Best 8 Grilled Salmon With Carrot Sesame Dressing Recipes

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Grilled salmon with carrot sesame dressing is an exquisite and flavorful dish that combines the succulent taste of grilled salmon with a refreshing and tangy carrot sesame dressing. This delightful recipe is not only visually appealing but also packed with nutrients and healthy fats. The tender and flaky salmon, paired with the vibrant and aromatic carrot sesame dressing, creates a symphony of flavors that will tantalize your taste buds. Whether you're hosting a special occasion dinner or looking for a healthy and delicious meal, this grilled salmon with carrot sesame dressing is sure to impress your family and friends.

Let's cook with our recipes!

SESAME GRILLED SALMON



Sesame Grilled Salmon image

Delicious grilled salmon. A very flavorful main dish. Great when served with grilled yellow bell peppers, green beans, and wild rice with herbs.

Provided by Emily

Categories     Main Dish Recipes     Seafood Main Dish Recipes     Salmon     Salmon Fillet Recipes

Time 25m

Yield 2

Number Of Ingredients 7

¼ cup light soy sauce
1 ½ tablespoons honey
1 tablespoon grated fresh ginger
1 clove garlic, minced
1 pound salmon fillets
1 teaspoon sesame oil
2 teaspoons sesame seeds

Steps:

  • Whisk soy sauce, honey, ginger, and garlic together in a bowl until marinade is evenly mixed. Set aside 1/4 of the marinade.
  • Place salmon fillets in shallow dish; pour the remaining marinade over the salmon. Cover dish with plastic wrap and refrigerate for 5 minutes.
  • Heat sesame oil in a large skillet over medium-high heat.
  • Remove salmon from marinade, shaking to remove excess marinade, and place, skin-side up, into the hot oil; cook for 4 minutes. Discard unused marinade in the shallow dish. Flip salmon and drizzle the reserved 1/4 of the marinade over salmon; sprinkle with sesame seeds. Cook until fish flakes easily with a fork, 5 to 7 minutes. Flip salmon, remove skin, and cook 1 minute more.

Nutrition Facts : Calories 406 calories, Carbohydrate 14.7 g, Cholesterol 111.5 mg, Fat 18.5 g, Fiber 0.5 g, Protein 43.7 g, SaturatedFat 4 g, Sodium 1878.6 mg, Sugar 13 g

BALSAMIC AND ROSEMARY GRILLED SALMON



Balsamic and Rosemary Grilled Salmon image

This is a quick and easy way to grill salmon. It's wonderful served with baked asparagus with balsamic butter sauce and boiled new potatoes!

Provided by joyfuljoyous

Categories     Main Dish Recipes     Seafood Main Dish Recipes     Salmon     Salmon Fillet Recipes

Time 50m

Yield 4

Number Of Ingredients 7

4 (4 ounce) salmon fillets
sea salt to taste
1 tablespoon balsamic vinegar
3 tablespoons olive oil
¼ cup lemon juice
1 clove garlic, minced
1 sprig fresh rosemary, minced

Steps:

  • Season salmon fillets to taste with sea salt, and place into a shallow, glass dish. Whisk together vinegar, olive oil, lemon juice, garlic, and rosemary; pour over salmon fillets. Cover, and refrigerate at least 30 minutes.
  • Preheat an outdoor grill for medium-high heat, and lightly oil grate.
  • Remove salmon from marinade, and shake off excess. Discard remaining marinade. Cook on preheated grill until fish is opaque in the center and flakes easily with a fork, about 4 minutes per side.

