GINGER GARLIC SALMON MARINADE (GRILLED, BAKED OR BROILED)
Made with pantry staples this marinade is quick and easy to prepare!
Provided by Holly Nilsson
Categories Sauce
Time 10m
Number Of Ingredients 8
Steps:
- Add salmon to a large ziptop bag.
- In a small mixing bowl add soy sauce, water, sesame oil, dark brown sugar, ginger, garlic, and jalapeno pepper. Whisk to combine and pour over salmon.
- Close the bag and gently move the salmon in the bag so the marinade is covering all the salmon.
- Let the salmon marinate in the refrigerator for up to 45 minutes.
Nutrition Facts : Calories 347 kcal, Carbohydrate 2 g, Protein 46 g, Fat 16 g, SaturatedFat 2 g, Cholesterol 125 mg, Sodium 352 mg, Sugar 2 g, ServingSize 1 serving
GRILLED SALMON WITH LEMON-HERB BUTTER SAUCE
Fresh salmon, tart lemon and herby dill are our favorite culinary harbingers of the arrival of spring. Celebrate your first grillout of the season with this light and fresh entrée and simple sauce for salmon, which is perfect for a celebratory dinner or just a simple family supper.
Provided by Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 4
Number Of Ingredients 12
Steps:
- Heat gas or charcoal grill. In small saucepan, combine shallots, wine and 3 tablespoons lemon juice. Bring to a boil over medium-high heat. Reduce heat to medium; cook 5 to 7 minutes or until mixture is reduced to about 2 to 3 tablespoons, stirring occasionally.
- Remove from heat. Stir in cold butter 1 tablespoon at a time until each is well blended. Stir in dill, chives and 1/8 teaspoon pepper. Cover to keep warm.
- In small bowl, combine oil and 1 tablespoon lemon juice; mix well. Brush over salmon fillets. Sprinkle with salt and 1/4 teaspoon pepper.
- When grill is heated, place salmon, skin side up, on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Cook 8 to 10 minutes or until fish flakes easily with fork, turning once and brushing occasionally with any remaining oil mixture. If necessary, reheat butter sauce over very low heat, stirring constantly. Serve salmon with butter sauce.
Nutrition Facts : Calories 345, Carbohydrate 2 g, Cholesterol 120 mg, Fat 3, Fiber 0 g, Protein 24 g, SaturatedFat 13 g, ServingSize 1/4 of Recipe, Sodium 340 mg, Sugar 1 g
HONEY-GINGER GRILLED SALMON
This recipe is simple to make, yet impressive. The marinade gives the fish a sweet taste that my family goes nuts for! If it's too cold out to grill it, you also may broil it.
Provided by Kerri Skrudland
Categories Main Dish Recipes Seafood Main Dish Recipes Salmon Salmon Fillet Recipes
Time 40m
Yield 4
Number Of Ingredients 7
Steps:
- In a large self-closing plastic bag, combine ginger, garlic, soy sauce, orange juice, honey, and green onion; mix well. Place salmon in bag and seal tightly. Turn bag gently to distribute marinade. Refrigerate for 15 to 30 minutes.
- Preheat an outdoor grill for medium heat and lightly oil grate.
- Remove salmon from marinade, shake off excess, and discard remaining marinade. Grill for 12 to 15 minutes per inch of thickness, or until the fish flakes easily with a fork.
Nutrition Facts : Calories 373 calories, Carbohydrate 22.3 g, Cholesterol 114 mg, Fat 14.5 g, Fiber 0.5 g, Protein 37.6 g, SaturatedFat 2.5 g, Sodium 1291 mg, Sugar 19.8 g
GRILLED OYSTERS WITH BUTTERY SOY-SAKE GLAZE
J. Kenji López-Alt first saw the pairing of oysters with sweet soy and sake sauce as a cook at Uni in Boston. It's based on kabayaki, Japanese-style grilled freshwater eel. Eel is much richer than oysters, so adding a touch of butter to the sauce before spooning it over the grilled oysters helps balance the flavors. The sauce can be stored in the refrigerator for several weeks. If you're interested in alternative flavor profiles for your grilled oysters, check out these Grilled Oysters With Lemony Garlic-Herb Butter or Grilled Oysters With Harissa-Parmesan Butter.
Provided by J. Kenji López-Alt
Categories seafood, appetizer
Time 1h
Yield 24 oysters
Number Of Ingredients 8
Steps:
- Combine the sake, sugar and shoyu in a small saucepan along with the smashed garlic and ginger. Bring to a simmer and cook until the liquid is reduced into a syrupy glaze with large, dark bubbles, about 30 minutes. Using a spoon or strainer, remove and discard garlic and ginger. You should have about 1/2 cup glaze. Stir in the butter.
