Irresistible Garlic Tabasco Grilled Salmon Recipes

GRILLED SALMON

Steps:

• Place the olive oil, brown sugar, soy sauce, lemon zest, Dijon mustard, parsley, thyme, salt and pepper in a bowl. Whisk to combine.
• Reserve 1 tablespoon of the marinade in the refrigerator for later use. Add the garlic to the bowl.
• Add the salmon to the bowl of marinade. Spoon the marinade over the salmon and cover the bowl.
• Marinate in the refrigerator for at least 1 hour, or up to 8 hours.
• Remove the salmon from the marinade and scrape off any excess bits of herbs or garlic (otherwise they could burn on the grill!).
• Preheat an outdoor grill or indoor grill pan over medium high heat. If you're using an outdoor grill, be sure to thoroughly coat your grill grates with vegetable oil.
• Add the salmon fillets and cook for 5-6 minutes on each side or until salmon is opaque throughout.
• Brush the reserved marinade over the salmon fillets, then serve.

CHILE GARLIC BBQ SALMON

Steps:

• Prepare outdoor grill for high heat.
• Trim the tail and fins off of the salmon. Make several shallow cuts across the salmon's skin. Place salmon on 3 large, slightly overlapping sheets of aluminum foil.
• In a bowl, stir together soy sauce, chile sauce, ginger, and garlic. Mix in lime juice, lime zest, and brown sugar. Spoon sauce over the salmon.
• Fold the foil over the salmon, and crimp the edges to seal.
• If using hot coals, move them to one side of the grill. Place the fish on the side of the grill that does not have coals directly underneath it, and close the lid. If using a gas grill, place the fish on one side, and turn off the flames directly underneath it; close the lid. Cook for 25 to 30 minutes. Remove to a serving platter, and pour any juices that may have collected in the foil over the top of the fish. Sprinkle with green onions.

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 LEMON-GARLIC SALMON

Steps:

• In a small bowl, mix the first five ingredients; rub over fillets. Let stand 15 minutes. Moisten a paper towel with cooking oil; using long-handled tongs, rub on grill rack to coat lightly. , Place salmon on grill rack, skin side up. Grill, covered, over medium heat or broil 4 in. from heat 4 minutes. Turn; grill 3-6 minutes longer or until fish just begins to flake easily with a fork.

IRRESISTIBLE GARLIC-TABASCO GRILLED SALMON

Steps:

• Preheat the grill.
• Place salmon on the heavy aluminum foil, skin down. Round up the foil edges to avoid grill flaring up.
• Salt salmon generously.
• Combine minced garlic with olive oil to create a paste, and spread evenly over the salmon.
• Drizzle green tabasco sauce all over the salmon (it is not spicy hot). Sprinkle with capers.
• Place salmon, the foil down, on the hot grill and cook until flakes. Depends on the thickness and size, usually 12 to 20 minute Check after 12 min, don't overcook it.
• Leftovers are great next day - cold, on crackers or in the salad.

GARLIC SALMON IN FOIL (BAKED OR GRILLED)

Steps:

• Heat oven to 375°F. Or heat a grill to medium heat.
• Line a large baking dish with a large piece of aluminum foil.
• In a small saucepan, heat butter over medium-high heat until melted. Stir in the garlic and cook for 1-2 minutes until fragrant. (You want the garlic to be partly- but not fully-cooked.) Remove from heat and stir in the white wine and lemon juice.
• Using a pastry brush, brush a tablespoons of the butter mixture on the foil until it is evenly covered. Lay the salmon out on the foil. Then pour the remainder of the butter-garlic mixture on top of the salmon and brush it around until it evenly covers the salmon. Season the salmon evenly with a few generous pinches of salt and pepper.
• Fold the sides of the aluminum foil up and over the top of the salmon until it is completely enclosed. (If your sheet of foil is not large enough, just place a second sheet of foil on top and fold the edges so that it forms a sealed packet.
• TO COOK IN THE OVEN: Bake for 14-15 minutes, or until the salmon is almost completely cooked through. (Cooking times will vary on the thickness of your salmon, so I recommend checking it a few minutes early if you have a thinner cut of salmon.) Remove the salmon from the oven and carefully open and pull back the aluminum foil so that the top of the fish is completely exposed. (Be careful, lots of hot steam will be released!) Change the oven setting to broil, then return the fish to the oven and broil for 3-4 minutes, or until the top of the salmon and the garlic are slightly golden and the fish is cooked through. (Keep a close eye on the salmon while broiling, though, to be sure that the garlic does not burn.).
• TO COOK ON THE GRILL: Carefully transfer the packet of salmon to the grill, and grill for 12-14 minutes, or until the salmon is almost completely cooked through. (Cooking times will vary on the thickness of your salmon, so I recommend checking it a few minutes early if you have a thinner cut of salmon.) Carefully open and pull back the aluminum foil so that the top of the fish is completely exposed. (Be careful, lots of hot steam will be released!) Continue cooking for 3-4 minutes, or until the top of the salmon and the garlic are slightly golden and the fish is cooked through.
• Remove salmon from the oven or grill. Sprinkle the top of the salmon evenly with parsley and green onions, and serve immediately.