Best Tea Glazed Grilled Salmon Recipes

GARLIC BROWN SUGAR GLAZED SALMON

Steps:

• Preheat oven to 350 degrees. Line a baking sheet with aluminum foil. Lay the salmon on top and sprinkle with salt and pepper. Fold up the sides of the aluminum foil around the salmon.
• In a small bowl whisk together the olive oil, brown sugar, soy sauce, garlic, lemon juice, salt, and pepper. Pour the glaze over the salmon. Top the salmon with aluminum foil and seal.
• Bake for 20-25 minutes or until salmon is cooked throughout. Take the foil off of the top and baste the salmon with the sauce in the foil. Broil for 3-5 minutes or until brown and caramelized. Garnish with lemon slices and chopped parsley if desired.

TEA-GLAZED GRILLED SALMON

Steps:

• Make an aromatic simple syrup by boiling the tea with the sugar and spices until the sugar is dissolved. Strain and cool.
• Brush some of the syrup over salmon fillets half an hour before grilling, reserving some for serving.
• Grill over medium heat until the flesh of the fish just begins to flake, about 7 minutes. It should yield slightly to the touch. Flip over after establishing nice grill marks, about halfway through. Top with some more syrup just before removing from the grill.

TEA-GLAZED GRILLED SALMON

Steps:

• Make an aromatic simple syrup by boiling the tea with the sugar and spices until the sugar is dissolved. Strain and cool.
• Brush some of the syrup over salmon fillets half an hour before grilling, reserving some for serving.
• Grill over medium heat until the flesh of the fish just begins to flake, about 7 minutes. It should yield slightly to the touch. Flip over after establishing nice grill marks, about halfway through. Top with some more syrup just before removing from the grill.

TRIPLE CITRUS GLAZED GRILLED SALMON

Steps:

• Glaze: Bring all of the ingredients to a boil in a medium-sized saucepan over medium heat, stirring to melt the preserves and to keep the mixture from burning. Reduce the heat to a simmer and let the glaze reduce until syrupy, about 15 to 20 minutes. Adjust the seasonings with salt and freshly cracked pepper, to taste.
• Salmon:
• Heat a grill to medium-high heat.
• Brush both sides of the fillets with olive oil just before grilling, then season with salt and pepper, to taste. Grill the salmon for about 4 minutes per side, brushing with the glaze during the final few minutes of cooking. Transfer the salmon to serving plates and brush them with the remaining glaze before serving.

SWEET AND SPICY-GLAZED GRILLED SALMON

Steps:

• 1. Chop chipotles and garlic in a food processor. Add tamarind, brown sugar, and salt and puree. Add vinegar, 2 tablespoons water, and oil, and puree until smooth. Pour about 1/4 cup of glaze into a small bowl. Reserve remaining glaze for serving.
• 2. Preheat a grill to medium.
• 3. Brush salmon filets with oil and season with 1 tablespoon salt, to taste. Place fillets, top-side (rounded side) down, on grill. Cook until distinct grill marks appear, about 4 minutes. Turn fish over, lightly brush with glaze, and cook, brushing occasionally with more glaze, until firm but slightly pink, about 6 to 8 minutes. Transfer to a cutting board and brush with more glaze. Serve warm or at room temperature, and pass additional glaze, if desired.

MAPLE-GLAZED GRILLED SALMON

Steps:

• In a small bowl, combine the first eight ingredients. Pour 1/2 cup into a large resealable plastic bag; add the salmon. Seal bag and turn to coat; refrigerate for up to 2 hours. Cover and refrigerate remaining marinade. , Drain and discard marinade. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill salmon, skin side down, over medium-hot heat for 2-4 minutes., Transfer to a double thickness of heavy-duty foil (about 17 in. x 21 in.). Spoon some of the reserved marinade over salmon. Fold foil around fillet and seal tightly. Grill 5-6 minutes longer or until fish flakes easily with a fork. Open slowly to allow steam to escape. Brush with remaining marinade.

GLAZED GRILLED SALMON

Steps:

• Prepare barbecue (medium-high heat). Combine brown sugar, mustard and soy sauce in medium bowl; whisk to blend. Transfer 1 tablespoon glaze to small bowl; mix in rice vinegar and set aside. Brush 1 side of salmon steaks generously with half of glaze in medium bowl. Place salmon steaks, glazed side down, onto barbecue. Grill until glaze is slightly charred, about 4 minutes. Brush top side of salmon steaks with remaining glaze in medium bowl. Turn salmon over and grill until second side is slightly charred and salmon is just opaque in center, about 5 minutes longer. Transfer salmon to plates. Drizzle reserved glaze in small bowl over salmon and serve.

GRILLED GLAZED SALMON

Steps:

• In a small bowl, combine brown sugar, melted butter, lemon juice, dill, and cayenne pepper, mixing well.
• Pour 1/2 cup of this sauce into a small saucepan- once the fish is in its final 5 minutes of cooking time, heat this until warm and pour over cooked fish.
• Set aside the remaining unheated sauce to use for basting the fish as you grill.
• Place the salmon, skin side down, on a large platter and season with lemon pepper seasoning and sea salt to taste.
• Note: If your lemon-pepper seasoning already contains salt, then don't add the extra salt.
• Lightly brush grill grates with some oil and heat grill to medium.
• Carefully slide salmon off of the platter and onto the grill, skin side down,using a large metal spatula to help.
• Cover grill and cook fish, undisturbed, for 5 minutes exactly.
• Baste liberally with the reserved basting sauce, re-cover, and cook another 10-15 minutes- basting every 5 minutes.
• Use up all of the basting sauce (Don't forgot to heat up the 1/2 cup reserved sauce from before).
• Fish is ready when it begins to flake and is starting to appear as if milk is seeping out.
• Carefullly remove to a fresh,clean platter and pour the 1/2 cup sauce you had simmering on the stove over the top of the fish.