Salmon marinade
I am going to smoke some salmon and need to know of a good marinade for it!
Any suggestions?
Any suggestions?
0
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Try some of these Kevin:
1/3 cup orange juice
1/3 cup light soy sauce
3 tablespoons canola oil
3 tablespoons ketchup
1 1/2 teaspoons honey
1/2 teaspoon ground ginger
2 garlic cloves, minced
1 tablespoon orange zest
1-1 1/2 lb salmon steaks or salmon fillets
Mix first eight ingredients in a glass dish.
I lightly slash the tops of the filets to allow the marinade to penetrate the fish better. Add salmon, turn to coat. Cover and refrigerate 1 hour.
Drain salmon, reserving marinade.
Grill for 5 minutes, brush with marinade, turn and grill other side for 5 more minutes. Continue until salmon flakes easily when tested with fork.
Can also be done under the broiler.
Or
Grilled Orange-and-Bourbon Salmon
yield: 4 servings.
INGREDIENTS:
1/4 cup bourbon
1/4 cup fresh orange juice
1/4 cup low-sodium soy sauce
1/4 cup packed brown sugar
1/4 cup chopped green onion
3 tablespoons chopped fresh chives
2 tablespoons fresh lemon juice
2 cloves garlic, chopped
4 (6 ounce) salmon fillets (about 1 inch thick)
cooking spray
DIRECTIONS:
Combine first 8 ingredients in a large zip-top plastic bag, and add salmon to bag. Seal and marinate in refrigerator 1-1/2 hours, turning bag occasionally.
Prepare grill or broiler.
Remove salmon from bag, reserving marinade. Place salmon on a grill rack or broiler pan coated with cooking spray. Cook 6 minutes on each side or until fish flakes easily when tested with a fork, basting frequently with reserved marinade
Or
Any way is fine with me:
MARINATED SALMON SEARED IN PEPPER (serves 4)
1/4 cup soy sauce
2 clobes garlic, minced
3 TBL lemon juice
1 tsp grated lemon zest
1 tsp sugar
Two 12 oz center-cut salmon fillets, skinned & halved
3 TBL coarsely cracked black pepper
1/4 cup olive oil
Combine the soy sauce, garlic, lemon juice, lemon zest & sugar in a ziplock bag. Add the salmon; seal & refrigerate 1 hour, turning occasionally. Remove the salmon & pat dry; discard the marinade.
Press pepper into each piece of salmon, coating thoroughly. Heat the oil in a skillet until hot but not smoking. saute the salmon 2-3 minutes per side until it flakes easily. Transfer salmon to paper towels; drain for 30 seconds & serve immediately.~~Seasational Seasons
Or
SALMON WITH GINGER BUTTER (serves 4)
3 TBL dry sherry
2 TBL soy sauce
1 TBL dark Asian sesame oil
1 TBL minced fresh gingerroot
2 TBL minced parsley
2 lbs salmon fillets
2 TBL butter, cut into small pieces
1/8 tsp each salt & pepper
1 lemon, cut into wedges
Combine the sherry, soy sauce, sesame oil & ginger. Brush the fillets w/the sherry mixture & sprinkle w/parsley. Dot butter evenly across the surface. Season w/salt & pepper. This may be prepared to this point several hours ahead & refrigerated.
Broil or grill the salmon without turning until the fish turns pink & fles, approximately 10-15 minutes. Serve w/lemon wedges.~~Gold'n Delicious
Or
1/4 cup brown sugar
2 TBS melted butter
3 TBS soy sauce
2 TBS lemon juice
2 TBS dry white wine (optional) - I don't use
Combine all ingredients. Place salmon on foil covered pan that holds fish tightly in one layer. Pour marinade over fish. Cover and place in refrigerator 6 hours to overnight. (I leave mine overnight) Uncover - bake in preheated 400 degree over about 30-35 min - basting every 5 min.0 -
Don't need a marinade. Season with seasoning salt,garlic and what ever else you like. The key is to not over smoke/cook it so it dries out unless you like it that way.
Anyway after seasoning it coat it gently with mayonaise so you don't "wipe" off the seasonings. This will help keep it moist and you will still get the smoke flavor.[:p]0 -
Hey grd I changed a line in my sig, just for you! can you tell which one it is? 0 -
Is it Salmon season already[:D]? I wonder what the local Kings are going to be this year? Better than last year I hope.
Here's what I like to do these days. Get a filet with skin still on. 1/3 part salt, 2/3 part sugar (I like the "Sugar in the Raw" stuff but white will do), rough cracked black pepper (about 1 Tablespoon to a cup of the parts) or to taste and Dill Weed. Basically it's a Gravlax.
Then cool'cold smoke if you got the time. Now you can just grill the whole lot if you like but I'd go light on the cure (then again you can rinse before grilling).
As Gravlax and the lazy cooking. I just slice it thin then place it on the begal and throw the whole lot in the Microwave for 1 minuet. Begal warm and soft. Gravlax cooked lightly but throughly. Makes a good begal sandwich, too.0 -
I use this one, My favorite.
http://allrecipes.com/Recipe/Grilled-Salmon-I/Detail.aspx0 -
The recipe at the below link is similar to the one I use for smoking salmon, However, I usually slice the filets into 2 inch wide strips for various reasons. When air drying, I like to place the salmon pieces skin side down on brown paper grocery sacks for at least two hours until the glaze forms up. Then smoke the filets until the glaze has formed well also, which does not usually take more than about 2 to 2 and one half hours at which time the pieces will be tasty and moist, and delicious whether served hot or cold.
http://www.salmon-halibut-recipes.com/Smoked_salmon_recipe/smoked_salmon_recipe.html0 -
Thanks to all! I will probly do the smokeing on friday of the fish.
On saturday I will be smokeing a pork butt and a brisket.
Eats for the superbowl should be good.0 -
Here's another one for you GRD. I like to use it for grilled salmon steaks cut into 3/4 inch thick slices. Coat steaks with spices - be liberal, and let stand in refrigerator overnight, although a half hour works, too. Make sure coals are hot, and the grill is set close to them. A minute and a half to two minutes on each side should be more than enough. Also, coat each side with butter, or put a couple of pads on top, and once again when turned:
DELICIOUS!
http://www.virtualcities.com/ons/ak/m/akm97021.htm0 -
Git - That reminds me if you're going to smoke get a Cedar Plank (the instruction's on the package). 0
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