Northwest Grilled Salmon Recipes

NORTHWEST GRILLED SALMON

Every year in Everett, WA our church would put on a salmon and crab dinner for memorial day. During those many years my husband and I would watch how they seasoned this perfect piece of fish. Well here it is!!

Provided by Ashley Muller

Categories Fish

Time 25m

Number Of Ingredients 6

Northwest Grilled Salmon image

Steps:

1. Take a large piece of heavy duty aluminum foil and place flat on the counter. Put your piece of salmon skin side down. (I prefer mine without the skin) Bring the edges up a little so you won't have any spillage.
2. Cut the butter into little pats and dot the top of the fish. Place the brown sugar on top and spread evenly over fish. Sprinkle the soy sauce, worcestshire sauce and garlic powder over the top as well.
3. Fold up the long sides of the foil and roll down to seal, then do the same to the other sides. Make sure it is sealed very well so that the yummy juices won't leak out.
4. Put on medium-high grill and let cook for about 15-20 minutes, depending on your grill. Once aluminum puffs up it should be done.

Ingredients

1 1/2 lb fresh salmon (skin on or off)
3 Tbsp butter
3/4 c brown sugar
2 Tbsp soy sauce
1 Tbsp worcestshire sauce
1/2 tsp garlic powder

NORTHWEST SALMON SALAD

I love that I can use my favorite Northwest ingredients-fresh salmon, blueberries and hazelnuts-all in one recipe. The salmon and sour cream dressing are just as scrumptious in a sandwich. -Davis Clevenger, Dexter, Oregon

Provided by Taste of Home

Categories Lunch

Time 45m

Yield 4 servings.

Number Of Ingredients 15

Northwest Salmon Salad image

Steps:

Place salmon on a greased baking sheet; sprinkle with salt and 1/2 teaspoon pepper. Drizzle with 1 tablespoon lemon juice; top with dill sprigs., Bake, uncovered, at 425° for 15-18 minutes or until fish flakes easily with a fork. Flake salmon into large pieces., In a small bowl, combine the cucumber, sour cream, red pepper, snipped fresh dill, capers and remaining pepper and lemon juice., Divide lettuce among 4 plates. Top with peach, hazelnuts, blueberries, onion and salmon. Serve with dressing.

Nutrition Facts : Calories 305 calories, Fat 18g fat (4g saturated fat), Cholesterol 67mg cholesterol, Sodium 571mg sodium, Carbohydrate 13g carbohydrate (7g sugars, Fiber 3g fiber), Protein 25g protein. Diabetic Exchanges

Ingredients

1 salmon fillet (1 pound)
1/2 teaspoon salt
1/2 teaspoon plus 1/8 teaspoon coarsely ground pepper, divided
2 tablespoons lemon juice, divided
4 fresh dill sprigs
1 cup chopped peeled cucumber
1/2 cup reduced-fat sour cream
1/4 cup finely chopped sweet red pepper
1/4 cup snipped fresh dill
3 tablespoons capers, drained
8 cups torn Bibb lettuce
1 medium peach, peeled and sliced
1/4 cup chopped hazelnuts
1/4 cup fresh blueberries
4 thin slices red onion, separated into rings

CREAMY HERB GRILLED SALMON

I have a huge herb garden and love using herbs in almost everything I cook. Living in the Pacific Northwest, we eat a lot of wild-caught salmon, so I use fresh herbs in this moist and delicious grilled recipe. On cooler days, bake it instead. -Michelle Glassmeyer Wunsch, Bothell, Washington

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 10

Creamy Herb Grilled Salmon image

Steps:

In a small bowl, mix the first eight ingredients. Brush skin side of salmon with oil., Place salmon on a greased grill rack, skin side down; spread sour cream mixture over fish. Grill, covered, over medium heat 12-14 minutes or until salmon flakes easily with a fork.

Nutrition Facts : Calories 325 calories, Fat 25g fat (7g saturated fat), Cholesterol 79mg cholesterol, Sodium 379mg sodium, Carbohydrate 3g carbohydrate (2g sugars, Fiber 0 fiber), Protein 20g protein.

Ingredients

1/2 cup sour cream
1/4 cup minced fresh chives
1/4 cup snipped fresh dill
1/4 cup ranch salad dressing
3 tablespoons minced fresh parsley
1 garlic clove, minced
1/2 teaspoon seasoned salt
1/2 teaspoon pepper
1 salmon fillet (1 pound)
1 teaspoon olive oil

GRILLED SALMON, NORTHWEST STYLE

This is an original recipe of mine. The smoke flavor is delicate, the fish is moist, and it is great served hot or at room temperature - marvelous for entertaining. Leftovers are delicious as part of a main dish salad, and are equally good in a sandwich with lettuce, tomato, and country bread spread with a basil and lemon-seasoned mayo/sour cream mixture. Directions are for charcoal grilling because I like the flavor, but this can be prepared on a gas grill as well.

