Best Grilled Salmon With Sliced Peaches And Brown Butter Recipes
BEST GRILLED SALMON RECIPE AND MARINADE
This is the best grilled salmon recipe! The marinade makes the fish so flavorful and it's ridiculously easy to make! It's going to become your go-to salmon recipe!
Provided by Rachel Gurk
Categories Seafood
Time 40m
Number Of Ingredients 6
Steps:
- Mix together marinade ingredients in a baking dish: soy sauce, olive oil, brown sugar, ginger, and garlic. Add salmon fillets skin side up into the marinade and place in the fridge for 15-45 minutes.
- When ready to grill, start your Traeger grill on Smoke with the lid open until you see smoke appear (takes 3-5 minutes). Set the temperature to 350°F and preheat with the lid closed for 10-15 minutes.
- Remove salmon from marinade and place skin side up on grill. Cover (close the lid of the grill) and cook for 4 minutes. Flip carefully using a spatula. Cook for 20-25 minutes longer until fish is flaky. Serve immediately.
Nutrition Facts : Calories 262 kcal, Carbohydrate 6 g, Protein 29 g, Fat 6 g, SaturatedFat 1 g, Cholesterol 60 mg, Sodium 701 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving
PEACH-GLAZED SALMON
A local restaurant used fresh peaches to garnish a salmon dish, which gave me this idea for grilling the fish we catch. It's a beautiful presentation and quick to prepare. -Valerie Homer, Juneau, Alaska
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- In a microwave-safe bowl, combine butter and preserves. Cover and microwave on high for 45-60 seconds. Stir in the lime juice, garlic and mustard until blended. Cool. Set aside 1 cup for basting and serving., Place salmon fillets in a large resealable plastic bag; add remaining peach mixture. Seal bag and turn to coat. Marinate for 20 minutes., Drain and discard marinade. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Place salmon skin side down on grill rack. , Grill, covered, over medium heat for 5 minutes. Spoon half of reserved peach mixture over salmon. Grill 10-15 minutes longer or until fish flakes easily with a fork, basting frequently. Serve with sliced peaches and remaining peach mixture.
Nutrition Facts : Calories 360 calories, Fat 23g fat (12g saturated fat), Cholesterol 79mg cholesterol, Sodium 210mg sodium, Carbohydrate 28g carbohydrate (25g sugars, Fiber 0 fiber), Protein 12g protein.
GRILLED SALMON WITH SLICED PEACHES AND BROWN BUTTE
This recipe comes from Kevin Davis, Chef/Owner of the Steelhead Diner in Seattle, Washington.
Provided by Lucy Selvaggio-Diaz @threeovens
Categories Fish
Number Of Ingredients 9
Steps:
- Preheat an outdoor gas grill for medium low cooking, or a charcoal grill for indirect cooking.
- Brush salmon with the oil and season with salt and pepper. Grill, skin side down, until nicely browned, about 5 to 6 minutes. Flip and cook until medium, about 3 to 6 minutes more depending on the thickness.
- Meanwhile, heat a skillet over medium heat and brown the butter. It will sizzle and foam before subsiding, leaving you with a nutty brown butter, about 2 to 3 minutes. Remove from heat and stir in the almonds, sage leaves, orange peel, and peaches, stirring well between each addition. Season with salt and pepper.
- Transfer the salmon to individual serving plates and spoon the sauce over each to serve.
GRILLED SALMON WITH SLICED PEACHES AND BROWN BUTTER
Make and share this Grilled Salmon With Sliced Peaches and Brown Butter recipe from Food.com.
Provided by threeovens
Categories < 30 Mins
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat an outdoor gas grill to medium low, or a charcoal grill for indirect cooking.
- Brush salmon with the oil and season with salt and pepper.
- Grill, skin side down, until nicely browned, about 5 or 6 minutes; flip and cook until medium, about 3 to 6 minutes, depending on thickness.
- Meanwhile, heat a skillet over medium heat and brown the butter; it will sizzle and foam before it subsides and you are left with a nutty brown butter, about 2 to 3 minutes.
- Remove from heat and stir in the almonds; next stir in the sage leaves.
- Stir in the orange zest, peaches, making sure to stir well before each successive addition; season with salt and pepper.
- Transfer the salmon to individual serving plates and spoon the sauce over each; serve.
Nutrition Facts : Calories 747.5, Fat 56.5, SaturatedFat 18.5, Cholesterol 151.3, Sodium 351.1, Carbohydrate 14.6, Fiber 4.9, Sugar 8, Protein 48.5
GRILLED SALMON
My family eats lots of seafood, and salmon is one of our favorites. This is a quick and delicious recipe that will have a meal prepared in minutes! If you like heat, you may add red crushed peppers or a dash of cayenne!
Provided by Nanasnthakchen
Categories Main Dish Recipes Seafood Main Dish Recipes Salmon Salmon Fillet Recipes
Time 1h
Yield 6
Number Of Ingredients 10
Steps:
- Combine olive oil, lemon juice, green onions, parsley, rosemary, thyme, salt, black pepper, and garlic powder in a small bowl. Set aside 1/4 cup of the marinade. Place salmon in a shallow dish and pour the remaining marinade over the top. Cover and refrigerate for 30 minutes. Remove the salmon and discard the used marinade.
- Preheat grill for medium heat and lightly oil the grate.
- Place salmon on the preheated grill skin side down. Cook, basting occasionally with the reserved marinade, until the fish flakes easily with a fork, 15 to 20 minutes.
Nutrition Facts : Calories 411.9 calories, Carbohydrate 1.8 g, Cholesterol 97.4 mg, Fat 25.7 g, Fiber 0.4 g, Protein 41.8 g, SaturatedFat 4.4 g, Sodium 299 mg, Sugar 0.5 g
GRILLED SALMON IN FOIL WITH HERBY GARLIC BUTTER
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
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.
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