Grilled Herbed Whole Salmon Recipes

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GRILLED HERBED SALMON

Fishing for salmon is how we make our livelihood, so we eat it four or more times a week. This recipe is quick, has tasty seasonings and lets the goodness of grilled salmon come through. -Jenny Roth, Homer, Alaska

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 6-8 servings.

Number Of Ingredients 10



Grilled Herbed Salmon image

Steps:

  • In a small saucepan, combine the first nine ingredients. Cook and stir over low heat until butter is melted; set aside. , Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Place salmon skin side down on grill. Grill, covered, over medium-hot heat or broil 4 in. from the heat for 5 minutes. Baste with butter sauce. Grill or broil 10-15 minutes longer or until fish flakes easily with a fork, basting frequently.

Nutrition Facts : Calories 365 calories, Fat 27g fat (10g saturated fat), Cholesterol 114mg cholesterol, Sodium 342mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 29g protein.

1/2 cup butter, cubed
1/3 cup lemon juice
2 tablespoons minced parsley
1-1/2 teaspoons soy sauce
1-1/2 teaspoons Worcestershire sauce
1 teaspoon dried oregano
1/2 teaspoon garlic powder
1/4 teaspoon salt
1/8 teaspoon pepper
1 salmon fillet (2-1/2 to 3 pounds and 3/4 inch thick)

GRILLED SALMON WITH HERB AND MEYER LEMON COMPOUND BUTTER

Provided by Anne Burrell

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 8



Grilled Salmon with Herb and Meyer Lemon Compound Butter image

Steps:

  • In a small bowl, combine the butter, zest, herbs and garlic. Mix until everything is well mixed. Season, to taste, with salt. If using right away, keep the butter at room temperature. If making ahead, reserve in the refrigerator and bring to room temperature before using.
  • Preheat grill to medium.
  • Remove the salmon from the refrigerator and let come to room temperature. Season with salt and coat with olive oil. Brush and oil the grill. Place the salmon, skin side down, on the clean, preheated grill. After 2 to 3 minutes, rotate the salmon 90 degrees to create cross-hatch grill marks on the salmon skin. Cook the salmon for another 3 to 4 minutes. As the salmon cooks it will turn from translucent orange to opaque pink.
  • Turn the salmon over and cook for another 2 to 3 minutes. If the salmon starts to burn, or the flames flare up move the fish to a cooler part of the grill.* Remove from the grill and top with the room temperature compound butter. The butter should act as a sauce and melt over and coat the grilled salmon.
  • What a delish fish!
  • *Tip: It is a general rule to cook fish for 8 minutes per inch of thickness. I like salmon cooked to about medium, so I cook mine for a little less.

1 stick butter, room temperature
2 Meyer lemons, zested
1/2 bunch dill, finely chopped
1/2 bunch thyme, picked and finely chopped (lemon thyme is even better)
1 small clove garlic, smashed and finely chopped
Kosher salt
4 (6-ounce) salmon fillets, skin-on
Extra-virgin olive oil

GRILLED HERBED SALMON

I got this from a salmon farm. They were giving out samples of their wildcaught salmon at the local health food store. This is our favorite recipe for salmon.

Provided by WI Cheesehead

Categories     Very Low Carbs

Time 17m

Yield 8 serving(s)

Number Of Ingredients 10



Grilled Herbed Salmon image

Steps:

  • Melt the butter or place the olive oil in a bowl.
  • Add the remaining ingredients, except for salmon, and mix well.
  • Grill salmon skin side down at medium low temperature. Use tinfoil shaped into a pan to protect grille and hold sauce.
  • Pour butter sauce over fish, close grille and cook just until fish begins to flake, approximately 10-12 minutes.
  • Slip spatula between fish and skin and remove salmon to serving platter.
  • Pour any remaining sauce over fish.
  • Note: For oven, bake at 350°F Put foil on cookie sheet and follow above instructions.

Nutrition Facts : Calories 249.9, Fat 16.5, SaturatedFat 8.2, Cholesterol 82.6, Sodium 333, Carbohydrate 1, Fiber 0.1, Sugar 0.3, Protein 23.6

1/2 cup butter or 1/2 cup olive oil
1 lemon, juice of
1 1/2 teaspoons soy sauce
1 1/2 teaspoons Worcestershire sauce
1 teaspoon dried oregano
1/2 teaspoon garlic powder
1/4 teaspoon salt
1/8 teaspoon pepper
2 tablespoons chopped fresh parsley (or less for dried)
2 lbs wild caught alaskan salmon

GRILLED HERBED WHOLE SALMON

This is for the true salmon lovers who actually like the taste of the salmon and want the freshness to shine through. The ingredients in this recipe perfectly complement the salmon without overpowering it. This meat just melts in your mouth!

