Masters Marinated Salmon Recipes

SALMON WITH LEMON-HERB MARINADE

Steps:

• Wipe salmon fillet dry with paper towels. Combine remaining ingredients (except lemon wedges and rosemary sprigs) in small bowl and mix well. Pour mixture over salmon, making sure it is coated on both sides. Marinate for at least an hour before cooking.
• Preheat broiler or grill. Cook salmon, turning once - five to six minutes each side for medium rare.
• Place salmon on serving platter and garnish with lemon wedges and sprigs of rosemary.

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.

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). ****.

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 SALMON

Steps:

• Make several shallow slashes in the skinless side of the salmon fillets.
• Place filets skin-side down in a glass baking dish.
• In a medium bowl, whisk together the olive oil, rice vinegar, soy sauce, brown sugar, garlic, pepper, onion and sesame oil.
• Pour the liquid over the salmon, cover and refrigerate for 1 to 2 hours.
• Preheat the oven to 350 degrees F.
• In a medium saucepan combine the rice, water and dill weed.
• Bring to a boil, then cook over medium low heat until rice is tender and water has been absorbed, about 20 minutes.
• Remove cover from salmon, and bake in the marinating dish for about 30 minutes, or until fish can be flaked with a fork.
• Serve salmon over the rice, and pour sauce over.