Salmon fillet (at least 2 inches thick, no skin)
Marinade:
2
b>marinade in a large, flat shallow glass dish and marinate the salmon
Place salmon in a shallow, flat dish
Reserve 2 tablespoons marinade for basting. Place the salmon in a shallow
In a bowl, combine peanut oil, balsamic vinegar, lemon juice, green onions, soy sauce, brown sugar, ginger, paprika, pepper, pepper flakes, salt, sesame oil, and garlic cloves.
Once properly mixed, combine salmon fillets with marinade.
Cover and place into refrigerator for 2-24 hours. The longer the better.
Place fillets on outdoor grill.
Cook fillets 4 minutes on each side. Enjoy.
Mix oj, soy sauce, and garlic.
Marinade Salmon for at least 1 hour.
Preheat oven to 350\u00b0F.
Spray glass pan with Pam.
Add Salmon fillets and marinade to glass pan.
Bake for 20 minutes until salmon is cooked through.
Drizzle sauce over salmon when serving.
he flavours to develop.
SALMON:
A few hours before
DIRECTIONS FOR POACHED SALMON: In a very large skillet,
Blend mustard, maple syrup, lemon juice, salt and pepper. Brush salmon with melted butter. Cook on outside grill and baste with maple mustard marinade. Salmon is done when inner flesh is light pink.
Brush salmon with Italian dressing, and season with Blackened Saskatchewan Shake.
Start your Traeger on smoke with lid open for 5 minutes to get started, then turn up to 325\u00b0.
Place salmon on the grill and cook for 20 to 30 minutes, until fish is flaky (be careful not to over cook).
Remove salmon from grill and enjoy!
Rinse salmon fillets, place in a Pyrex 10 x 7 inch baking dish and drizzle with lemon juice.
In a food processor, place anchovies, rosemary, olives, garlic and olive oil; pulse until mixture turns into a coarse paste.
whisk together all marinade ingredients. Place salmon in marinade and gently toss until
>Place salmon on rack and brush with 1 tablespoon marinade.
ish: Combine all the marinade ingredients in a small bowl.
Whisk together all marinade ingredients in a small bowl. Place salmon in a large zip lock plastic bag. Add marinade and seal. Turn bag several times to coat salmon with marinade.
Marinade in fridge for 30 minutes.
Preheat grill to medium setting.
Remove salmon from marinade (reserve marinade) and place on grill. Cook for 3 - 4 minutes per side, until done. Do not overcook or salmon will be dry. (Salmon should be slightly pink in the centre).
Baste salmon with reserved marinade during the last minute of cooking time, if desired.
owl whisk together all marinade ingredients and add salmon fillets. Refrigerate for
Combine first six ingredients in a zip lock bag or bowl.
Add salmon and seal or cover.
Marinate in refrigerator for 45 minutes to 1 hour, turning every 15 to 20 minutes.
Remove salmon from marinade and grill until thoroughly cooked, basting with marinade as it cooks.
Serve with Pico de Gallo as a topping -- use your own favorite recipe or see my recipe (#75897).
onaluminum pan.
Pour marinade over; refrigerate salmon 4 hours or overnight
Place all marinade ingredients in large zip lock
ooking spray. Add fish and marinade to pan (see my note