Double K Grilled Salmon Recipes

GRILLED SALMON II

Grilled Salmon II image

The salmon fillets are marinated before grilling; allow several hours for this step.

Provided by Christine

Categories Main Dish Recipes Seafood Main Dish Recipes Salmon Salmon Fillet Recipes

Time 6h30m

Yield 6

Number Of Ingredients 11

Ingredients

4 (4 ounce) fillets salmon
¼ cup peanut oil
2 tablespoons soy sauce
2 tablespoons balsamic vinegar
2 tablespoons thinly sliced green onion
1 ½ teaspoons brown sugar
1 clove garlic, minced
¾ teaspoon ground ginger
½ teaspoon crushed red pepper flakes
½ teaspoon sesame oil
⅛ teaspoon salt

Steps:

Whisk together peanut oil, soy sauce, balsamic vinegar, green onions, garlic, brown sugar, ginger, red chile flakes, sesame oil, and salt. Place fish in a glass dish, and pour marinade over all. Cover with plastic wrap, and refrigerate for 4 to 6 hours.
Preheat barbecue or gas grill.
Oil the grill rack, and adjust height to 5 inches from coals. Remove salmon from marinade, and place on grill. Grill for 10 minutes per inch of thickness, measured at thickest part, or until fish just flakes when tested with a fork. Turn halfway through cooking.

Nutrition Facts : Calories 233.2 calories, Carbohydrate 2.9 g, Cholesterol 44.1 mg, Fat 17.6 g, Fiber 0.2 g, Protein 15.3 g, SaturatedFat 3.2 g, Sodium 395.3 mg, Sugar 2 g

GRILLED SALMON WITH KALE CHIPS

Grilled Salmon With Kale Chips image

Don't mask salmon, or cook it to bits in a hot oven. Let it shine by grilling it on a bed of kale. The technique gives you quick, crisp chips, and a soft, perfectly cooked piece of fish that won't stick to the grill. Then smother it in herbs: basil, mint, dill, cilantro, even sorrel, if that's what came in your farm box. You can serve this with potatoes, corn, salad or toasted bread, or any simple side you can throw together quickly.

Provided by Sarah Copeland

Categories seafood, main course

Time 15m

Yield 4 servings

Number Of Ingredients 8

Ingredients

1 (1 1/4-pound) piece center-cut salmon
1 medium bunch kale (curly or lacinato)
5 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon black pepper
1 lemon, zested, half cut into wedges and half juiced
1 packed cup roughly chopped mixed herbs, such as parsley, mint, dill, basil, cilantro or sorrel
1 garlic clove, minced or pressed

Steps:

Heat a grill or grill pan over medium heat. Toss the kale leaves in 2 tablespoons olive oil, rubbing it into all the leaves. Rub another tablespoon of oil all over the salmon and sprinkle generously with salt and pepper.
Lay the kale in an even layer, leaves overlapping slightly, over the grill pan or grates, avoiding any direct flame. Lay the salmon on top, skin side down, and grill until cooked about halfway through, 3 to 4 minutes. Flip the salmon off the kale. Remove the kale chips to a platter, if sufficiently charred. (If not, flip the kale and allow to cook 1 to 2 minutes more.) Continue cooking the salmon until marked and medium in the center, about 4 to 5 minutes more.
Move the salmon to a platter. Toss together the herbs, lemon zest, lemon juice, garlic and remaining 2 tablespoons olive oil just before serving and sprinkle all over the top of the fish and drizzle with more olive oil to finish. Serve kale chips alongside, with lemon wedges for squeezing. (Don't squeeze over the kale in advance, or the kale chips will turn soggy.)

Nutrition Facts : @context http, Calories 244, UnsaturatedFat 17 grams, Carbohydrate 7 grams, Fat 21 grams, Fiber 3 grams, Protein 9 grams, SaturatedFat 3 grams, Sodium 293 milligrams, Sugar 2 grams

DOUBLE K GRILLED SALMON

Double K Grilled Salmon image

There's a little story behind the name of my favorite salmon recipe: When my husband, Kevin, and I couldn't find a spicy teriyaki-style marinade to our liking, we created one in and named it Double K-for Krista and Kevin. Every time we make this flavorful fish, we get asked how we do it.

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 8 servings.

Number Of Ingredients 10

Ingredients

1/4 cup packed brown sugar
1/4 cup soy sauce
3 tablespoons unsweetened pineapple juice
3 tablespoons red wine vinegar
3 garlic cloves, minced
1 tablespoon lemon juice
1 teaspoon ground ginger
1/2 teaspoon pepper
1/2 teaspoon hot pepper sauce
1 salmon fillet (2 pounds)

Steps:

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, turning occasionally. Set aside remaining marinade for basting., Drain and discard marinade. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Place salmon skin side down on rack. Grill, covered, over medium heat or broil over medium heat for 5 minutes. Brush with reserved marinade. Grill or broil 15-20 minutes longer or until fish flakes easily with a fork.

Nutrition Facts : Calories 246 calories, Fat 12g fat (2g saturated fat), Cholesterol 67mg cholesterol, Sodium 532mg sodium, Carbohydrate 9g carbohydrate (7g sugars, Fiber 0 fiber), Protein 24g protein.

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