Grilled Salmon Steak With Hoisin Bbq Sauce Recipes

Steps:

• Heat broiler. In a small bowl, whisk together orange juice, hoisin sauce, and honey.
• Rinse salmon steaks, and pat dry. Season both sides with salt and pepper. Place steaks on a rimmed baking sheet. Brush generously with glaze.
• Broil salmon about 4 inches from the heat source, basting once, until opaque in center, 10 to 13 minutes.

Steps:

• Whisk together the soy sauce, hoisin sauce, chili sauce, lemon juice, ginger, garlic, and olive oil in a 9x13 inch baking dish. Place the salmon fillets into the marinade, and turn to evenly coat. Cover the dish with plastic wrap, and marinate in the refrigerator for 30 minutes.
• Preheat an oven to 350 degrees F (175 degrees C). Remove and discard the plastic wrap from the salmon, use a spoon to scoop up the marinade that has collected in the bottom of the baking dish, and drizzle it over the salmon fillets.
• Bake in the preheated oven until the salmon flakes easily with a fork, about 30 minutes.

Steps:

• 1. Mix together all the seasonings except for the balsamic glaze. Stir together and then brush it on both sides of the salmon.
• 2. Grill salmon, at 350 degrees, 5 to 7 minutes on each side. Depending upon thickness.
• 3. After you plate the salmon, drizzle the balsamic glaze over the top for an even more yummy taste or a squeeze of lime.
• 4. 6/2/14: Just had to make this on my husband's new smoker/grill. Learning what temp. to get it at for the fish. It took a little longer than usual.
• 5. A picture of the hoisin sauce and balsamic glaze.

Steps:

• Prepare grill by lighting 4 quarts of charcoal (1 starter chimney's worth), or turning gas grill to medium-high.
• Examine steaks for pin bones by rubbing fingers over surface of meat. If found, remove with bone tweezers or pliers reserved for culinary uses.
• Using a sharp paring or boning knife, trim bones from the cavity side of the steak. Trim the stomach flaps so that 1 side is missing about 2 inches of skin and the other, 1 inch of meat. Roll the skinless section up into the hollow of the cavity, then wrap the other around the outside to form a round resembling a filet mignon. Tie in place with 2 passes of butcher's twine. (Do not tie it too tight or fish will pop out during cooking.)
• Combine cumin, coriander, fennel and peppercorns on a double thick piece of aluminum foil and toast over grill, shaking gently until seeds become fragrant. Crush seeds in mortar and pestle or pour into spare pepper grinder. Coat steaks lightly with oil, season with salt, then liberally grind toasted seeds on both sides of steaks.
• Quickly wipe hot grill grate with a rag or towel dipped in a little Canola oil, then grill fish to medium rare, about 3 minutes per side. (Fish should be well colored on the outside and barely translucent at the center.
• Serve steaks alongside simple salad dressed with "Veni, Vedi, Vinaigrette."

Steps:

• Cook 2 minced garlic cloves in a saucepan with olive oil, 1 minute. Stir in 1/2 cup hoisin sauce, 2 tablespoons each rice vinegar and dry sherry, 1 tablespoon each soy sauce and ketchup and 1/3 cup water. Simmer until thick, stirring, 20 minutes. Let cool, then add 1/2 teaspoon sesame oil and 1 chopped scallion.

Steps:

• Heat the oil in a small saucepan over medium heat. Add the shallots and garlic and cook until soft. Stir in the hoisin, ketchup, honey, sambal oelek, sesame seeds, soy sauce and fish sauce and cook for 5 minutes. Remove from the heat, stir in the vinegar and season with salt and pepper, to taste.
• Heat the grill to high. Brush the salmon on both sides with oil and season with salt and pepper, to taste. Grill until golden brown and slightly charred on both sides. Cook to medium-well doneness, brushing with the sauce every minute or so. Remove the salmon from grill to a plate and brush with more sauce. Transfer the fish to a serving platter and let rest for 5 minutes. Garnish with cilantro and serve.

