Grilled Salmon Fillet Teriyaki With A Difference Recipes

Steps:

• In a small bowl, whisk teriyaki sauce and syrup. Pour 1 cup marinade into a large resealable plastic bag. Add salmon; seal bag and turn to coat. Refrigerate 15 minutes. Cover and refrigerate remaining marinade., Drain salmon, discarding marinade in bag. 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 down. Grill, covered, over medium heat or broil 4 in. from heat 8-12 minutes or until fish just begins to flake easily with a fork, basting frequently with reserved marinade. If desired, serve over lettuce salad.

Steps:

• Place fish, skin side down, in disposable foil pan. Combine the lemon juice, vinegar, lemon zest, basil, garlic powder and soy sauce; pour over fish. Sprinkle with Parmesan cheese and pepper. , Place pan on grill. Cover grill and cook over medium heat for 15-20 minutes or until fish flakes easily with a fork. If desired, top with additional grated Parmesan cheese and pepper and serve with lemon wedges.

Steps:

• Heat the grill to high and brush a sturdy baking tray with oil. In a large bowl, mix the soy, mirin, sugar, ginger and garlic together until the sugar has dissolved, then toss the frozen salmon in the soy mix until coated. Tip the remaining marinade into a small saucepan and bring to a simmer.
• Place the tray about 4in away from the heat, then grill for 20 mins. Brush the fish every few mins with the simmering marinade until cooked through and glazed. If the fillets are thick, you may need to turn them on their sides so they cook evenly. Remove from the grill. Simmer the marinade until sticky, then pour it over the cooked salmon.
• For the cucumber salad, use a swivel blade peeler to peel the cucumber into slices. Make the dressing by mixing the vinegar with the soy sauce, sugar and sesame seeds. Toss the cucumber with the dressing and serve with the salmon and boiled rice.

Steps:

• Whisk teriyaki sauce, apple juice, brown sugar, vinegar, pepper, and garlic together in a small bowl.
• Place salmon fillets in a glass baking dish. Pour marinade over top, cover, and refrigerate for 4 to 6 hours.
• Preheat an outdoor grill for medium heat and lightly oil the grate.
• Remove salmon fillets from the marinade and shake off excess. Pour marinade into a small saucepan and bring to a boil. Reduce heat to medium-low and simmer until reduced, about 5 minutes.
• At the same time, grill salmon fillets on the preheated grill until fish flakes easily with a fork, 3 to 4 minutes per side.
• Serve fillets with reduced marinade drizzled over top.

Steps:

• mix lemon juice and soy sauce in a small bowl, and gradually whisk in the oil stir in ginger,rosemary,cumin,garlic and seasoning 1/2-2 hours before cooking, marinate the fillets evenly with half the marinade-set rest aside preheat grill place fillets on grill skin up,cook 6-7 minutes until golden and crisp turn over, grill another 6 minutes place fillets on plates, spoon remaining sauce on top

Steps:

• Place salmon, skin side down, on a double thickness of heavy-duty foil (about 18x12 in.). Combine the garlic powder, lemon pepper, curry and salt; sprinkle over salmon. Top with onion and tomatoes. Fold foil over fish and seal tightly., Grill, covered, over medium heat for 10-15 minutes or until fish flakes easily with a fork. Open foil carefully to allow steam to escape.

Steps:

• In a bowl mix together together soy sauce, brown sugar, water, Worcestershire sauce, oil, ginger and lemon pepper; whisk until no sugar granules remain (this might take a couple of minutes) add in garlic halves and green onion.
• Wash the salmon under cold water then pat dry using paper towels.
• Place the salmon into a long deep glass dish (or use a large resealable plastic freeze bag) then pour the marinade over; turn salmon to coat in the marinade.
• Refrigerate for 3-6 hours (turning occasionally).
• Set grill to medium heat, then grease the grill glates.
• Place the salmon on the grill, then discard marinade.
• Season with salt and more lemon pepper if desired.
• Grill for 6-8 minutes per side or until the fish flakes easily (do not overcook!.