Simplest Grilled Salmon Recipes

Steps:

• Build a medium-high fire on a clean gas or charcoal grill. (If the grill isn't clean, the salmon will stick to the grate.)
• Season the salmon with salt and pepper, lightly oil the grate of the grill, then place the fillets skin-side up over the fire and cook for about 2 to 3 minutes, until lightly browned.
• Gently flip the salmon over and cook 3 to 4 minutes more for medium rare. You can cook a little longer if you'd like, but take care not to overcook.

Steps:

• Season salmon fillets with lemon pepper, garlic powder, and salt.
• In a small bowl, stir together soy sauce, brown sugar, water, and vegetable oil until sugar is dissolved. Place fish in a large resealable plastic bag with the soy sauce mixture, seal, and turn to coat. Refrigerate for at least 2 hours.
• Preheat grill for medium heat.
• Lightly oil grill grate. Place salmon on the preheated grill, and discard marinade. Cook salmon for 6 to 8 minutes per side, or until the fish flakes easily with a fork.

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.

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.

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:

• In a medium bowl whisk the first 6 ingredients, the marinade, until smooth.
• Place the salmon in a large, resealable plastic bag and pour in all but 1/3 cup of the marinade. Press the air out of the bag and seal tightly. Turn the bag to distribute the marinade, place in a bowl, and refrigerate for 30 minutes.
• Prepare the grill for indirect cooking over high heat (450° to 550°F).
• Remove the fillets from the bag and discard the marinade. Grill the fillets, skin side down, over indirect high heat, with the lid closed, 10 to 12 minutes. During the last 2 minutes of grilling time, brush the fillets with the 1/3 cup reserved marinade. Slide a spatula between the skin and flesh and transfer the fillets to serving plates. Serve warm.

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:

• Prepare and heat grill.
• In the winter I use a George Foreman grill on the counter.
• Rinse salmon, pat dry.
• Grind a bit of pepper on the filets according to your taste.
• Slather jalepano jelly (about 2 T) on each filet.
• Brush filets lightly with olive oil.
• Place on grill.
• Grill 2-3 mins.
• per side.
• If using the George Foreman grill it is 3 mins.
• total because it cooks both sides at once.
• I served with brown rice that I throw a handful of currants in with a little dill and fresh mango on the side.

Steps:

• Preheat the Foreman grill.
• Mix the olive oil and garlic in a bowl.
• Put the salmon in the mixture, making sure both sides get covered.
• Spray Pam on the foreman to help prevent sticking.
• Grill the Salmon for 8-10 minutes, until flakey.

Steps:

• Fire up your grill.
• Lay salmon on tin foil (enough foil to completely wrap fillet) Melt butter and pour it all over the salmon (alternatively, you can just cut it up but melting it will help it saturate the fish) Apply salt, garlic and onion to taste.
• Seal the salmon in the foil.
• Grill for about 15 minutes (depending on how hot your grill is), rotating after about 7 minutes.
• Enjoy!
• Serve with salad, bread, wine, beer, good music, whatever.