What is the best way to grill salmon?!


Question:

What is the best way to grill salmon?

No teriakki recipes please!
Thanks in advanced.


Answers:
I brush it with butter, garlic, salt and pepper, then squeeze a little fresh lemon juice. Serve with lemon butter.

Marinate in ginger, brown sugar, vinegar and a little oil.
Use marinate to baste while grilling.

This is definately NOT Teriyaki

Grilled Salmon with Habanero-Lime Butter

"Grilled salmon marinated in orange juice, lime juice, tequila, and habanero peppers, then served with a habanero-lime butter. You can take the seeds out of the peppers before preparation to tame the heat ."

Marinade for salmon fillets
1/4 cup vegetable oil
1/2 cup orange juice
3 Tbs lime juice
1 Tbs tequila
1 Tbs grated lime rind
1 Tbs habanero chile, minced
1 clove garlic, minced

1 In a stainless steel bowl or glass baking dish, combine vegetable oil, orange juice, lime juice, tequila, lime zest, habanero, and garlic. Mix well. Place the salmon fillets into the marinade and coat evenly. Refrigerate for 2 to 4 hours, turning frequently.
2 In a mixing bowl, using an electric mixer, beat the butter until smooth. Mix in lime juice, habanero, lime zest, and garlic salt. Cover and refrigerate.
3 Preheat an outdoor grill for medium heat, and lightly oil grate.
4 Place salmon fillets on grill, turning once, and basting frequently with marinade. Cook until salmon flakes with a fork. Serve with habanero butter on top.

here's another way....

1/4 cup of brown sugar
1/4 cup butter
2 tablespoons of soy sauce
2 tablespoons of dry sherry

marinade for twenty minutes and then salt your fish lightly. take a papertowel with some veggie oil on it and rub it on the grill so the fish doesn't stick and bam...4-5 minutes on each side and you're done. yummy!

i prefer to bake my salmon as it seems to keep it more moist. place on a piece of foil,drizzle lemon juice over it,and a slice of lemon,then wrap foil,bake in oven for 15-20 mins.yummy!

Over a fire on a grate of some kind.
just a pinch of salt.

Salmon and Rainbow Trout
ON THE GRILL



2 large fillets/skin removed

2 medium onions/sliced

2 cups Bulls Eye barbecue sauce

8 slices bacon

1/2 cup water

2 tsp. butter

1 green pepper/diced (optional)

1/2 cup fresh mushrooms (optional)



Place fish on large piece of double aluminum foil. Salt and pepper fish to taste. Place 2 strips of bacon on each side of fillet. Add sliced onions, butter, and barbecue sauce (thinned with water). Add green pepper and mushrooms if desired. Cover with piece of double aluminum foil and wrap tightly. Place foil package on hot cooking grill, 15 to 20 minutes on each side. Serve with baked potato or wild rice and warm garlic bread.



this recipe was given to me by our charter boat captain it is delicious!!!!!!

spray generously with olive oil or slather with butter , place on tin foil ,sprinkle with your choice of seasonings wrap and place on grill .cooking time depending on heat of grill and size of fish but I would check in 10 mins and every 10 mins till done .

Best way, sprinkle a little kosher salt or sea salt on meat side, (leave skin on ) along with some "blackend fish seasoning. I like to use "alder wood" for the heat source, although any kind of charcoal will suffice, place fish skin side down on grill for a few minutes, then turn only once for another few minutes. Good idea to keep fire away to the side. Do not overcook.
Also, for more complete recipes, check foodtv.com and look up recipes by "Bobby Flay" as he grills most anything and is very good in the seafood catagory.

Marinade in mango juice inexpensive and your guests will love it. also works as a love potion.

My absolute favorite is to rub the salmon with olive oil and salt and pepper........then cook on some type of wood plank. You can get cedar baking planks that you can use over and over or you can get one time wood planks such as cherry, apple etc.
Another way is to put lemon, salt and pepper with onion rings all across the top, grill then pour a mixture of mayo, whorsteshire, dill, shallots, garlic, lemon juice.
Of course when grilling salmon, use indirect heat and dont over cook, maybe 15 min for a large fillet.

buy a 3-4 lb piece, skin left on. season with salt,pepper, worchestershire sauce, garlic juice, lemon juice. place skin down on a sheet of heavy duty foil, don't wrap. place on grill (same heat as grilling a steak). you don't turn this , just let it cook for 20-30 minutes. check by flaking with a fork for doneness. amazing flavor.

To start, select fresh filets of salmon with the skin removed. Cut the filets into 4 inch pieces. Start the grill and get the coals white hot. Coat the salmon pieces lightly with olive oil, this will help prevent sticking to the grill. Place the salmon on the grill and cook for 5 minutes with the skin side down. Then carefully turn the salmon to the other side for 4 minutes. Do not turn the salmon filet more than once or it might start to crumble. The filet should flake easily when done. Remove and serve.

We grill it using the indirect method and on a cedar plank. You can find cedar planks at Home depot. Be sure to give yourself enough time to soak the planks well. You could also buy the Mesquite chips and use a smoker box - again - you need to soak the chips about 2 hrs. first. You could use a mesquite glaze for a change.

Our typical salmon marinade is brown sugar, soy sauce, a little lemon juice, a little garlic and some oil. Marinade overnight in a large Ziploc for best flavor.

Enjoy!

If you leave the skin on it is less likely to flake. Cook on med high heat for 3-4 minutes per side. you can see it change colour as it cook at the sides.
If you salt the skin it will go nice and crisp.
Salmon is the king of fish and only requires a little salt when cooking with a little lemon to squeeze on at the table.

put it in butter then sprinkle pannko on both sides then cook. simple, plain but very good. also adding shichimi or ichimi gives it a bit more spice/flavor to it

Ingredients:

* fillet of salmon, with skin
* salt and peppers
* 3 tablespoons extra virgin olive oil
* 1/2 cup dry mustard (such as Coleman's)
* a little sugar, 1 teaspoon/pound
* oregano powder

Instructions:

* Prepare the charcoal grill. Make sure to leave it until it's really hot. You can see white ash coating the coal when it's ready. After that shift the coals into one side of the grill.
* Sprinkle both salmon sides with salt and peppers LIGHTLY
* Place the salmon into the cool side of the grill, the skin side down
* After the skin becomes crisp, turn it around
* Cover the salmon in stainless steel bowl so that the heat from beneath directly penetrates the fish
* Leave it 15 minutes
* Open the cover and brush all the salmon with olive oil and sprinkle it with Oregano
* Grill it again for the final 5 minutes




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