LEMONY GRILLED SALMON
For an easy grilled salmon, try grilling directly on lemon slices! It leaves the salmon moist, flaky and extremely aromatic. This delectable dish was created by our Test Kitchen.
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 9
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.
Nutrition Facts :
LEMON GRILLED SALMON
This tender and flaky fish is wonderful to serve to family and friends. A savory marinade that includes dill gives the salmon mouthwatering flavor and since it can be grilled or broiled, you can enjoy it all year round! -Aelita Kivirist, Glenview, Illinois
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 6 servings.
Number Of Ingredients 12
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.
Nutrition Facts : Calories 280 calories, Fat 17g fat (3g saturated fat), Cholesterol 67mg cholesterol, Sodium 633mg sodium, Carbohydrate 7g carbohydrate (6g sugars, Fiber 0 fiber), Protein 23g protein.
LEMONY SALMON AND ASPARAGUS SALAD
Provided by Ree Drummond : Food Network
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Using a sharp peeler, peel the asparagus into ribbons and add to a large bowl. Add the snow peas, mint, pistachios, feta, lemon juice and zest, 2 tablespoons of the olive oil and a sprinkle of salt and pepper and toss gently. Set aside.
- Heat a large nonstick pan over a medium heat. Add the remaining 1 tablespoon olive oil. Season the salmon fillets on both sides with the lemon pepper. Cook the salmon until golden brown, about 3 minutes. Flip the salmon and cook to desired doneness, about another 2 to 4 minutes, depending on thickness of your fillets.
- Serve family style, placing the salad on a platter with the salmon on top. Place the Fried Eggs over the salmon and garnish with balsamic glaze and mint leaves. Or serve individual portions on 4 plates.
- Heat some oil in a nonstick skillet over medium heat. There should be just enough oil to cover the edges of the eggs when they are cracked into the skillet.
- Once the oil is mildly hot, crack in the eggs one at a time. Cook until the eggs begin to turn white, then use a small spoon to carefully spoon the hot oil over only the whites of the eggs (avoiding the yolks). This will help the whites cook slowly so the tops will set but still look pretty. Important: Don't spoon any oil over the yolks yet! Only spoon oil over the whites for now to prevent the eggs from turning cloudy.
- After a minute or two of cooking, once the whites are set and not jiggly or loose, carefully spoon the oil over the yolks. Continue spooning the oil over the eggs until they appear to be done to your liking.
- Remove the eggs from the skillet with a slotted spatula, then drain them briefly on a paper towel before serving.
SIMPLE LEMON-HERB ROASTED SALMON
This go-to recipe uses a fish's best friends: butter, herbs and lemon. Roasting at a high temperature lets you lightly brown the fillets on foil, without having to use a skillet, so there's minimal cleanup. Make this quick entree often, and use the time you save to try a new side dish to go with it.
Provided by Food Network Kitchen
Categories main-dish
Time 15m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Position an oven rack in the top of the oven, and preheat to 450 degrees F. Line a rimmed baking sheet with foil, and brush with oil.
- Place the salmon fillets, evenly spaced, in the middle of the prepared baking sheet. Sprinkle the tops with 3/4 teaspoon salt and a few grinds of pepper. Bake until the outside is opaque and slightly firm to the touch and the inside flakes easily (insert a small paring knife between layers to check; the color will vary from bright pink (rare) to pale pink to orange (well-done)), 8 to 12 minutes, depending on the desired doneness.
- Remove the fillets from the oven, top each with a piece of butter and let melt over the top and down the sides. Sprinkle with herbs, lemon juice and salt to taste. Transfer the salmon to serving plates with a spatula. Serve hot or at room temperature.
GRILLED SALMON IN A FOIL PACK
This simple salmon foil pack will inspire you to grill all year round. Instead of four smaller fillets, we cook a big piece and split it up. The lemon, onion, garlic and butter come together to make the perfect sauce.
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Prepare a grill for medium-high heat.
