Grilled Salmon With A Creamy Tartar Sauce Recipes

GRILLED SALMON WITH HERBED TARTAR SAUCE

Steps:

• GRILL DIRECTIONS: Heat grill. In blender container or food processor bowl with metal blade, combine tartar sauce ingredients; blend at high speed until well mixed, stopping often to scrape down sides. Place in serving bowl; refrigerate.
• In small bowl, combine oil and lemon juice; mix well.
• When ready to grill, brush salmon fillets with lemon mixture; sprinkle with salt and pepper. Carefully oil grill rack. Place fish on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Cook 8 to 12 minutes or until fish flakes easily with fork, turning once. Serve with herbed tartar sauce.

GRILLED SALMON WITH TARTAR SAUCE

Steps:

• In a small bowl, combine the first 10 ingredients. Pour into a large resealable plastic bag; add salmon. Seal bag and turn to coat; refrigerate for 30 minutes, turning occasionally. Meanwhile, in a small bowl, combine tartar sauce ingredients; refrigerate until serving. , Drain and discard marinade. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Place salmon skin side down on grill rack. , Grill, covered, over medium heat or 4 in. from the heat for 8-10 minutes or until fish flakes easily with a fork. Serve with tartar sauce.

TARTAR-TOPPED GRILLED SALMON BURGERS

Steps:

• In small bowl, mix salmon, bread crumbs and bell pepper, breaking up salmon with spoon. Stir in remaining burger ingredients until well mixed.
• Line cookie sheet with waxed paper. Shape salmon mixture into 4 patties, each about 1/2 inch thick. Place on waxed paper. Refrigerate 1 hour. Meanwhile, in small bowl, mix all tartar sauce ingredients. Refrigerate until ready to serve.
• Spray grill rack with cooking spray. Heat gas or charcoal grill. Cover and grill burgers over medium heat 6 to 8 minutes, turning once, until heated through. Serve with tartar sauce.

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 A CREAMY 'TARTAR' SAUCE

Steps:

• For Creamy Tartar Sauce: Combine all ingredients together in a small bowl. Taste and adjust for salt and pepper. Cover and refrigerate until ready to use.
• For Salmon: Mix olive oil, lemon juice, dijon mustard, garlic, oregano and salt and pepper to taste. Put salmon steaks in a zip-loc bag and add marinade, making sure that salmon is completely coated with marinade. Marinate in refrigerator for 1-2 hours before grilling.
• To grill: Prepare coals or propane bbq to medium-hot. Remove salmon from marinade in zip-loc bag and grill 3-4 minutes per side, or until done. (Alternatively, you can cook the salmon in your favourite way.).
• To serve: Center grilled salmon on plate and top with creamy 'tartar' sauce. Garnish with the very finely-sliced green onion tops sprinkled over the sauce.

CITRUS SALMON SKEWERS

Steps:

• Set the oven to broil. Line a half-sheet pan (13-by-18 inches) with foil.
• Combine the citrus zests, juices, parsley, dill, paprika, garlic, 1 teaspoon salt and 1/2 teaspoon pepper in a bowl. While stirring, add the olive oil until combined; set aside.
• Add the salmon to a separate bowl. Pour half of the sauce mixture over the salmon, tossing to completely coat it. Thread the salmon onto four 15-inch metal skewers. Sprinkle lightly with salt.
• Add the salmon skewers to the sheet pan crosswise, allowing the skewers to hang off the edges and keeping the salmon from touching the pan.
• Broil until the edges of the salmon become golden and it is cooked through (no need to turn), 7 to 8 minutes. Transfer to a bed of arugula.
• While the salmon rests, spread the Greek yogurt in a shallow bowl. Top with the remaining sauce mixture.
• Garnish the salmon with more parsley and dill. Serve with the Greek yogurt on the side.

GRILLED SALMON WITH HERBED TARTAR SAUCE

Steps:

• 1. GRILL DIRECTIONS: Heat grill. In blender container or food processor bowl with metal blade, combine all sauce ingredients blend at high speed until well mixed, stopping often to scrape down sides. Place in serving bowl refrigerate.2. In small bowl, combine oil and lemon juice mix well.3. When ready to grill, brush salmon fillets with lemon mixture sprinkle with salt and pepper. Carefully oil grill rack. Place salmon on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Cook 8 to 12 minutes or until fish flakes easily with fork, turning once. Serve with sauce.TIP: To broil salmon, place on broiler pan broil 4 to 6 inches from heat using times above as a guide, turning once.Nutrition Information Per Serving: Serving Size: 1/4 of Recipe * Calories: 520 * Calories from Fat: 360 * % Daily Value: Total Fat: 40 g 62% * Saturated Fat: 6 g 30% * Cholesterol: 140 mg 47% * Sodium: 330 mg 14% * Total Carbohydrate: 1 g 1% * Dietary Fiber: 0 g 0% * Sugars: 1 g * Protein: 40 g * Vitamin A: 10% * Vitamin C: 2% * Calcium: 0% * Iron: 6% * Dietary Exchanges: 5 1/2 Lean Meat, 6 Fat

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!

OVEN-ROASTED SALMON WITH TARRAGON TARTAR SAUCE

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
• Remove salmon skin and any pin bones; pat dry. Rub both sides with olive oil and season with salt and pepper. Arrange on the baking skeet.
• Roast in the preheated oven until the thickest part is still translucent and an instant-read thermometer reads at least 125 degrees F (52 degrees C), about 15 minutes; salmon will continue to cook once out of the oven.
• While salmon is roasting, prepare tartar sauce: combine mayonnaise, sour cream, tarragon, relish, capers, shallot, white wine vinegar, lemon zest, Dijon, sugar, Worcestershire, hot sauce, salt, and pepper in a bowl; mix until blended. Chill to blend flavors until salmon is ready.
• Remove salmon from the oven. Transfer to a platter and garnish with lemon slices and tarragon. Serve with tartar sauce.

GRILLED SALMON WITH CREAMY TARRAGON SAUCE

Steps:

• Brush salmon on both sides with oil.
• Coat grill rack with nonstick cooking spray before starting the grill.
• Place salmon, skin side down, on grill rack.
• Grill, covered, over medium heat for 20-25 minutes or until fish flakes easily with a fork.
• For sauce, combine the remaining ingredients in a small bowl.
• Serve with the salmon.

GRILLED SALMON WITH CREAMY TARRAGON SAUCE

Steps:

• Spoon oil on both sides of salmon. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Place salmon, skin side down, on grill rack. Grill, covered, over medium heat or broil 4 in. from the heat for 20-25 minutes or until fish flakes easily with a fork., For sauce, combine the remaining ingredients in a small bowl. Serve with salmon.