Grilled Salmon With Oyster Mushroom Sauce Recipes

SALMON IN OYSTER SAUCE

Steps:

• Heat oil in a medium skillet over medium heat. Stir in garlic and brown sugar, and cook until garlic is lightly browned. Stir in green onions, and cook until tender. Mix in oyster sauce and water.
• Place salmon fillets into skillet, and reduce heat to medium low. Spoon sauce mixture over fillets. Cook 10 to 15 minutes, until fish is easily flaked with a fork.
• Remove fish from skillet, and set aside. Mix cornstarch and warm water into the remaining sauce mixture. Stir until thickened to desired consistency. Pour over salmon to serve.

HEATHER'S GRILLED SALMON

Steps:

• Whisk together the brown sugar, olive oil, soy sauce, lemon pepper, thyme, basil, parsley, and garlic powder in a bowl, and pour into a resealable plastic bag. Add the salmon fillets, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for at least 1 hour, turning occasionally.
• Preheat an outdoor grill for medium heat, and lightly oil the grate. Remove the salmon from the marinade, and shake off excess. Discard the remaining marinade.
• Grill the salmon on the preheated grill until browned and the fish flakes easily with a fork, about 5 minutes on each side.

SALMON WITH LEMON-MUSHROOM SAUCE

Steps:

• Place mushrooms and butter in a small microwave-safe bowl. Cover and microwave on high for 3-4 minutes or until mushrooms are tender, stirring twice. Add the lemon juice and seasonings., Place salmon in an 8-in. square microwave-safe dish; top with mushroom mixture. Cover and microwave on high for 4-6 minutes or until fish flakes easily with a fork. Let stand for 5 minutes before serving.

GRILLED SALMON WITH HONEY-SOY MARINADE

Steps:

• In small bowl, mix all ingredients except salmon.
• In shallow glass or plastic dish, place salmon. Pour marinade over salmon. Cover and refrigerate at least 30 minutes but no longer than 1 hour.
• Heat coals or gas grill. Remove salmon from marinade; reserve marinade. Place salmon, skin side down, on grill. Cover and grill over medium heat 10 to 20 minutes, brushing 2 or 3 times with marinade, until salmon flakes easily with fork. Discard any remaining marinade.

OUR FAVORITE GRILLED SALMON SAUCE

Steps:

• In a small saucepan, combine ingredients.
• Cook and stir until sugar is dissolved.
• Brush on salmon while grilling.

GRILLED SALMON WITH OYSTER MUSHROOM SAUCE

Steps:

• Prepare grill or barbeque for direct heat method of cooking. Prepare salmon fillets by rinsing under cold water and patting dry. Melt 2 TB butter; add minced garlic and 1/2 tsp. Fines Herbes. Brush salmon fillets with butter mixture top and bottom. Melt remaining 2 TB butter in a medium saute pan. Add mushrooms; saute until juices are rendered. Add white wine, chicken broth and Fines herbes. Simmer until reduced by half. Add cream; stir to blend. Add cornstarch mixture to thicken slightly and adjust seasonings to taste. While mushroom sauce is reducing, grill salmon, basting with butter mixture when turning fillets. Spoon a generous pool of sauce on the plate. Center grilled fillet on the sauce and garnish with chopped Italian parsley, if desired.

GRILLED SALMON WITH ROSEHIP SAUCE AND SMOKED OYSTER POTATO CAKES

Steps:

• Reduce stock by about 1/3 to intensify flavor (watch saltiness if using canned stock) add remaining ingredients and cook down until the consistency of light syrup.;
• Combine all in ingredients for the oyster cakes in large mixing bowl by hand. With lightly floured hands, shape potato cakes. Brown on grill or saute with small amount of oil in skillet.
• TO ASSEMBLE THE DISH: Brush salmon lightly with olive or canola oil and grill to desired doneness. Serve with Rosehip Sauce spooned over salmon with Oyster Potato Cakes along side.

GRILLED SALMON WITH ROSEHIP SAUCE AND SMOKED OYSTER POTATO CAKES

Steps:

• For the Rosehip Sauce: Reduce stock by about 1/3 to intensify flavor (watch saltiness if using canned stock) add remaining ingredients and cook down until the consistency of light syrup.
• For the Smoked Oyster Potato Cakes: Combine all in ingredients for the oyster cakes in large mixing bowl by hand. With lightly floured hands, shape potato cakes. Brown on grill or saute with small amount of oil in skillet.
• TO ASSEMBLE THE DISH: Brush salmon lightly with olive or canola oil and grill to desired doneness. Serve with Rosehip Sauce spooned over salmon with Oyster Potato Cakes along side.

GRILLED SALMON WITH CHORIZO-OLIVE SAUCE

Steps:

• Remove chorizo from casings. In a large ovenproof skillet on a stove or grill, cook and stir chorizo, green onions and garlic over medium-high heat until cooked through, 4-6 minutes, breaking chorizo into crumbles; drain., Reduce heat to medium. Add tomatoes, olives and orange zest; stir to combine. Sprinkle salt and pepper over salmon., On a greased grill rack, grill salmon, covered, over medium heat until fish just begins to flake easily with a fork, 3-4 minutes per side. Top with chorizo mixture.

GRILLED SALMON WITH HOT RED SAUCE

Steps:

• Spray broiler rack with nonstick cooking spray. Preheat Broiler.
• Finely chop enough green onions to measure 1/4 cup; set aside.
• Rinse salmon and pat dry with paper towels. Place in shallow glass dish.
• Combine green onions, black bean sauce, hot chili paste, soy sauce (don't use a sweet soy sauce), sesame oil, garlic and pepper in a small bowl; mix well.
• Spread half of marinade over salmon; turn salmon over and spread with remaining marinade. Cover with plastic wrap and refrigerate 30 minutes.
• Remove fish from marinade; discard remaining marinade. Place salmon on prepared grill. Broil 4 to 5 minutes per side until flakey.