I am looking for a great tasting grilled salmon recipe. Does anyone have one they want to share?

I love to grill salmon and I am always looking for new ways to flavor it. Please send me some of your favorites. Thanks.I am looking for a great tasting grilled salmon recipe. Does anyone have one they want to share?
This recipe is my absolute favorite for Salmon. Hubby couldn't stop raving about it


http://allrecipes.com/Recipe/Grilled-Sal鈥?/a>I am looking for a great tasting grilled salmon recipe. Does anyone have one they want to share?
Try it blackened. Here's the recipe for my blackening agent from one of my cookbooks.





Just coat the salmon steaks thoroughly and grill on a flat griddle at medium high heat until the salmon has a crusty blackened surface. And don't use teflon, non-stich cookware.





Recipe Number 241





Dirty Dick's Bad *** Blackening Agent


and All Purpose Meat Rub





Although I first created this rub to blacken fish, this all-purpose rub can be used on fowl, game, and other meats: pork spare ribs and beef briskets. It can also be sprinkled on or mixed into hamburger patties, or any ground meats.


Ingredients:


4 ounces salt


2 teaspoons fil茅 powder


1 tablespoon curry powder


1 tablespoon black pepper


2 teaspoons ground cumin


1 teaspoon cayenne pepper


1 tablespoon garlic powder


3 ounces paprika


1 tablespoon onion powder


5 ounces chili powder


Preparation:


Combine all of the ingredients in a bowl, and mix thoroughly. Store in a cool, dry place. Do not refrigerate.


Yield: Approximately 16 ounces
Combine in a flat dish or container:





1/4 cup olive oil


juice of 1/2 lemon


2 medium cloves of garlic minced


1/2 tsp salt





Put in the salmon skin side up and let marinate for about 1 hour. The lemon juice will ';cook'; the fish a little so you may see a little blanching.





Grill the salmon skin side down. You can put a about a tablespoon of the marinade on each piece as it grills to add flavor and to keep it moist.





I prefer cooking covered on real charcoal because this adds a flavor you don't get on a gas grill
Really really simple: see if your local store carries Tom's Rubs with Love. If you can't find them, here's the website:


http://tomdouglas.com/products/index.htm鈥?/a>





We love these rubs. He has a salmon rub, and I liberally rub the salmon with the rub. Sometimes I will add some seasalt and garlic (You can find grinders with dried garlic and seasalt) and also ground pepper (again, use a grinder with whole peppercorns. We found them at Price Club/Costco!)





One other idea, use Chez Jane's products. We also love her stuff, they are garlic spreads with herbs and spices, and a little canola oil. We use them on fish, beef, pork. The Herbs de Provance (I'm probably spelling that wrong) is great on fish.





Here's her website: http://www.chezjane.com/





Enjoy! Grilled salmon really is wonderful stuff. =)
I prefer lemon and fresh chopped dill. I suggest leaving the skin on the salmon and grilling it skin side down so you don't lose any of the flesh, but you get that delicious grilled flavor and texture you don't get by cooking it on aluminum foil.
Easy Herbed Grilled Salmon Recipe





INGREDIENTS:


Vegetable oil spray


1-1/2 pounds boneless salmon filet about 1-inch thick (large end preferred)


1/2 lime


2 tablespoons white wine


1 teaspoon mayonnaise (may substitute butter)


1/2 teaspoon kosher salt (optional)


1/2 teaspoon onion powder


1/2 teaspoon garlic powder


1/2 teaspoon lemon pepper


1/2 teaspoon dried oregano


1/2 teaspoon dried basil


1/2 teaspoon dried dill weed


1/4 teaspoon Hungarian sweet paprika


PREPARATION:


Preheat grill to high heat. Make a tray out of a doubled-length of heavy-duty foil large enough for the salmon filet, by folding a long piece in half and folding up all four sides, with the dull side up. (The shiny side reflects, so you want it down so as not to burn the food.) Spray the entire inside of the foil tray liberally with cooking spray. Place the foil tray on a platter or metal tray to transport to the grill.





Place the salmon filet in the foil tray skin-side down (or boned-side up if it is skinned). Squeeze lime juice over salmon and sprinkle with white wine. Spread top of salmon with the mayonnaise.





