Best Hickory Barbecued Salmon With Tartar Sauce Recipes

Grilled Salmon With a Creamy 'tartar' Sauce image

Provided by evelynathens

Categories < 30 Mins

Time 25m

Yield 2 serving(s)

Number Of Ingredients 16

1/3 cup creme fraiche
1 tablespoon finely minced gherkins or 1 tablespoon cornichon
1 tablespoon finely minced green onion
1 1/2 teaspoons finely minced fresh dill
1 1/2 teaspoons Dijon mustard
1 teaspoon sweetened condensed milk
1/2 teaspoon fresh lemon juice
salt and pepper, to taste
2 salmon fillets or 2 steaks
1 tablespoon olive oil
1 tablespoon fresh lemon juice
1 teaspoon Dijon mustard
1 garlic clove, very finely minced
1/2 teaspoon dried oregano (I prefer the Mediterranean oregano)
salt and pepper, to taste
very finely-sliced green onion top

Steps:

For Creamy Tartar Sauce: Combine all ingredients together in a small bowl. Taste and adjust for salt and pepper. Cover and refrigerate until ready to use.
For Salmon: Mix olive oil, lemon juice, dijon mustard, garlic, oregano and salt and pepper to taste. Put salmon steaks in a zip-loc bag and add marinade, making sure that salmon is completely coated with marinade. Marinate in refrigerator for 1-2 hours before grilling.
To grill: Prepare coals or propane bbq to medium-hot. Remove salmon from marinade in zip-loc bag and grill 3-4 minutes per side, or until done. (Alternatively, you can cook the salmon in your favourite way.).
To serve: Center grilled salmon on plate and top with creamy 'tartar' sauce. Garnish with the very finely-sliced green onion tops sprinkled over the sauce.

Nutrition Facts : Calories 586.2, Fat 32.9, SaturatedFat 12, Cholesterol 220.7, Sodium 360.4, Carbohydrate 5.1, Fiber 0.5, Sugar 2.4, Protein 65

Hickory Bourbon Salmon Recipe - (4.1/5) image

Provided by MJH

Number Of Ingredients 10

Steps:

Combine pineapple juice, brown sugar, bourbon, soy sauce, pepper and garlic powder in a bowl. Stir to dissolve sugar. Add the oil. Remove skin and bones from salmon fillets. Put fillets in baking dish and pour marinade over and let sit in the fridge for one hour or longer. Note: do not use a metal baking dish, glass baking dish recommended. The longer it can sit the more the marinade seeps into the fillets. Cook the salmon filets on the grill or on the stove top on medium heat. 5 to 7 minutes per side or until the fillets are cooked to your desire. Brush the extra marinade over the fillets as they are cooking. Arrange the fillets on a plate and sprinkle with the chopped chives.