Salmon Recipes Oven with Sauce Grilled Easy for Christmas Pinoy Healthy With Rice Pan Indian Style : Grilled Salmon Recipes Salmon Recipes Oven With Sauce Grilled Easy For Christmas Pinoy Healthy With Rice Pan Indian Style Photos

Grilled Salmon Recipes Biography

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Recipe 1: Grilled Salmon

Ingredients:
1 1/2 pounds salmon fillets
lemon pepper to taste
garlic powder to taste
salt to taste
1/3 cup soy sauce
1/3 cup brown sugar
1/3 cup water
1/4 cup vegetable oil

Directions

1. Season salmon fillets with lemon pepper, garlic powder, and salt.
2. In a small bowl, stir together soy sauce, brown sugar, water, and vegetable oil until sugar is dissolved. Place fish in a large resealable plastic bag with the soy sauce mixture, seal, and turn to coat. Refrigerate for at least 2 hours.
3. Preheat grill for medium heat.
4. Lightly oil grill grate. Place salmon on the preheated grill, and discard marinade. Cook salmon for 6 to 8 minutes per side, or until the fish flakes easily with a fork.

Recipe 2: Balsamic and Rosemary Grilled Salmon

Ingredients:
4 (4 ounce) salmon fillets
sea salt to taste
1 tablespoon balsamic vinegar
3 tablespoons olive oil
1/4 cup lemon juice
1 clove garlic, minced
1 sprig fresh rosemary, minced

Directions

1. Season salmon fillets to taste with sea salt, and place into a shallow, glass dish. Whisk together vinegar, olive oil, lemon juice, garlic, and rosemary; pour over salmon fillets. Cover, and refrigerate at least 30 minutes.
2. Preheat an outdoor grill for medium-high heat, and lightly oil grate.
3. Remove salmon from marinade, and shake off excess. Discard remaining marinade. Cook on preheated grill until fish is opaque in the center and flakes easily with a fork, about 4 minutes per side.

Recipe 3: Healthier Grilled Salmon

Ingredients:
1 1/2 pounds salmon fillets
2 teaspoons lemon juice
1 teaspoon lemon zest
1 clove garlic, minced
2 tablespoons extra-virgin olive oil
2 tablespoons soy sauce
1/3 cup brown sugar
salt to taste (optional)

Directions:
1. Stir together lemon juice, lemon zest, soy sauce, brown sugar, garlic and olive oil in a 9x13-inch glass baking dish until sugar is dissolved, about 2 minutes. Place fish flesh side down in mixture and refrigerate for 30 minutes.
2. Preheat an outdoor grill for medium-high heat and lightly oil grate.
3. Place salmon on preheated grill and discard marinade.
4. Cook salmon until fish flakes easily with a fork, 6 to 8 minutes.

Recipe 4: Super Grilled Salmon

Ingredients:
1/4 cup brown sugar
1/2 cup hot water
1/2 cup Shiraz wine
1/2 cup soy sauce
1/3 cup olive oil
3 cloves garlic, minced
1/3 teaspoon lemon pepper
2 pounds salmon fillets
1 tablespoon cornstarch
2 tablespoons cold water

Directions:
1. In a bowl, mix the brown sugar in the hot water until dissolved. Pour into a large resealable plastic bag, and mix in wine, soy sauce, olive oil, garlic, and lemon pepper. Place salmon in the bag, seal, and marinate 8 hours or overnight in the refrigerator.
2. Preheat a grill for high heat.
3. Lightly oil the grill grate. Reserving marinade, place salmon on the grill, and cook 5 to 8 minutes on each side, or until easily flaked with a fork.
4. Transfer reserved marinade to a pot. Dissolve the cornstarch in cold water. Bring the marinade to a boil, and stir in cornstarch mixture to thicken. Serve over the salmon or on the side as a dipping sauce.

