ASIAN GRILLED SALMON
Ina Garten's Asian Grilled Salmon, from Barefoot Contessa on Food Network, is a light, quick main dish with salty-sharp flavors like Dijon and soy sauce.
Provided by Ina Garten
Categories main-dish
Time 34m
Yield 6 servings
Number Of Ingredients 5
Steps:
- Light charcoal briquettes in a grill and brush the grilling rack with oil to keep the salmon from sticking.
- While the grill is heating, lay the salmon skin side down on a cutting board and cut it crosswise into 4 equal pieces. Whisk together the mustard, soy sauce, olive oil, and garlic in a small bowl. Drizzle half of the marinade onto the salmon and allow it to sit for 10 minutes.
- Place the salmon skin side down on the hot grill; discard the marinade the fish was sitting in. Grill for 4 to 5 minutes, depending on the thickness of the fish. Turn carefully with a wide spatula and grill for another 4 to 5 minutes. The salmon will be slightly raw in the center, but don't worry; it will keep cooking as it sits.
- Transfer the fish to a flat plate, skin side down, and spoon the reserved marinade on top. Allow the fish to rest for 10 minutes. Remove the skin and serve warm, at room temperature, or chilled.
SALTY-SWEET SALMON WITH GINGER AND SPICY CUCUMBER SALAD
This 2006 recipe came to The Times by way of David Myers, the American chef and restaurateur, when Amanda Hesser called upon him to re-interpret this 1961 Times recipe for Chinese barbecued spareribs. He kept the simple soy-garlic-ketchup (yes, ketchup) marinade intact and applied it to salmon. He then served it with a preserved ginger relish and a cucumber salad seasoned with shichimi togarashi, a fiery Japanese spice blend (red pepper flakes make a fine substitute). If you don't have the time to make the relish and cucumber salad, serve the salmon with a few slivers of preserved ginger from a jar, a pile of white rice and some sautéed greens. That's better than your standard grilled salmon by a mile.
Provided by Amanda Hesser
Categories dinner, main course
Time 3h30m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Make the preserved ginger: The day before, whisk together the fish sauce, rice-wine vinegar and sugar, then add the ginger. Make sure it is covered by the liquid.
- Combine the honey, soy sauce, garlic, ketchup and 1/4 cup water. Marinate the salmon in this for 2 hours, turning after 1 hour.
- Meanwhile, prepare the cucumber salad: Bring the vinegar to a boil. Add the sugar, salt, togarashi and ginger. Return to a boil, then let cool to room temperature. Put the cucumbers in a nonreactive container and cover with the vinegar mixture. Let sit at least one hour before serving.
- Preheat grill to low. Arrange salmon on a hinged grill basket, then cook, basting occasionally with the marinade, over a low flame for 5 minutes per side, or until just flaky. (Or broil, skin side down, 6 inches from the flame for 4 minutes, baste, then turn and broil for 2 minutes.) To serve, use a slotted spoon to place the cucumber salad on each of 4 plates. Lay the salmon next to the salad and serve topped with preserved ginger.
Nutrition Facts : @context http, Calories 521, UnsaturatedFat 13 grams, Carbohydrate 38 grams, Fat 23 grams, Fiber 1 gram, Protein 38 grams, SaturatedFat 5 grams, Sodium 2461 milligrams, Sugar 34 grams
BARBEQUE ROASTED SALMON
A wonderful and easy way to cook salmon fillets. Serve with lemon slices if desired.
Provided by nmanchev
Categories Main Dish Recipes Seafood Main Dish Recipes Salmon Baked Salmon Recipes
Time 1h30m
Yield 3
Number Of Ingredients 10
Steps:
- Place salmon in a resealable bag and add lemon juice; marinate in the refrigerator for at least 1 hour.
- Preheat oven to 400 degrees F (200 degrees C). Line a baking dish with aluminum foil and spray foil with cooking spray.
- Blend brown sugar, chili powder, lemon zest, oil, cumin, cinnamon, and salt together in a blender until brown sugar mixture is smooth.
