Best Grilled Salmon With Avocado Tzatziki And Grilled Lemons Recipes

LEMON GARLIC HERB GRILLED SALMON

Steps:

• Place salmon in an 11 by 7-inch dish.
• In a small mixing bowl whisk together lemon juice, olive oil, parsley, rosemary, thyme, garlic, lemon zest, dijon mustard, honey, 1 tsp salt and 1/2 tsp pepper until well combined.
• Pour mixture over salmon (lift fillets to help marinade run under) then cover and let marinate in refrigerator 30 minutes, turning once halfway through.
• Preheat grill to medium-high heat during last 10 minutes of salmon marinating.
• Brush grill grates with oil, spoon some of the herbs onto salmon (or just use your hands to spread them over), remove salmon from marinade and place on grill.
• Grill about 3 - 5 minutes per side to cook through.
• Serve warm garnished with more parsley if desired.

GRILLED SALMON WITH AVOCADO SALSA RECIPE BY TASTY

Steps:

• In a large bowl, mix oil, salt, pepper, and paprika. Coat the salmon fillets with the marinade and refrigerate for 30 minutes.
• Grill the salmon on an 11 inch (28 cm) griddle pan on high heat for two minutes on each side.
• In a separate bowl, lightly toss avocados, ¼ red onion, the juice from one lime, 1 tablespoon olive oil, and salt to taste.
• Spoon avocado salsa on top of the cooked salmon. Top with finely cut cilantro.
• Enjoy!

GRILLED LEMON-GARLIC SALMON

Steps:

• In a small bowl, mix the first five ingredients; rub over fillets. Let stand 15 minutes. 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 up. Grill, covered, over medium heat or broil 4 in. from heat 4 minutes. Turn; grill 3-6 minutes longer or until fish just begins to flake easily with a fork.

GRILLED SALMON WITH TZATZIKI

Steps:

• Preheat heat grill to medium-high.
• Set the quinoa or rice to cook on the stove, according to directions. (Quinoa only takes roughly 20-30 minutes)
• Brush salmon with olive oil and season with salt and pepper. Set aside. Brush the eggplant or zucchini with olive oil and season with salt and pepper.
• Make the optional Tzatziki Sauce, or use store-bought.
• Place salmon on a well-greased grill, along with the lemon (open side down), the tomato (open side down) and the sliced eggplant. Grill salmon on both sides for 3-4 minutes, shorter or longer depending on the thickness of the cut. Grill the lemon and tomato until deep grill marks appear, and flip the eggplant, grilling till tender and translucent. (You will use the grilled lemon to squeeze over the salmon before serving.)
• When veggies and salmon are done, assemble the 2 bowls.
• Divide quinoa among two bowls. Top with a handful of greens. Add any fresh veggies you like and drizzle with a little olive oil, sprinkle with salt and pepper and a squeeze of the grilled lemon. Arrange the grilled vegetables and salmon over top. Squeeze more of the grilled lemon over the whole bowl. Spoon a few generous spoonfuls of tzatziki sauce over top of the salmon. Scatter with fresh dill or other herbs.
• Pour yourself a glass of white wine. Enjoy!

GRILLED SALMON WITH AVOCADO TZATZIKI AND GRILLED LEMONS

Steps:

• Heat grill to high. If using cedar planks for fish, make sure to soak the planks for at least an hour before cooking. Combine the oil with the oregano in a blender and blend until smooth. Eason with salt and pepper to taste. Prepare the tzatziki sauce. Put the avocados, garlic, jalapeno, yogurt, lemon zest and lemon juice in the bowl of a food processor and process until smooth. Transfer the mixture to a medium bowl, stir in the cucumber and parsley, and season with salt and pepper. Cover and refrigerate until serving. Brush the fillets with the oregano oil and season with salt and pepper. Grill the salmon for about 3 minutes per side, or if cooking on plank grill until fish is done. While fish is grilling, brush the cut sides of the lemon with the oregano oil. Grill cut side down until golden. Serve the salmon with a dollop of avocado tzatziki and squeeze the grilled lemons over the top.

PAN-FRIED SALMON WITH GREEN GODDESS TZATZIKI

Steps:

• For the tzatziki: Combine the yogurt, mayonnaise, basil, chives, tarragon, vinegar, salt and pepper in a food processor. Blend until the herbs are finely chopped and the sauce is pale green. Scrape the sauce into a bowl.
• Coarsely grate the cucumber using the large holes of a box grater onto a paper-towel-lined-plate; pat dry. Mix the cucumber into the tzatziki. Add salt and pepper to taste. The tzatziki can be made 4 hours ahead, covered and chilled, and stirred before serving.
• For the salmon: Sprinkle the salmon with salt and pepper. Heat the oil over medium-high heat in a large skillet. Cook the salmon, skinned-side-up, until golden brown, about 4 minutes. Flip the fish using a fish spatula and cook for 2 minutes for medium doneness.
• Serve warm, at room temperature or chilled with the tzatziki. To serve chilled, cool, cover, and chill up to 1 day.

LEMON GRILLED SALMON

Steps:

• Sprinkle dill, lemon-pepper, salt if desired and garlic powder over salmon. In a large resealable plastic bag, combine the brown sugar, broth, oil, soy sauce and green onions; add salmon. Seal bag and turn to coat. Cover and refrigerate for 1 hour, turning once. , Drain and discard marinade. Grill salmon skin side down, over medium heat; arrange lemon and onion slices over the top. Cover and cook for 15-20 minutes or until fish flakes easily with a fork.

GRILLED SALMON WITH AVOCADO DIP

Steps:

• Preheat an outdoor grill for high heat, and lightly oil grate.
• In a medium bowl, mash together avocados, garlic, yogurt, and lemon juice. Season with salt and pepper.
• Rub salmon with dill, lemon pepper, and salt. Place on the prepared grill, and cook 15 minutes, turning once, until easily flaked with a fork. Serve with the avocado mixture.