Provided by RedVinoGirl

Categories     < 4 Hours

Time 1h30m

Yield 8-10 , 8-10 serving(s)

Number Of Ingredients 6



Grilled Herbed Whole Salmon image

Steps:

  • Rinse any ice glaze from frozen salmon under cold water and pat dry.
  • Lay out 2 sheets of aluminum foil, double thickness, on a large tray. Coat top layer with nonstick cooking spray.
  • Lay half of onions lengthwise across foil. Place salmon over onions.
  • Squeeze lemon on both sides of fish. Sprinkle dry seasoning onto salmon.
  • Place fresh herbs over, under and into belly cavity (if fish is not frozen).
  • Lay out remaining two sheets of foil, double thickness and coat top layer with nonstick spray and place coated side face down onto herbs and salmon.
  • Roll up, crimp, and seal all sides to form packet.
  • Cook frozen salmon over medium-hot grill (450 F), 5-6 inches from heat for 50-60 minutes, turning packet every 15 minutes.
  • Cook until fish is opaque throughout.
  • Cook fresh or thawed salmon over medium grill (400 F) 5-6 inches from heat for 45-55 minutes, turning packet over every 15 minutes. Cook until opaque throughout.

Nutrition Facts : Calories 245.5, Fat 15.3, SaturatedFat 3.5, Cholesterol 62.4, Sodium 67.8, Carbohydrate 2.4, Fiber 0.5, Sugar 1, Protein 23.4

2 lbs whole salmon, Alaskan (can be fresh, thawed or frozen)
4 sheets aluminum foil (6 inches larger than length of salmon)
1 large onion, sliced (can use 2 leeks separated into leaves)
1 lemon (can use lime too!)
1 tablespoon italian seasoning (can use any favorite, Mexican, Cajun, etc.)
1 1/2 cups coarsely chopped fresh herbs (basil, cilantro, oregano, dill, etc.)

GRILLED SALMON AND MUSTARD HERB VINAIGRETTE

Provided by Food Network

Time 25m

Yield 1 serving

Number Of Ingredients 13



Grilled Salmon and Mustard Herb Vinaigrette image

Steps:

  • Preheat a grill.
  • Lightly coat the salmon with oil and grill to desired doneness.
  • Lightly toss the dressing with greens, chickpeas, and cucumbers and place on a plate. Place the salmon on top. Arrange the orange segments around artistically and then sprinkle with scallions.
  • Lightly chop the dill leaves and place in a bowl. Whisk in mustard and olive oil. Then add red wine vinegar and a pinch of black pepper and salt.

4 ounces salmon
Olive oil
3/4 ounce Herb Vinaigrette, recipe follows
2 ounces mesclun greens
3 ounces chickpeas
1.5 ounces cucumber slices
12 ounces orange segments
1/2 each shredded scallion
2 sprigs dill leaves
1/4 teaspoon mustard
1/4 teaspoon olive oil
1/4-ounce red wine vinegar
Salt and pepper

GRILLED SALMON WITH HERBED BUTTER SAUCE

Provided by Food Network

Categories     main-dish

Time 40m

Yield 8 to10 servings

Number Of Ingredients 14



Grilled Salmon with Herbed Butter Sauce image

Steps:

  • Preheat oven to 375 degrees F. Preheat a grill to high heat.
  • To make the fish: fillet the fish and remove all bones (You can ask your fishmonger to do this). Season the fish with the olive oil, and salt and pepper. Grill on both sides until the fish has clear grill marks, about 6 minutes per side. Remove from the grill, place on a sheet pan, and finish in the oven.
  • Transfer to a warmed platter and brush with Herbed Butter Sauce.
  • To make the sauce: in a small pan, sweat the shallots in butter. Add the wine, stock, vinegar, and lemon juice and simmer until reduced by half.
  • Stir in 3 tablespoons cream. Add half of the tarragon. Whisk in the cold butter, 1 tablespoon at a time, strain and add remaining tarragon and chopped parsley. Season with salt and pepper to taste.
  • Reserve warm.

