Salmon Skewers With Lemon Cilantro Drizzle Recipes

GRILLED CILANTRO SALMON

Steps:

• In a small saucepan over medium-low heat, stir together cilantro, garlic, honey, and lime juice. Heat until the honey is easily stirred, about 5 minutes. Remove from heat, and let cool slightly.
• Place salmon steaks in a baking dish, and season with salt and pepper. Pour marinade over salmon, cover, and refrigerate 10 minutes.
• Preheat an outdoor grill for high heat.
• Lightly oil grill grate. Place salmon steaks on grill, cook 5 minutes on each side, or until fish is easily flaked with a fork.

BAKED SALMON WITH CILANTRO

Steps:

• Heat oven to 425°. Line rectangular pan, 13x9x2 inches, with aluminum foil; spray foil with cooking spray. Mix butter, cilantro and lemon peel. Cover and refrigerate butter while preparing fish.
• Cut fish into 4 serving pieces. Place fish, skin side down, in pan. Sprinkle with salt and cumin. Drizzle with lemon juice.
• Bake uncovered 15 to 20 minutes or until fish flakes easily with fork. Carefully lift fish from skin with pancake turner. Top each serving of fish with some cilantro butter mixture.

GRILLED LEMON DILL SALMON SKEWERS

Steps:

• In a small bowl, whisk together the tablespoon of olive oil with lemon juice, garlic, dill and salt, and pepper to taste. Pour the lemon mixture over the salmon cubes and marinate for 20 minutes.
• Preheat a grill or grill pan over medium-high heat.
• Place the salmon on skewers, alternating between the fish, bell peppers and onion. Season to taste with salt and pepper.
• Lightly brush the grill with oil and place skewers on the grill. Cook for 3-4 minutes per side or until salmon is done and vegetables are crisp-tender.
• Serve immediately, with lemon wedges and sprinkled with additional chopped dill.

GRILLED SALMON KEBABS

Steps:

• Heat the grill on medium heat and spray the grates with oil.
• Mix oregano, sesame seeds, cumin, and red pepper flakes in a small bowl to combine; set spice mixture aside.
• Beginning and ending with salmon, thread salmon and folded lemon slices onto 8 pairs of parallel skewers to make 8 kebabs total.
• Spray the fish lightly with oil and season kosher salt and the reserved spice mixture.
• Grill the fish, turning occasionally, until fish is opaque throughout, about 8 to 10 minutes total.

GRILLED SALMON SKEWERS WITH GARLIC AND DIJON

Steps:

• Prep: Soak bamboo skewers at least 1 hour to keep them from catching fire. Preheat Grill to medium heat (about 375˚F).
• In a medium bowl, stir together all of the marinade ingredients: 2 Tbsp chopped parsley, 2 pressed garlic cloves, 1/2 Tbsp dijon, 1/2 tsp salt, 1/8 tsp pepper, 2 Tbsp olive oil, 2 Tbsp lemon juice.
• Double skewer the salmon and lemon slices folded in half intermittently onto two skewers at a time (The double skewer aids in turning the salmon kebobs on the grill). Brush both sides of skewered salmon with marinade.
• Oil the grates then carefully place salmon skewers onto the hot BBQ. Grill kebobs for 3-4 minutes per side or until salmon is cooked through and opaque.

SALMON SKEWERS WITH LEMON-CILANTRO DRIZZLE

Steps:

• 1. In a small bowl, mix 2 tablespoons oil, cilantro, lemon juice and zest, and 1/8 teaspoon salt. Set aside.
• 2. Season salmon with salt and pepper. Toss in medium bowl with remaining 1 tablespoon oil. Thread salmon on skewers.
• 3. Preheat grill to medium-high. Grill salmon until opaque and flaky, about 5 minutes per side. Garnish with cilantro-lemon dripple and serve.