Grilled Salmon With Pecan Butter Recipes

GRILLED WALLEYE WITH PECAN BUTTER

Steps:

• GRILL DIRECTIONS: Heat grill. Cut one 12-inch-square piece of heavy-duty foil. With tip of sharp knife cut 2-inch slits every 2 inches across foil. Spray foil with nonstick cooking spray.
• In small bowl, combine butter, chives, orange juice and 2 tablespoons of the pecans; mix well.
• When ready to grill, place foil on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Sprinkle walleye fillets with salt and pepper. Place fillets on foil; cook 8 to 12 minutes or until fish flakes easily with fork, turning once. During last minute of cooking time, top fillets with pecan butter. Remove fillets from heat; place on serving platter. Sprinkle with remaining 2 tablespoons pecans.

PECAN-CRUSTED SALMON

Steps:

• Place salmon skin side down in a greased 11x7-in. baking dish. Spread 1 tablespoon mayonnaise over each fillet. , In a small bowl, combine the pecans, bread crumbs, Parmesan cheese, parsley and butter; spoon over salmon. Bake at 425° for 10-15 minutes or until fish flakes easily with a fork., Meanwhile, in a small bowl, combine the cucumber sauce ingredients. Serve with the salmon.

ALASKA SALMON BAKE WITH PECAN CRUNCH COATING

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). In a small bowl, mix together the mustard, butter, and honey. In another bowl, mix together the bread crumbs, pecans, and parsley.
• Season each salmon fillet with salt and pepper. Place on a lightly greased baking sheet. Brush with mustard-honey mixture. Cover the top of each fillet with bread crumb mixture.
• Bake for 10 minutes per inch of thickness, measured at thickest part, or until salmon just flakes when tested with a fork. Serve garnished with lemon wedges.

SALMON WITH PECAN HONEY GLAZE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spread pecans in a single layer on a baking sheet. Bake 8 to 10 minutes, or until slightly browned. Stir 2 or 3 times to toast uniformly.
• In a small saucepan over medium-high heat, combine honey with half of the butter. Stir in the toasted pecans, and cook for 8 to 10 minutes to infuse the flavors. Remove from heat, and keep warm.
• Melt remaining butter with oil in a large skillet over high heat. Season fish with salt and pepper. Arrange fillets in skillet, and cook until firm to the touch, about 4 to 5 minutes per side. Salmon is done when it flakes easily with a fork. Transfer to serving plate, and spoon glaze over top.

PECAN-CRUSTED GRILLED SALMON

Steps:

• Heat closed contact grill 5 minutes. Meanwhile, brush both sides of salmon fillet with oil.
• When grill is heated, place salmon, skin-side down, on bottom grill surface; close grill. Cook 5 minutes.
• Meanwhile, in small bowl, mix mayonnaise and mustard. In another small bowl, stir together crushed croutons and pecans.
• With back of spoon, spread mayonnaise mixture over salmon and sprinkle with crumb mixture; close grill. Cook 1 to 2 minutes longer or until salmon flakes easily with fork. Cut salmon into serving pieces to serve.

GRILLED GARLIC BUTTER SALMON RECIPE

Steps:

• Preheat Grill and spray a grill pan liberally with I Can't Believe It's Not Butter! Original Spray.
• In a small bowl or mortar and pestle, combine the garlic, lemon juice, rosemary, salt and pepper. Use the pestle or the end of a small glass to crush the garlic and rosemary into the lemon juice, creating a paste.
• Spread the garlic paste over each piece of salmon, using it all. Allow to cool in the fridge for 20 minutes with the paste over the salmon.
• Remove salmon from the fridge and spray each piece of salmon 4 times with the I Can't Believe It's Not Butter! Original Spray.
• Flip the salmon over so it's skin side up on the grill pan and spray the bottom of each piece with the I Can't Believe It's Not Butter! Original Spray spray.
• Grill, covered, for 4-5 minutes, then flip each salmon filet. Spray again with I Can't Believe It's Not Butter! Original Spray (about 2 sprays per filet) and cover again, cooking for an additional 6-8 minutes.
• Once salmon is fully cooked through (it will be flakey and have an internal temp of at least 145F), remove from the grill and serve.
• We love this dish served with our Lemon Butter Asparagus, linked above.
• Enjoy!

GARLIC BUTTER SALMON

Steps:

• Prepare a grill fire to 325° with pecan or hickory for smoke flavor.
• Slice garlic into thin slices with a mandoline slicer or sharp knife.
• Add butter to a small skillet with the garlic slices.
• Place over low heat. As the butter melts, add in ground rosemary, thyme and pepper.
• Continue to cook, keeping a constant watch on the garlic, and stirring often until garlic is toasted and lightly browned. Do not burn the garlic.
• Remove from heat and set aside 5 minutes.
• Stir in brown sugar until dissolved.
• Place whole salmon fillet on a sheet pan, skin side down.
• Using a sharp knife, slice down the center of the salmon in the thickest part, but not all the way through. This creates a channel for the garlic butter.
• Pour garlic butter with toasted garlic chips over the salmon and spread evenly.
• Place salmon, skin side down on the grill over indirect fire with the grill lid closed.
• Grill for about 15 minutes, check with a digital thermometer in the thickest part of the salmon. Cook until salmon reaches 145°. The total cook time will be about 20- 25 minutes total depending on the thickness of your salmon.
• Remove from grill to a serving platter. Garnish with lemon slices and fresh herbs if desired.
• Serve immediately.

SALMON WITH HONEY PECAN SAUCE

Steps:

• Sprinkle salmon with seasoned salt and pepper. Place fish on oiled grill rack, skin side down. Grill, covered, over medium-high heat or broil 4 in. from heat until fish just begins to flake easily with a fork, 6-8 minutes., Meanwhile, in a small saucepan, cook the pecans, honey and butter over medium heat until bubbly, 5-7 minutes. Serve with salmon.

GRILLED SALMON WITH PECAN BUTTER

Steps:

• In a small mixing bowl, combine the pecan butter ingredients; beat until well blended. Set aside.
• Rub salmon steaks with oil and season with salt and pepper. Grill, broil, or pan-sear for 4-5 minutes on each side or until salmon is cooked to desired doneness. Transfer to dinner plates or a serving platter. Top each with a dollop of pecan butter. Pass the remaining butter.

PECAN CRUSTED GRILLED SALMON

Steps:

• Brush bottom of salmon with melted butter. Place on plate with parchment, silpat or other non-stick surface. Combine mustard, 2 tablespoons butter, and honey; brush over salmon. Combine breadcrumds, pecans, and chopped parsley; spoon over evenly on top of salmon. Place on prepared grill grate. Bake 10 to 12 minutes, or until salmon is opaque looking at sides, or flakes easily with fork. Garnish with lemon and parsley.

GRILLED SALMON WITH PECAN BUTTER

Steps:

• 1. In a small mixing bowl, combine the pecan butter ingredients (butter through 1/4 tsp. black pepper); beat until well blended. Set aside.
• 2. Rub salmon with oil and season with salt and pepper. Grill, broil or pan-sear for 4-5 minutes on each side or until salmon is cooked to desired doneness. Transfer to dinner plates or a serving platter. Top each with a dollop of pecan butter. Pass the remaining butter.