Grilled Salmon With Meyer Lemons And Creamy Cucumber Salad Recipes

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GRILLED SALMON WITH HERB AND MEYER LEMON COMPOUND BUTTER



Grilled Salmon with Herb and Meyer Lemon Compound Butter image

Provided by Anne Burrell

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 8

1 stick butter, room temperature
2 Meyer lemons, zested
1/2 bunch dill, finely chopped
1/2 bunch thyme, picked and finely chopped (lemon thyme is even better)
1 small clove garlic, smashed and finely chopped
Kosher salt
4 (6-ounce) salmon fillets, skin-on
Extra-virgin olive oil

Steps:

  • In a small bowl, combine the butter, zest, herbs and garlic. Mix until everything is well mixed. Season, to taste, with salt. If using right away, keep the butter at room temperature. If making ahead, reserve in the refrigerator and bring to room temperature before using.
  • Preheat grill to medium.
  • Remove the salmon from the refrigerator and let come to room temperature. Season with salt and coat with olive oil. Brush and oil the grill. Place the salmon, skin side down, on the clean, preheated grill. After 2 to 3 minutes, rotate the salmon 90 degrees to create cross-hatch grill marks on the salmon skin. Cook the salmon for another 3 to 4 minutes. As the salmon cooks it will turn from translucent orange to opaque pink.
  • Turn the salmon over and cook for another 2 to 3 minutes. If the salmon starts to burn, or the flames flare up move the fish to a cooler part of the grill.* Remove from the grill and top with the room temperature compound butter. The butter should act as a sauce and melt over and coat the grilled salmon.
  • What a delish fish!
  • *Tip: It is a general rule to cook fish for 8 minutes per inch of thickness. I like salmon cooked to about medium, so I cook mine for a little less.

GRILLED SALMON WITH MEYER LEMONS AND CREAMY CUCUMBER SALAD



Grilled Salmon with Meyer Lemons and Creamy Cucumber Salad image

Meyer lemons' juice is more sweet than acidic, like a cross between a lemon and an orange. Even their zest is distinct-flowery more than citrusy-and they work so perfectly here.

Provided by Joanna Gaines

Categories     HarperCollins     HarperCollins     Salmon     Grill     Lemon     Cucumber     Mayonnaise     Sour Cream     Dill     Summer     Grill/Barbecue     Dinner     Seafood     Fish

Yield 4 servings

Number Of Ingredients 17

Salmon:
4 (6-ounce) skin-on wild-caught salmon fillets
1/2 cup extra virgin olive oil, plus more for grilling
1 tablespoon grated Meyer or regular lemon zest
Juice of 2 Meyer lemons (see head note) or regular lemons, plus 1 or 2 Meyer or regular lemons, sliced into 8 thin rounds
1 tablespoon minced fresh dill
1 tablespoon pink or regular sea salt
Creamy Cucumber Salad:
1/2 cup mayonnaise, preferably Hellmann's
1/2 cup sour cream
1 tablespoon fresh Meyer or regular lemon juice, or to taste
1 teaspoon minced fresh dill
1 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
2 English cucumbers, peeled in stripes, halved, and cut into 1/4-inch dice
Garnish:
1 tablespoon minced chives

Steps:

  • To prepare the salmon:
  • To prepare the salmon: Brush the skin side of the salmon fillets with some olive oil. In a small bowl, combine the 1/2 cup olive oil, lemon zest, lemon juice, dill, and salt. Pour the mixture into a shallow dish and place the fillets skin side up in the dish. Cover and refrigerate for 1 hour.
  • Meanwhile, prepare the creamy cucumber salad: In a medium bowl, whisk together the mayonnaise, sour cream, lemon juice, dill, salt, and pepper. Fold in the cucumber until completely coated. Taste and adjust the lemon juice or salt. Cover and refrigerate until needed, up to 2 hours.
  • Prepare a medium-hot grill. Lightly oil the grill grate.
  • Place the fillets skin side down on the grill and brush them with the marinade. Cover the grill and cook without flipping until the salmon flakes, 10 to 12 minutes. Brush the lemon slices on both sides with oil and grill until marks appear, 1 to 2 minutes per side.
  • Arrange the fish on individual plates or a serving platter. Place 1 or 2 grilled lemon slices on top of each fillet and dust with chives. Serve with the cucumber salad.
  • Store leftover salmon and cucumber salad in the refrigerator for up to 2 days.