Recipe 5: Grilled Gingered Salmon

Ingredients:
1 cup soy sauce
1 cup muscovado (dark brown) sugar
1 (5 inch) piece of fresh ginger root, peeled and minced
1/4 cup olive oil
2 cloves garlic, smashed
1 (3 pound) whole salmon fillet with skin
1 untreated cedar plank

Directions:
1. 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.
2. About 1/2 hour before grilling, soak cedar plank in water.
Preheat an outdoor grill for medium heat, and lightly oil the grate.
3. Remove the salmon from the marinade, and shake off excess. Discard the remaining marinade. Place the salmon, skin side down, onto the cedar plank.
4. 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.

Recipe 6: Grilled Salmon Skewers

Ingredients:
1 pound salmon filet without skin
1/4 cup soy sauce
1/4 cup honey
1 tablespoon rice vinegar
1 teaspoon minced fresh ginger root
1 clove fresh garlic, minced
pinch of freshly ground black pepper
12 fresh lemon wedges
12 skewers

Directions
1. Slice salmon lengthwise into 12 long strips, and thread each onto a soaked wooden skewer. Place in a shallow dish.
2. In a bowl, whisk together the soy sauce, honey, vinegar, ginger, garlic, and pepper. Pour over skewers, turning to coat. Let stand at room temperature for 30 minutes. When finished marinating, transfer marinade to a small saucepan, and simmer for several minutes.
3. Preheat an outdoor grill for medium-high heat.
4. Lightly oil grill grate. Thread 1 lemon wedge onto the end of each skewer. Cook skewers on the preheated grill for 4 minutes per side, brushing often with marinade, or until fish flakes easily with a fork.

Recipe 7: Grilled Salmon with Habanero-Lime Butter

Ingredients:
1/4 cup vegetable oil
1/2 cup orange juice
3 tablespoons lime juice
1 tablespoon tequila
1 tablespoon grated lime zest
1 tablespoon minced habanero pepper
1 clove garlic, minced
4 (5 ounce) salmon steaks
1/4 cup butter, softened
1/4 teaspoon garlic salt
1 tablespoon lime juice
2 teaspoons minced habanero pepper
2 teaspoons grated lime zest

Directions:
1. In a bowl, stir together vegetable oil, orange juice, 3 tablespoons lime juice, tequila, 1 tablespoon lime zest, 1 tablespoon habanero pepper, and garlic. Reserve a small amount to use as a basting sauce, and pour the remainder into a shallow baking dish. Place the salmon in the shallow dish, and turn to coat. Cover, and refrigerate for 2 to 4 hours, turning frequently.
2. In a small bowl, mix together softened butter, garlic salt, 1 tablespoon lime juice, 2 teaspoons habanero pepper, and 2 teaspoons lime zest. Cover, and refrigerate.
3. Preheat grill for medium heat.
4. Lightly oil grill grate, and place salmon on the grill. Cook salmon for 5 to 8 minutes per side, or until the fish can be easily flaked with a fork. Transfer to a serving dish, top with habanero butter, and serve.

Recipe 8: Grilled Salmon Kyoto

Ingredients:
1/3 cup soy sauce
1/4 cup orange juice concentrate
2 tablespoons vegetable oil
2 tablespoons tomato sauce
1 teaspoon lemon juice
1/2 teaspoon prepared mustard
1 tablespoon green onion, minced
1 clove garlic, minced
1/2 teaspoon minced fresh ginger root
4 salmon steaks (1 inch thick)
1 tablespoon olive oil

Directions:
1. In a shallow glass baking dish, combine soy sauce, orange juice concentrate, oil, tomato sauce, lemon juice, mustard, green onion, garlic, and ginger. Place salmon in marinade, and turn to coat. Cover, and refrigerate for 30 minutes to 1 hour.
2. Preheat an outdoor grill for high heat.
3. Remove salmon from marinade. Pour marinade into a small saucepan. Bring to a boil, and cook for 1 minute.
4. Lightly oil the grill grate. Brush or spray salmon with olive oil. Cook on grill for 5 to 10 minutes, or until fish flakes easily with a fork. Turn salmon once, and brush with boiled marinade halfway through cooking time.