Best Marinated Grilled Salmon Recipes

LIME-MARINATED GRILLED SALMON

Steps:

• Whisk together the lime juice, olive oil, mustard, ginger, garlic, cayenne pepper, and black pepper in a bowl, and pour into a resealable plastic bag. Add the salmon steaks, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 1 hour.
• Preheat an outdoor grill for medium heat, and lightly oil grate. Remove the salmon from marinade, and shake off excess. Discard remaining marinade.
• Grill until the fish flakes easily with a fork, 5 to 10 minutes per side depending on thickness.

GRILLED MARINATED SALMON

Steps:

• In a medium bowl, combine the soy sauce, vinegar, sugar, oil, mustard powder, ginger and ground black pepper.
• Place the salmon in a shallow, nonporous dish and pour the marinade over the salmon. Cover and marinate in the refrigerator for at least 1 hour, turning occasionally.
• Preheat an outdoor grill for medium high heat and lightly oil grate.
• Grill the fish for about 3 to 4 minutes per side, or to desired doneness.

ORANGE-MARINATED GRILLED SALMON

Steps:

• Whisk together the fresh-squeezed orange juice, olive oil, mustard, ginger, garlic, cayenne pepper, and black pepper in a bowl.
• Pour into a resealable plastic bag.
• Add the salmon steaks, coat with the marinade, squeeze out excess air, and seal the bag.
• Marinate in the refrigerator for 1 hour.
• Preheat an outdoor grill for medium heat, and lightly oil grate.
• Remove the salmon from marinade, and shake off excess.
• Discard remaining marinade.
• Grill until the fish flakes easily with a fork, 5 to 10 minutes per side depending on thickness.

MARINATED GRILLED SALMON WITH TOMATO, BASIL, AND GOAT CHEESE

Steps:

• Mix first 10 ingredients in bowl.
• Pour marinade into large freezer bag.
• Marinate fish at least 20 minutes with bag sealed at room temperature.
• Thinly slice the tomato and sprinkle with salt and pepper.
• Place fish on hot grill. Add salt and pepper to taste. (Fresh ground is preferred).
• As the fish cooks (3-5 minutes per side), use a brush and mop the marinade onto fish.
• Turn salmon a quarter (90 degrees) after a quarter of the way through cooking. (This will give it nice grill cross hatch marks).
• Flip fish half way though cooking. Add salt and pepper to taste to this side as well.
• Continue to baste the fish with marinade. (Try to use all if possible).
• Turn fish another 90 degrees after 3/4 done cooking.
• Before fish is completely cooked, top it with thinly sliced tomato. Top tomato with fresh basil. Top basil with crumbled goat cheese. Shut the grill for a minute or two before taking fish off. Let rest a few minutes and enjoy!
• Feel free to make the marinade to taste. It should be sweet, and salty, and sour. I did not measure anything out when making this dish. I simply tasted it a few times until it was balanced the way I liked it.

MISO-GINGER MARINATED GRILLED SALMON

Steps:

• Whisk together the miso, mirin, vinegar, soy sauce, green onions, ginger, and sesame oil in a small bowl. Place the salmon in a baking dish, pour the marinade over, and turn to coat. Cover and marinate for 30 minutes in the refrigerator.
• Heat grill to high. Remove the fish from the marinade and season with salt and pepper. Grill the salmon, skin side down, with the cover closed, until golden brown and a crust has formed, about 3 to 4 minutes. Turn the salmon over and continue grilling for 3 to 4 minutes for medium doneness. Drizzle with a little yuzu juice, if desired, and serve.

MARINATED GRILLED SALMON WITH AVOCADO AND STONE FRUIT SALSA

Steps:

• For salsa, gently toss together all ingredients with salt and pepper to taste.
• Trim salmon into 4-ounce pieces. Marinate in Kikkoman Teriyaki Takumi Garlic and Green Onion Sauce for about 45 minutes.
• Preheat your grill for about 10 to 15 minutes.
• Pat salmon dry, oil grill with olive oil, and grill about 5-7 minutes on each side until cooked through.
• Top with Avocado and Stone Fruit Salsa.

MARINATED GRILLED SALMON

Steps:

• Combine all ingredients except salmon and cheese.
• Pour over salmon; cover and refrigerate overnight, or at least 8 hours.
• Heat grill.
• Grill salmon over medium coals for 5 to 7 minutes; turn.
• Sprinkle with Parmesan cheese and continue grilling 5-7 minutes longer.

PINEAPPLE LIME MARINATED GRILLED SALMON

Steps:

• Pour all the ingredients except the salmon and the cooking oil spray into a large resealable plastic bag.
• Rinse the fish and dry with paper towels.
• Add the fish to the marinade and seal the bag; turn the bag several times to coat completely.
• Refrigerate for 15 minutes up to 1 hour, turning occasionally.
• Lightly coat the grill or broiler pan and rack with vegetable cooking spray.
• Preheat grill on medium-high heat or preheat boiler.
• Remove fish from the marinade; discard marinade.
• Grill or broil the fish 5 inches from the heat for 5 - 7 minutes on each side, or until the fish flakes easily when tested with a fork.

GARLIC, SCALLION MARINATED GRILLED SALMON

Steps:

• Heat oil in saucepan and then add scallions and saute for 4-5 minutes.
• Add sliced garlic and continue to cook.
• Add red pepper flakes, thyme and soy sauce and continue to cook another 3-4 minutes.
• Remove from heat, let cool downl.
• Cut a pocket into the salmon and place 1 piece of the marinated scallion in it. OR- place it on top of the salmon if wrapping into a foil packet.
• Place the salmon fillets into the chilled marinade and refrigerate 2-3 hours.
• Remove from the refrigerator and discard marinade.
• Preheat grill and then lower flame on grill.
• Place salmon on foil or in foil packets and grill until done, about 6-8 minutes or done to your preference.

MARINATED GRILLED BUTTERFLIED SALMON

Steps:

• To prepare and butterfly salmon: Remove head, tail and fins from the salmon.
• Run a sharp knife down backbone until salmon opens flat.
• Remove backbone.
• If you desire you can scrape some of the scales from the salmon's skin.
• Wash the salmon well with very cold water; pat dry with a paper towel.
• Place fish flesh-side down in a dish, large enough to hold the length and width of the butterflied salmon.
• Combine all marinade ingredients; mix well and pour over the salmon in the dish.
• Cover and place in the fridge overnight or until ready to grill.
• When ready to grill, remove salmon from the marinade.
• Place skin-side down on heavy-duty foil, or if you are lucky enough to have a special fish grilling utensil, the kind that locks the fish in between two metal sides, you can use that also.
• Grill until flesh is "opaque" and the salmon flakes easily (about 20-30) minutes.
• Delicious!