Grilled Salmon With Herb Sauce Recipes

Steps:

• In a small saucepan, combine the first nine ingredients. Cook and stir over low heat until butter is melted; set aside. , Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Place salmon skin side down on grill. Grill, covered, over medium-hot heat or broil 4 in. from the heat for 5 minutes. Baste with butter sauce. Grill or broil 10-15 minutes longer or until fish flakes easily with a fork, basting frequently.

Steps:

• SAUCE: Measure all ingredients into a blender or food processor. Blend untl smooth. Season to taste, if necessary. Refrigerate for at least 2 hours for flavours to blend. Reserve 1 1/2 cups for the sauce and use remaining sauce to brush on salmon during cooking. Brush salmon steaks with butter. Preheat grill to medium.
• Place salmon steaks on grill. Cook for 4-5 minutes per side, brushing cooked sides with sauce. Serve salmon steaks immediately with reserved sauce.

Steps:

• Preheat oven to 375 degrees F. Preheat a grill to high heat.
• To make the fish: fillet the fish and remove all bones (You can ask your fishmonger to do this). Season the fish with the olive oil, and salt and pepper. Grill on both sides until the fish has clear grill marks, about 6 minutes per side. Remove from the grill, place on a sheet pan, and finish in the oven.
• Transfer to a warmed platter and brush with Herbed Butter Sauce.
• To make the sauce: in a small pan, sweat the shallots in butter. Add the wine, stock, vinegar, and lemon juice and simmer until reduced by half.
• Stir in 3 tablespoons cream. Add half of the tarragon. Whisk in the cold butter, 1 tablespoon at a time, strain and add remaining tarragon and chopped parsley. Season with salt and pepper to taste.
• Reserve warm.

Steps:

• Heat grill to medium heat.
• Place 1 Tbsp. dressing in shallow plate. Place fish, skin side up, in dressing to coat.
• Meanwhile, mix remaining dressing and all remaining ingredients until blended; refrigerate until ready to serve.
• Place fish, skin side down, on grill. Cover grill. Grill 10 min. or until fish flakes easily with fork. Serve topped with sour cream mixture.

Steps:

• In a small bowl, combine the butter, zest, herbs and garlic. Mix until everything is well mixed. Season, to taste, with salt. If using right away, keep the butter at room temperature. If making ahead, reserve in the refrigerator and bring to room temperature before using.
• Preheat grill to medium.
• Remove the salmon from the refrigerator and let come to room temperature. Season with salt and coat with olive oil. Brush and oil the grill. Place the salmon, skin side down, on the clean, preheated grill. After 2 to 3 minutes, rotate the salmon 90 degrees to create cross-hatch grill marks on the salmon skin. Cook the salmon for another 3 to 4 minutes. As the salmon cooks it will turn from translucent orange to opaque pink.
• Turn the salmon over and cook for another 2 to 3 minutes. If the salmon starts to burn, or the flames flare up move the fish to a cooler part of the grill.* Remove from the grill and top with the room temperature compound butter. The butter should act as a sauce and melt over and coat the grilled salmon.
• What a delish fish!
• *Tip: It is a general rule to cook fish for 8 minutes per inch of thickness. I like salmon cooked to about medium, so I cook mine for a little less.

Steps:

• In the bowl of a food processor or mini-chopper, combine oregano, cilantro, green onion, garlic, lemon juice, oil, salt and pepper.
• Cover and process until chopped.
• Generously coat both sides of the fish with the herb mixture.
• Cook the salmon on a rack of an uncovered grill directly over medium-hot coals for 6-8 minutes or until the fish begins to flake easily with a fork.
• To serve, cut each piece of salmon in half.

Steps:

• Heat grill to medium-high; brush grates with vegetable oil. Rub both sides of salmon with olive oil. Stir together paprika, brown sugar, 1 teaspoon coarse salt, and 1 teaspoon pepper; rub over both sides of fish. Place fish, skin-side down, on grill and cook, flipping once, until just cooked through, 2 to 3 minutes a side. Transfer to a plate.
• Stir together herbs and mayonnaise. Grill rolls, cut-sides down, until just toasted, about 1 minute. Spread cut sides with herbed mayonnaise. Divide salmon among rolls; top with lettuce, tomato, and cucumber. Season with flaky salt, pepper, and a squeeze of lemon; serve.

Steps:

• Heat gas or charcoal grill. In small saucepan, combine shallots, wine and 3 tablespoons lemon juice. Bring to a boil over medium-high heat. Reduce heat to medium; cook 5 to 7 minutes or until mixture is reduced to about 2 to 3 tablespoons, stirring occasionally.
• Remove from heat. Stir in cold butter 1 tablespoon at a time until each is well blended. Stir in dill, chives and 1/8 teaspoon pepper. Cover to keep warm.
• In small bowl, combine oil and 1 tablespoon lemon juice; mix well. Brush over salmon fillets. Sprinkle with salt and 1/4 teaspoon pepper.
• When grill is heated, place salmon, skin side up, on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Cook 8 to 10 minutes or until fish flakes easily with fork, turning once and brushing occasionally with any remaining oil mixture. If necessary, reheat butter sauce over very low heat, stirring constantly. Serve salmon with butter sauce.

Steps:

• In a small bowl, mix the first eight ingredients. Brush skin side of salmon with oil., Place salmon on a greased grill rack, skin side down; spread sour cream mixture over fish. Grill, covered, over medium heat 12-14 minutes or until salmon flakes easily with a fork.

Steps:

• Melt the butter or place the olive oil in a bowl.
• Add the remaining ingredients, except for salmon, and mix well.
• Grill salmon skin side down at medium low temperature. Use tinfoil shaped into a pan to protect grille and hold sauce.
• Pour butter sauce over fish, close grille and cook just until fish begins to flake, approximately 10-12 minutes.
• Slip spatula between fish and skin and remove salmon to serving platter.
• Pour any remaining sauce over fish.
• Note: For oven, bake at 350°F Put foil on cookie sheet and follow above instructions.

Steps:

• Add all ingredients (except salmon fillets and hickory smoked salt) in a shallow dish or gallon-size zip-lock bag. Mix the ingredients with a wooden spoon until well blended. Add the salmon fillets, and let salmon marinate 4-8 hours in the refrigerator.
• When ready to grill or broil, remove salmon from the marinade. It's OK to have some remnants of the marinade on the salmon, but discard the excess marinade. Season both sides of all fillets with hickory smoked salt.
• Place salmon fillets on hot grill, and grill the first side for about 5 minutes. Turn once and grill or broil other side until salmon is done (about another 5-7 minutes). Cooking times can vary depending on thickness of the fillets and the temperature of your grill.

Steps:

• In medium bowl, combine butter, chives, parsley, chervil, lemon juice, chilies, and adobo sauce.
• Season with salt and pepper to taste.
• With electric mixer, beat together until well incorporated.
• Adjust the seasoning if necessary.
• Shape butter into a long log and cover with plastic wrap.
• Refrigerate until ready to use.
• Season salmon with salt and pepper.
• Lay skin side up over a solid bed of coals or high heat on a gas grill; Close lid on gas grill.
• Cook fish, turning once, until opaque but still moist-looking in center of thickest part (cut to test), 7 to 10 minutes.
• Place a 1/8-inch thick slice of chipotle butter on top of each fillet.