SPICE-RUBBED SALMON
We eat this salmon a lot, along with couscous and fresh veggies. Even my 2-year-old devours it. -Lyndsay Rensing, Katy, Texas
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- In a small bowl, mix the first 10 ingredients. Rub fillets with seasoning mixture; drizzle with oil., Place salmon on a lightly oiled rack, skin side up. Grill, covered, over high heat or broil 3-4 in. from heat 5 minutes. Turn; grill 4-6 minutes longer or until fish just begins to flake easily with a fork.
Nutrition Facts : Calories 295 calories, Fat 18g fat (3g saturated fat), Cholesterol 85mg cholesterol, Sodium 385mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 29g protein. Diabetic Exchanges
GRILLED SALMON RECIPE WITH SPICE RUB
One of the quickest, most delicious grilled fish recipes! This Grilled Salmon recipe gets its flavor from a simple spice rub and a quick sear at high heat.
Provided by Dara Michalski | Cookin' Canuck
Categories Entrees
Time 11m
Number Of Ingredients 7
Steps:
- Heat the grill to medium-high heat (about 450 to 500 degrees F on a gas grill).
- Place the salmon fillets on a plate or baking sheet (to transport to grill).
- In a small bowl, stir together the olive oil, cumin, coriander, salt and pepper to form a paste. Rub the paste over the top side of each salmon fillet.
- Brush the grill grates with oil. Place the salmon skin side up on the grates and close the grill cover. Cook until the salmon easily releases from the grill, about 3 to 4 minutes.
- Using tongs, carefully turn the salmon and close the grill cover again. Cook until the internal temperature reaches 145 degrees F, about 2 to 4 minutes, depending on the thickness of the fillets.
- Squeeze the lime juice over the salmon. Serve immediately.
Nutrition Facts : ServingSize 1 fillet, Calories 228.4 kcal, Protein 31 g, Fat 10.8 g, SaturatedFat 2.1 g, Cholesterol 64.6 mg, Sodium 165.1 mg
SALMON WITH SWEET AND SPICY RUB
Provided by Ellie Krieger
Categories main-dish
Time 17m
Yield 6 servings, serving size: 1 salmon fillet
Number Of Ingredients 8
Steps:
- Coat your grill or a grill pan with cooking spray and preheat over medium heat. While the grill is heating, combine the brown sugar, chili powder, cumin, salt, and pepper. Brush each salmon fillet with 1/2 teaspoon of the oil, then rub each fillet with about 1/2 tablespoon of the spice mixture.
- Grill the salmon, flesh side down, until charred, 4 to 5 minutes. Flip the salmon and cook another 5 to 6 minutes for medium doneness. For well done fish, cook an additional 1 to 2 minutes. Remove to a platter and serve immediately.
- Excellent source of: Protein, Thiamin, Riboflavin, Niacin, Vitamin B6, Vitamin B12, Pantothenic Acid, Copper, Phosphorus, Potassium, Selenium
- Good source of: Folate, Magnesium
SPICE-RUBBED GRILLED SALMON
Turning a whole side of fish on the grill is easier if you use a fish-shaped grilling basket. Fire Roasted Vidalia Onion Halves make an ideal dinner accompaniment during the late spring and summer for this salmon.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Salmon Recipes
Number Of Ingredients 8
Steps:
- Combine all seeds in a skillet over medium heat; toast, shaking pan, until aromatic, 4 to 6 minutes. Grind seeds coarsely in a spice grinder or with a mortar and pestle. Transfer to a bowl; add salt, pepper, and sugar.
- Rub spice mixture into flesh side of salmon. Let stand 30 minutes; if not grilling right away, refrigerate, wrapped in plastic, for up to 2 days. Let salmon come to room temperature before grilling.
- Heat grill to hot; coals should be glowing red, and rack should be very hot. Brush both sides of salmon and hot rack with oil. Grill salmon (if using a gas grill, close lid while cooking), flesh side down, until firm and slightly charred, 4 to 8 minutes. Carefully turn salmon using 2 large spatulas. Cook 4 to 6 minutes more, or until mostly opaque but slightly translucent and cooked through. Serve with cucumber salsa.
SWEET AND SPICY GRILLED SALMON
The decadent-tasting "good" fat in salmon complements the sweet-spicy Buffalo glaze. The skin gets caramelized and crisp on the grill as the sauce drips onto it. It's delicious, but can be discarded to save fat and calories. (The numbers below include the skin.) A crisp and refreshing celery slaw is dressed with the same sauce, made creamy with light mayo, and brightened with onions and chives.
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat an outdoor grill or grill pan on medium high.
- Mix together the hot sauce, brown sugar, paprika and cayenne in a small bowl. Transfer 1 tablespoon of the mixture to a large bowl and whisk in the mayonnaise; set aside the rest of the sauce. Add the chives, celery and onions to the bowl with the mayonnaise and toss well.
- Sprinkle the salmon with salt and pepper. Brush the grill grate lightly with oil. Lay the salmon on the grill, skin-side up, and cook until distinct grill marks appear and the salmon releases easily from the grate, 2 to 3 minutes. Turn and brush the fish with some of the reserved sauce. Continue to cook the fish, brushing the pieces periodically with the sauce, until the salmon fillets are glazed and just cooked through, 13 to 15 minutes more.
- Transfer the fillets to individual plates and serve with the celery slaw.
