Grilled Salmon Filets With Dill Sauce Recipes

Steps:

• Heat gas or charcoal grill. In small bowl, mix all marinade ingredients except salmon.
• In 8-inch square (2-quart) glass baking dish, arrange salmon pieces skin side up in single layer. Pour marinade over salmon; turn to coat. Cover with plastic wrap; refrigerate 20 minutes.
• Heat gas or charcoal grill. Brush grill rack with oil. Remove salmon from marinade; discard marinade. Place skin side down on grill over medium heat. Cover grill; cook 10 to 15 minutes or until salmon flakes easily with fork.
• Meanwhile, in small bowl, mix sauce ingredients. Serve with salmon.

Steps:

• Trim both ends from each lemon; cut lemons into thick slices. Grill salmon and lemon slices, covered, over high heat on an oiled grill rack or broil 3-4 in. from the heat for 3-5 minutes on each side or until the fish flakes easily with a fork and lemons are lightly browned., For sauce, in a small saucepan, combine the cornstarch, water and lemon juice; add butter. Cook and stir over medium heat until thickened and bubbly. Remove from the heat; stir in quartered lemon slices and seasonings. Serve with salmon and grilled lemon slices.

Steps:

• Preheat an outdoor grill for high heat and lightly oil the grate.
• Grill salmon and thick lemon slices on hot grill until salmon flakes easily with a fork, 3 to 5 minutes per side.
• Stir water, lemon juice, and cornstarch together in a small saucepan to dissolve the cornstarch; add butter and place over medium heat. Cook and stir the mixture until boiling and thick, 5 to 10 minutes. Remove saucepan from heat. Stir quartered lemon slices, dill, salt, chervil, and cayenne pepper into the sauce. Serve with the grilled salmon and grilled lemon slices.

Steps:

• 1.Spray a grill grate with cooking spray or brush with oil.
• 2.Heat a gas or charcoal grill.
• 3.Brush the top of the salmon with the olive oil; sprinkle with the salt and pepper.
• 4.Grill over medium heat, skin side up, for 3 minutes.
• 5.Using a broad spatula, turn the fish over; grill for 5 to 7 minutes or until the salmon flakes easily with a fork.
• 6.Meanwhile, in a medium bowl, mix all of the remaining ingredients. Serve the sauce over salmon.

Steps:

• Preheat grill for medium heat and lightly oil the grate.
• Mix mayonnaise, dill, mustard, and brown sugar in a bowl. Spread vegetable oil over salmon skin.
• Grill salmon skin-side down on preheated grill. Spread mayonnaise mixture over top of salmon and cook until salmon is easily flaked with a fork, 6 to 12 minutes.

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:

• Line a 15x10x1-in. baking pan with heavy-duty foil; grease lightly. Place salmon skin side down on foil. Sprinkle with lemon pepper and onion salt. Top with onion and lemon. Dot with butter. Fold foil around salmon; seal tightly,, Bake at 350° for 20 minutes. Open foil carefully, allowing steam to escape. Broil 4-6 in. from the heat for 3-5 minutes or until the fish flakes easily with a fork., Meanwhile, combine the sauce ingredients until smooth. Serve with salmon.

Steps:

• Heat gas or charcoal grill. In small saucepan, combine shallots, wine and 3 tablespoons lemon juice. Bring to a boil over medium-high heat. Reduce heat to medium; cook 5 to 7 minutes or until mixture is reduced to about 2 to 3 tablespoons, stirring occasionally.
• Remove from heat. Stir in cold butter 1 tablespoon at a time until each is well blended. Stir in dill, chives and 1/8 teaspoon pepper. Cover to keep warm.
• In small bowl, combine oil and 1 tablespoon lemon juice; mix well. Brush over salmon fillets. Sprinkle with salt and 1/4 teaspoon pepper.
• When grill is heated, place salmon, skin side up, on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Cook 8 to 10 minutes or until fish flakes easily with fork, turning once and brushing occasionally with any remaining oil mixture. If necessary, reheat butter sauce over very low heat, stirring constantly. Serve salmon with butter sauce.

Steps:

• In a small bowl, combine mayonnaise, sour cream, dill, parsley, scallion, lemon juice and 1/8 teaspoon black pepper. Cover and refrigerate until serving time.
• Prepare a hot grill. Brush both sides of salmon with oil.
• Grill, turning once, for 8-10 minutes. Serve with dill sauce.