Maple Bbq Salmon Steaks Recipes

GRILLED SALMON WITH MAPLE SYRUP AND SOY SAUCE

Steps:

• Combine soy sauce, maple syrup, garlic, ginger, pepper, and salt in a shallow container with a tight-fitting lid. Place salmon, flesh-side down, in the container and seal. Marinate in the refrigerator for 30 minutes.
• Preheat an outdoor grill for high heat and lightly oil the grate. Once heated, turn down one side to low heat.
• Place salmon, skin-side down, over low heat on the preheated grill and close the lid. Allow to cook, basting once with reserved marinade, until easily flaked with a fork, about 20 minutes. Salmon will easily remove from the grill by sliding a spatula between salmon and the skin.

MAPLE SOY GRILLED SALMON STEAKS

Steps:

• In a shallow dish or a baking dish whisk together the soy sauce, maple syrup, sesame oil, ginger, garlic and the pepper flakes. Add salmon to the dish and turn it around to get the glaze all over. Cover with plastic wrap and let marinate for at least an hour.
• Grill the salmon on both sides, until salmon is cooked through or to your liking. I left mine about 4 minutes per side. As you're grilling the salmon, brush with remaining glaze on each side.
• Serve garnished with some green onions and sesame seeds, with a side of vegetables or salad.

MAPLE BBQ SALMON STEAKS

Steps:

• Combine BBQ sauce, maple syrup, Dijon mustard, and garlic in a large resealable plastic bag. Add salmon steaks and marinate for at least 45 minutes.
• Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with foil.
• Place salmon on the baking sheet. Drizzle marinade over salmon.
• Bake in the preheated oven, turning halfway through, until salmon flakes easily with a fork, about 20 minutes.

MAPLE BBQ GRILLED SALMON

Steps:

• Prepare the grill to high temperature, 425°-450° and make sure to set up two temperature zones. Clean the grill grate well and close the grill lid to preheat.
• Mix together the BBQ sauce, maple syrup, and cayenne pepper. Divide in two to brush some on before grilling and some during.
• Pat salmon fillets dry with a paper towel and season each fillet with salt and pepper on all sides.
• Rub the skin with oil and brush the other three sides with BBQ sauce mixture.
• Place each salmon fillet on the grill skin side down over direct heat and close the lid. Let it cook about 6-8 minutes. Check on the salmon to see if you need to move it over to the cool side if the skin is getting dark too fast.
• If you need to, move it over to the cool side, brush with some more BBQ sauce mixture, and cook another 3-4 minutes. To check if salmon is done, you can either touch the top to feel the firmness of the flesh or use a meat thermometer.
• To use a meat thermometer to measure the internal temperature, check the thickest part of the fish. Take salmon off the grill when it reaches 135° at the thickest part and let it rest. (USDA recommends salmon safe temperature to be 145° but some people feel that it is overdone.)

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.

BARBECUED SALMON STEAKS

Steps:

• Baste steaks every 3 minutes or so with a mixture of the last 5 ingredients, as they are grilling.
• When finished cooking salmon will flake easily with fork.
• Sprinkle with lemon juice, pepper and garlic powder.
• Place on serving platter and spoon more barbecue sauce over salmon.

GRILLED SALMON STEAKS

Steps:

• In a large resealable plastic bag, combine the first five ingredients. Add salmon; seal bag and turn to coat. Refrigerate for 1 hour, turning occasionally. , In a small bowl, combine the sauce ingredients; cover and refrigerate until chilled., Discard marinade. Grill salmon, covered, over medium heat for 6-7 minutes on each side or until fish flakes easily with a fork. Serve with mustard dill sauce.