Alder Grilled Fresh Alaskan King Salmon With A Light Juniper And Sage Marinade Recipes

ANNE'S FABULOUS GRILLED SALMON

Steps:

• Make a pan out of aluminum foil by doubling up layers of foil large enough to hold your fillet. Place the foil onto a cookie sheet. Lay the fillet onto the foil with the skin side down. In a small bowl, stir together the oil, soy sauce, Worcestershire sauce, lemon juice, ginger, honey, basil and shallots. Pour over the salmon and let it marinate while you preheat the grill, about 20 minutes.
• Preheat a grill for medium-low heat. Slide the foil with the salmon off of the cookie sheet and onto the grill. Cover with the lid and grill the fillet for 10 minutes per inch of thickness, about 20 minutes. Salmon should be able to flake with a fork, but not be too dry. When you serve the salmon, the skin will stick to the foil and your grill will remain clean. Simply slice and use a spatula to scoop the fillet off of the skin to serve.

FIRECRACKER GRILLED ALASKA SALMON

Steps:

• Place salmon filets in a medium, nonporous glass dish. In a separate medium bowl, combine the peanut oil, soy sauce, vinegar, green onions, brown sugar, garlic, ginger, red pepper flakes, sesame oil and salt. Whisk together well, and pour over the fish. Cover and marinate the fish in the refrigerator for 4 to 6 hours.
• Prepare an outdoor grill with coals about 5 inches from the grate, and lightly oil the grate.
• Grill the fillets 5 inches from coals for 10 minutes per inch of thickness, measured at the thickest part, or until fish just flakes with a fork. Turn over halfway through cooking.

ALASKAN AMBER SALMON MARINADE

Steps:

• Mix all of the ingredients, except the salmon, in a bowl to make the marinade.
• Place the fish fillets in a freezer bag, add the marinade, squeeze all the air out of the bag and seal the bag. Allow the fillets to marinate for 12 to 24 hours.
• Heat up your grill and over indirect heat grill the fillets, skin side down.
• Cook until the fish flakes at the thickest parts of the fillet. You can test this by using a fork and lightly brushing it over the area.
• The Plate : Serve with roasted red bell peppers and cold Alaskan Amber Beer.

PAN SEARED WILD ALASKAN SALMON WITH SAGE

Steps:

• Heat olive oil, and 1 tablespoons butter in medium frying pan over medium-high heat.
• Lightly salt skin side of salmon.
• Rub flesh side of salmon with half of sage, salt and pepper to taste.
• Place salmon skin side down in pan. Cook until salmon is cooked halfway through. Don't worry about burning the skin as it can take a good deal of heat and tastes better the crispier it gets.
• Remove salmon from pan and set aside.
• Add remaining butter, sage, onions and garlic to pan. Sautee until onions are slightly transparent.
• Return salmon to pan flesh side down and cook 3-5 minutes or until cooked through and flaky.
• Remove from pan and serve immediately with onions on top.

BARBECUED ALASKAN SALMON

Steps:

• In a small saucepan, combine the first six ingredients. Cook and stir until sugar is dissolved. , Meanwhile, grill salmon, covered, over medium-hot heat for 5 minutes. Turn salmon; baste with the butter sauce. Grill 7-9 minutes longer, turning and basting occasionally, or until the salmon flakes easily with a fork.

GRILLED SALMON WITH SAGE

Steps:

• Wipe the salmon fillet dry with paper towels. Combine the juice of one lemon, mustard, two tablespoons olive oil and pepper in a small bowl. Chop six sage leaves and add them. Mix thoroughly and spread the mixture on both sides of the salmon. Allow to marinate about 30 minutes.
• Meanwhile, preheat grill or broiler. Heat the remaining olive oil in a small frying pan and saute the sage leaves until they are crisp. Drain them on paper towels.
• Season the salmon with salt and grill or broil the fillet about six minutes on each side or until it reaches the desired degree of doneness. Sprinkle with sauteed sage leaves, garnish with remaining lemon cut into quarters and serve.