10+ Grilled Salmon Recipes Most Wanted in 2021

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Grilled Salmon Burgers


  • 1 (15 1/2) ounce) can salmon
  • 1/4 cup uncooked oatmeal
  • 1/2 cup corn flake crumbs
  • 2 tablespoons mayonnaise
  • 1/3 cup chopped onions
  • 2 tablespoons lemon juice
  • 1 egg
  • 2 teaspoons horseradish


Mix well. Make into four large or six small patties. Grill over a finely meshed grill screen on the barbecue grill or broil fairly far away from the heat in a broiler for about six minutes on each side. Serve on buns. These are delicious!

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Grilled Salmon and Pasta


  • 1/4 cup fresh lemon juice
  • 2 tablespoons chopped fresh oregano
  • 1 garlic clove, minced
  • 1/2 teaspoon freshly ground pepper
  • 1/2 cup Star

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Grilled Marinated Salmon


Makes 4 servings

  • 1/4 cup soy sauce
  • 1/4 cup rice wine vinegar
  • 2 tablespoons granulated sugar
  • 1 tablespoon vegetable oil
  • 1 teaspoon mustard powder
  • 1 teaspoon ground ginger
  • 1 teaspoon ground black pepper
  • 2 pounds salmon filets


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 the desired doneness. Makes 4 servings.

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Grilled Salmon with Tarragon Butter (T&T by Hubby)

Ingredients and Procedure

4 servings I make this for hubby at least once a week and he just loves it. I just one serving, except when the kids are over for dinner then I make the 4 servings. I use my George Foreman's Grill and have made it on the bbq. I serve it with herbed buttered risotto and a sliced tomato salad. I, on the other hand, don't care for any kind of fish, except for shrimp, snow crab legs and lobster.

  • 1/2 cup Land O Lakes sweet butter, softened
  • 1 tablespoon fresh tarragon leaves, chopped, or 1 teaspoon dried
  • 1 teaspoon lemon juice
  • 4 (1-inch) thick salmon steaks

Prepare grill placing coals to one side, heat until coals are ash white. Make aluminum foil drip pan; place opposite coals. In a small bowl stir together butter, tarragon, and lemon juice. Spread 1 to 2 teaspoons butter mixture on both sides of each salmon steak. Place salmon on grill and grill, turning once, until salmon flakes with a fork (10 to 12 minutes). Serve salmon with the remaining butter mixture.

NOTE: You can add 2 to 3 tablespoons of fresh chopped chives or to your taste. I add a lot more because of the taste the chives add to the salmon and hubby likes it that way.

Helpful Hint: Substitute either of the following butter for the tarragon butter.

Lemon-Chive Butter
Stir together 1/2 cup Land O Lakes Butter, softened, 1/2 teaspoon grated lemon peel and 4 to 6 drops hot pepper sauce.

Garlic-Parsley Butter
Stir together 1/2 cup Land O Lakes Butter, softened, 3 tablespoons chopped fresh parsley and 1/4 to 1/2 teaspoon garlic salt.

I have used the lemon-chive and garlic parsley butter and hubby says they all taste delicious. Thank's For Reading grilled salmon with tarragon butter Easy Recipes

Pasta with Tequila Lime Cream Sauce



  • 1/2 cup lime juice
  • 1/2 cup tequila
  • 1/4 cup white wine vinegar
  • 1 1/2 cups plus 2 tablespoons cream
  • 1 shallot, finely minced
  • 3 garlic cloves, minced or pressed
  • 3 tablespoons butter
  • 1 teaspoon cornstarch


  • 12 ounces fettuccine pasta
  • 4 green onions, finely chopped
  • 4 diced Roma tomatoes

Optional Ingredients

  • Grilled chicken, shrimp or salmon


Combine garlic and shallot with tequila, lime juice, and vinegar. Cook until reduced to about 1/4 cup. Add cream and cook until reduced by half. Strain out garlic and shallot if desired. Return sauce to heat and whisk in butter. Mix cornstarch with 1 tablespoon water until smooth. Whisk into the sauce to thicken.

