Grilled Salmon With Sage Recipes

SAGE-RUBBED SALMON

Steps:

• Preheat oven to 375°. Mix first 4 ingredients; rub onto flesh side of salmon. Cut into 6 portions., In a large cast-iron skillet, heat oil over medium heat. Add salmon, skin side down; cook 5 minutes. Transfer skillet to oven; bake just until fish flakes easily with a fork, about 10 minutes.

ALDER GRILLED FRESH ALASKAN KING SALMON WITH A LIGHT JUNIPER AND SAGE MARINADE

Steps:

• Preheat a grill.
• Whisk together celery seed, garlic, lemon pepper, onion, chopped sage leaves, thyme, oil, balsamic vinegar, wine, plum vinegar, and a dash of water (quantities of liquid and dry spice ingredients are best adjusted to individual taste). Place alder chips over coals of grill to add flavorful smoke (mesquite may be substituted). Dredge fillets lightly in marinade then rub in juniper berries and a few whole sage leaves. Place on hot grill (medium high if controllable). Cook for about 10 minutes per side. (Salmon is best cooked until it is still moist, but flesh starts to flake easily with a fork and translucency is gone. Salmon is a bit forgiving, so if it's not quite done, put it back on the grill...but don't cook it until it dries out!) Garnish with lemon slices.

GRILLED SALMON I

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.

PAN SEARED WILD ALASKAN SALMON WITH SAGE

Steps:

• Heat olive oil, and 1 tablespoons butter in medium frying pan over medium-high heat.
• Lightly salt skin side of salmon.
• Rub flesh side of salmon with half of sage, salt and pepper to taste.
• Place salmon skin side down in pan. Cook until salmon is cooked halfway through. Don't worry about burning the skin as it can take a good deal of heat and tastes better the crispier it gets.
• Remove salmon from pan and set aside.
• Add remaining butter, sage, onions and garlic to pan. Sautee until onions are slightly transparent.
• Return salmon to pan flesh side down and cook 3-5 minutes or until cooked through and flaky.
• Remove from pan and serve immediately with onions on top.