Sesame Grilled Salmon Recipes

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:

• Heat oven to 200C/180C fan/gas 6. In a shallow dish, mix together the chilli sauce, soy, sesame oil, rice wine, garlic and ginger. Lay the pieces of salmon in the marinade, skin-side up, and set aside for 15 mins.
• Put the marinated salmon on a baking tray, skin-side down, and spoon over a little of the leftover marinade. Sprinkle with the sesame seeds and roast in the oven for 15 mins, or until done to your liking. Serve with steamed rice and stir-fried vegetables.

Steps:

• Prepare a grill for medium heat. Rub salmon with 2 Tbsp. olive oil; season both sides with kosher salt.
• Cut ends off lemon and discard. Set lemon upright on a cutting board and slice off 4 lobes, working around the core (the seeds will be left behind). Finely chop lobes (flesh, pith, and all) and transfer to a small bowl; you should have about 1/3 cup. Squeeze juice from core into bowl; discard core. Add shallot, sesame seeds, honey, sesame oil, and 1/3 cup olive oil; season with kosher salt and lots of pepper. Toss to combine.
• Clean and oil grate, then immediately place salmon on grill, skin side down. Cover and grill, without turning, until skin is lightly charred and flesh is opaque all the way through, 6-8 minutes. Transfer salmon to shallow bowls or plates; let cool slightly. Spoon sauce over salmon. Top with basil; sprinkle with sea salt.

Steps:

• Whisk soy sauce, brown sugar, scallions, vinegar, sesame seeds, 1 tablespoon vegetable oil, sesame oil, Sriracha®, garlic, and ginger together in a bowl.
• Place salmon fillets in a shallow baking dish. Pour marinade over top and marinate for 30 to 60 minutes, turning once.
• Brush the cooking grates on an outdoor grill until they are clean. Preheat the grill for high heat and lightly oil the grate.
• Remove salmon from the marinade and blot gently with paper towels to remove excess. Brush salmon generously on both sides with olive oil and season with salt and pepper. Discard remaining marinade.
• Place salmon fillets, flesh-sides down, on the preheated grill. Close the lid and cook until you can lift fillets up with tongs without them sticking to the grate, 6 to 8 minutes. Turn fillets and cook to desired doneness, about 2 to 3 minutes more for medium-rare. Slide a spatula between the skin and flesh and transfer fillets to serving plates.

Steps:

• For glaze, mix first 4 ingredients., Place salmon on an oiled grill rack over medium heat, skin side up. Grill, covered, until fish just begins to flake easily with a fork, 4-5 minutes per side; brush top with half of the glaze after turning. Brush with remaining glaze before serving.

Steps:

• 1. Place cucumbers in strainer set in sink; toss with 1 tablespoon salt. Press kitchen towel on cucumbers; drain at least 1 hour or up to 3.
• 2. To make sauce, combine 2 tablespoons vinegar, 1 tablespoon lime juice, soy sauce, tahini, 1 tablespoon oil, garlic, ginger, and 1 tablespoon water in blender; puree until combined.
• 3. Preheat grill to medium-high. Season both sides of salmon with salt. Place skin side down on grill; cook 3 minutes, or until skin shrinks and separates from flesh. Flip; cook 4 minutes, until done.
• 4. Toss cucumbers with remaining 2 tablespoons vinegar, 1 tablespoon lime juice, 1 teaspoon oil, and sliced onions. Refrigerate until serving.
• 5. Divide arugula equally among four plates. Top each serving with salmon, then cucumbers. Drizzle sauce over servings.