Grilled Salmon Escabeche 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.

GRILLED SALMON ESCABECHE

Steps:

• Prepare a charcoal grill for two-zone cooking over medium-high heat by pouring the coals onto one half of the grill. For a gas grill, heat all of the burners to medium-high, then turn off one of the end burners before cooking.
• While the grill heats, pat the salmon dry, and set aside to air-dry. In a metal 3-quart dish (like a 9-by-13-inch pan), large (12-inch) oven-safe skillet or a disposable aluminum pan, stir together the lime juice, vinegar, oil and sugar. Add the fennel, thyme and garlic. Season generously with salt and pepper, and stir to combine.
• When your grates are heating (or on a gas grill, when your grill is nearing temperature), put the dish over indirect heat (where there aren't any coals or where the burner is turned off). Cover the grill and let the fennel mixture warm until the grill reaches temperature, about 5 minutes.
• When you're ready to grill, season the salmon all over with salt and lightly coat with olive oil. Take the salmon, a tightly folded paper towel soaked with olive oil, a fish spatula and a rimmed baking sheet to the grill. Using gloved hands, transfer the dish of pickled fennel to the baking sheet (or another heat-safe surface, like concrete).
• Clean the grates with a grill brush, then oil the grates with the paper towel. Add the salmon skin-side down over direct heat (above the flame). Cover the grill and cook until the skin is browned and releases easily from the grates and the flesh is opaque three-quarters of the way up the sides, 3 to 6 minutes, depending on the thickness of your fish. Check the fish often and move it around the fire to avoid flare-ups.
• As the fish finishes, nestle it skin-side up among the pickled fennel. Let sit for 5 minutes or up to 30, until the fish is cooked through. Eat with the pickled fennel. Leftovers can be refrigerated and eaten cold or at room temperature the next day. (Remove the skin as it will be soggy at this point.)

SIMPLEST GRILLED SALMON

Steps:

• Build a medium-high fire on a clean gas or charcoal grill. (If the grill isn't clean, the salmon will stick to the grate.)
• Season the salmon with salt and pepper, lightly oil the grate of the grill, then place the fillets skin-side up over the fire and cook for about 2 to 3 minutes, until lightly browned.
• Gently flip the salmon over and cook 3 to 4 minutes more for medium rare. You can cook a little longer if you'd like, but take care not to overcook.

GRILLED MARINATED SALMON

Steps:

• In a medium bowl, combine the soy sauce, vinegar, sugar, oil, mustard powder, ginger and ground black pepper.
• Place the salmon in a shallow, nonporous dish and pour the marinade over the salmon. Cover and marinate in the refrigerator for at least 1 hour, turning occasionally.
• Preheat an outdoor grill for medium high heat and lightly oil grate.
• Grill the fish for about 3 to 4 minutes per side, or to desired doneness.

GRILLED SALMON RECIPE BY TASTY

Steps:

• Heat a grill to medium-high heat.
• Season the salmon with salt and pepper.
• Brush the grill grates with oil and place the salmon, skin side down on the oiled grates.
• Grill until lightly browned, 3-5 minutes, then gently flip and continue to cook until just opaque in center.
• Add the lemon halves to the grill, cut side down and grill until lightly charred, about 2 minutes.
• Enjoy!

GRILLED SALMON STEAKS

Steps:

• In a large resealable plastic bag, combine the first five ingredients. Add salmon; seal bag and turn to coat. Refrigerate for 1 hour, turning occasionally. , In a small bowl, combine the sauce ingredients; cover and refrigerate until chilled., Discard marinade. Grill salmon, covered, over medium heat for 6-7 minutes on each side or until fish flakes easily with a fork. Serve with mustard dill sauce.