Grilled Salmon for Dinner

[Mandy]

I have two salmon fillets to prepare for dinner tonight. I'd like to grill them and was planning on making Spicy Herb-Grilled Salmon Steaks from June 2000, and just using fillets in place of steaks. But I'm not sure if I want to make this. Do you have any better ideas? Any tried and true grilled salmon recipes? I love getting the edges of my salmon kinda crisp with maybe some sort of glaze? Something made with standard pantry items (so I don't have to go to the store). TIA
Mandy

[suziking]

My absolute favorite that I dream about is the Mustard Maple Salmon. It is easy and yummy and I usually have all the ingrediants at home - a bonus!

It is a cooking light recipe but I don't remember where I got it from.

Title: Mustard Maple Salmon
Categories: Fish

3 T Dijon Mustard
3 T Maple Syrup
1 T Balsamic Vinegar
1/4 t Salt
1/8 t Pepper
4 6 oz Salmon Fillet

Combine first four ingredients in zip top bag; add salmon. Seal and marinate in refrigerator for 20 minutes. Prepare grill. Use cooking spray on grill. Baste salmon with marinade.

[gobluem82]

This recipe for Barbecued Roasted Salmon is great! I used orange juice instead of pineapple juice and cooked it on the grill:

Ingredients
1/4 cup pineapple juice
2 tablespoons fresh lemon juice
4 (6-ounce) salmon fillets
2 tablespoons brown sugar
4 teaspoons chili powder
2 teaspoons grated lemon rind
3/4 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
Cooking spray
Lemon wedges (optional)


Directions
Prep Time: 1 hour, 10 minutes
Cooking Time: 15 minutes

Combine first 3 ingredients in a zip-top plastic bag; seal and marinate in refrigerator 1 hour, turning occasionally.

Preheat oven to 400º.

Remove fish from bag; discard marinade. Combine sugar and next 5 ingredients (sugar through cinnamon) in a bowl.
Rub over fish; place in an 11 x 7-inch baking dish coated with cooking spray. Bake at 400º for 12 minutes or until
fish flakes easily when tested with a fork. Serve with lemon, if desired.

[KathrynY]

Another vote for the Mustard-Maple Salmon recipe - it's one of our favorites. The marinade is very tasty on pork tenderloin as well.

[Luv to Cook]

My DH and I had this last nite with swordfish on the grill, but I think it would be great with salmon.

1/2 cup soy sauce
2 TBS sesame oil
3 TBS sugar
3 cloves garlic
1 tsp ginger
salt and pepper

Marinate fish for an hour.

This will produce a great glaze with the crispiness that you like!

Anita

[Kelli Kerrigan]

I made the Cumin crusted chicken with orange chipolte sauce. Well, I loved the sauce so much, I made another batch to put on Salmon.
I marinaded the salmon in white wine, a touch of olive oil, and some fresh lemon juice. Then I grilled it, basting it with the sauce. Terrific!

[Grace]

Kelli!! How the heck are ya? I haven't seen you around the board too much....you must be busy. I'm so looking forward to our next meeting - I'm busy trying to choose a dessert to make, but I think I may end up making a few, because I can't narrow it down! The salmon sounds awesome. I have some Coho in the freezer from TJ's - I tried the Black Pepper, Coriander and Sesame Crusted one the other day, and it was god-awful. I actually had to pitch it. Maybe the second time ever that I had to pitch something because it was so gross. Oh well. At least the chipotle one you made sounds great, so I'll probably try that one next.

I got my garden all planted this weekend (FINALLY!!), it looks wonderful, and I'm trying to grow eggplant this year for the first time. I also have my first crop of currant berries, they'll be ripe any day now. I'm excited about that too (oh, and the raspberries will be a bumper crop this year, so if you want any, feel free to come on over and get some!). See you on the 21st!! (Be sure and starve yourself that day!) http://www.cookinglight.com/bbs/biggrin.gif

[Lynn B]

Grace and Kelli,
Hey - you guys are having way too much fun!!! http://www.cookinglight.com/bbs/smile.gif And oh Grace, those raspberries are making my mouth water! Can I come over, too!!!!

Emily,
That salmon recipe sounds delicious! I have some salmon, I'll be trying it! Thanks so much for sharing!

Lynn

[Kelli Kerrigan]

Yeah, after 6 months on the job, I have stuff to do. Actually, with all the board problems in the past, I think it helped wean me of my addiction.
The salmon with that sauce is great. Please try it. I've had it over baby greens with roasted beets, asiago shavings, baby snap peas and some green goodess dressing that I found a recipe for in the Herbfarm book. Yum!
The raspberries sound too good to pass up. I'll have to see when I can come over.
I'm also looking forward to next week. Hopefully the weather will be wonderful for a deck dinner.
I already have green tomatoes and peppers........

