Salmongrilledinwhitewinemarinadewithvegetables Recipes

Steps:

• In a bowl, mix the brown sugar in the hot water until dissolved. Pour into a large resealable plastic bag, and mix in wine, soy sauce, olive oil, garlic, and lemon pepper. Place salmon in the bag, seal, and marinate 8 hours or overnight in the refrigerator.
• Preheat a grill for high heat.
• Lightly oil the grill grate. Reserving marinade, place salmon on the grill, and cook 5 to 8 minutes on each side, or until easily flaked with a fork.
• Transfer reserved marinade to a pot. Dissolve the cornstarch in cold water. Bring the marinade to a boil, and stir in cornstarch mixture to thicken. Serve over the salmon or on the side as a dipping sauce.

Steps:

• Combine olive oil, lemon juice, green onions, parsley, rosemary, thyme, salt, black pepper, and garlic powder in a small bowl. Set aside 1/4 cup of the marinade. Place salmon in a shallow dish and pour the remaining marinade over the top. Cover and refrigerate for 30 minutes. Remove the salmon and discard the used marinade.
• Preheat grill for medium heat and lightly oil the grate.
• Place salmon on the preheated grill skin side down. Cook, basting occasionally with the reserved marinade, until the fish flakes easily with a fork, 15 to 20 minutes.

Steps:

• Arrange salmon filets in dish. Season with salt and pepper. Cover filets with dill, garlic, lemon juice, olive oil, and white wine. Rub seasonings into the salmon (I rubbed it in after every ingredient).
• Turn salmon over to marinate in sauce. Let marinate in refrigerator at least one hour before grilling.
• Assemble lemons, onions, and garlic on a sheet of aluminum foil. Sprinkle with salt, pepper, and olive oil. Fold foil into packet.
• Fire up the grill and put on the vegetable packet. Allow to cook 20 minutes before adding salmon.
• Put vegetables on top tier of grill. Add salmon skin side down and grill 8-15 minutes, or until fish flakes easily.
• Serve salmon topped with vegetables and Caper Mayonnaise. Enjoy!

Steps:

• In a bowl, mix the brown sugar in the hot water until dissolved. Pour into a large resealable plastic bag, and mix in wine, soy sauce, olive oil, garlic, and lemon pepper. Place salmon in the bag, seal, and marinate 8 hours or overnight in the refrigerator.
• Preheat a grill for high heat.
• Lightly oil the grill grate. Reserving marinade, place salmon on the grill, and cook 5 to 8 minutes on each side, or until easily flaked with a fork.
• Transfer reserved marinade to a pot. Dissolve the cornstarch in cold water. Bring the marinade to a boil, and stir in cornstarch mixture to thicken. Serve over the salmon or on the side as a dipping sauce.

Steps:

• Rinse any ice glaze from frozen salmon under cold water and pat dry.
• Lay out 2 sheets of aluminum foil, double thickness, on a large tray. Coat top layer with nonstick cooking spray.
• Lay half of onions lengthwise across foil. Place salmon over onions.
• Squeeze lemon on both sides of fish. Sprinkle dry seasoning onto salmon.
• Place fresh herbs over, under and into belly cavity (if fish is not frozen).
• Lay out remaining two sheets of foil, double thickness and coat top layer with nonstick spray and place coated side face down onto herbs and salmon.
• Roll up, crimp, and seal all sides to form packet.
• Cook frozen salmon over medium-hot grill (450 F), 5-6 inches from heat for 50-60 minutes, turning packet every 15 minutes.
• Cook until fish is opaque throughout.
• Cook fresh or thawed salmon over medium grill (400 F) 5-6 inches from heat for 45-55 minutes, turning packet over every 15 minutes. Cook until opaque throughout.

Steps:

• Preheat an outdoor grill for medium heat and lightly oil the grate.
• Mix brown sugar, sea salt, lemon-pepper seasoning, and seasoned salt together in a container. Coat halved fillets with mixture. Place salmon on 2 to 4 aluminum foil sheets; drizzle with olive oil and liquid smoke. Fold the tops of the pieces of foil together, leaving the sides open. Tent the foil for heat circulation.
• Place foil packets on the preheated grill and cook until salmon is easily flaked with a fork, 15 to 25 minutes, opening foil during the last 5 minutes to lightly brown.

Steps:

• Pour white wine into a non-metallic dish and add remaining ingredients.
• Marinate fish for at least one hour, turning occasionally.
• Grill on BBQ flesh side down for 5-6 mins, flip and finish cooking with skin side down, 5-6 mins or until fish flakes. Do not overcook or it will be dry!

Steps:

• Heat a grill to medium-high heat.
• Season the salmon with salt and pepper.
• Brush the grill grates with oil and place the salmon, skin side down on the oiled grates.
• Grill until lightly browned, 3-5 minutes, then gently flip and continue to cook until just opaque in center.
• Add the lemon halves to the grill, cut side down and grill until lightly charred, about 2 minutes.
• Enjoy!

Steps:

• In a medium bowl, combine the soy sauce, vinegar, sugar, oil, mustard powder, ginger and ground black pepper.
• Place the salmon in a shallow, nonporous dish and pour the marinade over the salmon. Cover and marinate in the refrigerator for at least 1 hour, turning occasionally.
• Preheat an outdoor grill for medium high heat and lightly oil grate.
• Grill the fish for about 3 to 4 minutes per side, or to desired doneness.