Broiled Caesar Salmon Recipes

GRILLED CAESAR SALMON FOIL PACKETS

Steps:

• Preheat grill to 450F
• Place both sheets of foil on a large tray and fold in half, leaving open.
• Place the salmon in the center on one side of each piece of foil.
• Place vegetables around each piece of salmon. (half of the veggies on each piece of foil)
• Season all with salt and pepper to taste.
• Add 1/2 a tablespoon of fresh lemon juice to each salmon filet.
• Drizzle each salmon and veggie group with 1/2 tablespoon olive oil.
• Brush each salmon filet with 1 tablespoon of Caesar dressing.
• Place 3 lemon slices on each salmon filet.
• Fold down the top piece of foil and cinch up the sides, to create the foil packets.
• Place on the grill for 15 minutes or until salmon is fully cooked through.
• Serve immediately and enjoy!

MELT-IN-YOUR-MOUTH BROILED SALMON

Steps:

• Preheat the oven's broiler and set the oven rack about 6 inches from the heat source. Line a jelly roll pan with aluminum foil, and spray with nonstick spray.
• Place garlic and olive oil in a small microwave safe bowl and cook on High for 1 1/2 minutes. Melt the butter in a saucepan over low heat, and stir in the garlic mixture. Remove from heat; stir in the Worcestershire sauce, lemon juice, white wine, black pepper, garlic salt, and fines herbs.
• Place the salmon fillets skin-side down on the prepared pan. Spoon about 1/3 of the butter sauce over the fillets, and sprinkle evenly with the fresh dill.
• Broil in the preheated oven for 3 minutes. Turn salmon fillets so that the side of the fillet faces up, and baste fillets with about 1/3 of the butter sauce; broil for 3 minutes. Turn the fillets to place the opposite side facing up; spoon on the remaining butter sauce; broil until the fish flakes easily with a fork, about 3 additional minutes.

SALMON CAESAR SALAD

Steps:

• Soak two 5 1/2-by-11-inch cedar planks in water in a large bowl for 30 minutes before grilling to avoid burning.
• Prepare a grill for medium indirect heat (for a gas grill, leave one or two burners on low or off; for a charcoal grill, bank the coals on one side of grill).
• Whisk together the mayonnaise, Worcestershire sauce, anchovy paste, mustard, garlic, lemon juice, 1/2 teaspoon salt and several grinds of pepper in a medium bowl. Remove 2 tablespoons to a small bowl; cover and refrigerate the remaining dressing.
• Pat the cedar planks dry with a paper towel and rub each side lightly with vegetable oil to coat. Put 2 salmon fillets on each plank and brush evenly with the 2 tablespoons dressing. Sprinkle with the Parmesan and a generous amount of salt and pepper.
• Put the cedar planks over indirect heat, cover the grill and grill until the salmon is cooked through and the cheese is melted, about 8 minutes depending on the thickness of your salmon. Transfer the cedar planks with the salmon to a baking sheet using tongs. Set aside.
• Put the bread, lettuce, tomatoes stem-side up and avocados cut-side down over direct heat. Grill, flipping the bread and lettuce once, until lightly charred, 5 to 7 minutes; transfer the ingredients to a large platter as done.
• Transfer the fish to the platter with a spatula. Drizzle everything with the reserved dressing and sprinkle with the parsley. Shave some Parmesan over the top with a vegetable peeler.

GRILLED SALMON CAESAR SALAD

Steps:

• Heat gas or charcoal grill. Place salmon, skin side down, on grill over medium heat. Brush surface of fish with 1 tablespoon of the dressing. Cover grill; cook 9 to 11 minutes, or until fish flakes easily with fork and is opaque.
• In large bowl, toss lettuce, croutons and olives. Pour remaining dressing over top; toss gently to coat. Spoon salad onto large platter. Remove skin, and flake salmon. Arrange salmon on top of salad. Sprinkle with cheese.

GRILLED SALMON CAESAR SALAD

Steps:

• Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Place salmon skin side down on grill. Grill, covered, over medium-hot heat or broil 4 in. from the heat for 15-20 minutes or until fish flakes easily with a fork. Cool., For croutons, toss the bread cubes, oil and garlic powder in a large bowl. In a nonstick skillet, saute bread cubes for 5-6 minutes or until golden brown, stirring occasionally. Remove from the heat; set aside., Flake salmon into chunks. In a large bowl, combine romaine and tomatoes. In a small bowl, whisk the oil, lemon juice, mayonnaise, sugar, garlic, salt and pepper. Pour over salad and toss to coat. Add the salmon, croutons and cheese; toss gently.

