Greatest Grilled Salmon Recipe Ever

Steps:

• In a bowl, combine peanut oil, balsamic vinegar, lemon juice, green onions, soy sauce, brown sugar, ginger, paprika, pepper, pepper flakes, salt, sesame oil, and garlic cloves.
• Once properly mixed, combine salmon fillets with marinade.
• Cover and place into refrigerator for 2-24 hours. The longer the better.
• Place fillets on outdoor grill.
• Cook fillets 4 minutes on each side. Enjoy.

Steps:

• Season salmon fillets with lemon pepper, garlic powder, and salt.
• In a small bowl, stir together soy sauce, brown sugar, water, and vegetable oil until sugar is dissolved. Place fish in a large resealable plastic bag with the soy sauce mixture, seal, and turn to coat. Refrigerate for at least 2 hours.
• Preheat grill for medium heat.
• Lightly oil grill grate. Place salmon on the preheated grill, and discard marinade. Cook salmon for 6 to 8 minutes per side, or until the fish flakes easily with a fork.

Steps:

• Bring the salmon to room temperature 20 minutes before grilling.
• Preheat the oven to 450 degrees F. Set a large cast-iron grill pan over low heat and pre-heat for 1 minute.
• Meanwhile, brush the salmon lightly with the oil and season with salt and pepper.
• Raise the heat under the grill pan to medium-high. Place the salmon, skin-side up on the grill, at an angle across the ridges of the pan. Cook until the fish has distinctive grill marks, about 3 minutes. To make cross-hatched grill marks, use a spatula to re-position the fillets about 45 degrees (keep the skin-side up). Cook 2 minutes more. Turn the salmon over, and transfer the grill pan to the oven. Continue cooking the fish in the oven for 2 to 3 minutes for pink inside, 5 minutes for medium, and 7 minutes for well done.
• Remove the fish from the pan, and let rest for 2 minutes, to finish cooking. (If the skin comes loose during cooking, you may remove and discard it before serving, if desired.) Serve.

Steps:

• Mix all marinade ingredients and pour over salmon. Marinate for 1 hour. Place fillets over medium hot coals.
• Grill for 3 to 4 minutes on each side.

Steps:

• Mix together the margarine, brown sugar, soy sauce and sherry.
• Pour half of this marinade over the salmon fillets for at least 20 minutes.
• Spray your barbeque grill with nonstick cooking spray.
• Grill the salmon for 4-5 minutes with the skin side up. Turn the fish over and pour the rest of the marinade over it. Cook for 3-5 more minutes until the salmon flakes nicely or until it is done the way you like it.

Steps:

• Whisk together the brown sugar, olive oil, soy sauce, lemon pepper, thyme, basil, parsley, and garlic powder in a bowl, and pour into a resealable plastic bag. Add the salmon fillets, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for at least 1 hour, turning occasionally.
• Preheat an outdoor grill for medium heat, and lightly oil the grate. Remove the salmon from the marinade, and shake off excess. Discard the remaining marinade.
• Grill the salmon on the preheated grill until browned and the fish flakes easily with a fork, about 5 minutes on each side.

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.

Steps:

• Make a pan out of aluminum foil by doubling up layers of foil large enough to hold your fillet. Place the foil onto a cookie sheet. Lay the fillet onto the foil with the skin side down. In a small bowl, stir together the oil, soy sauce, Worcestershire sauce, lemon juice, ginger, honey, basil and shallots. Pour over the salmon and let it marinate while you preheat the grill, about 20 minutes.
• Preheat a grill for medium-low heat. Slide the foil with the salmon off of the cookie sheet and onto the grill. Cover with the lid and grill the fillet for 10 minutes per inch of thickness, about 20 minutes. Salmon should be able to flake with a fork, but not be too dry. When you serve the salmon, the skin will stick to the foil and your grill will remain clean. Simply slice and use a spatula to scoop the fillet off of the skin to serve.

Steps:

• Start charcoal and let the coals go gray, and flame die down.
• Take one piece tinfoil, place salmon, skin side down on the foil.
• Sprinkle with 1 teaspoon Old Bay (more or less can be used according to your liking).
• Place 1/2 stick butter on top, uncut.
• Wrap salmon, sealing very well.
• Take a second piece of foil, place salmon FOLDED SIDE DOWN on foil, and wrap again.
• Now place salmon on the grill, with lid down, turning every 5 minutes for about 15 minutes.
• Remove from grill, open very carefully! You'll have to DUMP it on your plate, as it will fall apart!