Best Grilled Salmon Escabeche Recipes

GRILLED SALMON I

Grilled Salmon I image

A simple soy sauce and brown sugar marinade, with hints of lemon and garlic, are the perfect salty-sweet complement to rich salmon fillets. Even my 9 year old loves this recipe!

Provided by tinamenina

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

Time 2h31m

Yield 6

Number Of Ingredients 8

Ingredients

1 ½ pounds salmon fillets
lemon pepper to taste
garlic powder to taste
salt to taste
⅓ cup soy sauce
⅓ cup brown sugar
⅓ cup water
¼ cup vegetable oil

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.

Nutrition Facts : Calories 317.9 calories, Carbohydrate 13.2 g, Cholesterol 55.8 mg, Fat 20.1 g, Fiber 0.1 g, Protein 20.5 g, SaturatedFat 3.4 g, Sodium 1091.8 mg, Sugar 12.1 g

GRILLED SALMON IN FOIL WITH HERBY GARLIC BUTTER

Grilled Salmon in Foil With Herby Garlic Butter image

This easy grilled salmon in foil recipe is totally foolproof, resulting in flaky fish with a garlic-herb butter sauce. And did we mention cleanup is a breeze?

Provided by Rachel Gurjar

Time 36m

Yield 2 Servings

Number Of Ingredients 8

Ingredients

1 Tbsp. honey
1½ tsp. Diamond Crystal or 1 tsp. Morton kosher salt
1 tsp. finely grated lemon zest
6 garlic cloves, finely chopped
4 Tbsp. unsalted butter, room temperature
2 Tbsp. finely chopped dill, plus more for serving
1 (1 lb.) boneless salmon fillet, preferably skin-on
4 Tbsp. fresh lemon juice, divided

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.