[Mandy]

Yum! That does look good! Maybe I'll give it a try tonight. Thanks.

[Joyce]

The maple salmon from 3/00, the coriander, sesame, pepper salmon in apricot nectar from the June 01 issue and the "back to the best" barbecued salmon (I think this is also in the June 01 issue) are all good. I have listed in order of my preference.

[emilycat]

This recipe for Bourbon-Basted Salmon is by far my favorite salmon recipe, and it's absolutely delicious -- I usually cut down significantly on the oil.

From Simply Classic, written by the Junior Women's League of Seattle

1 1/2 lbs. salmon fillet

1/4 c. brown sugar
3 T. bourbon
3 T. green onion, chopped
2 T. soy sauce
2 T. vegetable oil (I always use olive oil)

1.Place the salmon, skin side down, in a shallow baking dish. In a small bowl, combine all marinade
ingredients. Pour over the salmon and marinate in the refridgerator for an hour. Cook on a grill,
turning once, about 7 minutes per side.

2.Brush the insides of a grilling basket with vegetable oil. Remove salmon from marinade; reserve
marinade. Place salmon in basket and close securely. Grill salmon in basket over hot coals, turning
once, until opaque throughout, about 7 minutes per side. Baste with reserved marinade during
cooking. Serve hot or cold.

* Alternately, cook salmon directly on oiled grill, turning once, about 7 minutes per side.

My note: Since firing up the grill in an apartment complex is a pain, I have sometimes baked mine,
for about 20 minutes, checking occasionally for when the fish has just turned opaque. I haven't
noticed much of a difference at all.

[WeekendCook]

I use a recipe similar to emilycat's bourbon-basted salmon. I find an easy way to grill the fillets is to put the fillets skin side down on a piece of heavy duty foil, put it in the grill over medium to medium high heat and cover until done. The fillet lifts off the skin easily because the skin sticks to the foil. Easy clean up too!

[Mandy]

Well, we did the Mustard Maple Salmon. The recipe was great, but my salmon was yucky. It tasted SO fishy. It was frozen, was that why it was fishy? Whenever I buy salmon it's so hit or miss. I always thought that in the store when you but "fresh" fish from the fish department it was alway frozen fish that had been thawed. So when I bought frozen salmon I thought it would taste like the "fresh" stuff in the store. Is that true? Someone PLEASE help me pick out good fish!

[Anne]

Hi Mandy. Sorry to hear that your salmon didn't work out. What kind of salmon did you buy? The best is chinook (king) or sockeye (red) or coho (silver). I have seen pink (humpback) and chum (dog) salmon sold in the markets as one of the first three but they aren't nearly as good. Most wild salmon is flash frozen and delivered to market in very good condition but every once in a while someone thaws, refreezes, and yuck!

Grace - was it the salmon that was bad or the flavor combo of the black pepper,
coriander and sesame?

[Grace]

Anne (which is my middle name, by the way! http://www.cookinglight.com/bbs/smile.gif ), the coating part was OK (not great, but certainly not gross!). The bad part was first of all the fish - very fishy tasting - it was Coho, frozen from Trader Joe's. But mostly it was the "sauce" - the vinegar and the apricot nectar (and I LOVE apricot nectar!). It was so gross I wanted to be sick. Even the smell of it was gross. Yuck, yuck, yuck. And I still can't get over how many people raved about this one, and said it was even BETTER than the Maple glazed one, which is so awesome! I'm perplexed. Oh well.

[Anne]

Hi Grace. Sorry your basic fish was bad. If your coho was fishey it either was 1) not coho 2) not fresh (maybe frozen then thawed, then frozen, etc.) 3) or not saltwater caught. This is not any kind of comment on the place you bought it since mis-labeling seems to happen a lot (never shopped at Trader Joe's). Any wild Pacific salmon starts getting more fishy tasting as it get nearer the spawning grounds, if the skin has a blush (pink tone) it can be quite strong. It all depends on the species and where it was caught. As I mentioned in a previous post I have seen a lot of misslabeling in the fresh salmon market. A prime example was in a Vancouver BC restraunt that touted fresh Canadian coho from the pristine waters of Sitka Sound (which is in Alaska). I hope your next salmon is a winner.

[Mandy]

Anne,
Thanks for your input. My salmon was labeled as Coho. The skin was VERY orange. Maybe, like you said, my fish was mislabeled? I'll keep shopping until I find the right place to buy it. Thanks again!