Grilled salmon is just the thing to ring in spring.
Now that the sun is beginning to shine in parts of the country, it’s time to break out the grills and fire them up, adding a little flame to your wild game.
Even if there’s still snow on the ground, you don’t have to wait to begin trying some excellent grilled fish recipes. The following are three excellent choices for grilled salmon that will leave everyone wanting more.
Grilled Salmon with Herb Crust
- 12 oz fresh or frozen skinless salmon fillets, 3/4-inch thick
- 1/3 cup coarsely chopped fresh oregano
- 1/3 cup coarsely chopped fresh cilantro
- 1/4 cup sliced green onion
- 1 clove garlic
- 1 tbsp fresh lemon juice
- 2 tsp olive oil
- 1/4 tsp salt
- 1/8 tsp pepper
- Thaw salmon, if frozen.
- Rinse fish; pat dry with paper towels.
- Cut into two (6-oz) pieces. Set aside.
- In the bowl of a food processor or a mini-chopper combine oregano, cilantro, green onion, garlic, lemon juice, oil, salt, and pepper. Cover and process until chopped. (Or, use a knife to finely chop oregano, cilantro, green onion, and garlic.
- Transfer to a shallow bowl. Stir in lemon juice, oil, salt, and pepper.)
- Generously coat both sides of salmon with the herb mixture.
- Cook the salmon on the rack of an uncovered grill directly over medium-hot coals for 6 to 8 minutes or until the salmon just begins to flake easily with a fork.
- To serve, cut each salmon piece in half. Makes 4 servings.
Grilled Salmon Fillet
- 1 lb salmon fillet
- 2 tbsp lemon juice
- 2 tbsp red wine vinegar
- 2 tsp grated lemon peel
- 1 1/2 tsp dried basil
- 1 tsp garlic powder
- 1 tsp soy sauce
- 4 1/2 tsp grated parmesan cheese
- Dash pepper
- Place fish, skin side down, in disposable foil pan.
- Combine the lemon juice, vinegar, lemon peel, basil, garlic powder, and soy sauce; pour over the fish.
- Sprinkle with parmesan and pepper.
- Place pan on grill.
- Cover grill and cook over medium heat for 15-20 minutes or until fish flakes easily with a fork. Yield: 4 servings.
Speedy Salmon Fillet
- 1 1/2 lbs boneless, skinless fresh salmon fillets (or tuna, halibut, or swordfish steaks) cut about 1 inch thick
- 3 tbsp lemon juice
- 2 cloves garlic, minced
- 2 tbsp snipped fresh basil or 1 teaspoon dried basil, crushed
- 1 tbsp cooking oil
- 1 tbsp reduced-sodium soy sauce
- 1 tsp Worcestershire sauce
- 1/4 tsp pepper
- Lemon wedge (optional)
- Grilled summer vegetables (optional)
- Rinse fish; pat dry.
- In a small mixing bowl combine lemon juice, garlic, basil, oil, soy sauce, Worcestershire sauce, and pepper; brush mixture over fish.
- If desired, place fish fillets in a greased grill basket, turning thin ends under to make an even thickness.
- Grill on the rack of an uncovered grill directly over medium coals.
- Grill fillets 4 to 6 minutes per 1/2-inch thickness or until fish flakes easily when tested with a fork, brushing halfway through grilling with remaining sauce. (If fish is 1 inch or thicker, turn halfway through grilling.)
- Serve with lemon wedge and grilled vegetables, if desired. Makes 6 servings.