LEMON GRILLED SALMON WITH CORN SALAD



Lemon Grilled Salmon With Corn Salad image

A recipe for the adventuresome from March 2009 issue of BH&G. The recipe creator's name is Priscilla Yee from Concord, CA and she won $2500 for this recipe!! (The idea of blueberries mixed in a corn salad intrigued me, and love all the ingredients so I made this. DS and I liked it a lot, not DH-think the cumin might have been too much for him so if you have a dislike for cumin you should reduce it.) Priscilla was inspired to create this recipe b/c of "her father's post-heart attack switch to a healthier diet. She created this dish with some of her favorite healthful foods. Dad? He just turned 90." Love that story.:) Feel free to sub in green onion tops for the chives. After reading Chef#1227141 review I agree a bit of paprika on the salmon would be even better! I served with brown rice but a noodle thing would be good too. You could make the corn salad a day ahead, I did and it kept very well but I think it tastes better at room temperature.

Provided by WiGal

Categories     Low Cholesterol

Time 22m

Yield 4 serving(s)

Number Of Ingredients 17

1 1/2 cups corn kernels, cooked and cooled
1/3 cup sweet red pepper, chopped
1/4 cup chives, snipped
3 tablespoons fresh basil, thinly sliced
2 tablespoons pure maple syrup
2 tablespoons lemon juice
1/4 teaspoon salt
2 teaspoons lemon peel, finely shredded
1 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon black pepper
16 -20 ounces salmon fillets, 4 fillets each fillet weighing between 4 to 5 ounces, fresh skinless
1 1/2 cups fresh blueberries
nonstick cooking spray
lemon slice (optional)
basil sprig (optional)
paprika

Steps:

  • For the corn salad: In bowl combine corn, sweet pepper, chives, basil, maple syrup, lemon juice, and the 1/4 teaspoon of salt.
  • For the salmon seasoning mixture: In small bowl, combine lemon peel, cumin, the 1/2 teaspoon salt, and the black pepper.
  • Lightly coat both sides of salmon with nonstick spray.
  • Sprinkle seasoning mixture over salmon fillets.
  • For CHARCOAL grill, grill salmon fillets on the rack of an uncovered grill directly over medium coals for 8 to 12 minutes or until fish flakes easily when tested with a fork, carefully turning once halfway through grilling.
  • For GAS grill, preheat grill. Reduce heat to medium. Place salmon fillets on grill rack over heat. Cover and grill as above.
  • Sprinkle a bit of paprika on the salmon.
  • Mix blueberries into the corn salad and serve grilled salmon with corn salad.
  • Garnish with lemon slices and/or fresh basil sprigs.

MEYER LEMON CREAM SAUCE FOR SALMON



Meyer Lemon Cream Sauce for Salmon image

The salmon can be cooked any way you prefer, because the star of this recipe is the lemon cream sauce made with Meyer lemon.

Provided by thedailygourmet

Categories     Main Dish Recipes     Seafood Main Dish Recipes     Salmon     Salmon Fillet Recipes

Time 15m

Yield 2

Number Of Ingredients 7

2 (4 ounce) salmon fillets
salt and ground black pepper to taste
2 tablespoons butter, divided
1 clove garlic
½ cup heavy cream
2 teaspoons Meyer lemon juice
¼ pinch dried dill weed

Steps:

  • Season salmon fillets with salt and pepper. Melt 1 tablespoon butter in a skillet over medium-high heat and cook salmon, skin side-up, until golden brown, 5 to 7 minutes. Turn salmon and continue cooking until skin side is slightly browned and fish flakes easily with a fork, about 5 minutes more.
  • Meanwhile, melt remaining 1 tablespoon butter in a saucepan. Press garlic into the butter using a garlic press and cook for 1 minute. Pour in cream and stir constantly for 2 minutes. Add lemon juice and dill. Be careful that the sauce doesn't break.
  • Serve sauce over salmon.

Nutrition Facts : Calories 473.8 calories, Carbohydrate 2.7 g, Cholesterol 162.5 mg, Fat 40.2 g, Fiber 0.1 g, Protein 25.7 g, SaturatedFat 22.4 g, Sodium 229.4 mg, Sugar 0.2 g

GRILLED SALMON WITH SMASHED CUCUMBER-DATE SALAD



Grilled Salmon with Smashed Cucumber-Date Salad image

Provided by Geoffrey Zakarian

Categories     main-dish

Time 55m

Yield 6 servings

Number Of Ingredients 13

One 2 1/2-pound center-cut skin-on salmon fillet, cut into 6 equal pieces
2 tablespoons extra-virgin olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 English (hothouse) seedless cucumbers, peeled and cut into 8 pieces
3/4 cup finely sliced fennel, feathery fronds reserved for the garnish
6 Medjool dates, pitted and cut in slivers
1/3 cup coarsely chopped walnuts
2 tablespoons minced fresh chives
2 tablespoons fresh lemon juice (1/2 a large lemon)
6 tablespoons fruity olive oil (preferably from Spain)
Medium-coarse sea salt (preferably Maldon from England)
Fresh ground black pepper

Steps:

  • Prepare the salmon: Prepare a charcoal fire in an outdoor grill (alternatively, cook the salmon indoors on a grill pan); the coals should be medium-hot and the rack should be positioned about 6 inches from the fire. Place the salmon fillets on a cutting board, skin-side down. Cut down the center of each fillet lengthwise along the center seam. Cut through the flesh but not the skin. Draw the salmon flesh apart at the incision, flattening the fillets, leaving them skin-side down. Fold each fillet into a horseshoe shape, bending it back onto itself, so it resembles a boneless salmon steak. Brush each piece of fish lightly on both sides with extra-virgin olive oil and sprinkle with kosher salt and pepper.
  • Grill the salmon just until the flesh firms and grill marks appear, about 2 1/2 minutes on the first side and about 1 1/2 minutes on the second side. Rotate each fillet one quarter-turn (90 degrees) and grill just long enough to mark the fillets, completing a cross-hatch pattern, less than 1 minute. Turn the fillets over and repeat the grilling and rotating procedure until the other sides show the cross-hatch grill markings. Remove the fish from the grill and reserve. (The salmon can be grilled up to 1 hour in advance of the meal.)
  • Prepare the salad: Roll the cucumber pieces up in a clean linen napkin or towel, and then smash them, pressing down hard with the heels of your hands while ensuring the towel doesn't unroll, to release the juices. Transfer the crushed cucumbers to a cutting board, and then coarsely chop. Combine the cucumbers, sliced fennel, dates, walnuts, chives and some of the fennel fronds in a salad bowl and mix gently.
  • Finish cooking the salmon and dress the salad: Preheat the oven to 350 degrees F. Arrange the salmon fillets in a baking dish, brush each one lightly with extra-virgin olive oil and roast about 3 1/2 minutes for medium-rare.
  • Meanwhile, dress the cucumber salad with the lemon juice and 4 tablespoons of fruity olive oil. Then season with sea salt and pepper. Toss the salad lightly, and then arrange equal portions on each of six plates. Top each portion of salad with a grilled salmon fillet. Drizzle a little fruity olive oil on top of each portion, garnish each plate with fennel fronds and serve.

Nutrition Facts : Calories 546, Fat 33 grams, SaturatedFat 4.5 grams, Cholesterol 110 milligrams, Sodium 437 milligrams, Carbohydrate 22 grams, Fiber 3 grams, Protein 45 grams, Sugar 17 grams

GRILLED SALMON WITH CUCUMBER-YOGURT SALAD



Grilled Salmon With Cucumber-Yogurt Salad image

Make this recipe year-round by broiling the salmon instead of grilling it. Preheat the broiler and place a rack about 6 inched from the heat source. Broil the fish fro about 15 minutes, flipping over once. It should be lightly browned on both sides and should flake with a fork.

Provided by ElizabethKnicely

Categories     Very Low Carbs

Time 33m

Yield 4 salmon fillets, 4 serving(s)

Number Of Ingredients 8

2 cucumbers, peeled, halved lengthwise, seeded, cut into 1/4-inch slices
1 cup plain yogurt
1/2 small garlic clove, minced
1 teaspoon dried dill or 1 tablespoon chopped fresh dill
1 1/2 lbs salmon fillets, cut into 4 pieces
1 tablespoon olive oil
salt, to taste
pepper, to taste

Steps:

  • In a medium bowl, combine cucumbers, yogurt, garlic and dill and mix well. Cover and refrigerate at least 15 minutes or up to 6 hours.
  • Preheat gas grill to medium-high. Rub salmon with olive oil and sprinkle with salt and pepper. Oil grill and cook salmon, skin side down, 4 to 5 minutes. Use a wide spatula to flip salmon; grill until just opaque, another 4 to 5 minutes.
  • Season cucumber salad with salt and pepper and serve alongside salmon.

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Top Asked Questions

How to cook salmon on the grill with cucumbers?
Whisk to combine. Combine the dressing with the drained cucumbers and red onions and chill until ready to eat. For the salmon, preheat your grill to high heat. Rub the salmon fillets with olive oil and sprinkle liberally with kosher salt and pepper. Be sure the grates on the grill are clean and well-oiled.
What to do with cucumber Dill salad dressing?
Didn’t try the salmon recipe, but this is THE BEST dressing (the cucumber dill salad) EVER!!! We’ve made it a few times already and are using it on… salmon, chicken, as a dip, notably on a smashed potatoes with lemon, butter, garlic and dill recipe, amongst other things. I actually misplaced your recipe and couldn’t remember the origin.
What do you serve with your grilled salmon?
Did the grilled salmon with the cucumber salad and grilled mustard potatoes and was one of the best dinners we ever ate! And easy to make as most of the ingredients I have on hand.
How do you make cucumber salad with onions and salt?
Cut the cucumber into thin slices and place in a colander with the red onions. Toss with the salt and let drain in the sink for at least 30 minutes. Don’t skip this step or your salad will be very watery.

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