- Remove salmon from bag and discard bag and lemon juice. Spread brown sugar mixture over salmon and place in the prepared baking dish.
- Bake in the preheated oven until fish flakes easily with a fork, 12 to 15 minutes.
Nutrition Facts : Calories 380.9 calories, Carbohydrate 24.3 g, Cholesterol 74.7 mg, Fat 15.6 g, Fiber 2.8 g, Protein 36.9 g, SaturatedFat 3 g, Sodium 905.4 mg, Sugar 18.8 g
CHILE GARLIC BBQ SALMON
Salmon with a spicy Asian-style twist.
Provided by JAYDA
Categories World Cuisine Recipes Asian
Time 45m
Yield 6
Number Of Ingredients 9
Steps:
- Prepare outdoor grill for high heat.
- Trim the tail and fins off of the salmon. Make several shallow cuts across the salmon's skin. Place salmon on 3 large, slightly overlapping sheets of aluminum foil.
- In a bowl, stir together soy sauce, chile sauce, ginger, and garlic. Mix in lime juice, lime zest, and brown sugar. Spoon sauce over the salmon.
- Fold the foil over the salmon, and crimp the edges to seal.
- If using hot coals, move them to one side of the grill. Place the fish on the side of the grill that does not have coals directly underneath it, and close the lid. If using a gas grill, place the fish on one side, and turn off the flames directly underneath it; close the lid. Cook for 25 to 30 minutes. Remove to a serving platter, and pour any juices that may have collected in the foil over the top of the fish. Sprinkle with green onions.
Nutrition Facts : Calories 437.9 calories, Carbohydrate 5.3 g, Cholesterol 133.9 mg, Fat 24.7 g, Fiber 0.7 g, Protein 46.2 g, SaturatedFat 5 g, Sodium 737.5 mg, Sugar 2.8 g
OVEN-BARBECUED SALMON
Late last summer, the South Carolina heat drove me indoors and away from my grill. So I changed my favorite grill recipe to be made in the oven with just as tasty results. -Mandy Rivers, Lexington, South Carolina
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 5 servings.
Number Of Ingredients 9
Steps:
- Preheat oven to 425°. Place salmon in a greased 15x10x1-in. baking pan; drizzle with orange and lemon juices., In a small bowl, mix remaining ingredients; sprinkle over fillets. Bake 13-15 minutes or until fish flakes easily with a fork.
Nutrition Facts : Calories 301 calories, Fat 16g fat (3g saturated fat), Cholesterol 85mg cholesterol, Sodium 340mg sodium, Carbohydrate 9g carbohydrate (7g sugars, Fiber 1g fiber), Protein 29g protein. Diabetic Exchanges
GRILLED SALMON WITH CHINESE BARBECUE SAUCE W/ THE NEELYS
Make and share this Grilled Salmon With Chinese Barbecue Sauce W/ the Neelys recipe from Food.com.
Provided by Cristina Barry
Categories Spinach
Time 35m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Heat a medium size saucepan, over medium heat. Add canola oil and saute garlic, ginger, and green onion until fragrant and tender.
- Add the red pepper flakes.
- Mix the remaining ingredients in a separate bowl and add to the saucepan.
- Bring to a low simmer and cook for 10 minutes.
- Preheat grill to medium-high heat.
- Lightly season the salmon steaks with salt and pepper.
- Oil the grill with vegetable oil.
- Place the fish down for 4 to 5 minutes.
- Flip the fish over and brush with the barbecue sauce, continue cooking for another 4 to 5 minutes, until opaque throughout.
- Divide the baby spinach among 4 plates.
- Place the salmon steaks on top of the beds of spinach while still very hot. This will make the spinach wilt.
GRILLED SALMON WITH CHINESE BARBEQUE SAUCE
Steps:
- Heat a medium size saucepan, over medium heat.
- Add canola oil and saute garlic, ginger, and green onion until fragrant and tender. Add the red pepper flakes. Mix the remaining ingredients in a separate bowl and add to the saucepan. Bring to a low simmer and cook for 10 minutes.
- Preheat grill to medium-high heat.
