Tag: grilled salmon

Grilled Summer Salmon Recipe

Summer is coming to an end, but that does not mean your taste buds should suffer! Salmon is the perfect solution. It is a perfect source of protein and if you’re lacking in vitamin B this might be the perfect recipe for you. Check out this Grilled Crispy-Skinned Salmon with Whole Lemon-Sesame Sauce posted by bon appetit. It gives the chef the best excuse to use the grill one last time before summer ends and it has to be put away. Not only is this recipe refreshing but it is also filling and a great way to show off your grilling skills.

INSTRUCTIONS

UTENSILS/TOOLS FOR SUMMER SALMON

  • A grill
  •  A small mixing bowl
  • Plates

DIRECTIONS

The first step before preparing the food is to prepare the grill. In order to cook the perfect grilled crispy-skinned salmon, the grill needs to be on medium heat. Depending on your grill this can mean a few different things. Make sure to check out the settings or pick up a bag of charcoal before setting up the prepping station. The salmon fillets will also need to be prepared before cooking. Take 2 of the 3 tablespoons of extra virgin olive oil and rub the oil into the salmon. Season each side of all the fillets with kosher salt.

Take the small lemon and cut each of the ends off. Place the lemon on one of the flat sides; cut the lemon in four sections. The core should be left in the middle in the shape of a square. Chop up the four sections, chopping up even the skin, making sure it is finely chopped. Pace this into the small mixing bowl. Add the honey, shallot, ⅓ cup of extra virgin olive oil, sesame seeds, and sesame oil into the bowl as well. Season the mixture with kosher salt and a decent amount of freshly ground black pepper. Make sure it is mixed together well, you do not want any clumps of seasoning.

The grate on the grill needs to be cleaned before use. Once you clean the grate, oil it. The most important part is that you place the salmon on the grill with the skin side down right after oiling it. Cover the grill once the salmon is placed on it and do not flip the fillets. They should cook for about 6 to 8 minutes; making sure the skin is slightly charred. Always check that the fish is opaque before taking it off of the grill.

Place the salmon fillets on a plate and let them cool a little. Plate the fillets individually and spoon the lemon-sesame sauce over each one. Serve on a bed of brown rice or even quinoa for a protein packed meal.

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Food Networks’ Asian Grilled Salmon

 

With the Lenten season coming around the corner, you can never go wrong with a delicious cooked salmon recipe. That’s exactly why we search high and low to find some of the best seafood recipes and how we came across this gem from the food network.

The best part about this Asian inspired salmon recipe is that it only takes 30 minutes total to prepare AND cook. So, whether you are looking for a quick meal to make on a busy weeknight or just not up to going all out on the weekend, you will have to give this method a try- not to mention, most of the ingredients you will already have in your kitchen!

Ingredients

  • 1 side fresh salmon, boned but skin on (about 3 pounds)

For the marinade:

  • 2 tablespoons Dijon mustard
  • 3 tablespoons good soy sauce
  • 6 tablespoons good olive oil
  • 1/2 teaspoon minced garlic

Directions

Light charcoal briquettes in a grill and brush the grilling rack with oil to keep the salmon from sticking.

While the grill is heating, lay the salmon skin side down on a cutting board and cut it crosswise into 4 equal pieces. Whisk together the mustard, soy sauce, olive oil, and garlic in a small bowl. Drizzle half of the marinade onto the salmon and allow it to sit for 10 minutes.

Place the salmon skin side down on the hot grill; discard the marinade the fish was sitting in. Grill for 4 to 5 minutes, depending on the thickness of the fish. Turn carefully with a wide spatula and grill for another 4 to 5 minutes. The salmon will be slightly raw in the center, but don’t worry; it will keep cooking as it sits.

Transfer the fish to a flat plate, skin side down, and spoon the reserved marinade on top. Allow the fish to rest for 10 minutes. Remove the skin and serve warm, at room temperature, or chilled.