Grilled salmon is succulent, moist thing of beauty! Salmon is an easy fish to grill if you follow a few simple steps
For the Perfect Grilled Salmon:
1. Marinade, although optional. Marinade adds additional flavor but I often prefer the fresh unadulterated taste of seafood. Fish should not be marinaded for more than 20-30 minutes or will turn mushy
2. Brush the grill grate generously with vegetable oil. Salmon is fatty but it will still stick to a hot grill
3. Place the salmon on the warm part of the grill. Delicate proteins turn out perfectly when cooked low and slow.
4. Turn the salmon over after six to eight minutes and allow it to cook on the other side for another six to eight minutes.
5. Place the salmon on the hottest part of the grill to sear and caramelize flavors, about 1 minute per side
Grilled Drunken Salmon Recipe
1/2 cup chopped cilantro
1/2 cup tequila
1/4 cup fresh lime juice
1/4 cup orange juice
1/4 cup olive oil
2 teaspoons minced garlic
2 teaspoons pepper
1 teaspoon salt
4 salmon steaks or fillets (4 to 6 ounce each)
Blend together all marinade ingredients in a large zip-lock plastic bag or shallow dish. Add salmon to marinade; turn several times to coat. Refrigerate for 1 hour, turning once.
Grill salmon on oiled hot grill, about 3-6 minutes per side, depending on thickness. Careful not to overcook.
Teriayki Grilled Salmon with Parsley Garlic Butter
1/4 cup soy sauce
1/4 cup sherry
1 teaspoon minced garlic
1 teaspoon fresh grated ginger, about 1 inch piece
1/4 cup salted butter, softened
2 cloves garlic, minced
1 teaspoon fresh chopped parsley
4 4-6 ounce salmon steaks or fillets
For the Marinade:
Combine soy sauce, sherry, garlic and ginger in a large zip-lock plastic bag. Place salmon in the marinade. Turn to coat the fish and refrigeerate for no more than 1 hour, turning once.
Add garlic and parsley to the butter and stir to combine. Set aside. Grill salmon on oiled hot grill, turning once, about 6 to 10 minutes per inch of thickness. Do not overcook. Serve salmon with a serving of the garlic butter.
Grilled Salmon Salad with Roasted Red Potatoes and Creamy Dijon Dressing
Prepare the dressing up to 6 hours ahead. Let cool and refrigerate, well covered. Bring to room temperature before serving. Double dressing recipe to have extra for serving on the side
2 tablespoons extra virgin olive oil
1 tablespoon fresh lemon juice
1/2 teaspoon salt
1/4 teaspoon black pepper
1 teaspoon fresh dill, parsley or tarragon, finely chopped (only one)
4 salmon steaks (8 ounces each), 1 inch thick
4-6 cups mixed salad greens
Roasted Red Potatoes
Creamy Dijon Dressing (recipe follows)
Prepare your grill following manufacturer instructions for grilling fish. Use a grill basket if desired. Grill salmon until lightly charred and the flesh flakes easily with a fork, 4-5 minutes per side or to taste.
Arrange salad greens on individual plates or on a large serving platter. Arrange the potatoes around the outer edges of the plate. Place the salmon steaks in the center and drizzle with the dressing. Serve at once
Creamy Dijon Dressing
1 tablespoon olive oil
1/4 cup shallots, minced
1 cup light cream or half-and-half
1 tablespoon Dijon-style mustard
1 1/2 teaspoon fresh dill, parsley or tarragon (only one)
1/4 teaspoon salt
Ground black pepper to taste
Heat oil in a small saucepan and sauté shallots until soft. Stir in cream, mustard, dill or parsley and salt and pepper. Bring to a boil, quickly lower heat and simmer until cream mixture is reduced by half, about 10 minutes.
Pour out into a container and let cool to room temperature.
Grilled Salmon Steaks with Cilantro Pesto
Serves 4. Recipe easily doubles
Prepare the pesto 1 day in advance. Refrigerate, well covered. Bring to room temperature before serving on the side.
3/4 cup tightly packed cilantro leaves
2 Serrano chiles (or to taste), stemmed, seeded and chopped
2 garlic cloves, minced
1/2 cup coarsely chopped raw cashews (unsalted)
1 teaspoon grated lime zest
1 teaspoon grated orange zest
2 1/2 tablespoons fresh lime juice
1/2 teaspoon sugar
5 tablespoons light olive oil
1 tablespoon rice vinegar
Salt and pepper to taste
4 salmon steaks (8-ounces, 1-inch thick)
Combine cilantro, chilies, garlic, cashews, zests, lime juice and sugar in a food processor and process until finely minced. With the processor running, slowly pour in the oil until emulsified. Scrape the mixture into bowl and add the vinegar and salt and pepper to taste.
Prepare a grill or preheat the broiler. Pat the salmon steaks dry with paper towels. Season with salt and brush them very lightly with some of the pesto. Reserve the rest.
Grill or broil the fish until lightly charred and the flesh flakes easily with a fork, 4-5 minutes per side. Serve immediately with the pesto on the side.
Grilled Salmon with Spiced Butter
Serves 4. Recipe easily doubles. About 2/3 cup spiced butter
Prepare this Thai flavored spiced butter 2 days in advance. Refrigerate, well covered. Butter will last 6-8 months in the freezer
7 tablespoons butter, room temperature
1 teaspoon grated fresh ginger
2 garlic cloves, finely minced or crushed in a press
2 teaspoons Chinese chili paste with garlic
3 tablespoons finely chopped fresh cilantro
1/4 teaspoon ground coriander
1/4 teaspoon ground turmeric
1 tablespoon fresh lime juice
1 tablespoon fresh orange juice
3 tablespoons coarsely ground cashews (optional)
4 salmon steaks (8-ounces, 1-inch thick)
Peanut or olive oil for brushing the salmon
Salt and freshly ground pepper to taste
To make the butter: Combine all the ingredients in a food processor and process until well blended. Place a sheet of wax paper on a work surface. Using a spatula, scrape the butter onto the paper and form into a 3 ½ x 1-inch log. Roll up tightly, twist the ends of the paper and chill until firm at least 2 hours
To make the salmon: Prepare a grill or preheat the broiler. Pat the salmon steaks dry with paper towels. Brush lightly with oil and season with salt and pepper.
Grill or broil the fish until lightly charred and the flesh flakes easily with a fork, 4-5 minutes per side. Place fish on a serving platter and just before serving, top each steak with a ½-inch slice of butter.