Nutrition Facts : Calories 279.9 calories, Carbohydrate 2.2 g, Cholesterol 55.9 mg, Fat 21.1 g, Fiber 0.1 g, Protein 19.7 g, SaturatedFat 3.6 g, Sodium 135.6 mg, Sugar 0.9 g

GRILLED SALMON WITH LEMON-SESAME SAUCE RECIPE BY TASTY



Grilled Salmon With Lemon-Sesame Sauce Recipe by Tasty image

Here's what you need: Walmart® Fresh Antibiotic-Free Salmon portions, olive oil, kosher salt, lemon, fresh basil, shallot, large lemon, large lemon, honey, sesame oil, olive oil, sesame seeds, kosher salt, freshly ground black pepper

Provided by Walmart

Categories     Lunch

Time 30m

Yield 2 servings

Number Of Ingredients 14

2 Walmart® Fresh Antibiotic-Free Salmon portions
2 tablespoons olive oil
2 teaspoons kosher salt
1 lemon, sliced into ¼-½-inch rounds
2 tablespoons fresh basil, sliced into ribbons
1 shallot, minced
1 large lemon, zested
1 large lemon
1 ½ teaspoons honey
2 tablespoons sesame oil
1 tablespoon olive oil
2 teaspoons sesame seeds
½ teaspoon kosher salt
½ teaspoon freshly ground black pepper

Steps:

  • Heat a grill to medium-high heat.
  • Coat the Walmart® Fresh Antibiotic-Free Salmon portions with the olive oil and sprinkle the salt evenly on both sides. Set aside.
  • Make the lemon-sesame sauce: In a small bowl, combine the shallot, lemon zest and juice, honey, sesame oil, olive oil, sesame seeds, salt, and pepper and whisk until well combined.
  • Place the lemon slices on the grill and cook for 60-90 seconds on each side, until charred. Remove from the grill and set aside.
  • Place the salmon fillets, skin-side down, on the grill. Cook with the lid closed for 5-6 minutes, then flip and cook for another 1-2 minutes, or until the salmon is cooked through and has lightly charred grill marks on the flesh side.
  • Place the salmon fillets skin-side down on a serving platter and spoon half the sauce over each fillet. Garnish with the charred lemon slices and basil.
  • Enjoy!

CRISPY-SKINNED SALMON WITH WHOLE LEMON-SESAME SAUCE



Crispy-Skinned Salmon with Whole Lemon-Sesame Sauce image

Adding an entire lemon-skin, pith, and flesh-to the sauce provides brightness and texture. Any bitterness from the pith will be offset by the sesame oil and honey. That balance makes it a super versatile condiment that pairs well with grilled or roasted vegetables and is great as a topping for stews and braises come winter.

Provided by Andy Baraghani

Categories     Bon Appétit     Dinner     Fish     Seafood     Salmon     Lemon     Sesame     Basil     Soy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free

Yield 4 servings

Number Of Ingredients 10

4 (6-oz.) skin-on salmon fillets, pin bones removed, patted dry
2 Tbsp. plus 1/3 cup extra-virgin olive oil, plus more for grill
Kosher salt
1 small lemon
1 small shallot, finely chopped
2 tsp. black sesame seeds
1 tsp. honey
1/2 tsp. toasted sesame oil
Freshly ground black pepper
1 cup basil leaves, torn if large

Steps:

  • Prepare a grill for medium heat. Rub salmon with 2 Tbsp. olive oil; season both sides with kosher salt.
  • Cut ends off lemon and discard. Set lemon upright on a cutting board and slice off 4 lobes, working around the core (the seeds will be left behind). Finely chop lobes (flesh, pith, and all) and transfer to a small bowl; you should have about 1/3 cup. Squeeze juice from core into bowl; discard core. Add shallot, sesame seeds, honey, sesame oil, and 1/3 cup olive oil; season with kosher salt and lots of pepper. Toss to combine.
  • Clean and oil grate, then immediately place salmon on grill, skin side down. Cover and grill, without turning, until skin is lightly charred and flesh is opaque all the way through, 6-8 minutes. Transfer salmon to shallow bowls or plates; let cool slightly. Spoon sauce over salmon. Top with basil; sprinkle with sea salt.

