Are you looking for a healthy and delicious meal that can be prepared in under 30 minutes? Grilled salmon fillet is a great option. Salmon is a versatile fish that can be cooked in many different ways, but grilling is one of the best methods. The high heat of the grill caramelizes the salmon's skin, creating a crispy crust that locks in the fish's natural flavors. The flesh of the salmon is moist and flaky, and it pairs well with a variety of sauces and sides. In this article, we will provide you with a few tips for grilling salmon fillets to perfection, as well as a few delicious recipes that you can try.
Here are our top 4 tried and tested recipes!
GRILLED SALMON FILLET
Growing up on a family-owned resort, I was expected to help around the kitchen. Grilling salmon became my specialty. -Paul Noetzel, Grafton, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- Place fish, skin side down, in disposable foil pan. Combine the lemon juice, vinegar, lemon zest, basil, garlic powder and soy sauce; pour over fish. Sprinkle with Parmesan cheese and pepper. , Place pan on grill. Cover grill and cook over medium heat for 15-20 minutes or until fish flakes easily with a fork. If desired, top with additional grated Parmesan cheese and pepper and serve with lemon wedges.
Nutrition Facts : Calories 193 calories, Fat 11g fat (2g saturated fat), Cholesterol 59mg cholesterol, Sodium 163mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 20g protein. Diabetic Exchanges
GRILLED SALMON FILLET WITH HONEY-MUSTARD SAUCE
Steps:
- Whisk together the mustards, honey, horseradish, mint and 1/4 teaspoon of salt and 1/4 teaspoon of pepper in a small bowl. Let sit for at least 15 minutes before using. Can be made 1 day in advance and refrigerated but do not add the mint until just before using. Bring to room temperature before using.
- Heat the grill to high.
- Brush the salmon with the oil and season with salt and pepper. Place the salmon on the grill, skin side down, and grill until golden brown and slightly charred, about 3 minutes.
- While the salmon is cooking, place the watercress and onion in a medium bowl, add the vinegar and oil and salt and pepper and toss to combine. Transfer the salad to a platter, top with the salmon fillet and drizzle each fillet with the mustard sauce.
GRILLED FILLET OF PACIFIC SALMON WITH THAI RED CURRY SAUCE AND B
A spicy red curry sauce that cuts through the richness of the salmon, a cool crisp cabbage salad for contrast, and nutty basmati rice to sop it all up.
Provided by Celeste
Categories One Dish Meal
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 25
Steps:
- Prepare a fire in a charcoal grill or preheat a gas grill.
- To make the rice, preheat the oven to 350 degrees.
- Wash the rice in a colander under cold running water for 1 minute, then drain well and set aside for 10 minutes.
- In a small ovenproof saucepan, combine the rice, butter, and water.
- Cover with a tight-fitting lid and cook over high heat until strong steam comes out from under the lid.
- Remove from the heat, put the pan in the oven, and bake for 12 to 14 minutes, or until the rice is tender and all the water is absorbed.
- Set aside and keep warm.
- To start the salad, combine the cabbage, cucumber, cilantro, and mint in a medium bowl, and toss well.
- Cover and refrigerate.
- To make the sauce, in a medium saucepan over a medium heat, heat the peanut oil and saute the garlic and ginger until the garlic is lightly browned.
- Remove the pan from the heat and add the coriander seeds, curry powder, curry paste, paprika, and cumin.
- Decrease the heat to low and saute for abou t 2 minutes to release the oils and flavors; be careful not to burn the mixture.
- Stir in the coconut milk, tomato puree, soy sauce, and brown sugar.
- Increase the heat, bring the sauce almost to a boil, and remove from heat. (Don't let the sauce boil, or the sauce will separate.).
- Keep warm or reheat gently before serving.
- Meanwhile, to cook the salmon, brush the fillets with the olive oil and season with salt and pepper.
- Grill the fillets for about 2 1/2 minutes per side for medium rare, or until browned on the outside but still slightly translucent in the center.
- Or, heat a grill pan or skillet over high heat until very hot and cook the fillets for about 2 1/2 minutes per side for medium rare, or until browned on the outside but still slightly translucent in the center.
- To finish the salad, toss the cabbage mixture with the soy sauce and rice vinegar in a large bowl.
- To serve, place about 1/2 cup rice in the center of each of 4 warmed plates.
- Ladle 1/2 cup sauce around the rice, then place a fillet on top of the rice.
- Top each fillet with a tall mound of the cabbage salad.
- Sprinkle the sauce with peanuts.
Nutrition Facts : Calories 656.1, Fat 32.1, SaturatedFat 16.4, Cholesterol 78.7, Sodium 225.1, Carbohydrate 52.3, Fiber 3.8, Sugar 11.3, Protein 41.6
GRILLED CITRUS SALMON FILLET
I serve salmon with a creamy orange yogurt sauce for a zesty citrus boost. -Heidi Farrar, Sierra Vista, Arizona
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 17
Steps:
- In a bowl, combine the first 11 ingredients; mix well. Set aside 1/4 cup. Pour remaining marinade into a large resealable plastic bag; add salmon. Turn to coat. Refrigerate for 30 minutes; turn once or twice. Cover and chill reserved marinade., Drain and discard marinade. Place salmon skin side down on a lightly oiled grill rack. Grill, covered, over medium-hot heat or broil 4 in. from the heat for 5 minutes. Baste with reserved marinade. Grill or broil 5-10 minutes longer or until fish flakes easily with a fork, basting frequently. , For sauce, in a small bowl, combine all the sauce ingredients. Serve with the salmon.
Nutrition Facts :
Tips for Perfect Grilled Salmon Fillet:
- Choose the Right Salmon: Opt for fresh, firm fillets with vibrant color and minimal odor.
- Proper Seasoning: Enhance the salmon's natural flavor with a blend of herbs, spices, and citrus. Consider using lemon pepper, garlic powder, paprika, or a simple salt and pepper rub.
- Marinate for Maximum Flavor: Allow the salmon to soak in a flavorful marinade for at least 30 minutes or up to overnight. This infuses the fish with delicious flavors and keeps it moist during grilling.
- Preheat Your Grill: Ensure your grill is preheated to the desired temperature before placing the salmon on it. This helps sear the fish and prevent it from sticking.
- Grill at the Right Temperature: Cook the salmon over medium heat to prevent overcooking and ensure even cooking throughout. Aim for an internal temperature of 145°F (63°C) for medium-rare or 155°F (68°C) for medium.
- Flip Carefully: Use a long spatula to gently flip the salmon only once during grilling. Avoid moving it around excessively, as this can break the delicate flesh.
- Rest Before Serving: Once cooked, let the salmon rest for a few minutes before serving. This allows the juices to redistribute, resulting in a more tender and flavorful fish.
Conclusion:
Grilling salmon fillets is a simple yet satisfying way to enjoy this delicious and nutritious fish. By following these tips, you can achieve perfectly cooked salmon with succulent texture and mouthwatering flavor. Experiment with different marinades and seasonings to create your own unique grilled salmon recipes. Whether you prefer a classic lemon-herb marinade or a spicy chili rub, the possibilities are endless. So fire up your grill and savor the delightful taste of grilled salmon, a culinary masterpiece that is sure to impress your taste buds.
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