CAESAR SALMON FILLETS

Steps:

• Place salmon in a large resealable plastic bag; add salad dressing. Seal bag and turn to coat; refrigerate for at least 2 hours., Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Place salmon skin side down on grill rack. Grill salmon, covered, over medium heat or broil 4 in. from the heat for 5 minutes. , Combine soy sauce and garlic; spoon over salmon. Grill 10-15 minutes longer or until fish flakes easily with a fork, basting occasionally with remaining soy sauce mixture.

BROILED SALMON RECIPE

Steps:

• Mix first 4 ingredients until blended. Reserve 1/4 cup of the dressing mixture. Pour remaining dressing mixture over fish in shallow dish; turn to evenly coat fish. Refrigerate 1 hour to marinate.
• Heat broiler. Remove fish from marinade; discard marinade. Place fish on rack of broiler pan sprayed with cooking spray.
• Broil, 4 inches from heat, 6 min. on each side or until fish flakes easily with fork, brushing occasionally with reserved dressing mixture.

GRILLED SALMON CAESAR SALAD

Steps:

• To make the dressing, combine all of the ingredients (except the oil and Parmesan) in a food process or or blender. Blend to combine. While the machine is running, drizzle in the oil. Add the Parmesan and pulse to combine. Store, chilled, until ready to use. Can be made a day or two ahead of time.To make the salmon, preheat grill to high heat. Cut a piece of aluminum foil twice as long as your salmon fillet and lay it on the counter. Place the fillet on one half of the foil (not the center). Sprinkle with salt, pepper, and garlic. Lay the slices from 1 of the lemons on top as well as the thyme sprigs. Put little pats of butter along the fillet on top. Fold the foil over to cover the fillet and fold the edges to seal. Turn the grill down to medium-high heat and place the packet in the center of the grill. Cook for about 10-12 minutes, until the fillet flakes easily with a fork and the salmon is just barely cooked through. Remove from the grill and let it cool.Assemble the salads by putting a bed of lettuce on each dish. Add some salmon, cucumbers, tomatoes, Parmesan shavings, sunflower seeds, and a drizzle of Caesar dressing. Enjoy!Notes:1. If anchovies freak you out, you can substitute 1/2 teaspoon of anchovy paste or 1 teaspoon Worcestershire sauce. 2. If you'd rather use your oven broiler, broil for 12-15 minutes. If you're using parchment paper to wrap the salmon, bake at 400ºF for 15-18 minutes. Times may vary depending on how hot your broiler is and how thick the fillet is. 3. You can use ghee or avocado oil in place of butter.

GRILLED CAESAR SALMON

Steps:

• Mix lemon juice, oil, wine and dressing mix with whisk until blended. Reserve 1/4 cup dressing mixture; refrigerate.
• Pour remaining dressing mixture over fish; cover. Refrigerate 30 min. to marinate.
• Heat greased grill to medium-high heat. Remove fish from marinade; discard marinade. Grill fish 8 to 10 min. on each side or until fish flakes easily with fork, brushing occasionally with reserved dressing mixture.

GRILLED ROMAINE CAESAR SALAD

Steps:

• For the croutons: Preheat oven to 375 degrees F. Toss the bread cubes with the oil and House Seasoning in a medium bowl. Spread in a single layer on a baking sheet and bake until golden brown and toasted, about 10 minutes. Let cool.
• For the dressing: Meanwhile, whisk together the mayonnaise, mustard, anchovy paste, Worcestershire sauce, Parmesan, garlic, 1/4 teaspoon salt and 1/4 teaspoon pepper. Whisk in water, 1 teaspoon at a time, until the dressing is thin enough to drizzle.
• For the salad: Heat a cast-iron grill pan over medium-high heat. Brush the cut sides of the romaine halves with the oil and season with a pinch each of salt and pepper. Place the halves cut-side down on the pan and cook until slightly charred, about 2 minutes. Transfer each half cut-side up on a plate. Drizzle with the dressing and top with the croutons, Parmesan and lemon zest.
• Stir together the garlic powder, onion powder, paprika, salt and pepper in a small bowl.