Grilled Salmon Steaks With Lemon Caper Sauce Recipes

EASY GRILLED SALMON WITH LEMON-CAPER SAUCE

Steps:

• Combine the olive oil, lemon juice, parsley, oregano, salt and pepper.
• Place the salmon fillets in a suitable marinating dish or Ziploc bag. Pour over the marinade and allow to marinate while you heat the grill. The salmon can also be left to marinate for up to 2 hours in the fridge.
• Preheat an outdoor grill/braai/barbecue on its hottest setting for 5 minutes.
• Fold up a few sheets of paper towels then dip into oil and with tongs, rub onto the grill grates.
• Remove the salmon from the marinade and place skin-side down on the grill. Allow to cook for 3-4 minutes or until the skin is golden and crisp.
• Gently flip over and cook for another minute or two then remove from the heat and allow to rest.
• To make the sauce, Combine chopped capers, lemon juice and zest, garlic and herbs in a bowl and add a few tablespoons of oil. Season with salt and pepper then serve with the grilled salmon.

GRILLED SALMON STEAKS

Steps:

• Prepare grill by lighting 4 quarts of charcoal (1 starter chimney's worth), or turning gas grill to medium-high.
• Examine steaks for pin bones by rubbing fingers over surface of meat. If found, remove with bone tweezers or pliers reserved for culinary uses.
• Using a sharp paring or boning knife, trim bones from the cavity side of the steak. Trim the stomach flaps so that 1 side is missing about 2 inches of skin and the other, 1 inch of meat. Roll the skinless section up into the hollow of the cavity, then wrap the other around the outside to form a round resembling a filet mignon. Tie in place with 2 passes of butcher's twine. (Do not tie it too tight or fish will pop out during cooking.)
• Combine cumin, coriander, fennel and peppercorns on a double thick piece of aluminum foil and toast over grill, shaking gently until seeds become fragrant. Crush seeds in mortar and pestle or pour into spare pepper grinder. Coat steaks lightly with oil, season with salt, then liberally grind toasted seeds on both sides of steaks.
• Quickly wipe hot grill grate with a rag or towel dipped in a little Canola oil, then grill fish to medium rare, about 3 minutes per side. (Fish should be well colored on the outside and barely translucent at the center.
• Serve steaks alongside simple salad dressed with "Veni, Vedi, Vinaigrette."

GRILLED SALMON STEAKS WITH LIME BUTTER

Steps:

• Combine first 3 ingredients. Place salmon in glass baking dish. Pour lime butter over. Let salmon marinate while preparing barbecue or preheating broiler.
• Prepare barbecue (medium-high heat) or preheat broiler. Cook salmon until just opaque, brushing with lime butter marinade occasionally, about 4 minutes per side. Transfer to plates. Brush with any remaining lime butter. Serve immediately with lime wedges.

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.

SALMON WITH LEMON- BUTTER -CAPER SAUCE

Steps:

• Heat oven to 400 degrees.
• Line a baking sheet with foil; brush with olive oil.
• Season both sides of the salmon filets with salt and pepper.
• Bake until salmon flakes easily, about 20 - 25 minutes.
• Meanwhile in a heavy saucepan, simmer shallots, vinegar and wine until shallots are soft and very little liquid remains.
• Add the butter and 2 tablespoons water, whisking constantly over high heat until the butter is melted and incorporated.
• Stir in the parsley, capers and lemon zest.
• Serve over the salmon.

GRILLED SALMON FILLETS WITH A LEMON, TARRAGON, AND GARLIC SAUCE

Steps:

• Prepare a grill for high heat.
• Season the salmon fillets with salt and pepper and drizzle with olive oil.
• Whisk together the mayonnaise, mustard, olive oil, garlic, lemon juice, tarragon, salt and pepper; set aside.
• Lightly oil the grill grate. Cook the salmon on the grill until the fish flakes easily with a fork, 5 to 10 minutes. Place on a serving plate and top with the prepared sauce.

GRILLED SALMON WITH LEMON/CAPER SAUCE

Steps:

• grill salmon approximately 4 minutes on each side. While grilling, prepare the sauce in a small saucepan by allowing butter to melt (not burn!), add chopped garlic, add lemon juice, salt & pepper to taste and the capers. For added flavor, use a small amount of the lemon zest. Thicken with a small amount of flour.

STEAMED SALMON STEAK WITH CAPER BUTTER SAUCE

Steps:

• Bring water to boil in bottom of a steamer.
• Sprinkle salmon steak with salt and pepper and arrange it on a steamer rack. Place rack over the boiling water and cover closely. Steam salmon until it is cooked through, about 8 minutes.
• Meanwhile, combine shallots, wine and vinegar in a small saucepan and bring to a boil. Cook until the liquid is reduced almost by half. Add cream and stir to blend. Start stirring with a wire whisk while adding butter cubes gradually, adding more as cubes melt.
• Squeeze capers to extract excess liquid and add the capers to butter sauce
• Remove salmon from steamer and peel away the skin. Serve the salmon with the sauce over it.

GRILLED LEMON-STUFFED SALMON STEAKS WITH LEMON-DILL SAUCE

Steps:

• In small saucepan, melt butter over medium high heat, remove from heat when melted.
• Combine cornstarch with water and stir into butter.
• Add rest of sauce ingredients except lemon slice quarters.
• Bring sauce to a boil over medium heat stirring constantly.
• Cook, stirring, until sauce thickens and turns clear.
• Remove from heat and add lemon slice quarters.
• Cover and set aside.
• (Makes about 2/3 cup, so you can double this if desired.).
• For salmon:.
• Cut off ends of each whole lemon, then cut each lemon into 2 one inch thick slices.
• Lay salmon steaks flat and put one slice into the opening at each end of each salmon steak.
• Using toothpicks, secure salmon around and to the lemon slices.
• Position grill rack about 6-8" above hot coals.
• Arrange salmon steaks on grill and cook 5-7 minutes.
• Turn steaks over carefully and cook an additional 5-7 minutes or to desired doneness.
• Fish should flake easily with a fork.
• Remove from grill and place on heated serving platter.
• Garnish steaks with fresh dill sprigs.
• Spoon a bit of the hot lemon-dill sauce over each steak.
• Serve the rest of the sauce separately for dipping.
• Remind guests to remove the toothpicks! ;).