Grilled Salmon Candy Recipes

Steps:

• Soak 6 6" bamboo skewers in water 1 hour.
• Prepare charcoal (preferred) or gas grill to medium hot.
• Weave salmon strips onto skewers and season with salt and pepper.
• Combine honey, molasses and soy sauce in a small bowl.
• Brush salmon with mixture.
• You will not use it all.
• Let salmon rest 10-15 minutes, then grill on open, greased grill, basting with a little of the honey mixture as it cooks.
• Cook 6-8 minutes, turning once or just cook until done.
• Don't overcook.
• Place salmon skewers on serving plate, brush with a little more honey mixture (to help seeds stick) and sprinkle with the sesame seeds.

Steps:

• Prepare a grill for medium heat. Whisk 1 Tbsp. honey, 1½ tsp. Diamond Crystal or 1 tsp. Morton kosher salt, and 1 tsp. finely grated lemon zest in a small bowl to combine. Add 6 garlic cloves, finely chopped, 4 Tbsp. unsalted butter, room temperature, and 2 Tbsp. finely chopped dill and whisk again to combine (some lemon zest may remain separate and that's okay).
• Tear off a large piece of foil according to the length and thickness of salmon (15x15" or larger) and place on a rimmed baking sheet. Place one 1 lb. boneless salmon fillet, preferably skin-on, arranging skin side down if skin is on, in center of foil (the skin will stick slightly to foil and brown while the fish cooks; you want this as it will add to the sauce). Spread garlic butter over fish, then drizzle 3 Tbsp. fresh lemon juice on top. Carefully fold one side of foil up and over fish so lemon juice stays contained, then bring other sides up to meet it and fold together to seal, leaving about a 4" opening on top for steam to escape (this will help sauce reduce a bit).
• Place foil packet on grate and grill fish until opaque throughout and firm, 16-20 minutes. Transfer packet to a cutting board and let fish rest 5 minutes.
• Carefully open foil packet and cut fish in half. Transfer to plates; pour juices from packet over. Drizzle fish with remaining 1 Tbsp. fresh lemon juice, dividing evenly, and top with more finely chopped dill.

Steps:

• Season salmon fillets with lemon pepper, garlic powder, and salt.
• In a small bowl, stir together soy sauce, brown sugar, water, and vegetable oil until sugar is dissolved. Place fish in a large resealable plastic bag with the soy sauce mixture, seal, and turn to coat. Refrigerate for at least 2 hours.
• Preheat grill for medium heat.
• Lightly oil grill grate. Place salmon on the preheated grill, and discard marinade. Cook salmon for 6 to 8 minutes per side, or until the fish flakes easily with a fork.

Steps:

• Skin and slice the salmon across the grain into 1/4" slices. Put in a zip lock bag.
• Add the salt, liquid smoke and enough syrup to submerge the fish.
• Mix by massaging the bag until the salt dissolves.
• Marinade 12 to 24 hours. Massaging occationally to get uniform coverage.
• Place salmon in dehydrator, run at 140F for about 3 hours.