1 (5 to 6 pound) whole salmon
2 to 3 tablespoons olive oil
Salt and freshly ground black pepper
Herbed Butter Sauce, recipe follows
2 shallots, minced
1 tablespoon unsalted butter, plus 1/2 cup cold unsalted butter
1/4 cup Chardonnay
2 tablespoons chicken stock
1 tablespoon white wine vinegar
1 tablespoon lemon juice
1/4 cup heavy cream
1/2 cup packed chopped tarragon leaves
2 tablespoons packed chopped parsley leaves
Salt and freshly ground black pepper

GRILLED SALMON WITH HERB SAUCE

Grilled salmon rakes on a whole new and sendrional experience when ir is sdrved wirh avocado heb sauce.

Provided by Chef mariajane

Categories     < 15 Mins

Time 10m

Yield 6 serving(s)

Number Of Ingredients 14



Grilled Salmon With Herb Sauce image

Steps:

  • SAUCE: Measure all ingredients into a blender or food processor. Blend untl smooth. Season to taste, if necessary. Refrigerate for at least 2 hours for flavours to blend. Reserve 1 1/2 cups for the sauce and use remaining sauce to brush on salmon during cooking. Brush salmon steaks with butter. Preheat grill to medium.
  • Place salmon steaks on grill. Cook for 4-5 minutes per side, brushing cooked sides with sauce. Serve salmon steaks immediately with reserved sauce.

Nutrition Facts : Calories 394.1, Fat 32, SaturatedFat 13, Cholesterol 113.4, Sodium 300.5, Carbohydrate 5.8, Fiber 2.6, Sugar 0.7, Protein 21.8

6 salmon steaks (6oz each)
2 tablespoons melted butter
1 cup 35% whippping cream
1 ripe avocado, peeled and pitted
1/4 cup red onion, choppe
2 tablespoons of fresh mint
2 tablespoons fresh parsley, chopped
2 tablespoons lemon juice
1 tablespoon coriander, chopped
1/2 teaspoon ground cumin
1/2 teaspoon Tabasco sauce
1/2 teaspoon salt
1/2 teaspoon pepper
1 garlic clove

HERB-GRILLED SALMON

From the Food Network, but slightly modified--I used fillets instead of steaks. A very flavorful and reasonably low-cal recipe.

Provided by Liwl7755

Categories     Very Low Carbs

Time 38m

Yield 4 serving(s)

Number Of Ingredients 6



Herb-Grilled Salmon image

Steps:

  • Mix mustard, lemon juice, thyme, rosemary, and pepper in a small bowl.
  • Brush all over both sides of filets and place in a shallow baking dish.
  • Cover and refrigerate for about 1/2 hour.
  • Preheat the grill (or broiler) and cook until cooked through (about 4 minutes per side).

Nutrition Facts : Calories 138.8, Fat 4.2, SaturatedFat 0.7, Cholesterol 58.3, Sodium 159.5, Carbohydrate 1.6, Fiber 0.5, Sugar 0.4, Protein 22.8

2 tablespoons Dijon mustard
2 tablespoons lemon juice
1 tablespoon fresh thyme, chopped
1 tablespoon fresh rosemary, chopped
1/2 teaspoon black pepper
4 (4 ounce) salmon fillets

GRILLED SALMON SANDWICHES WITH HERBED MAYONNAISE

Herbed mayo offers a cool counterpoint to the smoky rub patted onto the fillets.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes     Salmon Recipes

Time 25m

Number Of Ingredients 11



Grilled Salmon Sandwiches With Herbed Mayonnaise image

Steps:

  • Heat grill to medium-high; brush grates with vegetable oil. Rub both sides of salmon with olive oil. Stir together paprika, brown sugar, 1 teaspoon coarse salt, and 1 teaspoon pepper; rub over both sides of fish. Place fish, skin-side down, on grill and cook, flipping once, until just cooked through, 2 to 3 minutes a side. Transfer to a plate.
  • Stir together herbs and mayonnaise. Grill rolls, cut-sides down, until just toasted, about 1 minute. Spread cut sides with herbed mayonnaise. Divide salmon among rolls; top with lettuce, tomato, and cucumber. Season with flaky salt, pepper, and a squeeze of lemon; serve.

