Grilled Salmon With Garlic Mayo Recipes

Steps:

• Combine 2 tablespoons oil and rosemary; drizzle over salmon. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. , Place salmon skin side down on grill rack. Grill, covered, over medium heat or broil 4 in. from the heat for 10-12 minutes or until fish flakes easily with a fork., Meanwhile, in a small microwave-safe bowl, combine garlic and remaining oil. Microwave, uncovered, on high for 20-30 seconds or until softened; place in a blender. Add the remaining ingredients. Cover and process until blended. Serve with salmon.

Steps:

• Combine 3 tablespoons oil and rosemary; drizzle over salmon. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill, covered, over medium heat or broil 4 in. from the heat for 10-12 minutes or until fish flakes easily with a fork., Meanwhile, in a small microwave-safe bowl, combine garlic and remaining oil. Microwave, uncovered, on high for 20-30 seconds or until softened; transfer to a blender. Add the remaining ingredients. Cover and process until blended. Serve with salmon.

Steps:

• Combine the first five ingredients in bowl.
• Brush Salmon with Olive oil.
• Season with Salt and Pepper.
• Grill over a hot grill 4 minutes on either side.
• Serve with Garlic Mayonnaise on the side.

Steps:

• For basil aioli:
• Whisk egg yolks, basil, garlic, anchovies, vinegar, and Worcestershire sauce in medium bowl. Whisk in 2 tablespoons oil a few drops at a time, then gradually whisk in remaining oil in thin stream. Whisk in 1 tablespoon warm water, lemon juice, and hot pepper sauce. Season to taste with salt and pepper. Cover and chill. DO AHEAD: Can be made 1 day ahead. Keep chilled.
• For Salmon:
• Prepare barbecue (high heat). Brush grill rack with oil. Brush salmon with oil; sprinkle with salt and pepper. Grill salmon uncovered 5 minutes. Using 2 large spatulas, carefully turn fish over. Grill until fish just begins to flake in center, 4 to 5 minutes longer. Transfer salmon to platter. Arrange Blistered Baby Zucchini, Baby Pattypan Squash, and Grilled Tomatoes around salmon. Serve with aioli.

Steps:

• Heat grill pan over moderately high heat until hot but not smoking. Meanwhile, toss scallions with 2 teaspoons oil and season with salt and pepper. Pat salmon dry and coat with remaining 2 teaspoons oil and season with salt and pepper.
• Cook scallions in grill pan, turning occasionally, until soft and slightly charred, about 6 minutes, then transfer to a cutting board to cool.
• Add salmon to grill pan and cook, turning over once, until just cooked through, about 12 minutes total. Transfer with a metal spatula to a plate and cool slightly, then gently flake.
• While salmon is grilling, finely chop scallions and stir into mayonnaise with celery, lemon juice, and mint. Season with salt and pepper.
• Toast bread and spread lightly with some of scallion mayonnaise. Divide salmon among toasts and top with dollops of scallion mayonnaise and pieces of frisée.

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:

• 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:

• In a large self-closing plastic bag, combine ginger, garlic, soy sauce, orange juice, honey, and green onion; mix well. Place salmon in bag and seal tightly. Turn bag gently to distribute marinade. Refrigerate for 15 to 30 minutes.
• Preheat an outdoor grill for medium heat and lightly oil grate.
• Remove salmon from marinade, shake off excess, and discard remaining marinade. Grill for 12 to 15 minutes per inch of thickness, or until the fish flakes easily with a fork.