Steps:

• Prepare grill by lighting 4 quarts of charcoal (1 starter chimney's worth), or turning gas grill to medium-high.
• Examine steaks for pin bones by rubbing fingers over surface of meat. If found, remove with bone tweezers or pliers reserved for culinary uses.
• Using a sharp paring or boning knife, trim bones from the cavity side of the steak. Trim the stomach flaps so that 1 side is missing about 2 inches of skin and the other, 1 inch of meat. Roll the skinless section up into the hollow of the cavity, then wrap the other around the outside to form a round resembling a filet mignon. Tie in place with 2 passes of butcher's twine. (Do not tie it too tight or fish will pop out during cooking.)
• Combine cumin, coriander, fennel and peppercorns on a double thick piece of aluminum foil and toast over grill, shaking gently until seeds become fragrant. Crush seeds in mortar and pestle or pour into spare pepper grinder. Coat steaks lightly with oil, season with salt, then liberally grind toasted seeds on both sides of steaks.
• Quickly wipe hot grill grate with a rag or towel dipped in a little Canola oil, then grill fish to medium rare, about 3 minutes per side. (Fish should be well colored on the outside and barely translucent at the center.
• Serve steaks alongside simple salad dressed with "Veni, Vedi, Vinaigrette."

Steps:

• Heat the oil in a small saucepan over medium heat. Add the shallots and garlic and cook until soft. Stir in the hoisin, ketchup, honey, sambal oelek, sesame seeds, soy sauce and fish sauce and cook for 5 minutes. Remove from the heat, stir in the vinegar and season with salt and pepper, to taste.
• Heat the grill to high. Brush the salmon on both sides with oil and season with salt and pepper, to taste. Grill until golden brown and slightly charred on both sides. Cook to medium-well doneness, brushing with the sauce every minute or so. Remove the salmon from grill to a plate and brush with more sauce. Transfer the fish to a serving platter and let rest for 5 minutes. Garnish with cilantro and serve.

Steps:

• Mix all ingredients.
• Place 4 salmon steaks in a shallow pan and pour the marinate over.
• Marinate 30 minutes or 1 hour in refrigerator, turning once.
• Place fish on grill 4 inches from heat.
• Grill 5 to 7 minutes on each side or until fish flakes easily when tested with a fork and pulls away from the central bone. Baste with marinate during cooking.

Steps:

• Preheat an outdoor grill for medium heat and lightly oil grate.
• Season one side of each steak with the Italian seasoning, thyme, rosemary, salt, and pepper.
• Lay the steaks with the seasoned-side down on the prepared grill. Cook on grill until the flesh flakes, turning once, 7 to 8 minutes. Sprinkle each steak with lime juice to serve.

Steps:

• Whisk hoisin sauce, vinegar, soy sauce, hot sauce, sesame oil, grated ginger, garlic, brown sugar, salt, and pepper together in a large mixing bowl.
• Cut skirt steak crosswise into about 4 or 5 smaller pieces. Transfer steak into marinade and toss until all pieces are evenly coated. Cover with plastic wrap. Refrigerate; marinate at least 2 hours and up to 12 hours.
• Line a baking pan with paper towels. Transfer pieces of steak to the paper towels and mop off some of the marinade.
• Preheat an outdoor grill for high heat and lightly oil the grate.
• Transfer steak pieces to grill. Cook to medium rare or medium, 4 to 5 minutes per side. An instant-read thermometer inserted into the center should read between 130 and 135 degrees F (about 54 degrees C). Thinner pieces might finish earlier. Transfer steak to a warm plate. Let rest for a few minutes.
• Transfer steak to a warm serving platter and pour any accumulated juices over skirt steak. Sprinkle with sesame seeds and sliced green onions.

Steps:

• In a large resealable plastic bag, combine the first five ingredients. Add salmon; seal bag and turn to coat. Refrigerate for 1 hour, turning occasionally. , In a small bowl, combine the sauce ingredients; cover and refrigerate until chilled., Discard marinade. Grill salmon, covered, over medium heat for 6-7 minutes on each side or until fish flakes easily with a fork. Serve with mustard dill sauce.