Grilled Honey Lemon Salmon With Basil Recipes

Steps:

• Prepare campfire or grill for medium heat. Place each fillet, skin side down, on a piece of heavy-duty foil (about 12 in. square). Mix melted butter, basil, lemon juice, salt and pepper; spoon over salmon. Fold foil around fish, sealing tightly., Cook on campfire or in covered grill until fish just begins to flake easily with a fork, 10-15 minutes. Open foil carefully to allow steam to escape. If desired, serve with lemon wedges.,

Steps:

• Place pine nuts, honey, lemon juice, 1/4 cup olive oil, basil, garlic, and chile in a blender and process until the mixture is pureed. Spoon the sauce over the salmon, and turn to coat. Cover and refrigerate overnight or for at least 4 hours, turning twice.
• Place bell peppers and watercress in a bowl. Toss with vinegar and 1 tablespoon olive oil. Cover and refrigerate while the salmon cooks.
• Oil the grill rack and preheat the grill to medium-high. Remove the salmon from the marinade, reserving the marinade. Sprinkle the salmon with salt and pepper on both sides.
• Place the salmon on the grill rack and grill until opaque throughout, 4 to 6 minutes on each side. Brush occasionally with reserved marinade. Garnish with bell pepper and watercress mixture before serving.

Steps:

• Heat gas or charcoal grill. In small bowl, combine marmalade, lemon juice and basil; mix well. Spray skin side of salmon with nonstick cooking spray. Turn salmon over; sprinkle with garlic-pepper blend and salt.
• When grill is heated, place salmon, skin side down, on gas grill over medium-low heat or on charcoal grill 4 to 6 inches from medium-low coals. Cook 12 to 17 minutes or until fish flakes easily with fork, brushing with marmalade mixture during last 8 to 10 minutes of cooking time.

Steps:

• MELT butter in a large skillet over medium-high heat; add garlic, and saute 1 to 2 minutes. Add half-and-half and chicken broth. Bring to a boil, and cook 8 minutes or until reduced by half.
• WHISK together lemon juice and flour until smooth. Whisk lemon juice and 1/2 teaspoon pepper into butter mixture, and cook, whisking constantly, 2 minutes or until thickened. Remove from heat, and stir in basil. Keep warm.
• SPRINKLE salmon with remaining 1 teaspoon pepper and salt.
• GRILL salmon, without grill lid, over high heat (400 degrees to 500 degrees) 5 to 7 minutes on each side or to desired degree of doneness. Serve with sauce. Garnish, if desired.

Steps:

• Combine marinade ingredients in a blender container.
• Process until smooth.
• Place salmon steaks in a glass dish.
• Pour marinade over salmon, turn to coat.
• Cover and refrigerate 30 minutes.
• Meanwhile, cover wood chips with water and soak for 30 minutes.
• Just before cooking salmon sprinkle wood chips over coals.
• Place salmon steaks on oiled grill rack 4-6 inches over medium hot coals.
• Grill 10-17 minutes until fish is done, basting occasionally with the marinade.
• Garnish with a lemon slices and sprigs of basil.

Steps:

• Heat a grill to medium-high heat.
• Coat the Walmart® Fresh Antibiotic-Free Salmon portions with the olive oil and sprinkle the salt evenly on both sides. Set aside.
• Make the lemon-sesame sauce: In a small bowl, combine the shallot, lemon zest and juice, honey, sesame oil, olive oil, sesame seeds, salt, and pepper and whisk until well combined.
• Place the lemon slices on the grill and cook for 60-90 seconds on each side, until charred. Remove from the grill and set aside.
• Place the salmon fillets, skin-side down, on the grill. Cook with the lid closed for 5-6 minutes, then flip and cook for another 1-2 minutes, or until the salmon is cooked through and has lightly charred grill marks on the flesh side.
• Place the salmon fillets skin-side down on a serving platter and spoon half the sauce over each fillet. Garnish with the charred lemon slices and basil.
• Enjoy!

Steps:

• Preheat oven to 375°. Place salmon in a greased 15x10x1-in. baking pan. Drizzle with oil; sprinkle with lemon zest, salt, pepper and 2 tablespoons basil; top with lemon slices., Bake 15-20 minutes or until fish just begins to flake easily with a fork. If desired, top with additional basil.

Steps:

• Place salmon filet, skin side down, in pan, (I use a disposable foil pan).
• Mix the next 6 ingredients; pour over fish.
• Sprinkle with parmesan and pepper.
• Put pan on grill, cover grill, and cook over med heat for 20 minutes.

Steps:

• Prepare a grill for medium heat. Rub salmon with 2 Tbsp. olive oil; season both sides with kosher salt.
• Cut ends off lemon and discard. Set lemon upright on a cutting board and slice off 4 lobes, working around the core (the seeds will be left behind). Finely chop lobes (flesh, pith, and all) and transfer to a small bowl; you should have about 1/3 cup. Squeeze juice from core into bowl; discard core. Add shallot, sesame seeds, honey, sesame oil, and 1/3 cup olive oil; season with kosher salt and lots of pepper. Toss to combine.
• Clean and oil grate, then immediately place salmon on grill, skin side down. Cover and grill, without turning, until skin is lightly charred and flesh is opaque all the way through, 6-8 minutes. Transfer salmon to shallow bowls or plates; let cool slightly. Spoon sauce over salmon. Top with basil; sprinkle with sea salt.