Grilled Salmon With Tartar Sauce Recipes

GRILLED SALMON WITH HERBED TARTAR SAUCE

Steps:

• GRILL DIRECTIONS: Heat grill. In blender container or food processor bowl with metal blade, combine tartar sauce ingredients; blend at high speed until well mixed, stopping often to scrape down sides. Place in serving bowl; refrigerate.
• In small bowl, combine oil and lemon juice; mix well.
• When ready to grill, brush salmon fillets with lemon mixture; sprinkle with salt and pepper. Carefully oil grill rack. Place fish on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Cook 8 to 12 minutes or until fish flakes easily with fork, turning once. Serve with herbed tartar sauce.

OUR FAVORITE GRILLED SALMON SAUCE

Steps:

• In a small saucepan, combine ingredients.
• Cook and stir until sugar is dissolved.
• Brush on salmon while grilling.

GRILLED SALMON FILLETS WITH A LEMON, TARRAGON, AND GARLIC SAUCE

Steps:

• Prepare a grill for high heat.
• Season the salmon fillets with salt and pepper and drizzle with olive oil.
• Whisk together the mayonnaise, mustard, olive oil, garlic, lemon juice, tarragon, salt and pepper; set aside.
• Lightly oil the grill grate. Cook the salmon on the grill until the fish flakes easily with a fork, 5 to 10 minutes. Place on a serving plate and top with the prepared sauce.

TARTAR-TOPPED GRILLED SALMON BURGERS

Steps:

• In small bowl, mix salmon, bread crumbs and bell pepper, breaking up salmon with spoon. Stir in remaining burger ingredients until well mixed.
• Line cookie sheet with waxed paper. Shape salmon mixture into 4 patties, each about 1/2 inch thick. Place on waxed paper. Refrigerate 1 hour. Meanwhile, in small bowl, mix all tartar sauce ingredients. Refrigerate until ready to serve.
• Spray grill rack with cooking spray. Heat gas or charcoal grill. Cover and grill burgers over medium heat 6 to 8 minutes, turning once, until heated through. Serve with tartar sauce.

GRILLED SALMON WITH TARTAR SAUCE

Steps:

• In a small bowl, combine the first 10 ingredients. Pour into a large resealable plastic bag; add salmon. Seal bag and turn to coat; refrigerate for 30 minutes, turning occasionally. Meanwhile, in a small bowl, combine tartar sauce ingredients; refrigerate until serving. , Drain and discard marinade. 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, covered, over medium heat or 4 in. from the heat for 8-10 minutes or until fish flakes easily with a fork. Serve with tartar sauce.

COPYCAT OUTBACK STEAKHOUSE GRILLED SALMON RECIPE

Steps:

• In a bowl, mix together the sour cream, mayonnaise, basil, lemon juice, 2 tablespoons of horseradish, and 1 teaspoon of soy sauce.
• Add 1/2 teaspoon of salt and pepper, mix, and set aside.
• Combine the olive oil, 1/2 tablespoon of horseradish, garlic powder, 1/4 teaspoon of black pepper, and 1/2 teaspoon of salt in a bowl.
• Add 1/2 teaspoon of soy sauce and mix using a whisk until ingredients are well combined.
• Brush seasoning sauce to both sides of the salmon.
• Grease and heat the grill at medium-high heat.
• Cook the salmon for 5 minutes on each side.
• Serve on a plate and garnish, and you're all set!

GRILLED SALMON WITH A CREAMY 'TARTAR' SAUCE

Steps:

• For Creamy Tartar Sauce: Combine all ingredients together in a small bowl. Taste and adjust for salt and pepper. Cover and refrigerate until ready to use.
• For Salmon: Mix olive oil, lemon juice, dijon mustard, garlic, oregano and salt and pepper to taste. Put salmon steaks in a zip-loc bag and add marinade, making sure that salmon is completely coated with marinade. Marinate in refrigerator for 1-2 hours before grilling.
• To grill: Prepare coals or propane bbq to medium-hot. Remove salmon from marinade in zip-loc bag and grill 3-4 minutes per side, or until done. (Alternatively, you can cook the salmon in your favourite way.).
• To serve: Center grilled salmon on plate and top with creamy 'tartar' sauce. Garnish with the very finely-sliced green onion tops sprinkled over the sauce.

SALMON BURGERS WITH CREAMY TARTAR SAUCE

Steps:

• Place shallot, mustard, one-fourth (4 ounces) of the salmon, 1 tablespoon of the capers, 1 tablespoon of the dill, 1 tablespoon of the tarragon, and 1 teaspoon of the lemon zest in a food processor. Pulse until mixture is mostly smooth, 5 or 6 pulses, stopping to scrape down sides as needed using a spatula. Add remaining 12 ounces salmon to food processor; pulse until salmon is chopped into about ¼-inch pieces and well combined with pureed salmon mixture, 5 to 6 pulses.
• Transfer mixture to a medium bowl. Add breadcrumbs, ¾ teaspoon of the salt, and ¼ teaspoon of the pepper; gently mix together using your hands. Divide mixture evenly into 4 (about 4-ounce) balls; shape each ball into a 4-inch-wide, ½-inch-thick patty. Arrange on a baking sheet lined with parchment paper. Cover with plastic wrap; chill 30 minutes.
• Meanwhile, stir together mayonnaise, lemon juice, caper brine, and remaining 3 tablespoons capers, 1 tablespoon dill, 1 tablespoon tarragon, 1 teaspoon lemon zest, ¼ teaspoon salt, and ¼ teaspoon pepper in a small bowl. Cover and chill tartar sauce until ready to use.
• Heat oil in a large skillet over medium-high. Add salmon patties. Cook until golden, crisp on top and bottom, and a thermometer inserted into thickest portion of patties registers 145°F, about 3 minutes per side. Serve patties on toasted buns with tartar sauce, lettuce, and tomato slices.