Recipes for "grilled"

Gather all ingredients.

Season salmon fillets with lemon pepper, garlic powder, and salt.

Stir soy sauce, brown sugar, water, and vegetable oil together in a small bowl until sugar is dissolved. Place fish in a large resealable plastic bag; add soy sauce mixture, seal, and turn to coat. Refrigerate for at least 2 hours.

Preheat an outdoor grill for medium heat and lightly oil the grate.

Place salmon on the preheated grill, and discard marinade. Cook salmon until fish flakes easily with a fork, about 6 to 8 minutes per side.

Serve and enjoy!

Whisk together peanut oil, soy sauce, balsamic vinegar, green onions, garlic, brown sugar, ginger, red chile flakes, sesame oil, and salt. Place fish in a glass dish, and pour marinade over all. Cover with plastic wrap, and refrigerate for 4 to 6 hours.

Preheat barbecue or gas grill.

Oil the grill rack, and adjust height to 5 inches from coals. Remove salmon from marinade, and place on grill. Grill for 10 minutes per inch of thickness, measured at thickest part, or until fish just flakes when tested with a fork. Turn halfway through cooking.

Whisk together paprika, garlic, onion, brown sugar, salt, pepper, and cayenne.

Sprinkle spice mixture evenly on all sides of the salmon. Refrigerate uncovered while making the salsa and preheating the grill, about 20 minutes.

In a medium bowl, mix together the peaches, avocado, onion, cilantro, jalapeño, lemon juice, and salt. Season to taste, adding more salt or jalapeño if you like. If your peaches are a bit tart, you can add a pinch of sugar.

Preheat a gas or charcoal grill to 500°F for at least 15 minutes, or until you can hold your hand above the grates for 2 to 3 seconds.

Brush all sides of the salmon with oil—about a tablespoon total. Brush a bit of oil onto the grill grates as well, ensuring that any fish touching the grates through the grill pan will easily lift away.

Place the salmon skin side up on the grill pan and transfer the pan to the grill. Close the lid and cook undisturbed for 2 to 3 minutes. Using a fish spatula or tongs, gently lift one corner of the fish. The grilled side should be opaque and show some sear marks. If not, check every minute or so until it is.

Gently, flip the fish to skin side down, close the lid, and grill for another 3 to 4 minutes. Open the lid and watch carefully until the fish is done, another 1 to 3 minutes. The salmon is perfectly cooked when the top and bottom are opaque and there is a nice translucent streak through the middle. (If you prefer your salmon more well-done, continue cooking to your preferred doneness.)

Remove from the grill and serve immediately. Top with peach salsa and cilantro and chilies for garnish.

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Pour 1/2 cup chicken stock, vinegar, orange juice, and honey into a saucepan. Bring to a boil over high heat, then reduce heat to medium. Dissolve cornstarch in 1/4 cup of chicken stock, and stir into the simmering sauce. Cook and stir until the sauce thickens and turns clear, 1 to 2 minutes. Stir in the blueberries and chives, and keep warm over low heat.

Preheat grill to medium high-heat.

Brush salmon with oil, and season to taste with salt and pepper. Grill until the fish flakes easily with a fork, about 3 to 4 minutes per side. Serve with blueberry sauce.

Soak an untreated cedar plank (or planks) large enough to hold a side of salmon (5 to 7 inches wide and 16 to 20 inches long) in water, weighting it with something heavy, like a brick, so it stays submerged 30 minutes to 24 hours.

When ready to grill, either build a charcoal fire in half the grill or turn grill burners on high for 10 minutes. Meanwhile, mix oil, garlic, dill, salt, pepper and lemon zest; rub over salmon and into scored areas to coat.

Place soaked cedar on hot grill grate, close lid, and watch until wood starts to smoke, about 5 minutes. Transfer salmon to hot plank, move salmon off direct charcoal heat or turn burners to low, and cook covered until salmon is just opaque throughout (130 on a meat thermometer inserted in the thickest section) 20 to 25 minutes or longer, depending on thickness and grill temperature. Let sit 5 minutes; serve with lemon wedges.

Combine olive oil, lemon juice, green onions, parsley, rosemary, thyme, salt, black pepper, and garlic powder in a small bowl; reserve 1/4 cup for basting.

Place salmon fillets in a shallow dish and pour remaining marinade on top. Cover and refrigerate for 30 minutes.

Preheat the grill for medium heat and lightly oil the grate.

Remove fillets from the refrigerator; discard marinade. Place fillets on the preheated grill skin-side down. Cook, basting occasionally with reserved marinade, until fish flakes easily with a fork, 15 to 20 minutes.

In a large self-closing plastic bag, combine ginger, garlic, soy sauce, orange juice, honey, and green onion; mix well. Place salmon in bag and seal tightly. Turn bag gently to distribute marinade. Refrigerate for 15 to 30 minutes.

Preheat an outdoor grill for medium heat and lightly oil grate.

Remove salmon from marinade, shake off excess, and discard remaining marinade. Grill for 12 to 15 minutes per inch of thickness, or until the fish flakes easily with a fork.

Cook bacon in a large, deep skillet over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain on a paper towel-lined plate.

Preheat an outdoor grill for medium-high heat and lightly oil the grate. Evenly coat salmon with olive oil.

Cook on the preheated grill, skin-side down, about 5 minutes; flip and cook on other side until skin easily lifts off flesh, about 5 minutes more. Flip again; continue cooking until salmon flakes easily with a fork, 2 to 3 minutes more.

Whisk mayonnaise, dill, and lemon zest together in a small bowl; divide and spread onto 2 toasted bread slices. Top each with 1 portion salmon, 2 tomato slices, 2 bacon strips, 1 lettuce leaf, and 1 remaining toasted bread slice.

Preheat an outdoor drill for medium heat and lightly oil the grate.

Brush both sides salmon with oil. Cook on the preheated grill, skin-sides down, until easily flakes with a fork, 10 minutes.

Meanwhile, add cream cheese and milk to a saucepan; cook over medium heat until cream cheese completely melted and sauce well blended, stirring constantly, 2 to 3 minutes. Stir in pesto.

Top salmon with sauce and parsley to serve.

Thaw fish if frozen. Rinse and pat dry with paper towels. Preheat grill to medium-high.

Tear off an 18x18-inch sheet of Reynolds Wrap® Heavy Duty Aluminum Foil. Place onion in the center of the sheet. Top with salmon. Drizzle with the olive oil and sprinkle with the salt and black pepper. Top with lemon slices. Bring up foil sides. Double-fold top and ends to seal packet, leaving room for heat circulation inside.

Stack flatbreads; wrap tightly in heavy duty aluminum foil.

Grill salmon packet over medium-high heat in covered grill 12 to 14 minutes or until fish begins to flake when tested with a fork and vegetables are tender.

Add the flatbread packet to the grill for the last 5 minutes of cooking to warm through, turning once. Remove all from grill.

Open packets carefully by cutting along top folds with a sharp knife, allowing steam to escape. Then open top of foil. Discard lemon slices. Use two forks to pull the salmon apart into chunks.

Assemble sandwiches by topping pita with the salmon, onions, lettuce, and tomatoes. Fold in half to serve. In a small bowl, mix together the yogurt, basil, and dill. Serve over pita sandwiches.