- Lightly season the salmon steaks with salt and pepper. Oil the grill with vegetable oil. Place the fish down for 4 to 5 minutes. Flip the fish over and brush with the barbecue sauce, continue cooking for another 4 to 5 minutes, until opaque throughout. Divide the baby spinach among 4 plates. Place the salmon steaks on top of the beds of spinach while still very hot. This will make the spinach wilt.
BARBECUED SALMON
My husband and I got this recipe from a chef in 1982...and we've never served salmon any other way since then! Everyone loves the mild-tasting marinade, and out here in Washington friends are always asking me for the recipe.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6-8 servings.
Number Of Ingredients 7
Steps:
- In a large resealable plastic bag, combine the lemon juice, oil and Worcestershire sauce. Add salmon; seal bag and turn to coat. Refrigerate for 30 minutes. , Drain and discard marinade. Sprinkle salmon with seasoned salt and thyme. Let stand for 15 minutes. , Add wood chips to grill according to manufacturer's directions if desired. Place salmon skin side down on oiled grill rack. Grill, covered, over medium heat or broil 4 in. from the heat for 12-15 minutes or until fish flakes easily with a fork.
Nutrition Facts :
HONEY BARBEQUED SALMON WITH MâCHE
Yield Serves 6
Number Of Ingredients 23
Steps:
- In a heavy saucepan stir together sauce ingredients and simmer, stirring occasionally, 15 minutes. (Sauce keeps, covered and chilled, 1 week.)
- In a small bowl whisk together dressing ingredients with salt and pepper to taste until combined well. Chill dressing 15 minutes.
- Brush both sides of each salmon fillet with about 1/3 cup sauce and grill on a well-oiled rack set about 4 to 5 inches over glowing coals 3 minutes on each side, or until salmon just flakes.
- Divide mâche among 6 plates and top with salmon. Spoon dressing over salmon.
CHINESE GLAZED SALMON
Provided by Joanna Pruess
Categories Fish Onion Pork Broil Quick & Easy
Yield Makes 4 servings
Number Of Ingredients 6
Steps:
- 1. Turn on the broiler. Position the rack about 4 inches from the heat.
- 2. Heat the oil in a large non-stick, oven-proof skillet over medium-high heat. Add the salmon, flesh-side down, and sauté until lightly browned, about 1 minute. Turn, season the fish with salt and pepper to taste, spread the barbecue sauce over the flesh side, and drape three half-slices of bacon diagonally over the top of each fillet.
- 3. Transfer the fish to the broiler and cook until the bacon is crisp and the salmon is just cooked through, about 10 minutes for 1-inch-thick salmon fillets. Remove, sprinkle with scallions, and serve.
CRISPY ASIAN SALMON WITH STIR-FRIED NOODLES, PAK CHOI & SUGAR SNAP PEAS
Pack your stir-fry with vegetables and top with marinated fish. This recipe cooks enough salmon for lunch the next day
Provided by Jennifer Irvine
Categories Main course
Time 25m
Number Of Ingredients 20
Steps:
- Make the marinade by mixing together all the ingredients. Place the salmon fillets in a small bowl and spoon over the marinade, turning the fish so that it's nicely coated. Cover with cling film and leave to sit for 10 mins (or longer if you have time).
- Meanwhile, cook the noodles following pack instructions, then drain and sit them in a bowl of cold water.
- Heat a non-stick frying pan. Add the salmon fillets, skin-side down, and leave for 3 mins. When the fish is slightly crispy, flip over and cook for a further 3 mins on the other side. Just before you remove the fish from the pan, add any remaining marinade and let it sizzle for 10 secs. Place 2 of the fillets, skin-side up, with their juices on a plate and cover with foil to keep warm. Put the other 2 fillets on another plate if using for Flaked salmon salad (see 'goes well with'), cover with foil, leave to cool, then chill.
- In a frying pan or wok, heat the rapeseed and sesame oils over a high heat. Add the spring onion, garlic, chilli and ginger, and stir constantly for about 1 min. Add the sugar snap peas, pak choi and pepper, and stir for another 1-2 mins, then add the cooked noodles. Toss well, then add the soy sauce, fish sauce and lime juice, and mix until well combined and the pan is sizzling.