Provided by Northwest Lynnie

Categories Very Low Carbs

Time 50m

Yield 4 serving(s)

Number Of Ingredients 3

Grilled Salmon, Northwest Style image

Steps:

In a bowl, cover wood chips with water.
Ignite charcoal (25 per side for 22" Webber Grill) for indirect cooking.
Let coals burn down until completely covered with gray ash.
Using a double thickness of heavy-duty foil, make a boat big enough to hold the fish.
Poke holes in the bottom of the foil so barbeque flavors can penetrate bottom of the fish.
Lay salmon on foil, flesh side up.
Drizzle filet (s) with melted butter, using all of it.
When coals are ready, scatter drained wood chips on top of them.
Place salmon on grill.
Cover barbeque; close top dampers halfway, leave bottom dampers open.
Cook for 20-25 minutes, until fish is done to your liking.

Nutrition Facts : Calories 229.1, Fat 9.6, SaturatedFat 3.4, Cholesterol 97.7, Sodium 140, Protein 33.6

Ingredients

4 (6 ounce) salmon fillets or 1 1/2 lbs salmon fillets, rinsed and patted dry
4 teaspoons melted salted butter (for best flavor, do not substitute)
2 cups alder wood chips (or apple wood chips if you can't find the alder)

NORTHWEST SALMON CHOWDER

I've lived on a farm in the Yakima Valley all my life. I have a big garden, and by the end of fall, my cellar shelves are full of canned fruits and vegetables. This recipe uses some of the root vegetables I grow...along with the delicious salmon that is so plentiful here. -Josephine Parton, Granger, Washington

Provided by Taste of Home

Categories Dinner Lunch

Time 1h10m

Yield 8 servings (2 quarts).

Number Of Ingredients 13

Northwest Salmon Chowder image

Steps:

In a large saucepan, saute celery, onion, green pepper and garlic in butter until the vegetables are tender. Add broth, potatoes, carrots, salt, pepper and dill; bring to a boil. , Reduce heat; cover and simmer for 40 minutes or until the vegetables are nearly tender. Stir in the corn, cream and salmon. Simmer for 15 minutes or until heated through. If desired, garnish with bacon, chives and cracked black pepper.

Nutrition Facts : Calories 274 calories, Fat 15g fat (8g saturated fat), Cholesterol 84mg cholesterol, Sodium 1095mg sodium, Carbohydrate 18g carbohydrate (5g sugars, Fiber 2g fiber), Protein 16g protein.

Ingredients

1/2 cup each chopped celery, onion and green pepper
1 garlic clove, minced
3 tablespoons butter
1 can (14-1/2 ounces) chicken broth
1 cup uncooked diced peeled potatoes
1 cup shredded carrots
1-1/2 teaspoons salt
1/2 teaspoon pepper
1/4 to 3/4 teaspoon dill weed
1 can (14-3/4 ounces) cream-style corn
2 cups half-and-half cream
1-3/4 to 2 cups fully cooked salmon chunks or 1 can (14-3/4 ounces) salmon, drained, flaked, bones and skin removed
Optional: crumbled cooked bacon, chives and cracked black pepper

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Rub each piece of salmon with olive oil and sprinkle with house seasoning, to taste (I use about 1 teaspoon of olive oil and ¼ teaspoon of seasoning per piece).
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Northwest Grilled Salmon Recipes

NORTHWEST GRILLED SALMON

Every year in Everett, WA our church would put on a salmon and crab dinner for memorial day. During those many years my husband and I would watch how they seasoned this perfect piece of fish. Well here it is!!

NORTHWEST SALMON SALAD

I love that I can use my favorite Northwest ingredients-fresh salmon, blueberries and hazelnuts-all in one recipe. The salmon and sour cream dressing are just as scrumptious in a sandwich. -Davis Clevenger, Dexter, Oregon

CREAMY HERB GRILLED SALMON

I have a huge herb garden and love using herbs in almost everything I cook. Living in the Pacific Northwest, we eat a lot of wild-caught salmon, so I use fresh herbs in this moist and delicious grilled recipe. On cooler days, bake it instead. -Michelle Glassmeyer Wunsch, Bothell, Washington

GRILLED SALMON, NORTHWEST STYLE

NORTHWEST SALMON CHOWDER

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