Alaskan Style Salmon Marinade And Glaze Recipes

Steps:

• Heat 1/4 teaspoon olive oil in a small skillet over medium-high heat. Saute garlic in hot oil until just beginning to brown.
• Mix sauteed garlic, soy sauce, lemon juice, honey, 1/2 teaspoon olive oil, brown sugar, sea salt, black pepper, and red pepper flakes together in a bowl; pour into a large resealable plastic bag. Add salmon fillets, turning to coat with the marinade, squeeze bag to remove excess air, and seal the bag. Marinate in the refrigerator for 1 hour.
• Remove salmon from the marinade and shake to remove excess liquid. Reserve 3 tablespoons marinade and discard remainder.
• Heat 1 tablespoon olive oil in a large skillet over medium heat. Arrange salmon fillets in the hot skillet, pour reserved marinade over the salmon, and place a lid on the skillet; cook until salmon is browned on each side and flakes easily with a fork, occasionally spooning liquid from the pan over the fillets, 2 to 3 minutes per side. Garnish salmon with additional sea salt and black pepper.

Steps:

• Mix all of the ingredients, except the salmon, in a bowl to make the marinade.
• Place the fish fillets in a freezer bag, add the marinade, squeeze all the air out of the bag and seal the bag. Allow the fillets to marinate for 12 to 24 hours.
• Heat up your grill and over indirect heat grill the fillets, skin side down.
• Cook until the fish flakes at the thickest parts of the fillet. You can test this by using a fork and lightly brushing it over the area.
• The Plate : Serve with roasted red bell peppers and cold Alaskan Amber Beer.

Steps:

• In a small saucepan, combine the first six ingredients. Cook and stir until sugar is dissolved. , Meanwhile, grill salmon, covered, over medium-hot heat for 5 minutes. Turn salmon; baste with the butter sauce. Grill 7-9 minutes longer, turning and basting occasionally, or until the salmon flakes easily with a fork.

Steps:

• Heat in saucepan until ingredients marry, then cool.
• Marinate salmon, covered in the refrigerator for up to 4 hours in some of the marinade.
• Grill fish 10 minutes per inch of thickness on a medium high grill.
• Reduce remaining marinade to taste and use as a finishing glaze and serving sauce.

Steps:

• Soak wood plank in water 30 minutes to 2 hours. Blend maple syrup, ginger, lime juice, soy sauce and garlic. Brush or spoon 1/2 to 1 teaspoon glaze on each Alaska Salmon portion or all onto large fillet/salmon side. Let the salmon rest 5 minutes before cooking. Heat grill to medium-high heat. Pat wood plank with paper towels and spray-coat or lightly oil one side. Place green onions on plank; top with salmon. Grill salmon using indirect heat (not directly over heat) in covered grill for 10 to 15 minutes. Cook just until salmon is opaque throughout.
• *Add 1/4 teaspoon crushed red pepper flakes for additional heat, if desired.

Steps:

• Place salmon filets in a medium, nonporous glass dish. In a separate medium bowl, combine the peanut oil, soy sauce, vinegar, green onions, brown sugar, garlic, ginger, red pepper flakes, sesame oil and salt. Whisk together well, and pour over the fish. Cover and marinate the fish in the refrigerator for 4 to 6 hours.
• Prepare an outdoor grill with coals about 5 inches from the grate, and lightly oil the grate.
• Grill the fillets 5 inches from coals for 10 minutes per inch of thickness, measured at the thickest part, or until fish just flakes with a fork. Turn over halfway through cooking.

Steps:

• Arrange salmon fillets in baking pan, drizzle with combined butter and oil.
• Top with lemon slices.
• Bake in 400 degree Fahrenheit oven 15 minutes or until flesh is no longer translucent.
• Mustard Sauce:.
• Lightly saute shallots in butter; add wine and reduce until nearly evaporated.
• Add cream; cook and stir until thickened.
• Add mustard, chives, and parsley.
• Season to taste with salt.
• To Serve:.
• Ladle serving of sauce on serving plate; arrange lemon topped salmon on sauce.
• Garnish with pear tomatoes and parsley sprigs.

Steps:

• Heat your oven to 400 degrees.
• Make a mixture of Dijon mustard and brown sugar to the degree of spicy-sweetness that pleases you. Salt and pepper the salmon fillets.
• Place the salmon fillets skin-side down on a lightly oiled, foil-lined baking sheet. Slather the tops of the fillets with the mustard and brown sugar glaze and slide them into the top half of your oven. Roast for about 12 minutes, then serve.