Best 6 Randys Salmon Marinade Recipes

MASTERS MARINATED SALMON

Steps:

• For the marinade: Add 1 at a time through the feed opening of a running blender, the mango, tender parts of lemongrass, cilantro, scallions, shallot, and ginger root until they begin to form a paste. Leave the blender running and through the feed opening add the curry paste and sriracha chili sauce and blend together for a few seconds, then continue by adding the liquids 1 at a time: Chardonnay, soy sauce, orange juice, and coconut milk. Reserve half of this mixture in a small bowl to make into a sauce.
• Arrange the salmon in a shallow bowl and pour the other half of the mixture over the fish. Cover and let marinate refrigerated for at least 2 hours.
• Preheat oven to 350 degrees F.
• Transfer the reserved sauce mixture to a small saucepan and cook over medium-high heat until it begins to bubble and thicken.
• Heat the olive oil in an oven-safe skillet and sear each side of the salmon (skin side down first) without disturbing for the first 3 to 4 minutes of sear time on each side. (This allows the surface to caramelize, so the fish won't tear apart when you flip it.) Transfer the pan to the oven to finish the fish - a further 5 to 7 minutes, depending upon the thickness of the fillets. Do not overcook the fish. It is done when it springs back upon being lightly prodded. Use an oven mitt to remove the pan from the oven (that handle will be hot). Transfer salmon to a platter and let rest.
• Strain the sauce and spoon over the salmon fillets.

SALMON MARINADE

Steps:

• In a small bowl, stir together the lime juice, Worcestershire sauce, thyme and vegetable oil. Mix well.
• Cover all surfaces of fish fillet with marinade. Refrigerate and let stand as little as 30 minutes or as long as overnight.

GRILLED MARINATED SALMON

Steps:

• In a medium bowl, combine the soy sauce, vinegar, sugar, oil, mustard powder, ginger and ground black pepper.
• Place the salmon in a shallow, nonporous dish and pour the marinade over the salmon. Cover and marinate in the refrigerator for at least 1 hour, turning occasionally.
• Preheat an outdoor grill for medium high heat and lightly oil grate.
• Grill the fish for about 3 to 4 minutes per side, or to desired doneness.

RANDY'S SALMON MARINADE

Steps:

• Mix all ingredients together.
• Pour over salmon and let chill for 2 hours.
• Grill or broil salmon as desired.

RANDY'S LIME MARINADE

Steps:

• Mix everything well in a blender or with an electric hand mixer.
• Marinade fish in a plastic ziplock bag for 4 hours, turning every hour, if possible -- shrimp for 1 hour.
• Drain, reserving the marinade.
• Grill or broil fish/shrimp as desired, basting with the marinade.

RANDY'S BROWN SUGAR & GARLIC SMOKED SALMON

Steps:

• Rinse fillet & pat dry with paper towel.
• Lay fillet flat in a non-conductive 4-sided pan
• Combine brown sugar & salt, breaking up any lumps.
• Completey coat top of fillet with ALL the mixture & press into the fish.
• Cover with foil or plastic wrap.
• Refridgerate for 4-6 hours.
• Rinse fish in cold water and refrigerate overnight to dry.
• Using indirect heat. preheat the grill.
• Place wood chips on charcoal & fillet on opposite side of grill.
• Close lid & close vents until barely open.
• Smoke cook for 30-45 minutes.