Grilled Dilled Salmon Fillets Recipes

GRILLED SALMON I

Steps:

• Season salmon fillets with lemon pepper, garlic powder, and salt.
• 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.
• Preheat grill for medium heat.
• 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.

LEMONY GRILLED SALMON FILLETS WITH DILL SAUCE

Steps:

• Trim both ends from each lemon; cut lemons into thick slices. Grill salmon and lemon slices, covered, over high heat on an oiled grill rack or broil 3-4 in. from the heat for 3-5 minutes on each side or until the fish flakes easily with a fork and lemons are lightly browned., For sauce, in a small saucepan, combine the cornstarch, water and lemon juice; add butter. Cook and stir over medium heat until thickened and bubbly. Remove from the heat; stir in quartered lemon slices and seasonings. Serve with salmon and grilled lemon slices.

GRILLED SALMON FILLETS

Steps:

• Rinse fish and pat dry. Season to taste. Lay fish, skin side down, on a piece of heavy-duty foil. Cut foil to follow outline of fish, leaving a 1- to 2-inch border. Crimp edges of foil to fit against fish. Arrange foil-supported fish on cooking grate. Place lid on grill. Cook until fish is opaque but still moist (about 10 minutes).
• Supporting fish with foil and wide metal spatula, transfer to a platter. Season to taste.

GRILLED SALMON WITH LEMON AND DILL SAUCE RECIPE

Steps:

• Gather the ingredients.
• Place the salmon in a shallow, nonreactive dish. In a bowl, combine the lemon zest, lemon juice, vegetable oil, dill, and garlic. Whisk to combine and emulsify .
• Pour the marinade over the salmon. Cover and refrigerate for 1 to 2 hours.
• Preheat a grill to medium and lightly oil the grates to prevent the fish from sticking. Remove the salmon, reserving the marinade, and place the fish on the grill.
• Pour the marinade into a saucepan and bring to a boil. Remove from the heat and set aside.
• Cook the salmon for about 4 minutes on each side or until the fish flakes easily, basting with the boiled marinade.
• To serve, spoon a little sauce on top of each fillet or steak.

GRILLED LEMON-DILL SALMON FILLETS

Steps:

• Gather the ingredients.
• Preheat grill to medium heat.
• Combine lemon juice and grapeseed oil together in a bowl. Brush liberally onto salmon skin and then onto salmon flesh.
• Make a rub mixture out of salt, black pepper, and garlic powder. Sprinkle onto salmon and then top with chopped dill.
• Place salmon flesh-side down onto grill grate. Allow to cook for 2 to 3 minutes, and very carefully using a spatula, work fillets away, on all sides, from the grill grate.
• Once free, gently turn fillets over. Close cover and allow fish to cook for 8 to 10 minutes, or until it reaches an internal temperature of 145 F to 150 F.
• Remove fish from the grill and garnish with lemon slices and additional chopped dill.

BIG RAY'S LEMONY GRILLED SALMON FILLETS WITH DILL SAUCE

Steps:

• Preheat an outdoor grill for high heat and lightly oil the grate.
• Grill salmon and thick lemon slices on hot grill until salmon flakes easily with a fork, 3 to 5 minutes per side.
• Stir water, lemon juice, and cornstarch together in a small saucepan to dissolve the cornstarch; add butter and place over medium heat. Cook and stir the mixture until boiling and thick, 5 to 10 minutes. Remove saucepan from heat. Stir quartered lemon slices, dill, salt, chervil, and cayenne pepper into the sauce. Serve with the grilled salmon and grilled lemon slices.

GRILLED SALMON FILLET

Steps:

• Place fish, skin side down, in disposable foil pan. Combine the lemon juice, vinegar, lemon zest, basil, garlic powder and soy sauce; pour over fish. Sprinkle with Parmesan cheese and pepper. , Place pan on grill. Cover grill and cook over medium heat for 15-20 minutes or until fish flakes easily with a fork. If desired, top with additional grated Parmesan cheese and pepper and serve with lemon wedges.

GRILLED DILLED SALMON FILLETS

Steps:

• Cut the salmon into 4 equal pieces. Combine oil, dill, salt and pepper. Coat salmon pieces in this marinade, cover and refrigerate about 20 minutes (or more).
• Preheat broiler. Place salmon, skin side down on broiler tray. Broil about 4 minutes until done. It is not necessary to turn. Brush with butter. Garnish each piece with a lemon slice and a parsley sprig.

GRILLED SALMON FILLETS WITH BALSAMIC GLAZE

Steps:

• Combine first 4 ingredients in medium saucepan. Boil until reduced to 1/3 cup, about 17 minutes. Season glaze to taste with salt and pepper. (Can be made 1 week ahead. Cover and refrigerate. Rewarm over low heat before using.)
• Prepare barbecue (medium-high heat). Brush salmon lightly with oil; sprinkle with salt and pepper. Grill salmon, flesh side down first, until just opaque in center, about 5 minutes per side. Transfer salmon to platter. Drizzle glaze over salmon.

GRILLED SALMON WITH DILLED MUSTARD GLAZE

Steps:

• Toast mustard seeds over moderate heat until they darken and begin to pop, about 2 minutes. Transfer to a plate and set aside.
• In a mixing bowl, whisk mayonnaise with mustard, dill, lime juice and brown sugar. Season with pepper. Set Aside.
• Light a gas grill and lightly brush grate with oil.
• Run your fingers over the salmon fillet, feeling for bones. Use tweezers to remove any bones you find.
• Brush skin side of salmon with olive oil and season with salt and pepper.
• Place fillet on grill, skin side down, and spread the mustard glaze over the fish. Sprinkle with mustard seeds.
• Close grill and cook over moderate heat until glaze is golden and salmon is nearly opaque, about 25 minutes. Check on salmon and make sure skin does not begin to char. If skin does char move to cooler part of grill and reduce heat.
• Transfer the salmon to a platter and serve hot or at room temperature.

GRILLED DILLED SALMON AND VEGETABLE PACKS

Steps:

• Heat gas or charcoal grill. Cut salmon fillet into 4 serving pieces.
• In small bowl, mix oil, dill weed, parsley and garlic salt. In heavy-duty foil bag, place salmon, tomatoes, squash and pea pods. Brush oil mixture over salmon and vegetables. Double-fold open end of bag.
• Place bag on grill. Cover grill; cook over medium heat 15 to 20 minutes or until salmon flakes easily with fork. Place bag on serving plate; unfold.

GRILLED DILL SALMON

Steps:

• Heat coals or gas grill for direct heat.
• Place fish on 24-inch piece of heavy-duty aluminum foil. Brush salmon with oil; sprinkle with pepper. Wrap foil securely around fish.
• Cover and grill fish 4 to 6 inches from medium heat 20 to 30 minutes or until fish flakes easily with fork.
• Mix dill dip and milk until smooth. Serve salmon with dill sauce.