Sweetmustardglazedsalmonforthegrill Food

SWEET GLAZED SALMON

Steps:

• Heat 1/4 teaspoon olive oil in a small skillet over medium-high heat. Saute garlic in hot oil until just beginning to brown.
• Mix sauteed garlic, soy sauce, lemon juice, honey, 1/2 teaspoon olive oil, brown sugar, sea salt, black pepper, and red pepper flakes together in a bowl; pour into a large resealable plastic bag. Add salmon fillets, turning to coat with the marinade, squeeze bag to remove excess air, and seal the bag. Marinate in the refrigerator for 1 hour.
• Remove salmon from the marinade and shake to remove excess liquid. Reserve 3 tablespoons marinade and discard remainder.
• Heat 1 tablespoon olive oil in a large skillet over medium heat. Arrange salmon fillets in the hot skillet, pour reserved marinade over the salmon, and place a lid on the skillet; cook until salmon is browned on each side and flakes easily with a fork, occasionally spooning liquid from the pan over the fillets, 2 to 3 minutes per side. Garnish salmon with additional sea salt and black pepper.

SWEET AND SPICY GRILLED SALMON

Steps:

• Preheat an outdoor grill or grill pan on medium high.
• Mix together the hot sauce, brown sugar, paprika and cayenne in a small bowl. Transfer 1 tablespoon of the mixture to a large bowl and whisk in the mayonnaise; set aside the rest of the sauce. Add the chives, celery and onions to the bowl with the mayonnaise and toss well.
• Sprinkle the salmon with salt and pepper. Brush the grill grate lightly with oil. Lay the salmon on the grill, skin-side up, and cook until distinct grill marks appear and the salmon releases easily from the grate, 2 to 3 minutes. Turn and brush the fish with some of the reserved sauce. Continue to cook the fish, brushing the pieces periodically with the sauce, until the salmon fillets are glazed and just cooked through, 13 to 15 minutes more.
• Transfer the fillets to individual plates and serve with the celery slaw.

GRILLED SALMON

Steps:

• Mix all marinade ingredients and pour over salmon. Marinate for 1 hour. Place fillets over medium hot coals.
• Grill for 3 to 4 minutes on each side.

GRILLED GLAZED SALMON

Steps:

• In a small bowl, combine brown sugar, melted butter, lemon juice, dill, and cayenne pepper, mixing well.
• Pour 1/2 cup of this sauce into a small saucepan- once the fish is in its final 5 minutes of cooking time, heat this until warm and pour over cooked fish.
• Set aside the remaining unheated sauce to use for basting the fish as you grill.
• Place the salmon, skin side down, on a large platter and season with lemon pepper seasoning and sea salt to taste.
• Note: If your lemon-pepper seasoning already contains salt, then don't add the extra salt.
• Lightly brush grill grates with some oil and heat grill to medium.
• Carefully slide salmon off of the platter and onto the grill, skin side down,using a large metal spatula to help.
• Cover grill and cook fish, undisturbed, for 5 minutes exactly.
• Baste liberally with the reserved basting sauce, re-cover, and cook another 10-15 minutes- basting every 5 minutes.
• Use up all of the basting sauce (Don't forgot to heat up the 1/2 cup reserved sauce from before).
• Fish is ready when it begins to flake and is starting to appear as if milk is seeping out.
• Carefullly remove to a fresh,clean platter and pour the 1/2 cup sauce you had simmering on the stove over the top of the fish.

GRILLED SALMON

Steps:

• Combine olive oil, lemon juice, green onions, parsley, rosemary, thyme, salt, black pepper, and garlic powder in a small bowl. Set aside 1/4 cup of the marinade. Place salmon in a shallow dish and pour the remaining marinade over the top. Cover and refrigerate for 30 minutes. Remove the salmon and discard the used marinade.
• Preheat grill for medium heat and lightly oil the grate.
• Place salmon on the preheated grill skin side down. Cook, basting occasionally with the reserved marinade, until the fish flakes easily with a fork, 15 to 20 minutes.