- Toss the onion, lemon and garlic with a generous pinch each of salt and pepper. Spread the mixture in the center of a 24-inch-long piece of heavy-duty foil. Put the salmon on top of the onion mixture, drizzle with the butter and sprinkle with the Italian seasoning and a generous amount of salt and pepper. Bring the 2 long sides of foil together and fold over twice to seal. Bring the ends of the foil in and crimp to seal, leaving a bit of room for steam to circulate inside.
- Place the packet on the grill and cook for 10 to 15 minutes. Careful of the steam, open the packet and check the salmon. It should be mostly opaque with a slightly rosy center. Transfer the package to a cutting board and set aside for about 5 minutes.
- Cut the salmon into 4 equal pieces and transfer to 4 plates. Evenly spoon the onions, lemons and collected juices over the salmon.
LEMON GRILLED SALMON WITH CARAMELIZED CAULIFLOWER AND HERB SALAD
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.
GRILLED SALMON WITH HERB AND MEYER LEMON COMPOUND BUTTER
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.
GRILLED SALMON WITH LEMON-DILL SAUCE
Provided by Food Network
Time 25m
Yield 4 Servings
Number Of Ingredients 12
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.
LEMON GRILLED SALMON
I got this recipe from a friend and thought it was great! Time does not include the 1 hour for marinating.
Provided by little.miss.sunshine
Categories < 30 Mins
Time 20m
Yield 4 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 308.1, Fat 15.2, SaturatedFat 2.3, Cholesterol 52.1, Sodium 1135, Carbohydrate 17.5, Fiber 0.7, Sugar 14.9, Protein 25.1
GRILLED SALMON WITH MEYER LEMONS AND CREAMY CUCUMBER SALAD
Meyer lemons' juice is more sweet than acidic, like a cross between a lemon and an orange. Even their zest is distinct-flowery more than citrusy-and they work so perfectly here.
Provided by Joanna Gaines
Categories HarperCollins HarperCollins Salmon Grill Lemon Cucumber Mayonnaise Sour Cream Dill Summer Grill/Barbecue Dinner Seafood Fish
Yield 4 servings
Number Of Ingredients 17
Steps:
- To prepare the salmon:
- To prepare the salmon: Brush the skin side of the salmon fillets with some olive oil. In a small bowl, combine the 1/2 cup olive oil, lemon zest, lemon juice, dill, and salt. Pour the mixture into a shallow dish and place the fillets skin side up in the dish. Cover and refrigerate for 1 hour.
- Meanwhile, prepare the creamy cucumber salad: In a medium bowl, whisk together the mayonnaise, sour cream, lemon juice, dill, salt, and pepper. Fold in the cucumber until completely coated. Taste and adjust the lemon juice or salt. Cover and refrigerate until needed, up to 2 hours.
- Prepare a medium-hot grill. Lightly oil the grill grate.
- Place the fillets skin side down on the grill and brush them with the marinade. Cover the grill and cook without flipping until the salmon flakes, 10 to 12 minutes. Brush the lemon slices on both sides with oil and grill until marks appear, 1 to 2 minutes per side.
- Arrange the fish on individual plates or a serving platter. Place 1 or 2 grilled lemon slices on top of each fillet and dust with chives. Serve with the cucumber salad.
- Store leftover salmon and cucumber salad in the refrigerator for up to 2 days.
GRILLED SALMON CAKES WITH LEMON MAYONNAISE
Provided by Mary deMuth
Categories Citrus Fish Lemon Salmon Summer Grill/Barbecue Bon Appétit Texas
Yield Makes 8
Number Of Ingredients 11
Steps:
- Whisk 1 cup mayonnaise, 2 minced green onions, lemon juice, and grated lemon peel in small bowl to blend. Season lemon mayonnaise to taste with salt and pepper and set aside.
- Combine remaining 4 green onions and chopped parsley in food processor; blend until finely chopped. Add cubed salmon, Dijon mustard, and remaining 1 tablespoon mayonnaise. Using on/off turns, blend until salmon is coarsely chopped. Transfer salmon mixture to large bowl. Mix in breadcrumbs, 3/4 teaspoon salt, and 3/4 teaspoon ground black pepper. With moistened hands and using about 1/3 cupful for each, shape salmon mixture into 8 patties, each about 1/2 inch thick. Brush both sides of salmon cakes with olive oil.