Vegetable oil, for brushing
4 frozen wild-salmon fillets (each 6 ounces and 1 inch thick), thawed
Extra-virgin olive oil
1 tablespoon smoked paprika
1 tablespoon light-brown sugar
Coarse salt and freshly ground pepper
1/4 cup chopped fresh herbs, such as dill, parsley, basil, and/or chives
3/4 cup mayonnaise
4 seeded rolls, halved
Romaine lettuce leaves, sliced tomatoes, cucumbers sliced on the bias, and lemon wedges, for serving
Flaky sea salt, such as Maldon, for serving

CREAMY HERB GRILLED SALMON

I have a huge herb garden and love using herbs in almost everything I cook. Living in the Pacific Northwest, we eat a lot of wild-caught salmon, so I use fresh herbs in this moist and delicious grilled recipe. On cooler days, bake it instead. -Michelle Glassmeyer Wunsch, Bothell, Washington

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 10



Creamy Herb Grilled Salmon image

Steps:

  • In a small bowl, mix the first eight ingredients. Brush skin side of salmon with oil., Place salmon on a greased grill rack, skin side down; spread sour cream mixture over fish. Grill, covered, over medium heat 12-14 minutes or until salmon flakes easily with a fork.

Nutrition Facts : Calories 325 calories, Fat 25g fat (7g saturated fat), Cholesterol 79mg cholesterol, Sodium 379mg sodium, Carbohydrate 3g carbohydrate (2g sugars, Fiber 0 fiber), Protein 20g protein.

1/2 cup sour cream
1/4 cup minced fresh chives
1/4 cup snipped fresh dill
1/4 cup ranch salad dressing
3 tablespoons minced fresh parsley
1 garlic clove, minced
1/2 teaspoon seasoned salt
1/2 teaspoon pepper
1 salmon fillet (1 pound)
1 teaspoon olive oil

GRILLED SALMON WITH HERB SAUCE

This simple grilled salmon is perfect for a warm summer night.

Provided by My Food and Family

Categories     Home

Time 20m

Yield 2 servings

Number Of Ingredients 5



Grilled Salmon with Herb Sauce image

Steps:

  • Heat grill to medium heat.
  • Place 1 Tbsp. dressing in shallow plate. Place fish, skin side up, in dressing to coat.
  • Meanwhile, mix remaining dressing and all remaining ingredients until blended; refrigerate until ready to serve.
  • Place fish, skin side down, on grill. Cover grill. Grill 10 min. or until fish flakes easily with fork. Serve topped with sour cream mixture.

Nutrition Facts : Calories 270, Fat 18 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 80 mg, Sodium 200 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 23 g

2 Tbsp. KRAFT Greek Vinaigrette Dressing, divided
2 skin-on salmon fillets (1/2 lb.)
1/4 cup BREAKSTONE'S or KNUDSEN Sour Cream
3 Tbsp. finely chopped fresh cilantro
1 small clove garlic, minced

GRILLED SALMON WITH HERB CRUST

From a magazine but I can't tell which one since I had cut it out. There is a little house emblem after the recipe so maybe it is from Better Homes and Gardens or another "house" magazine! I love all the ingredients individually so I can't wait to make this.

Provided by Oolala

Categories     Very Low Carbs

Time 23m

Yield 4 serving(s)

Number Of Ingredients 9



Grilled Salmon With Herb Crust image

Steps:

  • In the bowl of a food processor or mini-chopper, combine oregano, cilantro, green onion, garlic, lemon juice, oil, salt and pepper.
  • Cover and process until chopped.
  • Generously coat both sides of the fish with the herb mixture.
  • Cook the salmon on a rack of an uncovered grill directly over medium-hot coals for 6-8 minutes or until the fish begins to flake easily with a fork.
  • To serve, cut each piece of salmon in half.

Nutrition Facts : Calories 126.1, Fat 5.3, SaturatedFat 0.8, Cholesterol 43.8, Sodium 203.8, Carbohydrate 2, Fiber 0.8, Sugar 0.3, Protein 17.1

12 ounces salmon fillets, 3/4-inch thick, cut into 2 6 oz. pieces
1/3 cup fresh oregano, coarsely chopped
1/3 cup fresh cilantro, coarsley chopped
1/4 cup green onion, sliced
1 garlic clove
1 tablespoon fresh lemon juice
2 teaspoons olive oil
1/4 teaspoon salt
1/8 teaspoon pepper

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