Grilled Salmon With Asian Citrus Marinade Recipes

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:

• Light charcoal briquettes in a grill and brush the grilling rack with oil to keep the salmon from sticking.
• While the grill is heating, lay the salmon skin side down on a cutting board and cut it crosswise into 4 equal pieces. Whisk together the mustard, soy sauce, olive oil, and garlic in a small bowl. Drizzle half of the marinade onto the salmon and allow it to sit for 10 minutes.
• Place the salmon skin side down on the hot grill; discard the marinade the fish was sitting in. Grill for 4 to 5 minutes, depending on the thickness of the fish. Turn carefully with a wide spatula and grill for another 4 to 5 minutes. The salmon will be slightly raw in the center, but don't worry; it will keep cooking as it sits.
• Transfer the fish to a flat plate, skin side down, and spoon the reserved marinade on top. Allow the fish to rest for 10 minutes. Remove the skin and serve warm, at room temperature, or chilled.

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:

• Glaze: Bring all of the ingredients to a boil in a medium-sized saucepan over medium heat, stirring to melt the preserves and to keep the mixture from burning. Reduce the heat to a simmer and let the glaze reduce until syrupy, about 15 to 20 minutes. Adjust the seasonings with salt and freshly cracked pepper, to taste.
• Salmon:
• Heat a grill to medium-high heat.
• Brush both sides of the fillets with olive oil just before grilling, then season with salt and pepper, to taste. Grill the salmon for about 4 minutes per side, brushing with the glaze during the final few minutes of cooking. Transfer the salmon to serving plates and brush them with the remaining glaze before serving.

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:

• In small bowl, mix all ingredients except salmon.
• In shallow glass or plastic dish, place salmon. Pour marinade over salmon. Cover and refrigerate at least 30 minutes but no longer than 1 hour.
• Heat coals or gas grill. Remove salmon from marinade; reserve marinade. Place salmon, skin side down, on grill. Cover and grill over medium heat 10 to 20 minutes, brushing 2 or 3 times with marinade, until salmon flakes easily with fork. Discard any remaining marinade.

Steps:

• In a small bowl, combine the first five ingredients. Pour 2/3 cup into a large bowl; add salmon. Turn to coat; cover and refrigerate for at least 2 hours. Cover and refrigerate remaining marinade., Drain and discard marinade. Place salmon skin side down on a lightly oiled grill rack. , Grill, covered, over medium heat or broil 4 in. from the heat for 5 minutes. Spoon reserved marinade over salmon. Grill or broil 10-15 minutes longer or until the salmon flakes easily with a fork, basting occasionally.

Steps:

• In a medium bowl, combine the soy sauce, vinegar, sugar, oil, mustard powder, ginger and ground black pepper.
• Place the salmon in a shallow, nonporous dish and pour the marinade over the salmon. Cover and marinate in the refrigerator for at least 1 hour, turning occasionally.
• Preheat an outdoor grill for medium high heat and lightly oil grate.
• Grill the fish for about 3 to 4 minutes per side, or to desired doneness.

Steps:

• Combine soy sauce, balsamic, lemon juice, garlic, brown sugar and black pepper.
• Stir until brown sugar is dissolved.
• Place salmon filets in a baking dish and pour sauce over, top with additional fresh ground pepper if desired.
• Marinate in the refrigerator for one hour.
• Bake at 375 degrees for 15-20 minutes or until salmon flakes with a fork.
• Baste at least once with sauce while baking.
• If grilling the salmon baste with the marinade more often. The marinade can then be boiled and then served as a sauce to top the fish when done.

Steps:

• Whisk together the lime juice, soy sauce, and sugar until sugar dissolves. Stir in the cilantro.

Steps:

• Mix all ingredients together and put into large ziploc bag.
• Add salmon and toss well to coat.
• Marinate about 30 minutes.
• Grill salmon over med. heat about 7-8 minute per done or until salmon flakes with fork.

Steps:

• With a spoon mix together soy sauce, juices, mustard and spice powder in a shallow dish or pan.
• Add salmon and turn to coat all sides; cover and refrigerate for 1 hour.
• Bring salmon back to room temperature and preheat broiler.
• Remove salmon from the marinade and pat dry with paper towels.
• Brush sides and tops of fillets with sesame oil and place on broiler pan; broiler 4 inches from heat until fish is cooked through, about 5 minutes (you might want to spray your broiler pan w/cooking spray).
• While fish is broiling heat a small skillet over medium-high heat until hot; Add sesame seeds and, stirring constantly, toast just until golden -be careful, seeds can go from golden to burnt in a flash.
• Remove skin from salmon, transfer to serving plates and garnish each with toasted sesame seeds.

Steps:

• To make marinade, combine ginger, garlic, honey, soy sauce, lemon, lime, orange, olive oil and garlic chili sauce. Mix well. Marinade salmon at least for 1 hour, better overnight. Grill salmon until done. Sprinkle with scallions.