Grilled Herbed Salmon Recipes

CREAMY HERB GRILLED SALMON

Steps:

• In a small bowl, mix the first eight ingredients. Brush skin side of salmon with oil., Place salmon on a greased grill rack, skin side down; spread sour cream mixture over fish. Grill, covered, over medium heat 12-14 minutes or until salmon flakes easily with a fork.

GRILLED HERBED SALMON

Steps:

• In a small saucepan, combine the first nine ingredients. Cook and stir over low heat until butter is melted; set aside. , Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Place salmon skin side down on grill. Grill, covered, over medium-hot heat or broil 4 in. from the heat for 5 minutes. Baste with butter sauce. Grill or broil 10-15 minutes longer or until fish flakes easily with a fork, basting frequently.

GRILLED HERBED SALMON

Steps:

• Melt the butter or place the olive oil in a bowl.
• Add the remaining ingredients, except for salmon, and mix well.
• Grill salmon skin side down at medium low temperature. Use tinfoil shaped into a pan to protect grille and hold sauce.
• Pour butter sauce over fish, close grille and cook just until fish begins to flake, approximately 10-12 minutes.
• Slip spatula between fish and skin and remove salmon to serving platter.
• Pour any remaining sauce over fish.
• Note: For oven, bake at 350°F Put foil on cookie sheet and follow above instructions.

GRILLED HERBED WHOLE SALMON

Steps:

• Rinse any ice glaze from frozen salmon under cold water and pat dry.
• Lay out 2 sheets of aluminum foil, double thickness, on a large tray. Coat top layer with nonstick cooking spray.
• Lay half of onions lengthwise across foil. Place salmon over onions.
• Squeeze lemon on both sides of fish. Sprinkle dry seasoning onto salmon.
• Place fresh herbs over, under and into belly cavity (if fish is not frozen).
• Lay out remaining two sheets of foil, double thickness and coat top layer with nonstick spray and place coated side face down onto herbs and salmon.
• Roll up, crimp, and seal all sides to form packet.
• Cook frozen salmon over medium-hot grill (450 F), 5-6 inches from heat for 50-60 minutes, turning packet every 15 minutes.
• Cook until fish is opaque throughout.
• Cook fresh or thawed salmon over medium grill (400 F) 5-6 inches from heat for 45-55 minutes, turning packet over every 15 minutes. Cook until opaque throughout.

GRILLED SALMON WITH HERBED BUTTER SAUCE

Steps:

• Preheat oven to 375 degrees F. Preheat a grill to high heat.
• To make the fish: fillet the fish and remove all bones (You can ask your fishmonger to do this). Season the fish with the olive oil, and salt and pepper. Grill on both sides until the fish has clear grill marks, about 6 minutes per side. Remove from the grill, place on a sheet pan, and finish in the oven.
• Transfer to a warmed platter and brush with Herbed Butter Sauce.
• To make the sauce: in a small pan, sweat the shallots in butter. Add the wine, stock, vinegar, and lemon juice and simmer until reduced by half.
• Stir in 3 tablespoons cream. Add half of the tarragon. Whisk in the cold butter, 1 tablespoon at a time, strain and add remaining tarragon and chopped parsley. Season with salt and pepper to taste.
• Reserve warm.

GRILLED SALMON SANDWICHES WITH HERBED MAYONNAISE

Steps:

• Heat grill to medium-high; brush grates with vegetable oil. Rub both sides of salmon with olive oil. Stir together paprika, brown sugar, 1 teaspoon coarse salt, and 1 teaspoon pepper; rub over both sides of fish. Place fish, skin-side down, on grill and cook, flipping once, until just cooked through, 2 to 3 minutes a side. Transfer to a plate.
• Stir together herbs and mayonnaise. Grill rolls, cut-sides down, until just toasted, about 1 minute. Spread cut sides with herbed mayonnaise. Divide salmon among rolls; top with lettuce, tomato, and cucumber. Season with flaky salt, pepper, and a squeeze of lemon; serve.

GRILLED SALMON

Steps:

• Combine olive oil, lemon juice, green onions, parsley, rosemary, thyme, salt, black pepper, and garlic powder in a small bowl. Set aside 1/4 cup of the marinade. Place salmon in a shallow dish and pour the remaining marinade over the top. Cover and refrigerate for 30 minutes. Remove the salmon and discard the used marinade.
• Preheat grill for medium heat and lightly oil the grate.
• Place salmon on the preheated grill skin side down. Cook, basting occasionally with the reserved marinade, until the fish flakes easily with a fork, 15 to 20 minutes.

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.

GRILLED SALMON WITH LEMON-HERB BUTTER SAUCE

Steps:

• Heat gas or charcoal grill. In small saucepan, combine shallots, wine and 3 tablespoons lemon juice. Bring to a boil over medium-high heat. Reduce heat to medium; cook 5 to 7 minutes or until mixture is reduced to about 2 to 3 tablespoons, stirring occasionally.
• Remove from heat. Stir in cold butter 1 tablespoon at a time until each is well blended. Stir in dill, chives and 1/8 teaspoon pepper. Cover to keep warm.
• In small bowl, combine oil and 1 tablespoon lemon juice; mix well. Brush over salmon fillets. Sprinkle with salt and 1/4 teaspoon pepper.
• When grill is heated, place salmon, skin side up, on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Cook 8 to 10 minutes or until fish flakes easily with fork, turning once and brushing occasionally with any remaining oil mixture. If necessary, reheat butter sauce over very low heat, stirring constantly. Serve salmon with butter sauce.