In a small bowl, mix together kosher salt, onion powder, garlic powder, lemon pepper, oregano, basil, and dill weed. Sprinkle the mixture evenly over the top of the salmon, then top with the sweet paprika.





Place baking pan with foil tray on hot grill. Transfer the foil tray to the hot grill. Cook in a hot covered grill for 10 minutes per inch of thickness of the fish filet. Do not overcook or it will be dry and unpalatable. Turning is not necessary. Salmon is done when it turns a light pink color throughout and feels firm when pressed gently with the back of a fork. Whitefish is done when it turns opaque. This method works best with large, thick filets. Use a spatula to lift the salmon away from the skin to serve. Garnish with lime slices, if desired.





Yield: 2 servings





Note: If you are unable to grill the salmon, preheat your oven to 475 F. Leave foil tray on the baking sheet and bake about 15 minutes, or until done.
In a foil packet put any kind of marmalade, jams,etc. mixed with a little water on top of the salmon. Grill, bake, broil it.


Whatever you favorite flavor is; this always turns out great and moist!





Honey ginger:


1 tsp. Ground Ginger


1 tsp. Garlic Powder


1/3 cup soy sauce


1/3 cup orange juice


1/4 cup honey


1 green onion, chopped


(marinade and grill)





Delicious too:


1 1/2 pounds salmon fillets


lemon pepper to taste


garlic powder to taste


salt to taste


1/3 cup soy sauce


1/3 cup brown sugar


1/3 cup water


1/4 cup vegetable oil


(marinade and grill)
1) Soy citrus glaze


2) Pesto


3) A cream sauce with sun dried tomato, artickoke and garlic





There is a million combinations because of the high fat content of salmon. The key is cook the fish just enough, don't over do it, or it will be dry. I personally like mine medium.





Forest D. Bnum
my fav is to just rub it with butter and dill...then grill
Our favorite is to grill salmon on a cedar plank that has been soaked in water for several hours. This gives it a very rich, mellow flavor that enhances whatever seasoning is on the salmon.





We buy the cedar planks in the fish department of our grocery store and have also seen them in specialty grill stores. The planks usually come with recipes.
I am actually having orange/ginger salmon leftovers for lunch today.





1/2 cup orange marmalade


1/2 cup soy sauce


1 tsp ground ginger. I peel the whole root and keep it in the freezer.


2 cloves garlic


1/2 tsp black pepper


juice from one orange


juice from one lemon





Place all ingredients in blender or food processor and let it blend for a couple minutes. Marinate the salmon in this for as you can.





Prepare salmon either on the grill or bake it in the oven as you normally would.





I use this marinade on fish, chicken, and beef.
ASIAN SALMON





INGREDIENTS





* 2 pounds salmon filets, with skin


* 2 tablespoons olive oil


* 2 tablespoons rice vinegar


* 2 tablespoons soy sauce


* 1 tablespoon packed brown sugar


* 2 cloves garlic, minced


* 1 pinch ground black pepper


* 2 tablespoons minced onion


* 1 tablespoon sesame oil


* 2 cups long-grain white rice


* 1 teaspoon dried dill weed


* 4 cups water





DIRECTIONS





1. Make several shallow slashes in the skinless side of the salmon filets. Place filets skin-side down in a glass baking dish. In a medium bowl, whisk together the olive oil, rice vinegar, soy sauce, brown sugar, garlic, pepper, onion and sesame oil. Pour the liquid over the salmon, cover and refrigerate for 1 to 2 hours.


2. Preheat the oven to 350 degrees F (175 degrees C). In a medium saucepan combine the rice, water and dill weed. Bring to a boil, then cook over medium low heat until rice is tender and water has been absorbed, about 20 minutes.


3. Remove cover from salmon, and bake in the marinating dish for about 30 minutes, or until fish can be flaked with a fork. Serve salmon over the rice, and pour sauce over.





Wine Tip - Try with a Sauvignon Blanc





This site has a lot of good Salmon Recipes
I like to cut a slit in the side of the salmon and stuff it with Pesto. Grill it like normal. I think that makes a very good dish.
When the salmon is cooked about halfway; I apply brown sugar to the top of the salmon. The sugar will caramelize and create a crisp later once the salmon is done. About 5 minutes after I add the brown sugar I add a dash of soy sauce, and put sliced ginger on top with a pinch of garlic. Tastes very good.