LIME-MARINATED GRILLED SALMON
The fresh lime juice and mustard add a nice tang to this moist and flaky grilled salmon. I came up with this marinade after tasting something similar at a friend's house and it is now one of our favorite ways to do fish. You may also use other firm fish steaks instead of salmon; halibut, tuna and swordfish all work well.
Provided by whodunitrdr
Categories Main Dish Recipes Seafood Main Dish Recipes Salmon Salmon Steak Recipes
Time 1h20m
Yield 4
Number Of Ingredients 8
Steps:
- Whisk together the lime juice, olive oil, mustard, ginger, garlic, cayenne pepper, and black pepper in a bowl, and pour into a resealable plastic bag. Add the salmon steaks, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 1 hour.
- Preheat an outdoor grill for medium heat, and lightly oil grate. Remove the salmon from marinade, and shake off excess. Discard remaining marinade.
- Grill until the fish flakes easily with a fork, 5 to 10 minutes per side depending on thickness.
Nutrition Facts : Calories 311.4 calories, Carbohydrate 2.1 g, Cholesterol 83.7 mg, Fat 19.8 g, Fiber 0.1 g, Protein 29.5 g, SaturatedFat 3.8 g, Sodium 144.1 mg, Sugar 0.3 g
THE EASIEST SPICY LIME GRILLED SALMON
An easy weeknight salmon recipe with just a few ingredients!
Provided by Jessie
Time 20m
Number Of Ingredients 8
Steps:
- Use a microplane to zest the lime and toss the zest into a small mixing bowl.
- Juice the lime, adding the lime juice to the lime zest.
- Add olive oil, minced garlic, soy sauce, crushed red pepper flakes, salt, and pepper to lime juice and whisk to combine.
- Lay salmon in a small baking dish (I like to use a glass container with an airtight lid) and pour the marinade over the fish. Turn the salmon to coat and make sure it's covered in marinade. If you have skin on the salmon, place the filet skin side up so that the marinade can soak in.
- Cover salmon with the airtight lid and store in the fridge for thirty minutes to an hour or until you're ready to eat.
- Heat a grill pan over medium-high heat until it's piping hot (you could also use your outdoor grill). Use a heat-resistant pastry brush to brush olive oil over the grill grates to prevent the fish from sticking.
- Remove fish from marinade and place it on the hot grill pan. Let it cook - without touching it! - for 5-7 minutes (see recipe notes) until salmon has lightened in color. Use a thin spatula to pick up the fish and flip it over on the grill. (If you've oiled your grill, the salmon shouldn't stick too much once those nice grill marks have developed). Cook for another 5-7 minutes until fish is cooked to your desired level of doneness.
- Remove salmon from the grill and serve immediately with extra lime wedges (optional). You could also add an extra sprinkle of flaky salt or red pepper flakes to the fish if you like.
Nutrition Facts :
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.
SPICY BAKED SALMON RECIPE WITH LIME AND HARISSA
Spicy salmon with harissa sauce is all you need for a light, flavor-packed dinner! Ready in just 15 minutes or so, it's the perfect fish dinner for busy weeknights. I recommend using a center-cut salmon fillet to ensure the entire piece of fish cooks at the same speed. For the sauce, homemade harissa or a quality store-bought one will work. Serve this harissa lime baked salmon with a side of bright veggies like sautéed asparagus or crispy lemon broccoli and grains of your choice.
Provided by Suzy Karadsheh
Number Of Ingredients 12
Steps:
- Preheat the oven to 375 degrees F.
- Make the sauce. In a mixing bowl, add ¼ cup extra virgin olive oil with the harissa paste, honey, lime juice, garlic, spices, and a pinch of kosher salt. Whisk to combine. Set the sauce aside for now.
- Pat the salmon dry and season on both sides with kosher salt, then place it in a lightly oiled 9" x 13" baking pan. If you like, you can pour a little harissa sauce into the center of the baking pan, and then place the salmon on top.
- Spoon the sauce all over the salmon and spread it well.
- Cover the baking pan with aluminum foil and place it on the center rack of the heated oven.
- Bake for 10 to 15 minutes until salmon is almost completely cooked through at the thickest part (cooking time will vary based on the thickness of your fish. If your salmon is thinner, check several minutes early to ensure your salmon does not overcook. If your piece is very thick, 1 ½ or more inches, it may take a bit longer.)
- Carefully remove from oven and open foil to uncover the top of the salmon. Place it under the broiler briefly, about 3 minutes or so. Watch closely as it broils to make sure it doesn't over-cook and the garlic does not burn.)
- Remove from the oven and serve with lime wedges to the side.
Nutrition Facts : Calories 222.5 kcal, Carbohydrate 4.7 g, Protein 22.8 g, Fat 12 g, SaturatedFat 1.8 g, Cholesterol 62.4 mg, Sodium 123.1 mg, Fiber 0.5 g, Sugar 3.5 g, UnsaturatedFat 9.2 g, ServingSize 1 serving
SPICY GRILLED SALMON WITH MANGO, RADISH, AND LIME SALSA
Provided by Tyler Florence
Categories main-dish
Time 22m
Yield 6 to 8 servings
Number Of Ingredients 15
Steps:
- For the Salsa, put all the ingredients into a food processor and pulse until finely chopped; set aside.
- Heat the grill to medium high.
- Drizzle some olive oil over the salmon and season it with salt and pepper. Gently rub 2 tablespoons of the Spice Mix into the salmon. Pour some olive oil onto a paper towel and rub the grill with it - this will help to prevent the fish from sticking. Grill the salmon flesh side down for about 12 to 15 minutes.
- To serve, spread most of the Salsa onto a platter and place the salmon, skin side down, on top. Garnish with more Salsa, radish slices, cilantro, and a drizzle of olive oil.
- Put the ancho chiles, cumin, coriander, cinnamon stick, and paprika into a small dry skillet over medium-high heat, and toast the spices just until they begin to smell, about 1 minute. Empty into a spice mill and grind to a powder.
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