped (include the seeds if you like it spicy)
• 4 salmon steaks, approx. 4 oz, each

Directions:

Place pine nuts, honey, lemon juice, olive oil, basil, garlic and chile in a blender. Process until the mixture is pureed.

Spoon the sauce over the salmon, and turn to coat. Cover and refrigerate overnight or for a least 4 hours, turning twice.

Preheat grill to medium-high heat and oil rack. Remove the salmon from the marinade. Sprinkle the salmon with salt and pepper on both sides.

Place salmon on grill rack. Grill until opaque throughout, 5 to 6 minutes on each side, brushing occasionally with reserved marinade.

By Raymonde G. from North Bay, Ontario

Grilled Salmon

Ingredients:

• 1/4 cup packed brown sugar
• 1/4 cup soy sauce
• 3 Tbsp. unsweetened pineapple juice
• 3 Tbsp. red wine vinegar
• 3 garlic cloves, minced
• 1 Tbsp. lemon juice
• 1 tsp. ground ginger
• 1/2 tsp. pepper
• 1/2 tsp. hot pepper sauce
• 1 salmon fillet

Directions:

In a small bowl, combine the first nine ingredients. Pour 3/4 cup into a large resealable plastic bag; add salmon. Seal bag and turn to coat; refrigerate for 1 hour, tuning occasionally. Set aside remaining marinade for basting. Coat grill rack with nonstick cooking spray before starting grill. Drain and discard marinade. Place salmon skin side down on rack. Grill, covered, over medium heat for 5 minutes. Brush with reserved marinade. Grill 15-20 minutes longer or until fish flakes easily with fork.

By Robin from Washington, IA