GRILLED CITRUS SALMON
This is a great recipe for summer entertaining. The orange and lemon add a bright burst of fresh citrus flavor. -Linda Schend, Kenosha, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- Combine the first seven ingredients in a jar with a tight-fitting lid; shake well. Grill salmon over medium heat, skin side down, for 15-20 minutes or until fish flakes easily with a fork. Baste every 5 minutes with citrus mixture. Garnish with orange or lemon slices if desired.
Nutrition Facts : Calories 530 calories, Fat 40g fat (6g saturated fat), Cholesterol 114mg cholesterol, Sodium 115mg sodium, Carbohydrate 3g carbohydrate (2g sugars, Fiber 1g fiber), Protein 39g protein.
GRILLED SALMON WITH CITRUS SAUCE
This dish sizzles with flavor long after summer is over.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Salmon Recipes
Time 30m
Number Of Ingredients 5
Steps:
- Heat grill to medium-high. Rub 4 skinless salmon fillets (6 ounces each) with 1 teaspoon olive oil. Sprinkle with 1/2 teaspoon ground coriander; season with coarse salt and ground pepper.
- Lightly oil grates; place salmon, skinned side up, on grill. Cover grill; cook 5 minutes. Turn fillets; cover, and cook until opaque throughout and flaky, about 4 minutes more. Serve salmon drizzled with Citrus Sauce.
Nutrition Facts : Calories 342 g, Fat 19 g, Protein 34 g
GRILLED CITRUS SALMON & ASPARAGUS RECIPE BY TASTY
Here's what you need: salmon fillets, olive oil, salt, pepper, lemon, lemons, garlic, fresh rosemary, fresh thyme, asparagus, fresh parsley
Provided by Claire Nolan
Categories Dinner
Yield 2 servings
Number Of Ingredients 11
Steps:
- In a resealable bag or dish, add salmon, olive oil, salt, pepper, juice of one lemon, minced garlic, one thyme sprig, and one rosemary sprig.
- Seal, mix marinade around, being careful not to bruise the fish, and allow to marinate in the refrigerator for at least one hour.
- Preheat only half of the grill to medium-high heat for indirect grilling.
- Slice the two remaining lemons horizontally, so that you get six slices of lemon from each one, excluding the top and bottom.
- Bend each piece of asparagus until the woody end snaps off and discard it.
- Oil the grill with olive oil and place lemon slices over indirect heat (the side of the grill where the burners are not on).
- Lay salmon on top of the lemon slices and top with a sprig of rosemary on each fillet. Close the cover and grill for 20 minutes.
- Place the asparagus spears on the grill and brush with olive oil. Grill for 5 additional minutes.
- Sprinkle with parsley and serve.
- Enjoy!
Nutrition Facts : Calories 609 calories, Carbohydrate 28 grams, Fat 44 grams, Fiber 10 grams, Protein 32 grams, Sugar 7 grams
GRILLED SALMON WITH CITRUS BUTTER
Provided by Patrick and Gina Neely : Food Network
Categories main-dish
Time 50m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Add the softened butter to a mixing bowl and stir until smooth. Add the lemon and lime zest and sprinkle with salt and pepper. Blend all the ingredients until smooth and completely mixed.
- Place a sheet of plastic wrap out on your workspace. Spread the butter across the plastic wrap and roll into a log, twisting the ends to seal. Place in the refrigerator for 30 minutes to chill. This will give you a nice clean round of butter to top the fish with. Alternatively, you can leave the butter in a small bowl and dollop the butter on top of the fish once it's grilled.
- Preheat your grill to medium-high heat.
- Sprinkle the salmon on both sides with salt and pepper. Oil the grill grates with a clean tea towel. Grill the salmon for 4 minutes, and then flip and cook the second side for another 4 to 5 minutes. Transfer to a platter. Top each fillet with a slice of the citrus butter while the fish is still hot so it melts right over the top.
GRILLED CITRUS SALMON
Steps:
- In a blender blend citrus juices and marmalade until combined well. Pour 1/2 cup juice mixture into a bowl and stir in sugar until sugar is dissolved. Reserve juice mixture in bowl.
- Add onion and gingerroot to juice mixture in blender and purée until smooth. Transfer mixture to a shallow baking dish just large enough to hold salmon in one layer and stir in coriander. Arrange salmon, skin side up, in baking dish. Marinate salmon, covered and chilled, 1 hour.
- Prepare grill.
- Remove salmon from marinade and discard marinade. Pat salmon dry. Season salmon with salt and pepper and grill, skin side down, on an oiled rack set 5 to 6 inches over glowing coals 4 minutes. Put lid on grill and grill salmon until just cooked through, 3 to 4 minutes more. (Alternatively, salmon may be grilled in a hot well-seasoned ridged grill pan with a lid over moderate heat.) Carefully transfer salmon with a metal spatula to a platter and remove skin.
