Northwest Grilled Salmon Recipes

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.

Steps:

• Make a pan out of aluminum foil by doubling up layers of foil large enough to hold your fillet. Place the foil onto a cookie sheet. Lay the fillet onto the foil with the skin side down. In a small bowl, stir together the oil, soy sauce, Worcestershire sauce, lemon juice, ginger, honey, basil and shallots. Pour over the salmon and let it marinate while you preheat the grill, about 20 minutes.
• Preheat a grill for medium-low heat. Slide the foil with the salmon off of the cookie sheet and onto the grill. Cover with the lid and grill the fillet for 10 minutes per inch of thickness, about 20 minutes. Salmon should be able to flake with a fork, but not be too dry. When you serve the salmon, the skin will stick to the foil and your grill will remain clean. Simply slice and use a spatula to scoop the fillet off of the skin to serve.

Steps:

• In a bowl, cover wood chips with water.
• Ignite charcoal (25 per side for 22" Webber Grill) for indirect cooking.
• Let coals burn down until completely covered with gray ash.
• Using a double thickness of heavy-duty foil, make a boat big enough to hold the fish.
• Poke holes in the bottom of the foil so barbeque flavors can penetrate bottom of the fish.
• Lay salmon on foil, flesh side up.
• Drizzle filet (s) with melted butter, using all of it.
• When coals are ready, scatter drained wood chips on top of them.
• Place salmon on grill.
• Cover barbeque; close top dampers halfway, leave bottom dampers open.
• Cook for 20-25 minutes, until fish is done to your liking.

Steps:

• 1. Take a large piece of heavy duty aluminum foil and place flat on the counter. Put your piece of salmon skin side down. (I prefer mine without the skin) Bring the edges up a little so you won't have any spillage.
• 2. Cut the butter into little pats and dot the top of the fish. Place the brown sugar on top and spread evenly over fish. Sprinkle the soy sauce, worcestshire sauce and garlic powder over the top as well.
• 3. Fold up the long sides of the foil and roll down to seal, then do the same to the other sides. Make sure it is sealed very well so that the yummy juices won't leak out.
• 4. Put on medium-high grill and let cook for about 15-20 minutes, depending on your grill. Once aluminum puffs up it should be done.

Steps:

• Place salmon on a greased baking sheet; sprinkle with salt and 1/2 teaspoon pepper. Drizzle with 1 tablespoon lemon juice; top with dill sprigs., Bake, uncovered, at 425° for 15-18 minutes or until fish flakes easily with a fork. Flake salmon into large pieces., In a small bowl, combine the cucumber, sour cream, red pepper, snipped fresh dill, capers and remaining pepper and lemon juice., Divide lettuce among 4 plates. Top with peach, hazelnuts, blueberries, onion and salmon. Serve with dressing.