Garlic Herb Wine Marinated Salmon Recipes

MARINATED SALMON

Steps:

• Place the olive oil, honey, soy sauce, lemon zest, parsley, thyme, salt and pepper in a bowl. Whisk to combine.
• Reserve 1 tablespoon of the marinade for later use. Add the garlic to the bowl.
• Add the salmon and marinade to a resealable freezer bag and seal. Shake to coat the salmon with the marinade.
• Marinate in the refrigerator for at least 30 minutes, or up to 6 hours.
• Remove the salmon from the marinade and scrape off any excess bits of herbs or garlic (otherwise they could burn on the grill!).
• Grilling instructions: Preheat an outdoor grill or indoor grill pan over medium high heat. Add the salmon fillets and cook for 5-6 minutes on each side or until salmon is opaque throughout.
• Oven instructions: Preheat the oven to 425 degrees. Place the salmon fillets on a sheet pan lined with cooking spray. Bake for 15 minutes or until salmon is cooked through.
• Brush the reserved marinade over the salmon fillets, then serve with lemon wedges if desired.

SALMON MARINADE WITH LEMON, GARLIC AND HERBS

Steps:

• Combine all of the ingredients (except for the salmon) in a large jar with a lid. Shake vigorously until completely combined (or whisk ingredients together in a small bowl).
• Set aside about ¼ cup of marinade for later.
• Place salmon and remaining marinade in a large zip-top plastic bag or in a glass container. Place in the refrigerator to marinate for about 30 minutes (and not longer than 1 hour).
• Heat the coals or a gas grill to medium heat. Place the marinated salmon on the grill. Cover and grill for 4-5 minutes per side. Brush the salmon with the reserved ¼ cup of marinade a couple of times as the fish cooks. The salmon is done when it flakes easily with a fork.

WHITE WINE GARLIC SALMON

Steps:

• Heat a large frying pan over high heat and add a splash of canola oil.
• Dry the salmon fillets with paper towel and season generously with salt.
• Carefully place the salmon into the hot pan, skin-side down, and turn down the heat to medium-high. Cook the salmon for 3-4 minutes until the skin is golden brown and crisp then flip over. Cook for another 1-2 minutes on the flesh-side until the salmon is cooked through. Remove from the pan and set aside.
• Melt the butter in the pan and add the garlic. Fry until fragrant then add the wine and lemon juice.
• Allow to simmer and reduce for 4-5 minutes then add the parsley and season to taste.
• Add the salmon back into the pan and baste with the sauce, allowing the salmon to heat back up.
• Serve with extra lemon wedges.

GRILLED GARLIC AND HERB SHRIMP

Steps:

• Whisk the paprika, garlic, Italian seasoning, lemon juice, olive oil, pepper, basil, and brown sugar together in a bowl until thoroughly blended. Stir in the shrimp, and toss to evenly coat with the marinade. Cover and refrigerate at least 2 hours, turning once.
• Preheat an outdoor grill for medium-high heat. Lightly oil grill grate, and place about 4 inches from heat source.
• Remove shrimp from marinade, drain excess, and discard marinade.
• Place shrimp on preheated grill and cook, turning once, until opaque in the center, 5 to 6 minutes. Serve immediately.

BROILED GARLIC-HERB SALMON

Steps:

• Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking pan with aluminum foil.
• Pour oil into a medium bowl. Rinse salmon fillets and pat dry. Dip fillets into oil, being sure to coat both sides, and place skin-side down into the prepared baking pan. Squeeze as much juice as you can from 1 lemon half over the fillets. Coat both sides of salmon with parsley, oregano, basil, and garlic, and sprinkle with 1/2 of the kosher salt.
• Place under the preheated broiler and cook until center is light pink and edges are golden brown, 10 to 15 minutes.
• Remove fillets from the oven and immediately plate. Squeeze remaining lemon half over top and sprinkle with remaining kosher salt. Serve with lemon slices.