Best Double K Grilled Salmon Recipes

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THE ONLY GRILLED SALMON RECIPE YOU'LL EVER NEED



The Only Grilled Salmon Recipe You'll Ever Need image

An easy, goof-proof grilled salmon recipe that results in amazing salmon each and every time!

Provided by Julia

Categories     Main Course

Time 25m

Number Of Ingredients 18

1-½ pounds skin-on salmon fillet
2 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon chili powder
1/8 teaspoon to ¼ cayenne pepper
¼ teaspoon sea salt
1 medium zucchini squash, grilled and chopped
1 medium yellow squash, grilled and chopped
1-½ cups cherry tomatoes, halved or quartered
1 jalapeno, seeded and chopped
1 clove large garlic, minced
1/4 cup red onion, finely chopped
4 leaves large mint, finely chopped
3 tablespoons lime juice
2 tablespoons olive oil
2 teaspoons agave nectar
sea salt

Steps:

  • Brush your grill with a wire brush to remove any food particles, and coat or spray the grill with cooking oil. Preheat the grill to medium-high (400 to 450 degrees F).
  • Mix together the seasoning and salt in a small bowl until well-combined. Drizzle the fish with olive oil and use your hands to gently coat the full surface of the flesh. Sprinkle the seasoning blend over the fish. NOTE: If you're performing this step ahead of time, store salmon in a seal-able container or plastic bag in the refrigerator until you're ready to grill.
  • Place the salmon fillet on the grill skin side down (I put it over the hottest part of the grill) and cover. Cook for 3 to 6 minutes, or until the skin is super crispy and fish is opaque. Carefully flip and cook an additional 2 to 4 minutes, or until salmon reaches desired done-ness. For rare-in-the-center salmon, cook about 2 minutes per side. Adjust the grill time up for salmon fillets that are thicker than 1 inch.
  • Transfer salmon to a serving platter and serve with grilled zucchini salsa!
  • Grill the zucchini and yellow squash while you're grilling the fish. To do so, cut the zucchini into 1/4 to 1/2-inch thick rounds, lightly coat with olive oil, and sprinkle with salt and pepper. Place zucchini on the grill and cook until grill marks appear, about 2 minutes. Carefully flip and cook on the other side until grill marks appear, another 1 to 2 minutes. Transfer to a cutting board and chop when cool enough to handle.
  • Transfer the chopped grilled zucchini and yellow squash to a mixing bowl. Add the remaining ingredients for the salsa and toss until well-combined.

Nutrition Facts : Calories 407 calories, Carbohydrate 1 grams carbohydrates, Fat 29 grams fat, Protein 31 grams protein, ServingSize 1 of 4, UnsaturatedFat 0 grams unsaturated fat

GRILLED TERIYAKI SALMON



Grilled Teriyaki Salmon image

The super-fast marinade for this salmon recipe combines maple syrup and teriyaki sauce which also creates a delicious sweet-and-sour glaze. The salmon stays extremely moist and is really yummy. -Lenita Schafer, Ormond Beach, Florida

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 4

3/4 cup reduced-sodium teriyaki sauce
1/2 cup maple syrup
4 salmon fillets (6 ounces each)
Mixed salad greens, optional

Steps:

  • In a small bowl, whisk teriyaki sauce and syrup. Pour 1 cup marinade into a large resealable plastic bag. Add salmon; seal bag and turn to coat. Refrigerate 15 minutes. Cover and refrigerate remaining marinade., Drain salmon, discarding marinade in bag. 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 down. Grill, covered, over medium heat or broil 4 in. from heat 8-12 minutes or until fish just begins to flake easily with a fork, basting frequently with reserved marinade. If desired, serve over lettuce salad.

Nutrition Facts : Calories 362 calories, Fat 18g fat (4g saturated fat), Cholesterol 100mg cholesterol, Sodium 422mg sodium, Carbohydrate 12g carbohydrate (12g sugars, Fiber 0 fiber), Protein 35g protein. Diabetic Exchanges

1-2-3 GRILLED SALMON FOR TWO



1-2-3 Grilled Salmon for Two image

I love salmon, but my husband doesn't. So I combined flavors I knew he liked to create this recipe, and now it's the only salmon recipe he will eat. It's so easy and only requires a handful of ingredients. -Nicole Clayton, Prescott, Arizona

Provided by Taste of Home

Categories     Dinner

Time 15m

Yield 2 servings.

Number Of Ingredients 6

2 tablespoons olive oil
1 tablespoon reduced-sodium soy sauce
2 teaspoons Dijon mustard
1/4 teaspoon dried minced garlic
2 salmon fillets (5 ounces each)
Sliced green onions, optional

Steps:

  • In a small bowl, combine the oil, soy sauce, mustard and garlic. Pour half of marinade into a shallow dish. Add the salmon and turn to coat. Cover; refrigerate for 30 minutes. Cover and refrigerate remaining marinade., Drain fish and discard marinade. On a greased grill rack, grill salmon, covered, over high heat until fish flakes easily with a fork, 5-10 minutes. Drizzle with reserved marinade. If desired, sprinkle with green onions.

Nutrition Facts : Calories 322 calories, Fat 23g fat (4g saturated fat), Cholesterol 71mg cholesterol, Sodium 452mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 24g protein. Diabetic Exchanges

ANNE'S FABULOUS GRILLED SALMON



Anne's Fabulous Grilled Salmon image

This is a grilled salmon recipe that is used at the Saint Matthew Parish picnic every year in Seattle, Washington. It works well with any cut of salmon for grilling, however we typically use salmon fillets. Use wild sockeye or king salmon.

Provided by Esmee Williams

Categories     Main Dish Recipes     Seafood Main Dish Recipes     Salmon     Salmon Fillet Recipes

Time 1h5m

Yield 6

Number Of Ingredients 9

1 tablespoon vegetable oil
1 tablespoon soy sauce
1 teaspoon Worcestershire sauce
1 lemon, juiced
½ teaspoon grated fresh ginger root
2 tablespoons honey
⅓ cup chopped fresh basil leaves
1 tablespoon finely chopped shallots
1 (3 pound) salmon fillet, with skin

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.

Nutrition Facts : Calories 431.6 calories, Carbohydrate 8.5 g, Cholesterol 154.1 mg, Fat 21.8 g, Fiber 0.9 g, Protein 48.9 g, SaturatedFat 3.8 g, Sodium 277.6 mg, Sugar 6 g

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