SIMPLE GRILLED SALMON RECIPE WITH SPICE RUB
A quick and easy grilled salmon recipe using a homemade spice rub you will want to put on everything!
Provided by Andrea Mut
Categories Dinner
Number Of Ingredients 23
Steps:
- In a medium bowl combine all ingredients and mix well. Store in an airtight container in the cupboard away from heat and light. Makes about ¾ cup.
- In a medium bowl, mix all ingredients together until well combined. Cover and refrigerate until ready to serve.
- Pat salmon dry with paper towel. Rub fillets evenly with olive oil and sprinkle with spice rub. Rub the spice mixture into the fish to coat evenly.
- Preheat your outdoor grill for 15 minutes on high heat. Fold paper towels into a thick pad. Holding paper towel with tongs, dip it in the avocado or vegetable oil, and wipe the hot grill. Dip again and oil grill again. Close lid and let heat back up for 5 minutes before cooking the salmon.
- Place the salmon flesh side down. Close the lid and cook (reduce heat to medium if your grill runs very hot), without moving filets, until the flesh side has grill marks and the flesh releases easily, 4-5 minutes.
- Using tongs and a spatula, gently flip the fish and continue cooking, covered, until centers are translucent when checked with a fork or paring knife or the internal temperature reaches 125 degrees F for medium-rare (the salmon will continue cooking once removed from the heat). 2 to 3 minutes. Transfer to a platter and let rest for 5 minutes before serving.
Nutrition Facts : ServingSize 1 fillet, Calories 259 kcal, Fat 12 g, SaturatedFat 2 g, Cholesterol 42 mg, Sodium 491 mg, Protein 32 g, UnsaturatedFat 2 g
SMOKY AND SPICY ROASTED SALMON
Inspired by the smoke, spice and sweetness that characterize classic dry barbecue rubs, this super easy salmon recipe skips the grill, making for easy cleanup and a dinner that's doable any night of the week. While a fragrant rub like this one might overpower a milder fish, salmon stands up to strong flavors beautifully. This dish works well with summer picnic sides like coleslaw and potato salad, but it is equally good with roasted potatoes and a simple green salad. The rub is only mildly spicy as written, so add a pinch of cayenne if you'd like a little more kick.
Provided by Lidey Heuck
Categories dinner, weekday, seafood, main course
Time 25m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Heat the oven to 450 degrees. Pat the salmon fillets dry with a paper towel and place them in an ovenproof baking dish large enough to hold them without crowding.
- In a small bowl, combine the brown sugar, salt, mustard powder, paprika, chili powder, pepper and garlic powder; mix well with a fork.
- Sprinkle the spice rub over the fillets, then turn them, pressing gently, to coat all sides with the rub. Brush the fillets all over with the olive oil.
- Roast the salmon for 12 to 14 minutes, depending on the thickness of the fillets, until it flakes easily and is just cooked in the center. Let the salmon rest for 5 minutes, then sprinkle lightly with salt and serve.
GRILLED SPICE-RUBBED SALMON
This salmon recipe adds a southwestern flavor, complimented with an interesting and very tasty grilled cabbage slaw. This was in the June, 2008 Better Homes and Gardens, page 189.
Provided by hpitler
Categories Vegetable
Time 30m
Yield 4 fillets, 4 serving(s)
Number Of Ingredients 7
Steps:
- Pre-heat charcoal grill (I prefer using a Traeger grill).
- In a small bowl, mix chili powder, cumin, brown sugar, 1/4 teaspoons salt, and 1/4 teaspoons black pepper. Rub spice mixture on salmon.
- Brush cabbage wedges with olive oil.
- Place cabbage wedges and salmon directly on grill, after spraying with cooking oil.
- Grill salmon 4-6 minutes on each side for each 1/2 inch of thickness, turning halfway through cooking time. Turn cabbage at the same time.
- While salmon and cabbage are grilling, peel carrot and slice into thin strips.
- Remove salmon and cabbage when done cooking. Coarsely cut cabbage and toss with carrots and 1-2 teaspoons of olive oil.
- Salt and pepper cabbage mixture to taste and serve.
Nutrition Facts : Calories 519, Fat 21.7, SaturatedFat 3.2, Cholesterol 165.4, Sodium 272.3, Carbohydrate 13.8, Fiber 5.1, Sugar 8.4, Protein 66.4
SPICY RUB FOR GRILLED SALMON
Make and share this Spicy Rub for Grilled Salmon recipe from Food.com.
Provided by Jangomango
Categories High Protein
Time 20m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Fire up the grill.
- To make the spice rub, combine the brown sugar, paprika, salt, pepper, and thyme in a small bowl.
- Rub both sides of the salmon fillets with all of the spice mixture.
- Brush the grill and fish with oil.
- Grill over direct heat, covered, with the vents open.
- When the salmon is marked by the grill, flip the fish and finish cooking.
- It will require a total grilling time of around 10 minutes, depending on the heat of the grill.
- The sugar in the spice rub can burn easily, so watch it closely.
- A step ahead: The spice rub can be made a couple days ahead and stored, tightly covered, at room temperature.
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- Squeeze lime juice over salmon then rub in the spices to completely coat; set aside to rest about 5 minutes.
- Add onions and sauté 2 minutes; add beans, corn and salt and cook until heated through, about 6 - 8 minutes.
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- Mix together the salt, paprika, black pepper, cumin, oregano, garlic powder, onion powder, and coriander.
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