Northwest Grilled Salmon Recipes

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GRILLED SALMON STEAKS



Grilled Salmon Steaks image

This is a terrific way to fix salmon...and it's so easy to do. The marinade mellows the fish flavor, and the dill sauce is a wonderful complement. I once served this recipe to 12 people from the Pacific Northwest who declared it was the best salmon they'd ever eaten! -Deb Essen, Victor, Montana

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 13

2 tablespoons white wine vinegar
2 tablespoons sugar
1 tablespoon dill weed
3/4 teaspoon salt
1/8 to 1/4 teaspoon pepper, optional
4 salmon steaks (1-inch thick and 6 ounces each)
MUSTARD DILL SAUCE:
3 tablespoons mayonnaise
3 tablespoons Dijon mustard
3 tablespoons dill weed
1 tablespoon sugar
4 teaspoons white wine vinegar
1/4 teaspoon pepper, optional

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.

Nutrition Facts : Calories 215 calories, Fat 14g fat (2g saturated fat), Cholesterol 29mg cholesterol, Sodium 814mg sodium, Carbohydrate 13g carbohydrate (9g sugars, Fiber 1g fiber), Protein 10g protein.

GRILLED SALMON I



Grilled Salmon I image

A simple soy sauce and brown sugar marinade, with hints of lemon and garlic, are the perfect salty-sweet complement to rich salmon fillets. Even my 9 year old loves this recipe!

Provided by tinamenina

Categories     Main Dish Recipes     Seafood Main Dish Recipes     Salmon     Salmon Fillet Recipes

Time 2h31m

Yield 6

Number Of Ingredients 8

1 ½ pounds salmon fillets
lemon pepper to taste
garlic powder to taste
salt to taste
⅓ cup soy sauce
⅓ cup brown sugar
⅓ cup water
¼ cup vegetable oil

Steps:

  • Season salmon fillets with lemon pepper, garlic powder, and salt.
  • In a small bowl, stir together soy sauce, brown sugar, water, and vegetable oil until sugar is dissolved. Place fish in a large resealable plastic bag with the soy sauce mixture, seal, and turn to coat. Refrigerate for at least 2 hours.
  • Preheat grill for medium heat.
  • Lightly oil grill grate. Place salmon on the preheated grill, and discard marinade. Cook salmon for 6 to 8 minutes per side, or until the fish flakes easily with a fork.

Nutrition Facts : Calories 317.9 calories, Carbohydrate 13.2 g, Cholesterol 55.8 mg, Fat 20.1 g, Fiber 0.1 g, Protein 20.5 g, SaturatedFat 3.4 g, Sodium 1091.8 mg, Sugar 12.1 g

NORTHWEST GRILLED SALMON



Northwest Grilled Salmon image

Every year in Everett, WA our church would put on a salmon and crab dinner for memorial day. During those many years my husband and I would watch how they seasoned this perfect piece of fish. Well here it is!!

Provided by Ashley Muller @ksmsmom

Categories     Fish

Number Of Ingredients 6

1 1/2 pound(s) fresh salmon (skin on or off)
3 tablespoon(s) butter
3/4 cup(s) brown sugar
2 tablespoon(s) soy sauce
1 tablespoon(s) worcestshire sauce
1/2 teaspoon(s) garlic powder

Steps:

  • Take a large piece of heavy duty aluminum foil and place flat on the counter. Put your piece of salmon skin side down. (I prefer mine without the skin) Bring the edges up a little so you won't have any spillage.
  • Cut the butter into little pats and dot the top of the fish. Place the brown sugar on top and spread evenly over fish. Sprinkle the soy sauce, worcestshire sauce and garlic powder over the top as well.
  • Fold up the long sides of the foil and roll down to seal, then do the same to the other sides. Make sure it is sealed very well so that the yummy juices won't leak out.
  • Put on medium-high grill and let cook for about 15-20 minutes, depending on your grill. Once aluminum puffs up it should be done.

NORTHWEST GRILLED SALMON



Northwest Grilled Salmon image

How to make Northwest Grilled Salmon

Provided by @MakeItYours

Categories     Fish

Number Of Ingredients 5

1 - whole salmon filet
2 tablespoon(s) melted butter
3 tablespoon(s) melted honey
1 tablespoon(s) dill
2 cup(s) alder wood chips, optional

Steps:

  • Have the samon fileted leaving the skin on.
  • This is important and keep cold.
  • Melt together the butter and honey in the micro or another way.
  • Lay the filet out skin side down and pour over or quickly brush on the honey and butter.
  • Sprinkle the dill weed over.
  • By having the filet cold the honey and butter mixture will congeal and the filet will be easy to handle.
  • Place the filet skin side up over a moderate grill.
  • As soon as the meat just starts to firm up turn to skin side down. (The skin will keep the filet together)
  • Remove from the grill as soon as the meat starts to flake. (On large filets I use two spatulas)
  • Serve with a green salad and au gratin potatos.

