1 2 3 Grilled Salmon Recipes

1-2-3 GRILLED SALMON FOR TWO

Steps:

• In a small bowl, combine the oil, soy sauce, mustard and garlic. Pour half of marinade into a shallow dish. Add the salmon and turn to coat. Cover; refrigerate for 30 minutes. Cover and refrigerate remaining marinade., Drain fish and discard marinade. On a greased grill rack, grill salmon, covered, over high heat until fish flakes easily with a fork, 5-10 minutes. Drizzle with reserved marinade. If desired, sprinkle with green onions.

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 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 SALMON

Steps:

• Prepare barbecue.
• Grind fennel seeds and coriander seeds using a mortar and pestle or spice grinder. When I made this I used 1/2 teaspoon ground coriander (but probably could have used a bit less) and put it in with the fennel seeds so they were combined well.
• Brush both sides of the salmon with olive oil and then sprinkle both sides with salt and pepper and then the spice mixture, pressing to make sure the spices adhere to the fish.
• Grill salmon, covered, turning once - about 10 minutes or until done or when center is opaque.

1-2-3 GRILLED SALMON

Steps:

• In a small bowl, combine the oil, soy sauce, mustard and garlic. Pour half of marinade into a large resealable plastic bag. Add the salmon; seal bag and turn to coat. Refrigerate for 30 minutes. Refrigerate remaining marinade., Drain fish and discard marinade. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill salmon, covered, over high heat for 5-10 minutes or until fish flakes easily with a fork. Drizzle with reserved marinade.

LEMON GRILLED SALMON

Steps:

• Combine all ingredients and pour over 1 - 1½ lb. salmon.
• Refrigerate for 1 hour.
• Fry the salmon in the marinade for 6-8 minutes each side until fish flakes easily with a fork.

GRILLED SALMON

Steps:

• 1. In a mixing bowl, combine the olive oil, lemon juice, salt, pepper, garlic, and rosemary.
• 2. Brush the mixture onto the fish.
• 3. Grill over medium-hot until the fish flakes easily. Allow about 4-6 minutes per 1/2-inch of thickness.
• 4. Garnish with fresh rosemary.

WHOLE GRILLED SALMON RECIPE

Steps:

• Clean your whole fish with cold water, inside and outside. (If you've caught the fish yourself, remember to scale it and to remove the gills when gutting it.)
• Thinly slice your lemons and set them aside. Cut your butter into pats, around 1 teaspoon each.
• Sprinkle some of the salt and pepper into the cavity of the fish as well.
• Stuff the inside of your salmon with the fresh dill and thyme, most of the butter, and most of the lemon slices.
• Use a sharp knife to score the side of the fish 1/4" deep 4-5 times. Rub your remaining butter into where you have scored your fish. Put the remaining lemon slices into the butter in the scored slices In the fish. Rub the bottom side of your fish with olive oil to prevent it from sticking to the pan or grilling surface.
• Preheat your grill to 400 degrees and place the fish directly onto the grill (you can use a cookie sheet or grill mat if you are worried about sticking.)
• Let the fish cook until the internal temperature reaches 145 degrees. It will take about 20-30 minutes, depending on the size of the fish.
• After the fish reaches 145 degrees, remove it from the grill and serve. Watch for bones!