Marinated Salmon Strips Recipes

THE BEST SALMON MARINADE

Steps:

• Mix oil, soy sauce, scallions, garlic, and ginger to make a marinade, pour over salmon and marinate for 1 hour in the refrigerator. (no longer than an hour or the salt in the soy will begin to cook the meat).
• Grill, bake or grill salmon for about 4 minutes per side (when salmon flakes when pierced with a fork).
• **** (for a smokier flavor, add a couple splashes of liquid smoke to marinade -or- soak cedar planks in water for a few hours and grill the salmon on the cedar on the bbq). FABULOUS FAMILY FAVORITE (KIDS TOO). ****.

SIX HEALTHY SALMON MARINADE RECIPES

Steps:

• Add all marinade ingredients to a small bowl and mix together.
• Add salmon to a glass container or plastic bag and pour marinade sauce overtop. Container should be small enough so that salmon can soak up the sauce. Seal the bag/container and let sit in fridge for 1-2 hours before cooking. Salmon can also marinade overnight in the fridge.
• Preheat oven to 450°F. Line a baking sheet with parchment paper. Place salmon fillet skin side down on the baking sheet. Bake for 12-15 minutes or until salmon is easily flaked with a fork. (If you have small salmon fillets, just cook for less time).
• Heat a frying pan over medium-high heat with cooking oil. Once the pan is hot, add the salmon so skin side is facing up. Cook for 2-3 minutes then flip over so skin side is down. Pour the leftover marinade sauce over top of the salmon and cook for another 3-5 minutes. I like to watch the clock during this time because I'm not a fan of overcooked salmon.
• At this point, depending on how thick the salmon is, the sides of the salmon should have just turned white and it should be cooked. To check you can use a fork to see if the salmon flakes easily. If it does, and the insides aren't translucent, then it's cooked. Remove from heat.
• Heat barbecue to medium heat, place salmon on the grill, skin side up. Cover and let cook for about 5 minutes, then flip. Pour extra marinade over top and cook an additional 5 minutes. Salmon will be done when easily flaked with a fork.
• Lightly coat the inside of the air fryer tray or basket with olive oil or cooking spray. Add the salmon fillets skin side up to the tray. Cook at 400°F for 10 minutes, then flip them over and pour leftover marinade on top. Cook an additional 10 minutes, or until fully cooked.

MASTERS MARINATED SALMON

Steps:

• For the marinade: Add 1 at a time through the feed opening of a running blender, the mango, tender parts of lemongrass, cilantro, scallions, shallot, and ginger root until they begin to form a paste. Leave the blender running and through the feed opening add the curry paste and sriracha chili sauce and blend together for a few seconds, then continue by adding the liquids 1 at a time: Chardonnay, soy sauce, orange juice, and coconut milk. Reserve half of this mixture in a small bowl to make into a sauce.
• Arrange the salmon in a shallow bowl and pour the other half of the mixture over the fish. Cover and let marinate refrigerated for at least 2 hours.
• Preheat oven to 350 degrees F.
• Transfer the reserved sauce mixture to a small saucepan and cook over medium-high heat until it begins to bubble and thicken.
• Heat the olive oil in an oven-safe skillet and sear each side of the salmon (skin side down first) without disturbing for the first 3 to 4 minutes of sear time on each side. (This allows the surface to caramelize, so the fish won't tear apart when you flip it.) Transfer the pan to the oven to finish the fish - a further 5 to 7 minutes, depending upon the thickness of the fillets. Do not overcook the fish. It is done when it springs back upon being lightly prodded. Use an oven mitt to remove the pan from the oven (that handle will be hot). Transfer salmon to a platter and let rest.
• Strain the sauce and spoon over the salmon fillets.

TERIYAKI SALMON STRIPS

Steps:

• In a non-reactive shallow pan, mix together 1 cup teriyaki sauce and 1 cup water for a marinade. Place the salmon on the pre-soaked skewers and marinate for 10 minutes.
• Heat oil in a grill pan or non-stick skillet over medium-high heat. Grill the skewers for 3 minutes on each side for medium, or 5 minutes on each side for well done.
• Arrange the skewered salmon in a star-like pattern. Generously drizzle 1/2 cup teriyaki sauce over the skewers. Garnish with sesame seeds and green onions.

MARINATED PORK STRIPS

Steps:

• In a medium dish or bowl, mix together soy sauce, sugar, onion, garlic, ginger, sesame seeds, and oil. Add pork, and turn to coat. Cover, and refrigerate for 3 hours, turning and basting often.
• Preheat oven to 375 degrees F (190 degrees C).
• Remove pork from marinade, reserving marinade, and transfer to a lightly greased 9x13 inch baking dish. Bake for 45 minutes. Cut into 1/4 inch thick slices.
• While the meat is roasting, boil reserved marinade for 3 to 5 minutes. Serve with pork strips.

