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Grilled Salmon Recipes

Fresh Salmon for Grilled Salmon

Salmon is the perfect grilling fish. Grilled salmon maintains its texture while grilling and is delicious with a variety of herbs and spices.

Salmon is in abundant supply in fresh, frozen and canned varieties. This is making salmon a hearty and easy to prepare dish on many family menus. Whether netted off the coast of Alaska or raised in a sheltered cove in northern Maine, salmon will be at its finest on your table if you take care in buying, storing and cooking it.

Grilled Alaska Salmon

Ingredients

Salmon on a cutting board with bread and oil 8 (4 ounce) filets salmon
1/2 cup peanut oil
4 tablespoons soy sauce
4 tablespoons balsamic vinegar
4 tablespoons green-onions, chopped
1/8 teaspoon white pepper
3 teaspoons brown sugar
2 cloves garlic, minced
1-1/2 teaspoons ground ginger
2 teaspoons crushed red pepper flakes
1 teaspoon sesame oil
1/2 teaspoon salt

Directions

Place salmon filets in a medium, nonporous glass dish. In a separate medium bowl, combine the peanut oil, soy sauce, vinegar, green onions, brown sugar, garlic, ginger, red pepper flakes, sesame oil and salt. Whisk together well, and pour over the fish. Cover and marinate the fish in the refrigerator for four to six hours.

Prepare an outdoor grill with coals about 5-inches from the grate, and lightly oil the grate. Grill the fillets 5-inches from coals for ten minutes per inch of thickness (measure at the thickest part) or until fish just flakes with a fork. Turn over halfway through cooking.

Nutrition Information

Recipe makes 8 servings.
Serving size: 1 fillet

Firecracker Grilled Alaska Salmon

8 (4 ounce) fillets salmon
1/2 cup peanut oil
1/4 cup soy sauce
1/4 cup balsamic vinegar
1/4 cup green onions, chopped
1 tablespoon brown sugar
2 cloves garlic, minced
1-1/2 teaspoons ground ginger
2 teaspoons crushed red
Pepper flakes
1 teaspoon sesame oil
1/2 teaspoon salt

Place salmon filets in a medium, nonporous glass dish. In a separate medium bowl, combine the peanut oil, soy sauce, vinegar, green onions, brown sugar, garlic, ginger, red pepper flakes, sesame oil and salt. Whisk together well, and pour over the fish. Cover and marinate the fish in the refrigerator for four to six hours.

Prepare an outdoor grill with coals about 5-inches from the grate, and lightly oil the grate. Grill the fillets 5-inches from coals for ten minutes per inch of thickness, measured at the thickest part, or until fish just flakes with a fork. Turn over halfway through cooking.

Grilled Salmon with Minted Salsa

2 medium-size peeled tomatoes (divided)
1/2 small sliced onion
1/2 coarsely chopped jalapeno pepper
3 chopped green onions
1 tablespoon finely shredded fresh mint
1 teaspoon chopped garlic
Salt and pepper
4 (5 or 6 ounce) salmon fillets
1/4 cup reduced-fat sour cream (room temperature)

To make salsa, place one of the tomatoes, the onion and jalapeno in boiling water and cook four minutes or until soft. Drain and puree in blender or food processor. Dice remaining tomato and combine with the puree. Add the green onions, mint and garlic, and season with salt and pepper to taste. Meanwhile, grill or broil salmon four minutes per side or until barely opaque. Warm salsa and pour over salmon. Drizzle with sour cream. Recipe makes four servings.

Nutritional information per serving:
Calories: 217; Carbohydrate: 8g; Protein: 30g; Fat: 7g; Cholesterol: 82mg; Fiber: 2g; Sodium: 113mg

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