Oak Grilled Salmon Recipes

THE ONLY GRILLED SALMON RECIPE YOU'LL EVER NEED

Steps:

• Brush your grill with a wire brush to remove any food particles, and coat or spray the grill with cooking oil. Preheat the grill to medium-high (400 to 450 degrees F).
• Mix together the seasoning and salt in a small bowl until well-combined. Drizzle the fish with olive oil and use your hands to gently coat the full surface of the flesh. Sprinkle the seasoning blend over the fish. NOTE: If you're performing this step ahead of time, store salmon in a seal-able container or plastic bag in the refrigerator until you're ready to grill.
• Place the salmon fillet on the grill skin side down (I put it over the hottest part of the grill) and cover. Cook for 3 to 6 minutes, or until the skin is super crispy and fish is opaque. Carefully flip and cook an additional 2 to 4 minutes, or until salmon reaches desired done-ness. For rare-in-the-center salmon, cook about 2 minutes per side. Adjust the grill time up for salmon fillets that are thicker than 1 inch.
• Transfer salmon to a serving platter and serve with grilled zucchini salsa!
• Grill the zucchini and yellow squash while you're grilling the fish. To do so, cut the zucchini into 1/4 to 1/2-inch thick rounds, lightly coat with olive oil, and sprinkle with salt and pepper. Place zucchini on the grill and cook until grill marks appear, about 2 minutes. Carefully flip and cook on the other side until grill marks appear, another 1 to 2 minutes. Transfer to a cutting board and chop when cool enough to handle.
• Transfer the chopped grilled zucchini and yellow squash to a mixing bowl. Add the remaining ingredients for the salsa and toss until well-combined.

GRILLED SALMON I

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.

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.

GRILLED SALMON

Steps:

• Combine olive oil, lemon juice, green onions, parsley, rosemary, thyme, salt, black pepper, and garlic powder in a small bowl. Set aside 1/4 cup of the marinade. Place salmon in a shallow dish and pour the remaining marinade over the top. Cover and refrigerate for 30 minutes. Remove the salmon and discard the used marinade.
• Preheat grill for medium heat and lightly oil the grate.
• Place salmon on the preheated grill skin side down. Cook, basting occasionally with the reserved marinade, until the fish flakes easily with a fork, 15 to 20 minutes.

GRILLED ORANGE SALMON

Steps:

• In a large bowl, combine the first eight ingredients. Set aside 2 tablespoons marinade for basting. Pour remaining marinade into a bowl. Add salmon; turn to coat. Cover and refrigerate for 2-3 hours., Drain and discard marinade. Grill, uncovered, over medium heat or broil 6 in. from the heat for 12-15 minutes or until fish flakes easily with a fork. Baste occasionally with reserved marinade.

OAK-GRILLED SALMON

Steps:

• TO MAKE THE RUB: In a small bowl combine the rub ingredients. Coat the salmon fillets thoroughly with the rub. Cover with plastic wrap and refrigerate for 8 to 12 hours. Remove the fillets from the refrigerator and scrape off any excess rub. Blot the fillets with paper towels and brush generously with vegetable oil. Follow the grill's instructions for using wood chips. Grill the salmon, skin side down, over Indirect Medium heat for 10 to 12 minutes without turning. Slide a spatula between the skin and flesh and transfer the fillets to serving plates. Serve warm.From Weber's Big Book of Grilling. Copyright © 2001 Weber-Stephen Products Co. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

OAK-GRILLED SALMON

Steps:

• TO MAKE THE RUB: In a small bowl combine the rub ingredients. Coat the salmon fillets thoroughly with the rub. Cover with plastic wrap and refrigerate for 8 to 12 hours. Remove the fillets from the refrigerator and scrape off any excess rub. Blot the fillets with paper towels and brush generously with vegetable oil. Follow the grill's instructions for using wood chips. Grill the salmon, skin side down, over Indirect Medium heat for 10 to 12 minutes without turning. Slide a spatula between the skin and flesh and transfer the fillets to serving plates. Serve warm.From Weber's Big Book of Grilling. Copyright © 2001 Weber-Stephen Products Co. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

GRILLED SALMON RECIPE BY TASTY

Steps:

• Heat a grill to medium-high heat.
• Season the salmon with salt and pepper.
• Brush the grill grates with oil and place the salmon, skin side down on the oiled grates.
• Grill until lightly browned, 3-5 minutes, then gently flip and continue to cook until just opaque in center.
• Add the lemon halves to the grill, cut side down and grill until lightly charred, about 2 minutes.
• Enjoy!