Lemon Grilled Salmon Recipes

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:

• 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:

• Combine the salt, sugar and pepper in a small mixing bowl. Combine both lemon zests and coat the salmon fillets with the zest. Pour a thin layer of salt/sugar mixture on a cookie sheet limed with parchment. Place the salmon fillets on the salt/sugar mix. Pour the remaining mixture over the salmon. Allow to sit refrigerated for 2-1/2 hours. Rub the cure off the salmon using dry paper towels. Do not rinse. Split the salmon fillets in half horizontally. Grill the salmon, turning once, until cooked to desired doneness.
• Cauliflower: Slice the cauliflower into 3/4-inch slices from the top to bottom. Chop any excess cauliflower into 1/4-inch pieces. Heat a heavy-bottomed skillet over a medium-low flame until hot. Brush the cauliflower slices on one side with grapeseed oil and place in the hot skillet oiled side down. Saute until well browned (approximately 8 minutes). Brush the exposed side of the cauliflower slices and turn over. Saute until well browned. Season with salt and pepper, remove from skillet and keep warm. Add the chopped cauliflower to the skillet and saute with the remaining oil until well browned. Set aside for herb salad.
• Herb Salad: Combine the salmon (chicken) glaze and lemon juice in a hand held blender cup. Slowly add the lemon oil, while blending. Season with salt and pepper. Mix the herbs, reserved cauliflower and lemon zest with 2 tablespoons of dressing. Set aside.
• To plate: Place equal portions of sliced cauliflower in the center of 4 warm plates. Place a grilled salmon fillet over each cauliflower slice and top with herb salad. Sauce the plate with the remaining salmon dressing. Yield: 4 servings
• Put chicken stock in a medium sauce pot over a medium low flame. Simmer to reduce until thick enough to lightly coat a spoon.

Steps:

• Combine all ingredients and pour over 1 - 1½ lb. salmon.
• Refrigerate for 1 hour.
• Fry the salmon in the marinade for 6-8 minutes each side until fish flakes easily with a fork.

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:

• 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:

• 1.Spray a grill grate with cooking spray or brush with oil.
• 2.Heat a gas or charcoal grill.
• 3.Brush the top of the salmon with the olive oil; sprinkle with the salt and pepper.
• 4.Grill over medium heat, skin side up, for 3 minutes.
• 5.Using a broad spatula, turn the fish over; grill for 5 to 7 minutes or until the salmon flakes easily with a fork.
• 6.Meanwhile, in a medium bowl, mix all of the remaining ingredients. Serve the sauce over salmon.

Steps:

• In a small bowl, combine 4-1/2 teaspoons rosemary, sage, pepper, lemon juice and oil. Drizzle over both sides of salmon steaks. Sprinkle the remaining rosemary over hot coals for added flavor., Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill salmon, covered, over medium heat or broil 4 in. from the heat for 6-8 minutes on each side or until fish flakes easily with a fork.

Steps:

• Measure first 6 ingredients into a large zip-loc bag.
• Mix well; add salmon and seal.
• Marinate in refrigerator for 40 minutes, turning once.
• Prepare grill.
• Remove fish from bag and reserve marinade.
• Place fish on grill rack coated with cooking spray, skin side down; grill 5 minutes.
• Brush fish with reserved marinade, discard remaining marinade.
• Lightly coat fish with cooking spray.
• Turn fish over and grill 3 minutes longer or until fish flakes easily when tested with a fork.

Steps:

• In a small bowl, combine the first seven ingredients. Pour 2/3 cup into a large resealable plastic bag; add salmon. Seal bag and turn to coat; refrigerate for at least 2 hours. Cover and refrigerate remaining marinade for basting., Drain and discard marinade. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Arrange lemon slices on rack. Place each salmon fillet over two lemon slices. , Grill salmon, covered, over medium heat for 5 minutes. Brush with some of the reserved marinade. Grill 10-15 minutes longer or until fish flakes easily with a fork, basting occasionally with remaining marinade.

Steps:

• Make a paste of the lemon pepper salt, olive oil, and garlic.
• Rub some of the paste onto each salmon piece, as much or as little as you prefer to taste.
• Cover and chill 20 minutes (don't let sit too long or the salt will start to cook the fish).
• Grill (medium heat) or broil (high) until salmon is cooked through to your liking- it should be just starting to flake and it should look like milk is starting to seep out of the fish.
• The time will vary,especially if you use an outdoor grill, but roughly 7-12 minutes or so is a good guess.
• Garnish with a bit of fresh parsley and serve with lemon wedges on the side to squirt on each piece as desired.

Steps:

• Heat a grill to medium-high heat.
• Coat the Walmart® Fresh Antibiotic-Free Salmon portions with the olive oil and sprinkle the salt evenly on both sides. Set aside.
• Make the lemon-sesame sauce: In a small bowl, combine the shallot, lemon zest and juice, honey, sesame oil, olive oil, sesame seeds, salt, and pepper and whisk until well combined.
• Place the lemon slices on the grill and cook for 60-90 seconds on each side, until charred. Remove from the grill and set aside.
• Place the salmon fillets, skin-side down, on the grill. Cook with the lid closed for 5-6 minutes, then flip and cook for another 1-2 minutes, or until the salmon is cooked through and has lightly charred grill marks on the flesh side.
• Place the salmon fillets skin-side down on a serving platter and spoon half the sauce over each fillet. Garnish with the charred lemon slices and basil.
• Enjoy!

Steps:

• Sprinkle dill, lemon pepper, salt, and garlic powder over salmon; place in shallow glass dish.
• Combine the brown sugar, broth, oil, soy sauce, and green onions; pour over the salmon. Cover and refrigerate for 1 hour, turning once after 30 minutes.
• Drain and discard marinade.
• Place salmon skin side down on grill over medium heat.
• Arrange lemon and onion slices over top of fish. Cover and cook for 15 to 20 minutes or until the fish flakes easy with a fork.

Steps:

• Combine mustard, olive oil, lemon juice, lemon pepper, dill, black pepper, and garlic salt in a resealable plastic bag; add salmon. Gently coat salmon with the marinade. Place sealed bag in refrigerator; marinate about 2 hours.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Cook salmon skin-side down on the grill, 3 to 4 minutes. Flip and cook until fish flakes easily with a fork, or to desired degree of doneness, 3 to 4 minutes more.