Grilled Lemon Garlic Salmon Recipes

Steps:

• In a small bowl, mix the first five ingredients; rub over fillets. Let stand 15 minutes. Moisten a paper towel with cooking oil; using long-handled tongs, rub on grill rack to coat lightly. , Place salmon on grill rack, skin side up. Grill, covered, over medium heat or broil 4 in. from heat 4 minutes. Turn; grill 3-6 minutes longer or until fish just begins to flake easily with a fork.

Steps:

• Place salmon fillets into a bowl.
• Combine soy sauce, lemon juice, 1/2 the chopped onion, onion slices, chopped garlic, and black pepper in a separate bowl. Pour marinade over the salmon; add the rest of the chopped onion, minced garlic, and garlic-pepper seasoning.
• Cover bowl with the salmon and refrigerate, flipping fish over in the last 3 to 4 hours, 12 to 15 hours total.
• Preheat an outdoor grill for high heat and lightly oil the grate.
• Place salmon on the grill or on planks; top with the marinated onion slices. Cook until nicely browned, 8 to 10 minutes. Reduce heat to medium-low and cook until fish flakes easily with a fork, 3 to 5 minutes more.

Steps:

• Sprinkle dill, lemon-pepper, salt if desired and garlic powder over salmon. In a large resealable plastic bag, combine the brown sugar, broth, oil, soy sauce and green onions; add salmon. Seal bag and turn to coat. Cover and refrigerate for 1 hour, turning once. , Drain and discard marinade. Grill salmon skin side down, over medium heat; arrange lemon and onion slices over the top. Cover and cook for 15-20 minutes or until fish flakes easily with a fork.

Steps:

• Prepare a grill for high heat.
• Season the salmon fillets with salt and pepper and drizzle with olive oil.
• Whisk together the mayonnaise, mustard, olive oil, garlic, lemon juice, tarragon, salt and pepper; set aside.
• Lightly oil the grill grate. Cook the salmon on the grill until the fish flakes easily with a fork, 5 to 10 minutes. Place on a serving plate and top with the prepared sauce.

Steps:

• Sprinkle dill, pepper, salt and garlic powder over salmon.
• Place in shallow glass pan.
• Mix sugar, chicken boullion, oil, soy sauce, and green onions.
• Pour over salmon.
• Cover and chill for 1 hour, turn once.
• Drain and discard marinade.
• Put on grill on med heat, place lemon and onion on top.
• Cover and cook for 15 minutes, or until fish is done.

Steps:

• Mix the garlic,Lemon juice, sour cream and parsley.
• Salt& pepper your salmon.
• Place on a grill over an oven proof dish, so the salmon is getting heat underneath as well.
• Put 1 1/2 tbs of the sauce mixture on the top side of the fish.
• Place under broiler about 5-6" from the heat.
• Broil for about 5 minutes, Sauce will begin to bubble.
• Turn fish and put the remaining sauce on the steaks.
• Broil until the fish flakes.
• Do not overcook.

Steps:

• Prepare a grill for medium heat. Whisk 1 Tbsp. honey, 1½ tsp. Diamond Crystal or 1 tsp. Morton kosher salt, and 1 tsp. finely grated lemon zest in a small bowl to combine. Add 6 garlic cloves, finely chopped, 4 Tbsp. unsalted butter, room temperature, and 2 Tbsp. finely chopped dill and whisk again to combine (some lemon zest may remain separate and that's okay).
• Tear off a large piece of foil according to the length and thickness of salmon (15x15" or larger) and place on a rimmed baking sheet. Place one 1 lb. boneless salmon fillet, preferably skin-on, arranging skin side down if skin is on, in center of foil (the skin will stick slightly to foil and brown while the fish cooks; you want this as it will add to the sauce). Spread garlic butter over fish, then drizzle 3 Tbsp. fresh lemon juice on top. Carefully fold one side of foil up and over fish so lemon juice stays contained, then bring other sides up to meet it and fold together to seal, leaving about a 4" opening on top for steam to escape (this will help sauce reduce a bit).
• Place foil packet on grate and grill fish until opaque throughout and firm, 16-20 minutes. Transfer packet to a cutting board and let fish rest 5 minutes.
• Carefully open foil packet and cut fish in half. Transfer to plates; pour juices from packet over. Drizzle fish with remaining 1 Tbsp. fresh lemon juice, dividing evenly, and top with more finely chopped dill.