NORTHWEST SALMON CHOWDER



Northwest Salmon Chowder image

I've lived on a farm in the Yakima Valley all my life. I have a big garden, and by the end of fall, my cellar shelves are full of canned fruits and vegetables. This recipe uses some of the root vegetables I grow...along with the delicious salmon that is so plentiful here. -Josephine Parton, Granger, Washington

Provided by Taste of Home

Categories     Dinner     Lunch

Time 1h10m

Yield 8 servings (2 quarts).

Number Of Ingredients 13

1/2 cup each chopped celery, onion and green pepper
1 garlic clove, minced
3 tablespoons butter
1 can (14-1/2 ounces) chicken broth
1 cup uncooked diced peeled potatoes
1 cup shredded carrots
1-1/2 teaspoons salt
1/2 teaspoon pepper
1/4 to 3/4 teaspoon dill weed
1 can (14-3/4 ounces) cream-style corn
2 cups half-and-half cream
1-3/4 to 2 cups fully cooked salmon chunks or 1 can (14-3/4 ounces) salmon, drained, flaked, bones and skin removed
Optional: crumbled cooked bacon, chives and cracked black pepper

Steps:

  • In a large saucepan, saute celery, onion, green pepper and garlic in butter until the vegetables are tender. Add broth, potatoes, carrots, salt, pepper and dill; bring to a boil. , Reduce heat; cover and simmer for 40 minutes or until the vegetables are nearly tender. Stir in the corn, cream and salmon. Simmer for 15 minutes or until heated through. If desired, garnish with bacon, chives and cracked black pepper.

Nutrition Facts : Calories 274 calories, Fat 15g fat (8g saturated fat), Cholesterol 84mg cholesterol, Sodium 1095mg sodium, Carbohydrate 18g carbohydrate (5g sugars, Fiber 2g fiber), Protein 16g protein.

GINGER SALMON WITH GRILLED PEACHES



Ginger Salmon With Grilled Peaches image

This wonderful Pacific Northwest recipe is from the Real Simple website. It features grilled salmon topped with gingered vinaigrette, grilled onions and grilled peaches.

Provided by Northwestgal

Categories     Fruit

Time 20m

Yield 4 serving(s)

Number Of Ingredients 12

1 tablespoon rice vinegar
1 tablespoon fresh ginger, grated
1 teaspoon fresh thyme leave
3 tablespoons extra-virgin olive oil
1/4 teaspoon salt
1/4 teaspoon black pepper
2 medium red onions, cut into wedges
3 peaches, cut into wedges (with skins attached)
1/2 teaspoon salt
1/2 teaspoon black pepper
4 salmon steaks, each about 6-oz and 1 inch thick
salt and pepper, to season

Steps:

  • Heat grill to medium-high.
  • In a small bowl, combine the vinegar, ginger, thyme, oil, salt and pepper; set aside.
  • In a large bowl, gently toss the onions and peaches with oil, salt and pepper. Let stand a few minutes.
  • Season the salmon with salt and pepper. Remove onions from marinade, and grill the salmon and onions until salmon is opaque throughout and onions are tender, about 5 to 6 minutes per side.
  • After flipping the salmon, remove peaches from marinade and place on grill and cook until tender, about 3 to 4 minutes per side. Discard marinade.
  • Drizzle the salmon with the gingered vinaigrette, and serve with the grilled onions and grilled peaches.

Nutrition Facts : Calories 365.9, Fat 23.9, SaturatedFat 4.5, Cholesterol 55, Sodium 497.7, Carbohydrate 16.5, Fiber 2.8, Sugar 11.8, Protein 22.1

GRILLED SALMON, NORTHWEST STYLE



Grilled Salmon, Northwest Style image

This is an original recipe of mine. The smoke flavor is delicate, the fish is moist, and it is great served hot or at room temperature - marvelous for entertaining. Leftovers are delicious as part of a main dish salad, and are equally good in a sandwich with lettuce, tomato, and country bread spread with a basil and lemon-seasoned mayo/sour cream mixture. Directions are for charcoal grilling because I like the flavor, but this can be prepared on a gas grill as well.

Provided by Northwest Lynnie

Categories     Very Low Carbs

Time 50m

Yield 4 serving(s)

Number Of Ingredients 3

4 (6 ounce) salmon fillets or 1 1/2 lbs salmon fillets, rinsed and patted dry
4 teaspoons melted salted butter (for best flavor, do not substitute)
2 cups alder wood chips (or apple wood chips if you can't find the alder)

Steps:

  • In a bowl, cover wood chips with water.
  • Ignite charcoal (25 per side for 22" Webber Grill) for indirect cooking.
  • Let coals burn down until completely covered with gray ash.
  • Using a double thickness of heavy-duty foil, make a boat big enough to hold the fish.
  • Poke holes in the bottom of the foil so barbeque flavors can penetrate bottom of the fish.
  • Lay salmon on foil, flesh side up.
  • Drizzle filet (s) with melted butter, using all of it.
  • When coals are ready, scatter drained wood chips on top of them.
  • Place salmon on grill.
  • Cover barbeque; close top dampers halfway, leave bottom dampers open.
  • Cook for 20-25 minutes, until fish is done to your liking.

Nutrition Facts : Calories 229.1, Fat 9.6, SaturatedFat 3.4, Cholesterol 97.7, Sodium 140, Protein 33.6

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