- Pour reserved juice mixture over salmon and serve with grilled mango.
CITRUS-MARINATED SALMON
"This is the perfect thing to make for a speedy, healthy meal. I sometimes prepare the marinade in the morning and put the salmon in when I get home from work, and within 30 minutes, they're sizzling on the grill. Add a salad and dinner's ready!" Joan Hallford, North Richland Hills, TX
Provided by Taste of Home
Categories Dinner
Time 15m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- In a large resealable plastic bag, combine the first 12 ingredients. Add the salmon; seal bag and turn to coat. Refrigerate for 30 minutes, turning occasionally., Drain and discard marinade. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Place salmon skin side down on grill rack. Grill, covered, over medium heat or broil 4 in. from the heat for 10-12 minutes or until fish flakes easily with a fork.
Nutrition Facts : Calories 351 calories, Fat 22g fat (4g saturated fat), Cholesterol 100mg cholesterol, Sodium 202mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 34g protein.
CITRUS-GLAZED GRILLED SALMON
It's not just for toast. Tangy marmalade, blended with a little lemon juice and basil, makes a wonderful glaze for grilled fish.
Provided by By Betty Crocker Kitchens
Categories Entree
Yield 4
Number Of Ingredients 7
Steps:
- Heat gas or charcoal grill. In small bowl, combine marmalade, lemon juice and basil; mix well. Spray skin side of salmon with nonstick cooking spray. Turn salmon over; sprinkle with garlic-pepper blend and salt.
- When grill is heated, place salmon, skin side down, on gas grill over medium-low heat or on charcoal grill 4 to 6 inches from medium-low coals. Cook 12 to 17 minutes or until fish flakes easily with fork, brushing with marmalade mixture during last 8 to 10 minutes of cooking time.
Nutrition Facts : Calories 250, Carbohydrate 4 g, Cholesterol 110 mg, Fat 1 1/2, Fiber 0 g, Protein 36 g, SaturatedFat 3 g, ServingSize 1/4 of Recipe, Sodium 250 mg, Sugar 2 g
GRILLED CITRUS SALMON
This is a fantastic way of grilling Salmon, and the sauce is simply fantastic - To make a cedar plank version, soak an untreated cedar plank in clean water for 2 hours. Place the plank on the grill over high heat and preheat for 5-10 minutes, or until the wood begins smoking. Place the salmon on the cedar and proceed as directed in the recipe. For best results, use skinless salmon.
Provided by Chef mariajane
Categories < 30 Mins
Time 20m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the grill to medium-high and grease well. Pierce a piece of nonstick foil several times with a skewer and place on a baking sheet. Stir the sauce with the lemon juice, chives, butter, honey, lemon zest, salt, pepper, and hot pepper flakes, (if using).
- Set the salmon, skin-side-down, on the prepared foil. Brush half of the sauce mixture over the salmon fillet. Slide the foil onto the grate. Cook, covered and without turning, for 15-17 minutes or until the salmon is cooked but still slightly coral in the center. Brush with the remaining glaze during the last 5 minutes of cooking.
- To serve, slice salmon into portions; use a thin metal spatula to lift each portion off the foil, leaving the skin behind. Garnish with additional chives.
Nutrition Facts : Calories 211.9, Fat 7.9, SaturatedFat 2, Cholesterol 72.8, Sodium 318.4, Carbohydrate 2.5, Fiber 0.1, Sugar 2, Protein 31
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GRILLED CITRUS SALMON WITH PINEAPPLE SALSA
From therecipecritic.com
5/5 (1)Total Time 30 minsCategory Dinner, Main CourseCalories 456 per serving
- In a medium sized saucepan whisk together orange juice, lemon juice, lime juice, orange marmalade, garlic, soy sauce, and brown sugar. In a small bowl combine cornstarch and water and whisk into the sauce. Heat to medium high heat and let simmer until it starts to thicken. Remove from heat.
- Heat grill to medium high heat. On a sheet of Reynolds Wrap® Aluminum Foil place the salmon on top. Fold up the edges of the aluminum foil. Spread on half of the marinade. Place the foil on the grill and let the salmon cook for 10-12 minutes or until salmon is opaque and cooked throughout. Spread remaining marinade on top and serve.
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From therecipecritic.com
5/5 (4)Total Time 22 minsCategory Dinner, Main CourseCalories 142 per serving
- In a medium saucepan whisk together orange juice, lemon juice, lime juice, orange marmalade, garlic, soy sauce and brown sugar.
- In a small bowl, whisk together cornstarch and water. Slowly stir into the marinade and bring to a boil over medium high heat until the mixture starts to thicken. Remove from heat.
- Lay salmon skin side down on cedar planks (or well oiled grill) and season with salt and pepper. Brush half of the marinade onto the tops of the salmon and grill over medium high heat for 12-15 minutes.
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