Cider Grilled Salmon Recipes

CIDER GRILLED SALMON

Steps:

• Combine cider and soy in nonreactive pan.
• Bring to a boil, reduce to medium and cook for 3 minutes.
• Add butter and garlic.
• Cook until sauce is thick enough to coat the back of a spoon.
• Cool for 30 minutes Brush marinade over salmon, let sit 30 minutes then cook on grill.

CEDAR PLANK-GRILLED SALMON WITH GARLIC, LEMON AND DILL

Steps:

• Soak an untreated cedar plank (or planks) large enough to hold a side of salmon (5 to 7 inches wide and 16 to 20 inches long) in water, weighting it with something heavy, like a brick, so it stays submerged 30 minutes to 24 hours.
• When ready to grill, either build a charcoal fire in half the grill or turn grill burners on high for 10 minutes. Meanwhile, mix oil, garlic, dill, salt, pepper and lemon zest; rub over salmon and into scored areas to coat.
• Place soaked cedar on hot grill grate, close lid, and watch until wood starts to smoke, about 5 minutes. Transfer salmon to hot plank, move salmon off direct charcoal heat or turn burners to low, and cook covered until salmon is just opaque throughout (130 on a meat thermometer inserted in the thickest section) 20 to 25 minutes or longer, depending on thickness and grill temperature. Let sit 5 minutes; serve with lemon wedges.

AUTUMN CIDER HERBED SALMON

Steps:

• Mix marinade ingredients in 9 x13 glass pyrex pan and place salmon filet skin side up to coat meat. Marinate in refrigerator for 30 minutes.
• Flip filet so that skin is on bottom and bake uncovered in marinade for 20 minutes at 375 or until cooked thoroughly.
• Hint: You can throw a few small redskins, sliced sweet potato, green beans, asparagus, or other veggies in pan along with fish to soak up some of the delish marinade and cook together. Baking time may increase 5-10 minutes.
• Fish may be grilled, but increase marinade time to 1 hour since marinade will be discarded.