- Prepare barbecue (medium heat). Grill salmon cakes to desired doneness, about 3 minutes per side for medium. Divide patties among 4 plates. Serve lemon mayonnaise alongside.
GRILLED LEMON SALMON
Make and share this Grilled Lemon Salmon recipe from Food.com.
Provided by MizzNezz
Categories Caribbean
Time 27m
Yield 4 serving(s)
Number Of Ingredients 13
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.
Nutrition Facts : Calories 380.7, Fat 17.9, SaturatedFat 2.8, Cholesterol 78.6, Sodium 1417.5, Carbohydrate 17.3, Fiber 0.9, Sugar 14.6, Protein 37
LEMON GRILLED SALMON WITH CORN SALAD
A recipe for the adventuresome from March 2009 issue of BH&G. The recipe creator's name is Priscilla Yee from Concord, CA and she won $2500 for this recipe!! (The idea of blueberries mixed in a corn salad intrigued me, and love all the ingredients so I made this. DS and I liked it a lot, not DH-think the cumin might have been too much for him so if you have a dislike for cumin you should reduce it.) Priscilla was inspired to create this recipe b/c of "her father's post-heart attack switch to a healthier diet. She created this dish with some of her favorite healthful foods. Dad? He just turned 90." Love that story.:) Feel free to sub in green onion tops for the chives. After reading Chef#1227141 review I agree a bit of paprika on the salmon would be even better! I served with brown rice but a noodle thing would be good too. You could make the corn salad a day ahead, I did and it kept very well but I think it tastes better at room temperature.
Provided by WiGal
Categories Low Cholesterol
Time 22m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- For the corn salad: In bowl combine corn, sweet pepper, chives, basil, maple syrup, lemon juice, and the 1/4 teaspoon of salt.
- For the salmon seasoning mixture: In small bowl, combine lemon peel, cumin, the 1/2 teaspoon salt, and the black pepper.
- Lightly coat both sides of salmon with nonstick spray.
- Sprinkle seasoning mixture over salmon fillets.
- For CHARCOAL grill, grill salmon fillets on the rack of an uncovered grill directly over medium coals for 8 to 12 minutes or until fish flakes easily when tested with a fork, carefully turning once halfway through grilling.
- For GAS grill, preheat grill. Reduce heat to medium. Place salmon fillets on grill rack over heat. Cover and grill as above.
- Sprinkle a bit of paprika on the salmon.
- Mix blueberries into the corn salad and serve grilled salmon with corn salad.
- Garnish with lemon slices and/or fresh basil sprigs.
GRILLED LEMON-SOY SALMON
This is a great quick-cooking entree from Cooking Light magazine. When I grill salmon, I use a fish basket sprayed with cooking spray. It makes it easier to turn over without breaking filets.
Provided by SharleneW
Categories Very Low Carbs
Time 48m
Yield 4 serving(s)
Number Of Ingredients 8
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.
GRILLED LEMON SALMON
Make and share this Grilled Lemon Salmon recipe from Food.com.
Provided by Baking Girl
Categories Very Low Carbs
Time 30m
Yield 2 lb, 4 serving(s)
Number Of Ingredients 2
Steps:
- Preheat grill.
- Place foil down on the counter top (enough to fold around salmon).
- Cut salmon fillets into two pices.
- Place on top of foil. Salt and Pepper salmon.
- Slice lemon and squeeze juice all over salmon.
- Slice second lemon into slices and place on top of salmon.
- Fold foil to encase salmon.
- Place on grill and cover until cooked through (flakes with fork but is still juicy).
