Grilled Salmon With Korean Barbecue Glaze Recipes

GRILLED SALMON WITH KOREAN BARBECUE GLAZE

Steps:

• Heat a grill or if inside, an electric grill or griddle.
• Combine first five ingredients. Rub or brush brown sugar mixture evenly on fillets.
• Place fish on grill with cooking spray, and grill four minutes each side.

GRILLED GLAZED SALMON

Steps:

• In a small bowl, combine brown sugar, melted butter, lemon juice, dill, and cayenne pepper, mixing well.
• Pour 1/2 cup of this sauce into a small saucepan- once the fish is in its final 5 minutes of cooking time, heat this until warm and pour over cooked fish.
• Set aside the remaining unheated sauce to use for basting the fish as you grill.
• Place the salmon, skin side down, on a large platter and season with lemon pepper seasoning and sea salt to taste.
• Note: If your lemon-pepper seasoning already contains salt, then don't add the extra salt.
• Lightly brush grill grates with some oil and heat grill to medium.
• Carefully slide salmon off of the platter and onto the grill, skin side down,using a large metal spatula to help.
• Cover grill and cook fish, undisturbed, for 5 minutes exactly.
• Baste liberally with the reserved basting sauce, re-cover, and cook another 10-15 minutes- basting every 5 minutes.
• Use up all of the basting sauce (Don't forgot to heat up the 1/2 cup reserved sauce from before).
• Fish is ready when it begins to flake and is starting to appear as if milk is seeping out.
• Carefullly remove to a fresh,clean platter and pour the 1/2 cup sauce you had simmering on the stove over the top of the fish.

KOREAN-STYLE BARBECUE SALMON

Steps:

• Make the sauce: Whisk the gochujang, soy sauce, sesame oil, lemon juice, sugar, ginger and garlic in a small bowl.
• Prepare the salmon: Remove 3 tablespoons of the sauce to a large bowl and add the salmon; rub all over to coat. Cover and refrigerate 30 minutes. Set aside the remaining sauce for basting.
• Preheat a grill to medium high. Oil the grates. Brush the cabbage wedges all over with 2 tablespoons vegetable oil and season with salt and pepper. Remove the salmon from the marinade; pat dry with a paper towel. Season with salt and pepper and brush both sides with the remaining 1 tablespoon vegetable oil.
• Grill the salmon, skin-side up, until well marked, 4 to 5 minutes. Flip and brush with the reserved sauce. Grill until cooked through, 3 to 5 minutes. Meanwhile, grill the cabbage wedges, flipping often, until crisp-tender, about 10 minutes. Transfer the salmon and cabbage to plates; sprinkle with scallions and drizzle with sesame oil. Serve with rice.

MAPLE-GLAZED GRILLED SALMON

Steps:

• In a small bowl, combine the first eight ingredients. Pour 1/2 cup into a large resealable plastic bag; add the salmon. Seal bag and turn to coat; refrigerate for up to 2 hours. Cover and refrigerate remaining marinade. , Drain and discard marinade. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill salmon, skin side down, over medium-hot heat for 2-4 minutes., Transfer to a double thickness of heavy-duty foil (about 17 in. x 21 in.). Spoon some of the reserved marinade over salmon. Fold foil around fillet and seal tightly. Grill 5-6 minutes longer or until fish flakes easily with a fork. Open slowly to allow steam to escape. Brush with remaining marinade.