Grilled Alaskan Salmon Fillets Simple Sweet Satisfying Recipes

Steps:

• Preheat an outdoor grill or grill pan on medium high.
• Mix together the hot sauce, brown sugar, paprika and cayenne in a small bowl. Transfer 1 tablespoon of the mixture to a large bowl and whisk in the mayonnaise; set aside the rest of the sauce. Add the chives, celery and onions to the bowl with the mayonnaise and toss well.
• Sprinkle the salmon with salt and pepper. Brush the grill grate lightly with oil. Lay the salmon on the grill, skin-side up, and cook until distinct grill marks appear and the salmon releases easily from the grate, 2 to 3 minutes. Turn and brush the fish with some of the reserved sauce. Continue to cook the fish, brushing the pieces periodically with the sauce, until the salmon fillets are glazed and just cooked through, 13 to 15 minutes more.
• Transfer the fillets to individual plates and serve with the celery slaw.

Steps:

• Make a pan out of aluminum foil by doubling up layers of foil large enough to hold your fillet. Place the foil onto a cookie sheet. Lay the fillet onto the foil with the skin side down. In a small bowl, stir together the oil, soy sauce, Worcestershire sauce, lemon juice, ginger, honey, basil and shallots. Pour over the salmon and let it marinate while you preheat the grill, about 20 minutes.
• Preheat a grill for medium-low heat. Slide the foil with the salmon off of the cookie sheet and onto the grill. Cover with the lid and grill the fillet for 10 minutes per inch of thickness, about 20 minutes. Salmon should be able to flake with a fork, but not be too dry. When you serve the salmon, the skin will stick to the foil and your grill will remain clean. Simply slice and use a spatula to scoop the fillet off of the skin to serve.

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:

• 1. Preheat oven to 350°:F.
• 2. Slice top of garlic bulbs to expose cloves.
• 3. Add oil and enclose inside aluminum foil pouch. Bake for 30 minutes until soft.
• 4. Remove from pouch to cool, pouring excess oil onto salmon fillets.
• 5. Season fillets with salt and pepper mixture.
• 6. Place on a medium hot grill or grill-pan for approximately 3-4 minutes on each side.
• 7. After first turn, squeeze roasted garlic bulb onto top of salmon fillet.
• 8. Mix salad components thoroughly with olive oil and fresh lemon juice.
• 9. Serve salmon atop salad mixture. Add bulgur to salad, or eat as a side dish.

Steps:

• Wash the salmon filets and pat dry with paper towels; salt and pepper to taste. Place the filets in a large glass casserole dish.
• In a medium size mixing bowl, combine together the peanut oil, soy sauce, vinegar, sherry, green onions, brown sugar, honey, garlic, ginger, onion powder, lemon zest, red pepper flakes, sesame oil, liquid smoke and salt. Whisk ingredients together, blending well.
• Pour marinade over the salmon filets and cover tightly with plastic wrap. Marinate in the refrigerator for 4 to 6 hours.
• After marinating, generously coat each filet with the marinade and wrap separately in heavy duty aluminium foil.
• Before firing up your outdoor grill/BBQ, lightly oil the grates. Cook one of two ways (1) COALS: Set your coals about 5 inches from the grate; bbq the salmon fillets 5 minutes per side, or until fish just flakes with a fork. (2) GAS GRILL: Preheat grill for high heat. Place filets on the grates and grill for 7-8 minutes each side, or until fish is flaked easily with a fork.
• COOK'S TIPS: Take care not to overcook your salmon - It will lose its juices and flavor if cooked too long. Discard any leftover marinade, OR bring it to a boil, cook for 5 minutes, and spoon over salmon when serving.
• For a complete meal, serve the grilled salmon fillets with lemon wedges, a chilled bottle of Merlot, scoop of fluffy white rice, and a lightly-dressed fresh spinach salad. Be sure to brace yourself for NO LEFTOVERS!

Steps:

• Whisk together the mustards, honey, horseradish, mint and 1/4 teaspoon of salt and 1/4 teaspoon of pepper in a small bowl. Let sit for at least 15 minutes before using. Can be made 1 day in advance and refrigerated but do not add the mint until just before using. Bring to room temperature before using.
• Heat the grill to high.
• Brush the salmon with the oil and season with salt and pepper. Place the salmon on the grill, skin side down, and grill until golden brown and slightly charred, about 3 minutes.
• While the salmon is cooking, place the watercress and onion in a medium bowl, add the vinegar and oil and salt and pepper and toss to combine. Transfer the salad to a platter, top with the salmon fillet and drizzle each fillet with the mustard sauce.

Steps:

• Combine all spices. Generously rub the spice mixture on the flesh side of the salmon and drizzle with a light coat of oil. Place the salmon on the grill, flesh side first. Let cook for about 7 to 10 minutes each side.

Steps:

• Place fish, skin side down, in disposable foil pan. Combine the lemon juice, vinegar, lemon zest, basil, garlic powder and soy sauce; pour over fish. Sprinkle with Parmesan cheese and pepper. , Place pan on grill. Cover grill and cook over medium heat for 15-20 minutes or until fish flakes easily with a fork. If desired, top with additional grated Parmesan cheese and pepper and serve with lemon wedges.

Steps:

• In a small bowl, mix the first five ingredients; rub over fillets. Let stand 15 minutes. Moisten a paper towel with cooking oil; using long-handled tongs, rub on grill rack to coat lightly. , Place salmon on grill rack, skin side up. Grill, covered, over medium heat or broil 4 in. from heat 4 minutes. Turn; grill 3-6 minutes longer or until fish just begins to flake easily with a fork.