SWEET MUSTARD-GLAZED SALMON FOR THE GRILL

Steps:

• Mix melted butter, brown sugar, and mustards together.
• Let mixture sit in a cool place for a few minutes to firm up.
• Rinse salmon and dry with paper towels so glaze will adhere.
• Spread glaze on both sides of salmon filets.
• Grill salmon, turning once, for about 5 minutes per side or until done to your liking.

GRILLED SALMON WITH MAPLE-DILL GLAZE

Steps:

• WHISK together mustard, vinegar, syrup, garlic, dill weed and salt in small bowl. Gradually whisk in oil. Place 3 tablespoons glaze in a resealable food storage bag with salmon. Marinate 1 hour in refrigerator.
• BRUSH grill pan with oil and heat over medium-high heat. Once grill is hot, place fillets, skin side up, in pan. Cook 10 to 12 minutes, turning once or until fish is opaque throughout. Place 3 tablespoons glaze in a small bowl. Brush the fillets with glaze during the last few minutes of cooking.
• COOK vegetable blend according to package directions. Drain if necessary. Divide vegetables evenly onto 4 dinner plates. Center fillets over vegetables. Serve drizzled with remaining warmed glaze.

SWEET AND SPICY-GLAZED GRILLED SALMON

Steps:

• 1. Chop chipotles and garlic in a food processor. Add tamarind, brown sugar, and salt and puree. Add vinegar, 2 tablespoons water, and oil, and puree until smooth. Pour about 1/4 cup of glaze into a small bowl. Reserve remaining glaze for serving.
• 2. Preheat a grill to medium.
• 3. Brush salmon filets with oil and season with 1 tablespoon salt, to taste. Place fillets, top-side (rounded side) down, on grill. Cook until distinct grill marks appear, about 4 minutes. Turn fish over, lightly brush with glaze, and cook, brushing occasionally with more glaze, until firm but slightly pink, about 6 to 8 minutes. Transfer to a cutting board and brush with more glaze. Serve warm or at room temperature, and pass additional glaze, if desired.

GLAZED GRILLED SALMON

Steps:

• Prepare bbq (medium-high heat).
• Combine brown sugar, mustard and soy sauce in medium bowl; whisk to blend.
• Transfer 1 tblsp glaze to small bowl; mix in rice vinegar and set aside.
• Brush 1 side of salmon steaks generously with half of glaze in medium bowl.
• Place salmon steaks, glazed side down, onto bbq.
• Grill until glaze is slightly charred, about 4 minutes.
• Brush top side of salmon steaks with remaining glaze in medium bowl.
• Turn salmon over and grill until second side is slightly charred and salmon is just opaque in centre, about 5 minutes longer.
• Transfer salmon to plates.
• Drizzle reserved glaze to small bowl over salmon and serve.

GLAZED GRILLED SALMON

Steps:

• Prepare barbecue (medium-high heat). Combine brown sugar, mustard and soy sauce in medium bowl; whisk to blend. Transfer 1 tablespoon glaze to small bowl; mix in rice vinegar and set aside. Brush 1 side of salmon steaks generously with half of glaze in medium bowl. Place salmon steaks, glazed side down, onto barbecue. Grill until glaze is slightly charred, about 4 minutes. Brush top side of salmon steaks with remaining glaze in medium bowl. Turn salmon over and grill until second side is slightly charred and salmon is just opaque in center, about 5 minutes longer. Transfer salmon to plates. Drizzle reserved glaze in small bowl over salmon and serve.

GLAZED SALMON

Steps:

• Combine brown sugar, apple cider vinegar, olive oil, Dijon mustard, and pepper in a bowl for the marinade.
• Place salmon fillets into a shallow glass dish and pour 1/2 of the marinade over the fish. Reserve remaining marinade. Cover and refrigerate for 1 hour.
• Preheat an outdoor grill for medium heat and lightly oil the grate. Discard marinade from the glass dish.
• Grill salmon, brushing with reserved marinade several times, until it flakes easily with a fork, 4 to 6 minutes.