GRILLED MARINATED SALMON

Steps:

• In a medium bowl, combine the soy sauce, vinegar, sugar, oil, mustard powder, ginger and ground black pepper.
• Place the salmon in a shallow, nonporous dish and pour the marinade over the salmon. Cover and marinate in the refrigerator for at least 1 hour, turning occasionally.
• Preheat an outdoor grill for medium high heat and lightly oil grate.
• Grill the fish for about 3 to 4 minutes per side, or to desired doneness.

MARINATED SALMON 'SMOOTHLY'

Steps:

• In a bowl, mix the lemon juice, soy sauce, white wine, mustard, and honey. Season with salt and pepper.
• Place each salmon fillet on a large piece of aluminum foil. Fold the foil around the salmon on all sides, forming a basket shape. Pour equal amounts of the marinade mixture over each salmon fillet. Tightly seal the foil packets. Allow salmon fillets to marinate at least 1 hour in the refrigerator.
• Preheat the grill for high heat.
• Place foil packets on the grill, and cook 10 to 15 minutes, until salmon is easily flaked with a fork.

SALMON MARINADE

Steps:

• In a small bowl, stir together the lime juice, Worcestershire sauce, thyme and vegetable oil. Mix well.
• Cover all surfaces of fish fillet with marinade. Refrigerate and let stand as little as 30 minutes or as long as overnight.

MARINATED PORK STRIPS

Steps:

• In a bowl, combine the first nine ingredients. Place pork in a heavy resealable plastic bag; add marinade. Seal bag and turn to coat. Refrigerate overnight. , Drain and discard marinade. Thread pork onto metal or soaked wooden skewers. Grill over hot heat for 12 minutes, turning once.

MARINATED SALMON STRIPS

Steps:

• Cut the salmon into thin strips, and arrange them in a single layer in a large deep dish.
• Place the ginger, garlic, spring onion, sugar, salt, soy sauce, and sake in a small bowl and stir to combine. Pour the marinade over the salmon, cover and refrigerate for 1 hour.
• Arrange the salmon, strip by strip on a serving plate.
• NOTE: prep time does not include 1 hour marinating time.

SPICY SALMON MARINADE

Steps:

• Cut fish into 4 portions.
• Whisk together wine, olive oil, garlic, pepper flakes, and hot sauce in a small bowl. Pour over salmon and seal bag closed, letting out excess air. Place in refrigerator for 1 hour, turning after 30 minutes. Remove salmon from the marinade, letting excess drip off, and place on a plate to stand at room temperature for 15 minutes. Discard any remaining marinade.
• Preheat an outdoor grill for medium heat and lightly oil the grate.
• Place salmon flesh-side down on the hot grill. Close the lid and grill for 3 minutes. Flip and grill an additional 3 to 4 more minutes. Sprinkle with salt before serving, if desired.

MARINATED PORK STRIPS

Steps:

• In a medium dish, or bowl, mix together soy sauce,sugar,onion,garlic,sesame seeds,and oil.
• Add pork, and turn to coat.
• Cover, and refrigerate for 3 hours, turning and basting often.
• Preheat oven to 375 degrees F (190 degrees C).
• Remove pork from marinade, reserving marinade, and transfer to a lightly greased 9x13 baking dish.
• Bake for 45 minutes.
• Cut into 1/4 inch slices.
• While the meat is roasting, boil reserved marinade for 3-5 minutes.
• Serve with pork strips.

MARINATED SALMON STEAKS

Steps:

• Place salmon in 9 x 13 inch baking dish.
• Combine remaining ingredients and pour over salmon.
• Turn salmon so that it gets coated with the marinade.
• Cover and refrigerate for 30 minutes.
• Drain excess marinade from salmon.
• Bake in preheated 425 F oven for 10-12 minutes, or until fish flakes easily and is opaque in centre.

BAKED MARINATED SALMON

Steps:

• Lay the salmon fillets in a baking dish and spread evenly with brown sugar. Sprinkle with garlic powder, soy sauce and lemon juice. Cover tightly with plastic wrap, refrigerate and allow to marinate for up to 8 hours. Preheat the oven to 350*. Bake, uncovered, for about 15 minutes. Baste occasionally with the juices that accumulate in the pan. This salmon is also excellent barbecued over medium coals.

MAPLE SYRUP-GLAZED SALMON STRIPS

Steps:

• Preheat oven to 325 degrees. Arrange salmon in a single layer on a parchment-lined rimmed baking sheet. Brush generously with pure maple syrup. Bake until caramelized and edges are browned, 20 to 22 minutes. Remove from oven and transfer to a plate using a large spatula; let cool.