Citrus Grilled Salmon Recipes

Steps:

• Combine the first seven ingredients in a jar with a tight-fitting lid; shake well. Grill salmon over medium heat, skin side down, for 15-20 minutes or until fish flakes easily with a fork. Baste every 5 minutes with citrus mixture. Garnish with orange or lemon slices if desired.

Steps:

• For the salsa: Peel and trim the ends from each orange. Using a paring knife, cut along the membrane on both sides of each segment. Free the segments and add them to a medium bowl. Add the olive oil, lemon juice, parsley, scallions, mint, capers, orange zest, lemon zest, and red pepper flakes. Toss lightly and season with salt and pepper, to taste. Set aside.
• For the salmon: Put a grill pan over medium-high heat or preheat a gas or charcoal grill. Brush the grilling rack with vegetable oil to keep the salmon from sticking. Brush the salmon on both sides with the agave nectar and season with salt and pepper, to taste. Grill until the fish flakes easily and is cooked through, about 3 to 4 minutes on each side. Transfer the salmon to a platter and allow to rest for 5 minutes.
• Spoon the salsa verde on top of the salmon or serve on the side as an accompaniment.

Steps:

• In a large resealable plastic bag, combine the first 12 ingredients. Add the salmon; seal bag and turn to coat. Refrigerate for 30 minutes, turning occasionally., Drain and discard marinade. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Place salmon skin side down on grill rack. Grill, covered, over medium heat or broil 4 in. from the heat for 10-12 minutes or until fish flakes easily with a fork.

Steps:

• Heat grill to medium-high. Rub 4 skinless salmon fillets (6 ounces each) with 1 teaspoon olive oil. Sprinkle with 1/2 teaspoon ground coriander; season with coarse salt and ground pepper.
• Lightly oil grates; place salmon, skinned side up, on grill. Cover grill; cook 5 minutes. Turn fillets; cover, and cook until opaque throughout and flaky, about 4 minutes more. Serve salmon drizzled with Citrus Sauce.

Steps:

• Set up grill for indirect cooking and heat to medium-high. Clean and lightly oil hot grill. Season fish with salt and pepper. Arrange sliced citrus on cooler side of grill and top with some fresh herbs and fish; dab flavored butter on fish. Cover and cook until fish is opaque in center (no need to turn), 20 to 30 minutes.

Steps:

• Add the softened butter to a mixing bowl and stir until smooth. Add the lemon and lime zest and sprinkle with salt and pepper. Blend all the ingredients until smooth and completely mixed.
• Place a sheet of plastic wrap out on your workspace. Spread the butter across the plastic wrap and roll into a log, twisting the ends to seal. Place in the refrigerator for 30 minutes to chill. This will give you a nice clean round of butter to top the fish with. Alternatively, you can leave the butter in a small bowl and dollop the butter on top of the fish once it's grilled.
• Preheat your grill to medium-high heat.
• Sprinkle the salmon on both sides with salt and pepper. Oil the grill grates with a clean tea towel. Grill the salmon for 4 minutes, and then flip and cook the second side for another 4 to 5 minutes. Transfer to a platter. Top each fillet with a slice of the citrus butter while the fish is still hot so it melts right over the top.

Steps:

• Preheat the grill to medium-high and grease well. Pierce a piece of nonstick foil several times with a skewer and place on a baking sheet. Stir the sauce with the lemon juice, chives, butter, honey, lemon zest, salt, pepper, and hot pepper flakes, (if using).
• Set the salmon, skin-side-down, on the prepared foil. Brush half of the sauce mixture over the salmon fillet. Slide the foil onto the grate. Cook, covered and without turning, for 15-17 minutes or until the salmon is cooked but still slightly coral in the center. Brush with the remaining glaze during the last 5 minutes of cooking.
• To serve, slice salmon into portions; use a thin metal spatula to lift each portion off the foil, leaving the skin behind. Garnish with additional chives.

Steps:

• Preheat oven to 375 degrees.
• Spray a 9" x 9" x 2" pan with cooking spray.
• Lay fish in pan. Coat each fillet with Mrs. Dash Lemon Peper Blend.
• Alternate slices of lemon and orage on top of fish. Sprinkle with wine.
• Place in oven for 5 minutes. Lower heat to 325 degrees and continue to cook for 5 minutes or until fish flakes. Rest 3-4 minutes before serving.

Steps:

• In a blender blend citrus juices and marmalade until combined well. Pour 1/2 cup juice mixture into a bowl and stir in sugar until sugar is dissolved. Reserve juice mixture in bowl.
• Add onion and gingerroot to juice mixture in blender and purée until smooth. Transfer mixture to a shallow baking dish just large enough to hold salmon in one layer and stir in coriander. Arrange salmon, skin side up, in baking dish. Marinate salmon, covered and chilled, 1 hour.
• Prepare grill.
• Remove salmon from marinade and discard marinade. Pat salmon dry. Season salmon with salt and pepper and grill, skin side down, on an oiled rack set 5 to 6 inches over glowing coals 4 minutes. Put lid on grill and grill salmon until just cooked through, 3 to 4 minutes more. (Alternatively, salmon may be grilled in a hot well-seasoned ridged grill pan with a lid over moderate heat.) Carefully transfer salmon with a metal spatula to a platter and remove skin.
• Pour reserved juice mixture over salmon and serve with grilled mango.

Steps:

• Heat gas or charcoal grill. In small bowl, combine marmalade, lemon juice and basil; mix well. Spray skin side of salmon with nonstick cooking spray. Turn salmon over; sprinkle with garlic-pepper blend and salt.
• When grill is heated, place salmon, skin side down, on gas grill over medium-low heat or on charcoal grill 4 to 6 inches from medium-low coals. Cook 12 to 17 minutes or until fish flakes easily with fork, brushing with marmalade mixture during last 8 to 10 minutes of cooking time.