- Remove from the heat and divide between 2 bowls. Top each with a salmon fillet and drizzle over any juices. Sprinkle with coriander and serve.
Nutrition Facts : Calories 444 calories, Fat 17 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 43 grams carbohydrates, Sugar 8 grams sugar, Fiber 4 grams fiber, Protein 27 grams protein, Sodium 1.5 milligram of sodium
3 INGREDIENT BBQ BAKED SALMON RECIPE
This 3 Ingredient BBQ Salmon is one of our FAVORITES! The best part is that it takes 3 minutes to put together and about 20 minutes to cook.
Provided by Kristen Hills
Categories Main Course
Time 35m
Number Of Ingredients 3
Steps:
- Place the salmon skin side down in the middle of a foil or parchment paper lined pan.
- Pat salmon filets dry.
- Sprinkle your salmon with salt and pepper.
- Pour ½ cup bbq sauce covering the whole salmon and spread around with a spoon.
- Bake at 400 degrees for 20-30 minutes (or until salmon is cooked through).
- Use remaining bbq sauce on the side when serving.
Nutrition Facts : Calories 297 kcal, Carbohydrate 19 g, Protein 30 g, Fat 10 g, SaturatedFat 2 g, Cholesterol 83 mg, Sodium 556 mg, Fiber 1 g, Sugar 16 g, ServingSize 1 serving
CHINESE BARBEQUED SALMON
Brown sugar and sesame oil lend superb flavor to this entree which is served on a bed of spinach. Serve with hot white rice. From a May 1986 issue of Bon Appetit in a section that featured "Chinese Seafood Entrees".Marinate time is not included in prep time. You may prefer to wilt the spinach slightly before adding the salmon.
Provided by Leslie in Texas
Categories Chinese
Time 50m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Stir first 5 ingredients in small bowl until sugar disolves.
- Place salmon in nonaluminum pan; pour marinade over.
- Cover and refrigerate 3 hours, turning salmon occasionally.
- Prepare barbeque grill, adjusting rack 1 1/2 inches from fire.
- Line platter with spinach.
- Generously grease grill rack.
- Transfer salmon to grill rack, reserving marinade.
- Cook until salmon is opaque, about 9 minutes per inch thickness, turning once.
- Meanwhile simmer marinade in small saucepan until reduced to 4 tablespoons, stirring frequently, about 6 minutes.
- Transfer fish to spinach-lined platter.
- Spoon marinade over, garnish with papya slices and serve immediately.
Nutrition Facts : Calories 367.4, Fat 19.6, SaturatedFat 3.9, Cholesterol 100.3, Sodium 1111, Carbohydrate 8.1, Fiber 0.2, Sugar 7.1, Protein 35.8
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ASIAN BBQ SALMON - CARLSBAD CRAVINGS
From carlsbadcravings.com
Reviews 22Estimated Reading Time 8 minsServings 4Total Time 14 mins
- Whisk together all of the marinade/glaze ingredients plus 2 teaspoon sesame oil. Add 1/3 cup of marinade to a freezer bag with salmon. Refrigerate the rest separately. Marinate salmon for one hour up to overnight (longer the better).
- SKILLET DIRECTIONS: When ready to cook, let salmon sit at room temperature for 10 minutes. Separate reserved glaze in half. You will use half while cooking salmon and the other half after salmon has cooked.
- Heat 1 teaspoon sesame oil in a 12-inch nonstick skillet over medium high heat until very hot. Add salmon and turn heat down to medium and sear until side is browned, about 4 minutes.
- Flip salmon over and spoon half of the remaining Glaze over salmon. Cook an additional 4-7 minutes depending on thickness and desired doneness (or until salmon reaches an internal temperature of 135° for medium). Spoon desired amount of remaining Glaze over individual servings and season with freshly cracked salt and pepper. Note the Glaze is very strong so you will want to taste before adding too much more Glaze.
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