Cook pasta according to package directions. Drain pasta. Add green onions and tomatoes to the hot pasta pot and stir. Add drained pasta and sauce and mix well. Serve garnished with cilantro, if desired. You can also top the pasta with grilled chicken, shrimp, or salmon for a heartier meal.

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Smoked Trout/Salmon


  • Trout or salmon
  • Lemon juice
  • Bacon grease


After the normal cleaning process, remove the head of the fish. Make a vertical cut along the top of the fish, 1 inch deep from the head, back slightly past the dorsal fin. Squeeze lemon juice into dorsal cut and stomach cavity. Rub entire fish with bacon grease.

Place lit charcoal piled at one end of charcoal grill over vent opening. Add saturated hickory chips. Place fish upright (open stomach flaps) away from coals, head closest to fire. Close top and vent opposite end to draw smoke over/under cooking fish. Cook 2 to 2 1/2 pound trout 45 minutes; 1 pound trout 30 minutes. To serve, peel the skin away. Add lemon juice as desired or serve with mayonnaise.

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Smoke-Barbecued Salmon


  • 1 (3 1/2 to 4 pound) salmon
  • 1 tablespoon chopped parsley
  • 1/2 teaspoon dill weed
  • 1/2 teaspoon sugar
  • 1/4 teaspoon salt
  • 1 clove garlic, minced
  • 1/2 teaspoon grated lemon peel
  • 2 cups hickory chips
  • Water
  • Vegetable oil


Mix spices and rub them over the fish. Let stand at room temperature. Burn coals down until they are covered with gray ash. Meanwhile, put hickory chips in water for 30 minutes, then drain well. Put hickory chips on the coals. Put fish on a greased grill. Cover the barbecue and open dampers just a crack. The fish will be done in about 20 minutes.

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Salmon Spread


Source: Jan Tobler, First Mates Club president whose boat is named "Sea Ya"

  • 6 ounces cream cheese, softened
  • 2 tablespoons sour cream or milk
  • 1 tablespoon chopped chives
  • 2 cups smoked salmon, flaked
  • 2 teaspoons horseradish (optional)


Mix cheese, sour cream, chives, smoked salmon, and horseradish. Spoon into a dish or crock and refrigerate. Best if made ahead one day. Serve on toasted, thin-sliced mini bagels or crackers.

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Salmon Gumbo


  • 1 medium chopped green bell pepper
  • 3/4 cup finely chopped onion
  • 1 tablespoon butter
  • 1 (24 ounces) bottle prepared Bloody Mary mix
  • 1 (15 ounce) can tomato sauce
  • 1 tablespoon instant chicken flavor bouillon
  • 2 tablespoons parsley flakes
  • 1 (10 ounces) package frozen cut okra
  • 1 (12 1/2 ounce) can pink salmon, drained
  • 4 cups cooked rice


In a large saucepan, cook green pepper and onion in butter for 5 minutes or until tender. Add Bloody Mary mix, tomato sauce, bouillon, and parsley. Bring to boil. Stir in okra. Bring to a second boil. Fold in salmon. Reduce heat and simmer for 10 minutes. Serve over hot, cooked rice.

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salmon gumbo

Pasta Rags and Salmon


  • 6 quarts water
  • 2 tablespoons plus 1 teaspoon salt
  • 1 pound fresh pasta sheets or 1 pound dry lasagna noodles
  • 6 tablespoons extra-virgin olive oil
  • 8 ounces fresh salmon fillet, skin and bones removed, fish cut into paper-thin slices
  • 1 cup diced, seeded ripe tomato
  • 1/4 cup chopped fresh dill
  • 1/2 teaspoon pepper


Bring water and the 2 tablespoons salt to a boil in a large pot. Add pasta; cook for 4 to 6 minutes until al dente (if using dry pasta, follow the package directions). Drain, reserving 1 cup cooking water. Do not rinse pasta. Put pasta in a bowl; add olive oil and toss to coat. Add the 1 teaspoon salt and remaining ingredients; toss again, adding some of the reserved water if you prefer a more liquid sauce. Serve immediately.

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