Best Grilled Salmon Fillet Recipes

GRILLED SALMON FILLET WITH HONEY-MUSTARD SAUCE

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.

GRILLED SALMON FILLET

Steps:

• Place fish, skin side down, in disposable foil pan. Combine the lemon juice, vinegar, lemon zest, basil, garlic powder and soy sauce; pour over fish. Sprinkle with Parmesan cheese and pepper. , Place pan on grill. Cover grill and cook over medium heat for 15-20 minutes or until fish flakes easily with a fork. If desired, top with additional grated Parmesan cheese and pepper and serve with lemon wedges.

GRILLED FILLET OF PACIFIC SALMON WITH THAI RED CURRY SAUCE AND B

Steps:

• Prepare a fire in a charcoal grill or preheat a gas grill.
• To make the rice, preheat the oven to 350 degrees.
• Wash the rice in a colander under cold running water for 1 minute, then drain well and set aside for 10 minutes.
• In a small ovenproof saucepan, combine the rice, butter, and water.
• Cover with a tight-fitting lid and cook over high heat until strong steam comes out from under the lid.
• Remove from the heat, put the pan in the oven, and bake for 12 to 14 minutes, or until the rice is tender and all the water is absorbed.
• Set aside and keep warm.
• To start the salad, combine the cabbage, cucumber, cilantro, and mint in a medium bowl, and toss well.
• Cover and refrigerate.
• To make the sauce, in a medium saucepan over a medium heat, heat the peanut oil and saute the garlic and ginger until the garlic is lightly browned.
• Remove the pan from the heat and add the coriander seeds, curry powder, curry paste, paprika, and cumin.
• Decrease the heat to low and saute for abou t 2 minutes to release the oils and flavors; be careful not to burn the mixture.
• Stir in the coconut milk, tomato puree, soy sauce, and brown sugar.
• Increase the heat, bring the sauce almost to a boil, and remove from heat. (Don't let the sauce boil, or the sauce will separate.).
• Keep warm or reheat gently before serving.
• Meanwhile, to cook the salmon, brush the fillets with the olive oil and season with salt and pepper.
• Grill the fillets for about 2 1/2 minutes per side for medium rare, or until browned on the outside but still slightly translucent in the center.
• Or, heat a grill pan or skillet over high heat until very hot and cook the fillets for about 2 1/2 minutes per side for medium rare, or until browned on the outside but still slightly translucent in the center.
• To finish the salad, toss the cabbage mixture with the soy sauce and rice vinegar in a large bowl.
• To serve, place about 1/2 cup rice in the center of each of 4 warmed plates.
• Ladle 1/2 cup sauce around the rice, then place a fillet on top of the rice.
• Top each fillet with a tall mound of the cabbage salad.
• Sprinkle the sauce with peanuts.

GRILLED CITRUS SALMON FILLET

Steps:

• In a bowl, combine the first 11 ingredients; mix well. Set aside 1/4 cup. Pour remaining marinade into a large resealable plastic bag; add salmon. Turn to coat. Refrigerate for 30 minutes; turn once or twice. Cover and chill reserved marinade., Drain and discard marinade. Place salmon skin side down on a lightly oiled grill rack. Grill, covered, over medium-hot heat or broil 4 in. from the heat for 5 minutes. Baste with reserved marinade. Grill or broil 5-10 minutes longer or until fish flakes easily with a fork, basting frequently. , For sauce, in a small bowl, combine all the sauce ingredients. Serve with the salmon.

GRILLED SALMON FILLET TERIYAKI WITH A DIFFERENCE

Steps:

• mix lemon juice and soy sauce in a small bowl, and gradually whisk in the oil stir in ginger,rosemary,cumin,garlic and seasoning 1/2-2 hours before cooking, marinate the fillets evenly with half the marinade-set rest aside preheat grill place fillets on grill skin up,cook 6-7 minutes until golden and crisp turn over, grill another 6 minutes place fillets on plates, spoon remaining sauce on top

GRILLED FILLET OF SALMON WITH SUMMER SQUASH

Steps:

• For the salmon: Try and approximate portions per person with each fillet of salmon used. (I use two large fillets for 5 people.) Spray a large piece of heavy duty aluminum foil with butter flavored cooking spray and place fillet on foil, skin-side down. Brush fillet lightly with olive oil. Season with Season-All, rosemary, thyme and paprika--to taste. (I estimate about ½ tsp. of the rosemary and thyme). Spray another large piece of foil with the cooking spray, and place on top of fillet, then fold corners completely around fillet to form an envelope. Place envelope on rack, and grill on a low to medium flame for 10-12 minutes on each side (or until done), skin side down first, then other side. When done, peel skin off and serve spice-side up.
• For the squash: Slice squash into 1/4 inch slices and place slices on separate large pieces of heavy duty aluminum foil -- each person will have their own envelope. Brush with olive oil and place a glob of butter on top. Season (to taste) with the Season-All and pepper. Fold aluminum over and form an envelope with each one. Place on top rack and grill packets for 10-15 minutes. Serve one packet or envelope per person.