Nutrition Facts : Calories 274.6, Fat 8, SaturatedFat 1.3, Cholesterol 118.2, Sodium 154, Carbohydrate 5.8, Fiber 2.5, Protein 46
LEMON-RUBBED SALMON
A herby and zesty salmon dish, that's high in omega-3s - you could barbecue or grill it
Provided by Good Food team
Categories Dinner, Main course
Time 25m
Number Of Ingredients 5
Steps:
- Put the lemon zest and juice, garlic, tarragon and olive oil in a shallow, non-metallic dish and stir together. Season with salt and pepper, then add the salmon fillets. Turn them to coat in the mixture, rubbing it in to the fish well. Cover and set aside for 10 mins.
- Remove the salmon from the marinade and wrap in foil, if barbecuing. Cook for 5-8 mins over hot coals until just cooked through. (Alternatively, heat the grill to high and put the salmon fillets on a baking sheet. Grill for 7-10 mins, until just cooked through.) Serve with a couscous and rocket salad.
Nutrition Facts : Calories 322 calories, Fat 22 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 1 grams carbohydrates, Protein 31 grams protein, Sodium 0.17 milligram of sodium
LEMON GRILLED SALMON
Make and share this Lemon Grilled Salmon recipe from Food.com.
Provided by southern chef in lo
Categories Broil/Grill
Time 1h20m
Yield 4-6 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 254.4, Fat 13.1, SaturatedFat 1.8, Cholesterol 41.3, Sodium 1139.6, Carbohydrate 18.2, Fiber 1.6, Sugar 13.9, Protein 18
GRILLED SALMON WITH GARLIC & LEMON
Moist Fish recipe. If you wish, you may drizzle melted butter over the fish before serving. Garnish with the lemon wedges. You may want to squeeze more lemon before eating
Provided by Bergy
Categories Canadian
Time 30m
Yield 4 serving(s)
Number Of Ingredients 7
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.
BIG RAY'S LEMONY GRILLED SALMON FILLETS WITH DILL SAUCE
Grilled lemons add a smoky tartness to a butter sauce made to enjoy with grilled salmon. A touch of dill adds a fresh, clean finish. Make sure to use fresh dill; it really makes a difference!
Provided by bfr610
Categories Main Dish Recipes Seafood Main Dish Recipes Salmon Salmon Fillet Recipes
Time 30m
Yield 4
Number Of Ingredients 11
Steps:
- Preheat an outdoor grill for high heat and lightly oil the grate.
- Grill salmon and thick lemon slices on hot grill until salmon flakes easily with a fork, 3 to 5 minutes per side.
- Stir water, lemon juice, and cornstarch together in a small saucepan to dissolve the cornstarch; add butter and place over medium heat. Cook and stir the mixture until boiling and thick, 5 to 10 minutes. Remove saucepan from heat. Stir quartered lemon slices, dill, salt, chervil, and cayenne pepper into the sauce. Serve with the grilled salmon and grilled lemon slices.
Nutrition Facts : Calories 243.2 calories, Carbohydrate 4 g, Cholesterol 98.5 mg, Fat 9.9 g, Fiber 0.7 g, Protein 33.8 g, SaturatedFat 3.5 g, Sodium 288.9 mg, Sugar 0.5 g
GRILLED SALMON WITH LEMON AND GINGER
For a perfectly simple dinner, serve this salmon with grilled or broil asparagus and a mix of California brown and wild rices. Developed by California Grown. See more recipes at http://californiagrown.org/cookbook/index.asp.
Provided by CaliforniaGrown
Categories < 30 Mins
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- In a small bowl or measuring cup whisk together lemon juice, soy sauce, oil, sugar and ginger.
- Set aside 1/3 of the mixture in a small bowl.
- Place salmon in a shallow dish and pour the rest of the marinade over the top.
- Let marinate at room temperature for 20 minutes, turning once or twice.
- Grill or broil salmon over medium heat, turning once with a wide spatula and brushing with excess marinade until salmon is cooked to your liking (about 10 minutes depending on thickness.)
- Sprinkle with pepper and serve with reserved marinade for drizzling.
Nutrition Facts : Calories 263.2, Fat 11.1, SaturatedFat 1.3, Cholesterol 88.7, Sodium 564.4, Carbohydrate 4.7, Fiber 0.2, Sugar 2.4, Protein 34.8
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