Time 30m Yield 4 servings. Number Of Ingredients 6 Steps:
In a small bowl, mix the first five ingredients; rub over fillets. Let stand 15 minutes. Moisten a paper towel with cooking oil; using long-handled tongs, rub on grill rack to coat lightly. , Place salmon on grill rack, skin side up. Grill, covered, over medium heat or broil 4 in. from heat 4 minutes. Turn; grill 3-6 minutes longer or until fish just begins to flake easily with a fork.
Time 50m Number Of Ingredients 11 Steps:
Place salmon in an 11 by 7-inch dish. In a small mixing bowl whisk together lemon juice, olive oil, parsley, rosemary, thyme, garlic, lemon zest, dijon mustard, honey, 1 tsp salt and 1/2 tsp pepper until well combined. Pour mixture over salmon (lift fillets to help marinade run under) then cover and let marinate in refrigerator 30 minutes, turning once halfway through. Preheat grill to medium-high heat during last 10 minutes of salmon marinating. Brush grill grates with oil, spoon some of the herbs onto salmon (or just use your hands to spread them over), remove salmon from marinade and place on grill. Grill about 3 - 5 minutes per side to cook through. Serve warm garnished with more parsley if desired.
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.
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.
Time 30m Yield 4 Number Of Ingredients 12 Steps:
Prepare a grill for high heat. Season the salmon fillets with salt and pepper and drizzle with olive oil. Whisk together the mayonnaise, mustard, olive oil, garlic, lemon juice, tarragon, salt and pepper; set aside. Lightly oil the grill grate. Cook the salmon on the grill until the fish flakes easily with a fork, 5 to 10 minutes. Place on a serving plate and top with the prepared sauce.
Time 1h5m Yield 8 Number Of Ingredients 7 Steps:
Soak an untreated cedar plank (or planks) large enough to hold a side of salmon (5 to 7 inches wide and 16 to 20 inches long) in water, weighting it with something heavy, like a brick, so it stays submerged 30 minutes to 24 hours. When ready to grill, either build a charcoal fire in half the grill or turn grill burners on high for 10 minutes. Meanwhile, mix oil, garlic, dill, salt, pepper and lemon zest; rub over salmon and into scored areas to coat. Place soaked cedar on hot grill grate, close lid, and watch until wood starts to smoke, about 5 minutes. Transfer salmon to hot plank, move salmon off direct charcoal heat or turn burners to low, and cook covered until salmon is just opaque throughout (130 on a meat thermometer inserted in the thickest section) 20 to 25 minutes or longer, depending on thickness and grill temperature. Let sit 5 minutes; serve with lemon wedges.
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.
Time 10m Yield 4-6 serving(s) Number Of Ingredients 4 Steps:
Soften one stick of butter and mix with garlic. Either process in blender or food processor; or if doing by hand use garlic press and whisk really well with fork. Gradually add as much lemon juice as butter will hold. Quit adding when butter won’t absorb any more. Add salt and pepper to taste. Slather this on grilled salmon during cooking and serve remainder at table.
More about “grilled salmon with garlic lemon recipes”
Time 36m Yield 2 Servings Number Of Ingredients 8 Steps:
Prepare a grill for medium heat. Whisk 1 Tbsp. honey, 1½ tsp. Diamond Crystal or 1 tsp. Morton kosher salt, and 1 tsp. finely grated lemon zest in a small bowl to combine. Add 6 garlic cloves, finely chopped, 4 Tbsp. unsalted butter, room temperature, and 2 Tbsp. finely chopped dill and whisk again to combine (some lemon zest may remain separate and that’s okay). Tear off a large piece of foil according to the length and thickness of salmon (15x15" or larger) and place on a rimmed baking sheet. Place one 1 lb. boneless salmon fillet, preferably skin-on, arranging skin side down if skin is on, in center of foil (the skin will stick slightly to foil and brown while the fish cooks; you want this as it will add to the sauce). Spread garlic butter over fish, then drizzle 3 Tbsp. fresh lemon juice on top. Carefully fold one side of foil up and over fish so lemon juice stays contained, then bring other sides up to meet it and fold together to seal, leaving about a 4" opening on top for steam to escape (this will help sauce reduce a bit). Place foil packet on grate and grill fish until opaque throughout and firm, 16-20 minutes. Transfer packet to a cutting board and let fish rest 5 minutes. Carefully open foil packet and cut fish in half. Transfer to plates; pour juices from packet over. Drizzle fish with remaining 1 Tbsp. fresh lemon juice, dividing evenly, and top with more finely chopped dill.
