Grilled Salmon With Cilantro Sauce Recipes

GRILLED CILANTRO SALMON

Steps:

• In a small saucepan over medium-low heat, stir together cilantro, garlic, honey, and lime juice. Heat until the honey is easily stirred, about 5 minutes. Remove from heat, and let cool slightly.
• Place salmon steaks in a baking dish, and season with salt and pepper. Pour marinade over salmon, cover, and refrigerate 10 minutes.
• Preheat an outdoor grill for high heat.
• Lightly oil grill grate. Place salmon steaks on grill, cook 5 minutes on each side, or until fish is easily flaked with a fork.

SOUTHWEST SALMON WITH CILANTRO-LIME SAUCE (COOKING FOR 2)

Steps:

• In small bowl, mix sour cream, cilantro, lime peel, lime juice, honey and salt; set aside.
• Season salmon fillets with taco seasoning mix. In 8-inch skillet, heat oil over medium heat. Add fillets to skillet, skin-side down.
• Cook 6 to 8 minutes or until skin is browned. Turn fillets; cook 2 to 4 minutes or until salmon flakes easily with fork.
• Serve salmon with cilantro-lime sauce.

CILANTRO LIME GRILLED SALMON

Steps:

• Make the cilantro lime marinade. In a small food processor, pulse together the cilantro, lime zest and juice, garlic, olive oil, salt, black pepper, and red pepper flakes. Add additional olive oil as needed until you reach a smooth consistency.
• Marinate. Place the salmon portions in a gallon-sized zip-top bag. Add the marinade to the bag, press out any excess air, and seal. Marinate in the refrigerator for 1-2 hours (not any longer.)
• Preheat. When ready to cook the salmon, prepare your grill for indirect cooking at medium heat. Your target temperature in your grill should be around 375 to 400 degrees F.
• Grill. Remove the salmon from the marinade and place it on your grill, skin side down. Use a spoon to spread any additional marinade on top of the salmon. Grill for 8-10 minutes (without flipping) or until the salmon is done. Your salmon is finished when the internal temperature reaches 145 degrees F. The flesh will appear opaque and flake easily with a fork.
• Enjoy. Serve immediately with freshly sliced lime wedges and additional cilantro, if desired.

CEDAR PLANK-GRILLED SALMON WITH CILANTRO PESTO

Steps:

• This recipe is for OUTSIDE gas or charcoal plank-grilling.
• For the Cedar Planks: I use UNTREATED 1 by 8 construction grade cedar cut to the length of the amount of salmon you wish to cook. (I cut mine in 10-inch lengths for 2 (8- ounce fillets)
• Soaking the planks: Pre-soak cedar planks for at least 1 hour, preferably longer or overnight. Weigh down planks with heavy cans or stones to completely submerge the wood in water.
• Lightly coat the salmon with olive oil and season with salt and pepper. Place salmon on cedar plank skin-side down.
• Turn on your gas grill to high heat. Place planks (loaded up with salmon) on the grill and close lid. Your grill will now turn into an oven/smoker. Cooking time required will vary depending on the size of the salmon. Be careful when you are lifting the grill lid because the burning plank will produce a lot of smoke. Try to keep the lid closed as much as possible as not to lower the temperature inside the grill. When salmon is cooked, remove fish from plank and plunge wood into a bucket of cold water. Serve the salmon immediately with the Cilantro Pesto.
• Place first 4 ingredients in blender or small food processor and completely puree. Add lime juice, jalapeno, and salt and pepper, to taste.

CILANTRO-TOPPED SALMON

Steps:

• Place salmon skin side down in a 13-in. x 9-in. baking dish coated with cooking spray. Drizzle with 1-1/2 teaspoons lime juice. , In a small bowl, combine the cilantro, onions, jalapeno, oil, salt, pepper and remaining lime juice. Spread over salmon. Bake, uncovered, at 350° for 20-25 minutes or until fish flakes easily with a fork.

GRILLED SALMON STEAKS WITH CILANTRO-GARLIC YOGURT SAUCE

Steps:

• Prepare a grill for medium-high heat; oil grate. Remove and discard seeds from 1 chile. Purée both chiles, garlic, cilantro, yogurt, oil, honey, and 1/4 cup water in a blender until smooth; season well with salt. Transfer half of sauce to a small bowl and set aside for serving.
• Season salmon steaks lightly with salt. Grill, turning once or twice, until flesh is starting to turn opaque, about 4 minutes. Continue to grill, turning often and basting with remaining sauce, until opaque all the way through, about 4 minutes longer. Serve with reserved sauce alongside.

HONEY-SOY GRILLED SALMON WITH CILANTRO NOODLES

Steps:

• Prepare a medium-hot grill. While grill is heating, soak the vermicelli in a large bowl with hot water until soft, about 20 minutes. Brush the salmon with olive oil and sprinkle with salt and pepper. Make the glaze for the salmon by combining 1 tbsp soy sauce, 2 tbsp honey, and 1/2 tsp ground pepper. Set aside.
• Make the dressing; in a small bowl combine 4 tbsp soy sauce, 1 tbsp honey, sesame oil and lemon juice. Place salmon skin side up and place on an oiled grill. Grill for around 2 minutes Turn salmon over and brush with glaze. Cover and cook until salmon is opaque, but very moist (depending on size 3-5mins approx). I did not use a grill, instead I just broiled the fish, and did not turn it over as it had no skin on it. While the fish is cooking drain the vermicelli and pat dry with paper towels. Toss the noddles with the dressing, cilantro and sesame seeds. Serve with salmon.

ASIAN LIME AND CILANTRO SAUCE FOR SALMON

Steps:

• Whisk together the lime juice, soy sauce, and sugar until sugar dissolves. Stir in the cilantro.

SOUTHWEST GRILLED SALMON WITH CILANTRO LIME BUTTER

Steps:

• For Salmon: Whisk together olive oil, cumin, chili powder and several chopped cilantro leaves, salt and pepper to taste.
• Coat flesh side of fish heavily with oil mixture and allow to marinate in refrigerator for 2 hours.
• Grill well marinated fish on high- skin side down- until just after fat begins to seep from salmon flesh.
• Fish should be cooked through, but still very moist.
• Before serving mix melted butter with juice from both limes and crushed and chopped cilantro leaves.
• Pour over salmon and serve immediately.
• This dish goes well with oven roasted asparagus or a tossed salad.