GRILLED SALMON WITH PONZU SAUCE AND VEGETABLE SLAW



Grilled Salmon with Ponzu Sauce and Vegetable Slaw image

Categories     Summer     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 13

1 cup orange juice
1/2 cup sake
1/4 cup sugar
1/4 cup soy sauce
2 tablespoons fresh lime juice
1/4 teaspoon dried crushed red pepper
2 teaspoons water
1 1/2 teaspoons cornstarch
Vegetable oil
6 7- to 8-ounce salmon fillets
Vegetable Slaw with Miso Dressing
1 tablespoon black sesame seeds or toasted sesame seeds
6 lemon wedges

Steps:

  • Combine orange juice, sake, sugar, soy sauce, lime juice, and red pepper in heavy small saucepan. Bring to a boil over medium-high heat, stirring until sugar dissolves. Boil until mixture is reduced to 1 1/3 cups, about 5 minutes. Combine 2 teaspoons water and cornstarch in small bowl, stirring until cornstarch dissolves. Add cornstarch mixture to ponzu sauce and boil until sauce thickens and is clear, stirring frequently, about 1 minute. (Ponzu sauce can be prepared up to 1 day ahead of time. Cover and refrigerate.)
  • Prepare barbecue (medium-high heat). Brush grill with vegetable oil. Brush each salmon fillet with 1 tablespoon ponzu sauce. Grill salmon, skin side up, 3 minutes. Turn salmon fillets and brush each with another 1 tablespoon ponzu sauce. Grill until salmon is just cooked through, about 5 minutes.
  • Transfer 1 salmon fillet to each of 6 plates. Top with slaw, dividing equally. Sprinkle with sesame seeds; garnish with lemon wedges and serve.

GRILLED SESAME SALMON



Grilled Sesame Salmon image

From The South Beach Diet online. This flavorful, heart-healthy dish cooks up quickly but looks impressive, making it a perfect meal for entertaining. (Phase 1) Tip: To test for done-ness, insert a small, sharp knife in a fillet; fish should be opaque throughout. When pressed with your finger, salmon should feel firm but not hard.

Provided by WendyMaq

Categories     Very Low Carbs

Time 40m

Yield 4 serving(s)

Number Of Ingredients 13

2 medium cucumbers, peeled, halved lengthwise, seeded, and thinly sliced
1 tablespoon salt, plus additional to taste
4 tablespoons rice vinegar, divided
2 tablespoons fresh lime juice, divided
2 tablespoons reduced sodium soy sauce
2 tablespoons tahini or 2 tablespoons smooth natural-style peanut butter
1 tablespoon toasted sesame oil, divided
1 teaspoon toasted sesame oil, divided
1 garlic clove, chopped
1 teaspoon fresh ginger, chopped
4 salmon fillets (about 5 ounces each)
1/2 small red onion, very thinly sliced
6 cups baby arugula

Steps:

  • 1. Place cucumbers in strainer set in sink; toss with 1 tablespoon salt. Press kitchen towel on cucumbers; drain at least 1 hour or up to 3.
  • 2. To make sauce, combine 2 tablespoons vinegar, 1 tablespoon lime juice, soy sauce, tahini, 1 tablespoon oil, garlic, ginger, and 1 tablespoon water in blender; puree until combined.
  • 3. Preheat grill to medium-high. Season both sides of salmon with salt. Place skin side down on grill; cook 3 minutes, or until skin shrinks and separates from flesh. Flip; cook 4 minutes, until done.
  • 4. Toss cucumbers with remaining 2 tablespoons vinegar, 1 tablespoon lime juice, 1 teaspoon oil, and sliced onions. Refrigerate until serving.
  • 5. Divide arugula equally among four plates. Top each serving with salmon, then cucumbers. Drizzle sauce over servings.

Nutrition Facts : Calories 493.5, Fat 19.5, SaturatedFat 3, Cholesterol 165.4, Sodium 2274.4, Carbohydrate 11.1, Fiber 2.2, Sugar 3.8, Protein 67.1

GRILLED SALMON SALAD WITH VEGETABLE AND BALSAMIC DRESSING



Grilled Salmon Salad With Vegetable and Balsamic Dressing image

Make and share this Grilled Salmon Salad With Vegetable and Balsamic Dressing recipe from Food.com.

