Pricillas Grilled Salmon Recipes

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!

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.

LEMON GRILLED SALMON WITH CORN SALAD

Steps:

• For the corn salad: In bowl combine corn, sweet pepper, chives, basil, maple syrup, lemon juice, and the 1/4 teaspoon of salt.
• For the salmon seasoning mixture: In small bowl, combine lemon peel, cumin, the 1/2 teaspoon salt, and the black pepper.
• Lightly coat both sides of salmon with nonstick spray.
• Sprinkle seasoning mixture over salmon fillets.
• For CHARCOAL grill, grill salmon fillets on the rack of an uncovered grill directly over medium coals for 8 to 12 minutes or until fish flakes easily when tested with a fork, carefully turning once halfway through grilling.
• For GAS grill, preheat grill. Reduce heat to medium. Place salmon fillets on grill rack over heat. Cover and grill as above.
• Sprinkle a bit of paprika on the salmon.
• Mix blueberries into the corn salad and serve grilled salmon with corn salad.
• Garnish with lemon slices and/or fresh basil sprigs.

GRILLED SALMON IN FOIL

Steps:

• Preheat an outdoor grill for medium heat and lightly oil the grate.
• Mix brown sugar, sea salt, lemon-pepper seasoning, and seasoned salt together in a container. Coat halved fillets with mixture. Place salmon on 2 to 4 aluminum foil sheets; drizzle with olive oil and liquid smoke. Fold the tops of the pieces of foil together, leaving the sides open. Tent the foil for heat circulation.
• Place foil packets on the preheated grill and cook until salmon is easily flaked with a fork, 15 to 25 minutes, opening foil during the last 5 minutes to lightly brown.

GRILLED SALMON WITH INDIAN SPICES AND RAITA

Steps:

• Prepare grill (medium-high heat). Purée ginger, 1/4 cup oil, 1 tablespoon garam masala, garlic, coriander, and cumin in a blender until coarse purée forms. Put salmon into a baking dish and season with salt and pepper. Coat salmon with ginger pureée. Let marinate at room temperature for 15 minutes.
• Meanwhile, stir yogurt, cucumber, cilantro, scallions, lime juice, and remaining 1 teaspoon garam masala in a medium bowl. Season raita to taste with salt and pepper.
• Brush the grill rack with oil. Brush off marinade for easier grilling, or leave it on for a better crust. Grill salmon, turning once, until it just begins to flake in center, 4-5 minutes per side. Transfer salmon to a platter. Garnish with cilantro. Serve with raita.

PRICILLA'S GRILLED SALMON

Steps:

• On the BBQ (or you can use Oven) place foil down poking a couple small holes to allow some of the juices to drip onto fire with the sides folded up to lay over the top of the fish. Place skin side down and season with all the dry ingredients I'm not sure about the actual measurements since I just shake everything over the fish liberally (You want to slice down the bone so fish lays flat). I then thinly slice sweet onions to cover the fish liberally and then cover with lemon slices. Melt butter, saute finely chopped garlic in for those of us garlic lovers, than add the wine, keep on low simmer for basting. You can use as much or as little of these ingredients as you want! It's up to your taste, baste frequently, I use a turkey baster. I know this is not precise but it has always gotten raves. I've done this for big parties with other types of BBQ salmon (with the brown surgar, soy sauce, etc) and mine was gone in a heartbeat! The others still sitting there. This is more like a poached fish and OH SO GOOD! I either fillet the salmon or just slice down the backbone so I can lift out each side of the bones all at once after it has cooked. 2 sides. This also allows the fish to lay flat on the grill.
• You just keep the foil loose/sealed to keep the steam and smoke in the fish and make sure that it stays moist, having the layer of onion and then lemons help keep this fish really moist. You can open the foil towards the end to give it a more char look.
• Depending on the size of fish you get adjust cooking times accordingly you will also need to adjust ingredient amounts to size of fish you are BBQing. Hope this works for you.