Honey Ginger Grilled Salmon Recipes

HONEY GINGER GRILLED SALMON

Steps:

• In a large self-closing plastic bag, combine first six ingredients; mix well.
• Place salmon in bag and seal tightly.
• Turn bag gently to distribute marinade.
• Refrigerate 15 minutes or up to 30 minutes for stronger flavor.
• Turn bag occasionally.
• Lightly grease grill rack.
• Preheat grill to medium heat.
• Remove salmon from marinade; reserve the marinade.
• Grill 12-15 minutes per inch of thickness or until fish flakes easily with a fork.
• Brush with reserved marinade up until the last 5 minutes of cooking time.
• Discard leftover marinade.

HONEY GINGER GLAZED SALMON

Steps:

• In a medium bowl, whisk together chopped fresh ginger, minced garlic, soy sauce, orange juice, honey, and chopped green onion.
• Lay salmon fillet in large dish or tray.
• Pour Honey-Ginger Orange marinade over salmon.
• Turn salmon over so skin side is facing up and exposed meat is immersed in marinade.
• Cover, refrigerate, and allow to marinate at least 1 hour, and up to 24 hours.
• When you are ready to cook the salmon, preheat barbecue (or stovetop grill) to medium. Remove the salmon from marinade and place the salmon on the grill mat. Reserve leftover marinade.Cover the barbecue and allow to cook for 4-6 minutes per ½-inch of thickness, or until the internal temperature reaches 125°F [52°C]. If you are using a grill mat, you should not need to flip the salmon unless it thicker than the suggested 3/4-inch. NOTE: If you are using a stovetop grill, you will need to flip the salmon halfway through.
• Remove salmon from grill and allow to rest for 10 minutes before serving.
• While the salmon is resting, strain the leftover marinade.In a small saucepan or skillet, bring the strained marinade to a boil in over medium heat, stirring frequently until the liquid is reduced by half.Remove sauce from heat and whisk in one tablespoon of butter.
• Serve salmon on a bed of fresh greens and top with marinade reduction.

HONEY SOY GLAZED SALMON RECIPE BY TASTY

Steps:

• Place salmon in a sealable bag or medium bowl.
• In a small bowl or measuring cup, mix marinade ingredients.
• Pour half of the marinade on the salmon. Save the other half for later.
• Let the salmon marinate in the refrigerator for at least 30 minutes.
• In a medium pan, heat oil. Add salmon to the pan, but discard the used marinade. Cook salmon on one side for about 2-3 minutes, then flip over and cook for an additional 1-2 minutes.
• Remove salmon from pan. Pour in remaining marinade and reduce.
• Serve the salmon with sauce and a side of veggies. We used broccoli.
• Enjoy!

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.

THE BEST HONEY-GLAZED SALMON

Steps:

• Preheat the oven to 450 degrees F. Line a baking sheet with aluminum foil. Spray the foil with cooking spray if you plan on eating the salmon skin. (If you do not plan on eating the skin, you can skip this step.) Place the salmon fillets, skin-side down, onto the prepared baking sheet.
• Whisk together the honey, lime zest, and juice in a small bowl. Remove 2 tablespoons of the mixture to another small bowl and set aside. Brush the remaining honey-lime mixture over top of the salmon fillets.
• Combine the brown sugar, cumin, paprika, garlic, 2 teaspoons salt and a few grinds of pepper in a medium bowl. Press the brown sugar mixture all over the salmon (about 1 heaping teaspoon on each portion). Crimp all 4 sides of the foil to create a border around the salmon to help collect the juices so they don't spread and burn. Bake until the glaze is shiny and turning golden in some spots, and the salmon is firm and flakes easily when pressed, 10 to 12 minutes.
• Drizzle the reserved honey-lime mixture over top of the salmon just before serving.

ASIAN GRILLED SALMON

Steps:

• 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.

HONEY-RUM GRILLED BANANAS

Steps:

• In a small bowl, combine rum, honey and cinnamon; set aside. Cut bananas in half lengthwise, leaving the peel on. , Place bananas cut side down on grill. Cover and grill over medium heat for 3 minutes. Turn and brush with honey mixture. Cover and grill until tender, 5-6 minutes. Peel bananas. Serve immediately with ice cream.

AIR-FRYER GINGERED HONEY SALMON

Steps:

• For marinade, mix the first 6 ingredients. In a shallow bowl, combine salmon and 2/3 cup marinade; refrigerate 30 minutes, turning occasionally. Reserve remaining marinade for basting., Preheat air fryer to 325°. Place fillet on greased tray in air-fryer basket; discard remaining marinade. Cook until fish just begins to flake easily with a fork, 15-18 minutes, basting with reserved marinade during the last 5 minutes.

HONEY GINGER GRILLED SALMON, SWORDFISH OR MAHI MAHI

Steps:

• Add all ingredients except fish in a large resealable plastic bag and mix well. Add fish and refrigerate to marinate for 15 minutes.
• Remove salmon from marinade and discard marinade.
• Grill on a greased grill rack over medium-high heat 5-6 per side for slightly rare salmon or cook until fish flakes easily with a fork.

GINGERED HONEY SALMON

Steps:

• For marinade, mix first six ingredients. In a shallow bowl, combine salmon and 2/3 cup marinade; refrigerate 30 minutes, turning occasionally. Reserve remaining marinade for basting., Place salmon on an oiled grill rack over medium heat, skin side down; discard marinade remaining in bowl. Grill salmon, covered, until fish just begins to flake easily with a fork, 15-18 minutes, basting with reserved marinade during the last 5 minutes.