Best 8 Grilled Caribbean Salmon Packs Recipes

GRILLED SALMON PACKETS

Steps:

• Sprinkle salmon with lemon-pepper. Place each salmon steak on a double thickness of heavy-duty foil (about 12 in. square). Top with carrots and peppers. Sprinkle with remaining ingredients., Fold foil around fish and seal tightly. Grill, covered, over medium heat for 15-20 minutes or until fish flakes easily with a fork.

GRILLED SALMON FOIL PACKETS

Steps:

• Heat your grill.
• Place one salmon fillet onto a sheet of aluminum foil. Season it with salt and black pepper and top with 1 slice of lemon dill compound butter (see note 2) and a sprig of fresh dill. Wrap well so there are no holes. Repeat with the rest of the fillets.
• Transfer the packets onto a pre-heated grill, skin side down. Cook on medium-high (without turning) for about 12 minutes or until ready (see note 5).
• When ready, remove packets from the grill and let them cool down a bit before serving.
• Serve with a lemon wedge (optional) and side of your choice.

GRILLED CARIBBEAN SALMON PACKS

Steps:

• Heat coals or gas grill for direct heat. Cut four 18x12-inch pieces of heavy-duty foil; spray each piece with cooking spray.
• In large bowl, mix rice and broth; let stand about 7 minutes or until broth is almost absorbed. Stir in bell pepper and onions. Place 3/4 cup rice mixture on center of each sprayed foil piece. Top rice with salmon. Sprinkle each salmon fillet with 1/4 teaspoon salt; top with 2 tablespoons chutney and 1/4 cup pineapple chunks.
• Fold foil over salmon and rice mixture so edges meet. Seal edges, making tight 1/2-inch fold; fold again. Allow space on sides for circulation and expansion.
• Cover and grill packets over medium heat 12 to 18 minutes, rotating packets 1/2 turn after about 6 minutes, until salmon flakes easily with fork. Place packets on plates. Cut large X across top of each packet; fold back foil.

GRILLED SALMON IN A FOIL PACK

Steps:

• Prepare a grill for medium-high heat.
• Toss the onion, lemon and garlic with a generous pinch each of salt and pepper. Spread the mixture in the center of a 24-inch-long piece of heavy-duty foil. Put the salmon on top of the onion mixture, drizzle with the butter and sprinkle with the Italian seasoning and a generous amount of salt and pepper. Bring the 2 long sides of foil together and fold over twice to seal. Bring the ends of the foil in and crimp to seal, leaving a bit of room for steam to circulate inside.
• Place the packet on the grill and cook for 10 to 15 minutes. Careful of the steam, open the packet and check the salmon. It should be mostly opaque with a slightly rosy center. Transfer the package to a cutting board and set aside for about 5 minutes.
• Cut the salmon into 4 equal pieces and transfer to 4 plates. Evenly spoon the onions, lemons and collected juices over the salmon.

CARIBBEAN SALMON

Steps:

• Mix together the garlic, lime zest, jerk seasoning, thyme, ginger, and oil. Smear over the salmon and leave to marinade for 30 minutes.
• Place the fish in a lightly oiled fish rack. Barbecue for 3 minutes or so on each side - aim for them to be charred on the outside, but still slightly pink in the centre. Alternatively, grill or griddle for around 5 minutes, or until cooked to your liking.
• Chargrill the zested lime halves on the cut side until griddle lines appear - it should take 2-3 minutes.
• Serve the salmon with green beans and rice mixed with corn, chopped cherry tomatoes and coriander. Garnish with the grilled limes and a little extra thyme.

GRILLED CARIBBEAN SALMON STEAKS WITH FRESH FRUIT SALSA

Steps:

• Lay the salmon steaks on a cutting board. With a sharp chef's knife cut the bone on either side. Remove bone and discard. You now have 2 pieces for each steak.
• Turn one half of the salmon steak over; with skin side out, lightly press the thick fleshy parts together. You now have two tail pieces on opposite ends.
• Fold the right side tail piece around the left flesh; Fold the left side tail piece around the right flesh. You now have a salmon steak resembling a pin wheel.
• Skewer each salmon steak, through one tail piece, into the thick flesh of both halves, and through the opposite tail piece. This will hold it together while cooking.
• Heat 1/2 the butter and 1/2 cooking oil together, over medium heat. Watch it does not burn.
• Cook salmon steaks 5 - 6 minutes on each side. (If you have a ridged griddle pan, use it; it will imprint lovely cooked ridges, and will not allow meat to stick).
• To prepare the salsa: combine mango, papaya, plum, and peach.
• In an appropriately sized sauce pan, combine white wine (or rum if you prefer), with lemon juice, lemon zest and brown sugar; bring to a rapid boil.
• Turn down heat under liquid and allow to simmer.
• Add fruit from Step 7, and cook slowly until mixture thickens and begins to resemble chutney; remove from heat.
• At this point, add avocado, champagne grapes and chopped parsley. Mix carefully to heat through. This method will prevent bursting of the tiny grapes.
• Divide Fresh Fruit Salsa evenly, and spoon equally over salmon steak pinwheels.
• Serve with your favourite accompaniments, such as rice; orzo; cous cous; or CooKoo (see CooKoo from Barbados Recipe #61903).

CARIBBEAN-STYLE FRIED SALMON FRITTERS

Steps:

• Mix flour, parsley, baking powder, salt, thyme, and cumin together in a large bowl. Add chopped onion and jalapeno pepper; mix again. Add eggs and salmon; mash salmon and mix until combined. Add water and stir into a very thick batter.
• Heat 1/4 inch oil in a frying pan just below the medium heat setting. Scoop up 1 tablespoon batter per fritter; drop carefully into the hot oil in batches of 3. Fry until golden brown, 3 to 5 minutes per side. Transfer to a dish lined with paper towels to drain. Repeat with remaining batter for about 16 fritters in total.

LEMON-DIJON GRILLED SALMON FOIL PACKET

Steps:

• Place each salmon fillet on a double thickness of heavy-duty foil (about 12 in. square). Combine the remaining ingredients; spoon over salmon. Fold foil around fish and seal tightly., Grill, covered, over medium heat for 10-15 minutes or until fish flakes easily with a fork. Open foil carefully to allow steam to escape.