For Sauce: Mix all sauce ingredients in small bowl.
Season with salt and pepper.
(Can be made 1 day ahead. Cover and chill.) For Salmon: Spray grill rack generously with nonstick spray.
Prepare barbecue (nedium-high heat).
Whisk oil, horseradish, soy sauce, garlic, salt and pepper in another small bowl.
Brush oil mixture over both sides of salmon fillets.
Grill salmon just until opaque in center, about 4 minutes per side.
Transfer salmon to plates.
Serve with sauce.
Salmon fillet (at least 2 inches
For the Salmon:
Divide salmon into 4 pieces.
season the salmon with the
For relish:.
Combine the tomatoes,
latten it out on the table.
Put the Salmon on it, skin
>Brush mixture on the salmon filets.
Coat grill rack with nonstick
he salmon: Prepare barbecue for medium-high heat.
Sprinkle salmon with
Spray grill with vegetable spray before starting up grill.
Heat grill.
While grill is heating, mix together all ingredients except salmon in a bowl; blend well.
Pour marinate into a zip-lock bag along with thawed salmon fillets.
Marinate for 1/2 hour.
Place salmon on grill and cook for 8 to 12 minutes or until salmon begins to flake with a fork.
Brush marinate on salmon while grilling.
nd set aside.
To grill salmon, preheat barbecue to medium-hot
nd brush over salmon. Let stand at room temp for 20 minutes
Thaw fish, if frozen.
For sauce:
In a small
Rub the marinade all over salmon and marinate for 2 hours.
Preheat grill to medium high.
Place marinated salmon skin side down on grill and cook for 5 to 6 minutes until skin is crisp and easy to lift from grill.
Turn fillets over and baste liberally with honey hoisin BBQ glaze.
Continue to cook for another 4 to 5 minutes for medium doneness.
Turn fillets over and baste meat side liberally with the glaze before removing from grill.
You may cook this in the oven if you so desire.
Put seasoning on fish with 1/8 cup of water. Marinate overnight, skin side down. Place salmon on grill, medium-low, skin side down. Grill for 10 to 12 minutes, basting with olive oil every few minutes. Put onion rings on salmon 5 minutes into cooking. Sprinkle with Parmesan cheese after salmon is removed from grill. Serves 4.
harcoal (25 per side for 22\" Webber Grill) for indirect cooking.
Let
For Creamy Tartar Sauce: Combine all
s a marinade.
Place salmon fillets in a large resealable
Heat grill. In small bowl, combime all ingredients except salmon and lime wedges; mix well. Spread mixture over salmon.
Place salmon on grill, skin side down on a gas grill over medium heat or on a charcoal grill 4 to 6 inches from medium coals.
Cook 15-18 minutes or until fish flakes easily with fork. Do not turn salmon.
Serve salmon with lime wedges.
Prepare grill placing coals to one side; heat until coals are ash white. Make aluminum foil drip pan; place opposite coals.
Meanwhile, stir together butter, tarragon and lemon juice in small bowl. Spread 1 to 2 teaspoons butter mixture on both sides of each salmon fillet.
Place salmon on grill. Grill, turning once, until salmon flakes with fork (10 to 12 minutes). Serve salmon with remaining butter mixture.
In a small mixing bowl, combine the first 6 ingredients.
Place salmon in a shallow dish.
Pour 1/4 cup lime juice mixture over the fish; turn to coat.
Refrigerate 10 minutes; turning once.
To remaining lime juice mixture add in the green onions, water, and honey; stir to combine.
Grease grill rack. Over high heat, place salmon on grill rack.
Drizzle salmon with half the lime juice mixture.
Grill, covered, 2 minutes on each side or until cooked through.
Serve salmon with remaining sauce.
In cup, mix honey, cumin, coriander, salt, lime peel, pepper, and 1 tsp very hot water until blended.
With tweezers, remove any bones from salmon. With hands, rub honey-spice mixture all over salmon pieces.
Lightly oil grill. Place salmon on grill over medium-heat and cook 4 minutes. With wide metal spatula, carefully turn salmon over; cook 4 to 5 minutes longer, just until salmon turns opaque throughout and flakes easily when tested with a fork.
Sprinkle salmon with cilantro and serve with lime wedges.