Grilled Ginger Salmon Recipes

GINGER-GLAZED GRILLED SALMON

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.

GRILLED GINGERED SALMON

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.

GRILLED SALMON WITH LEMON AND GINGER

Steps:

• In a small bowl or measuring cup whisk together lemon juice, soy sauce, oil, sugar and ginger.
• Set aside 1/3 of the mixture in a small bowl.
• Place salmon in a shallow dish and pour the rest of the marinade over the top.
• Let marinate at room temperature for 20 minutes, turning once or twice.
• Grill or broil salmon over medium heat, turning once with a wide spatula and brushing with excess marinade until salmon is cooked to your liking (about 10 minutes depending on thickness.)
• Sprinkle with pepper and serve with reserved marinade for drizzling.

GRILLED SALMON WITH TOMATO-GINGER SAUCE

Steps:

• Preheat a grill to medium high. Grate the tomatoes on the large holes of a box grater into a medium bowl; discard the skins. Stir in 1/3 cup cilantro, the vinegar and ginger; season with salt and pepper. Set aside.
• Spread the cauliflower florets on one half of a 24-inch-long piece of foil; sprinkle with 1/4 teaspoon garam masala and dot with the butter; season with salt and pepper. Fold the foil over the cauliflower and crimp the edges to seal and form a packet. Season the salmon with salt, pepper and the remaining 1 teaspoon garam masala.
• Brush the grill grates with vegetable oil. Grill the foil packet on one side of the grill until the packet is puffed and the cauliflower is lightly charred and tender, about 6 minutes per side. Grill the salmon on the other side of the grill until opaque but still pink in the center, 3 to 4 minutes per side. Transfer to a large plate. Grill the naan until lightly toasted, about 1 minute per side; cut into wedges.
• Carefully open the foil packet and toss the cauliflower with the remaining 2 tablespoons cilantro. Top the salmon with the tomato-ginger sauce and serve with the cauliflower and naan.

HONEY-GINGER GRILLED SALMON

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.

GRILLED GINGER SALMON

Steps:

• In bowl, mix the first 5 ingredients.
• Place onions in small bowl and chill until ready to use.
• Grill salmon over medium coals for 10 minutes, turn and grill the other side for 10 minutes.
• Brush with ginger sauce throughout grilling.
• Place salmon on platter and sprinkle with onions.

LIME AND GINGER GRILLED SALMON

Steps:

• Whisk together lime rind, lime juice, oil, ginger and jalapeno.
• Set aside a teaspoon of the mixture.
• Place salmon steaks in a dish just large enough to hold them.
• Pour remaining lime juice mixture over salmon and turn to coat.
• Marinate at room temperature for 15 minutes, turnig once (Do not marinate longer than 30 minutes or the salmon will go mushy).
• Preheat bbq to medium high and grease grill.
• Bbq salmon turning once, until cooked through, about 3 to 4 minutes on each side.
• Remove to platter and spoon reserved lime juice mixture over salmon.
• Serve immediately.
• If you wish to broil salmon, place on a rack set over a pan.
• Broil about 4 inches from heat, turning once, until salmon is cooked through, about 3 to 4 minutes per side.

GRILLED SOY-GINGER SALMON

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.

GINGER SALMON WITH GRILLED PEACHES

Steps:

• Heat grill to medium-high.
• In a small bowl, combine the vinegar, ginger, thyme, oil, salt and pepper; set aside.
• In a large bowl, gently toss the onions and peaches with oil, salt and pepper. Let stand a few minutes.
• Season the salmon with salt and pepper. Remove onions from marinade, and grill the salmon and onions until salmon is opaque throughout and onions are tender, about 5 to 6 minutes per side.
• After flipping the salmon, remove peaches from marinade and place on grill and cook until tender, about 3 to 4 minutes per side. Discard marinade.
• Drizzle the salmon with the gingered vinaigrette, and serve with the grilled onions and grilled peaches.

GRILLED GINGER SALMON FILLETS

Steps:

• Heat gas or charcoal grill. In small bowl, mix all ingredients except salmon.
• Carefully brush grill rack with vegetable oil. Place salmon skin side down and crosswise on grill over medium heat. Cover grill; cook 8 minutes.
• Brush all of honey mixture over salmon. Cover grill; cook 3 to 6 minutes longer or until salmon flakes easily with fork.