Provided by lazyme

Categories     < 4 Hours

Time 2h15m

Yield 6 serving(s)

Number Of Ingredients 14

1 1/4 cups olive oil
6 tablespoons lime juice
24 ounces salmon fillets, 1-inch thick
3 small tomatoes, chopped
1 small carrot, julienned
1 small zucchini, julienned
1/4 cup Italian parsley, chopped
1/4 cup balsamic vinegar
3 tablespoons green olives, pitted, sliced
1 tablespoon basil, minced
1 tablespoon tarragon, minced
1 tablespoon capers
10 cups mixed baby greens
2 heads Belgian endive, sliced

Steps:

  • Mix 1/2 cup oil and lime juice in small bowl. Season to taste with salt and pepper. Place salmon in ziplock bag and pour marinade over salmon. Cover and refrigerate 2 hours, turning once.
  • Combine 3/4 cup oil, tomatoes, carrot, zucchini, parsley, vinegar, olives, basil, tarragon, and capers in bowl. Season to taste with salt and pepper. (Dressing can be prepared 2 hours ahead; cover and let stand at room temperature).
  • Prepare barbecue (medium-high heat) or preheat broiler. Grill salmon until just cooked through, about 4 minutes per side. Toss greens and endive with enough vegetable dressing to coat. Divide among 6 plates. Place salmon atop greens. Spoon additional vegetable dressing over and serve.

Nutrition Facts : Calories 585.4, Fat 50.1, SaturatedFat 7.1, Cholesterol 58.3, Sodium 233.7, Carbohydrate 11.1, Fiber 6.7, Sugar 2.6, Protein 25.6

SALMON SALAD WITH SESAME DRESSING



Salmon salad with sesame dressing image

Get three of your 5-a-day, plus healthy omega-3 fatty acids, vitamin C, folate and fibre in this quick, easy and low-calorie salad

Provided by Sara Buenfeld

Categories     Dinner, Lunch, Supper

Time 23m

Number Of Ingredients 12

250g new potatoes , sliced
160g French beans , trimmed
2 wild salmon fillets
80g salad leaves
4 small clementines , 3 sliced, 1 juiced
handful of basil , chopped
handful of coriander , chopped
2 tsp sesame oil
2 tsp tamari
½ lemon , juiced
1 red chilli , deseeded and chopped
2 tbsp finely chopped onion (¼ small onion)

Steps:

  • Steam the potatoes and beans in a steamer basket set over a pan of boiling water for 8 mins. Arrange the salmon fillets on top and steam for a further 6-8 mins, or until the salmon flakes easily when tested with a fork.
  • Meanwhile, mix the dressing ingredients together along with the clementine juice. If eating straightaway, divide the salad leaves between two plates and top with the warm potatoes and beans and the clementine slices. Arrange the salmon fillets on top, scatter over the herbs and spoon over the dressing. If taking to work, prepare the potatoes, beans and salmon the night before, then pack into a rigid airtight container with the salad leaves kept separate. Put the salad elements together and dress just before eating to prevent the leaves from wilting.

Nutrition Facts : Calories 478 calories, Fat 22 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 35 grams carbohydrates, Sugar 17 grams sugar, Fiber 9 grams fiber, Protein 30 grams protein, Sodium 0.99 milligram of sodium

Tips:

  • Choose the right salmon fillet: Look for a fillet that is about 1 inch thick and has a deep pink color. Avoid fillets that are thin or have a lot of white streaks, as these will be dry and less flavorful.
  • Season the salmon well: Before grilling, season the salmon with salt, pepper, and any other desired spices or herbs. This will help to enhance the flavor of the fish.
  • Cook the salmon over medium-high heat: This will help to create a nice sear on the outside of the fish while keeping the inside moist and flaky.
  • Be careful not to overcook the salmon: Salmon is a delicate fish, so it is important to cook it just until it is cooked through. Overcooked salmon will be dry and tough.
  • Make the carrot sesame dressing ahead of time: This dressing can be made up to 3 days in advance and stored in the refrigerator. This will save you time when you are ready to serve the salmon.

Conclusion:

This grilled salmon with carrot sesame dressing is a delicious and healthy meal that is perfect for a weeknight dinner. The salmon is cooked to perfection and the carrot sesame dressing is a flavorful and refreshing complement. This dish is sure to please everyone at the table.

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