- After the sauce is prepared (or as it reduces), ignite a full chimney of coals and spread out under one side of the grill once they are fully covered in gray ash, or heat half the burners of a gas grill to high. Cover and let the grill heat for 10 minutes. Meanwhile, cut off a sheet of aluminum foil twice the length of a 13-by-18-inch rimmed baking sheet. Crumple it up so that it fits into the baking sheet. The crumpled foil should be able to support the cupped side of the oysters without allowing them to tip over.
- Using tongs, arrange the oysters over the hot side of the grill, placing them with the cupped sides down, doing your best to set them in the grates so that oyster juices don't pour out of the cups as they open. Cover and cook, checking on them every minute or so, and transferring any oysters that have begun to gape open to the foil-lined baking sheet. After a total of 4 minutes, transfer any remaining oysters to the foil whether they have opened or not. Place the saucepan on the cooler side of the grill.
- As soon as the oysters are cool enough to handle, pry off the top shells with a butter knife or oyster knife, severing through the muscle that holds the oyster to the shell and retaining as much juice in the shell as possible. For oysters that aren't already gaping open, the easiest way to pry off the lids is by inserting the tip of the knife into the joint and firmly twisting it until the joint releases.
- Spoon a generous teaspoon of the glaze into each oyster, then return the oysters directly onto the grates on the hot side of the grill. Cook, uncovered, until the sauce mixture is bubbling hot, about 1 minute.
- Return the oysters to the foil-lined baking sheet, sprinkle with scallions, and serve immediately.
GRILLED GINGERED SALMON
This is one of my most requested recipes, and there's never a crumb left when I make it.
Provided by Gourmet Photog
Categories Main Dish Recipes Seafood Main Dish Recipes Salmon Salmon Fillet Recipes
Time 12h30m
Yield 8
Number Of Ingredients 7
Steps:
- Whisk together the soy sauce, muscovado sugar, minced ginger, olive oil, and garlic in a bowl, and pour into a resealable plastic zipper bag. Add the salmon fillet, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator overnight or up to 2 days.
- About 1/2 hour before grilling, soak cedar plank in water.
- Preheat an outdoor grill for medium heat, and lightly oil the grate.
- Remove the salmon from the marinade, and shake off excess. Discard the remaining marinade. Place the salmon, skin side down, onto the cedar plank.
- Grill with the grill cover closed until the salmon is opaque but still juicy, about 20 minutes. Carefully remove the salmon from the plank in one piece, leaving the skin on the plank.
Nutrition Facts : Calories 384.5 calories, Carbohydrate 11.7 g, Cholesterol 82.6 mg, Fat 23 g, Fiber 0.3 g, Protein 31.1 g, SaturatedFat 4.2 g, Sodium 1884.6 mg, Sugar 9 g
SALMON IN OYSTER SAUCE
This Asian influenced dish is simple and delicious! Serve with rice and vegetables.
Provided by Suzie
Categories Main Dish Recipes Seafood Main Dish Recipes Salmon Salmon Fillet Recipes
Time 40m
Yield 6
Number Of Ingredients 9
Steps:
- Heat oil in a medium skillet over medium heat. Stir in garlic and brown sugar, and cook until garlic is lightly browned. Stir in green onions, and cook until tender. Mix in oyster sauce and water.
- Place salmon fillets into skillet, and reduce heat to medium low. Spoon sauce mixture over fillets. Cook 10 to 15 minutes, until fish is easily flaked with a fork.
- Remove fish from skillet, and set aside. Mix cornstarch and warm water into the remaining sauce mixture. Stir until thickened to desired consistency. Pour over salmon to serve.
Nutrition Facts : Calories 340.6 calories, Carbohydrate 11.4 g, Cholesterol 102.8 mg, Fat 17.5 g, Fiber 0.2 g, Protein 32.5 g, SaturatedFat 3 g, Sodium 154.5 mg, Sugar 9.1 g
GRILLED SOY-GINGER SALMON
The salmon is marinated in olive oil, soy sauce, ginger, garlic, onion, and paprika. Very easy to make. I bought six 6 oz salmon steaks and doubled the recipe. Also, instead of grating the onion and ginger I put it in my Cuisinart to save time. Came out excellent.
Provided by JohnP84
Categories Very Low Carbs
Time 25m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Combine marinade ingredients
- Cover salmon with marinade and let stand at room temperature for 20 minutes. Flip salmon over after 10 minutes to marinade the salmon equally.
- Cook on uncovered grill, directly over medium coals for approx 7 minutes each side. Baste with remaining marinade throughout grilling.
- Note--When grilling salmon flip with spatula.
Nutrition Facts : Calories 528.7, Fat 35, SaturatedFat 5, Cholesterol 118.2, Sodium 1159.7, Carbohydrate 4.5, Fiber 0.8, Sugar 1.3, Protein 47.7
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