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BBQ Recipes by alexey ,  Oct 4, 2012

Best BBQ Salmon Recipe

bbq-salmon

Best BBQ Salmon Recipe

We need to have the following ingredients…

5 to 10 lb whole Salmon, cleaned 2 cups Mushrooms, chopped 1 cup Green Onions, chopped 2 Tbsp Parsley, minced 1/2 cup grated Parmesan Cheese Grated peel and juice of 1 lemon 1/2 cup (1 stick) butter or margarine, melted 5 each lemon and orange slices Salt and Pepper, to taste

Let’s start with the basics by preheating your barbeque or indoor grill to 500 degrees farehnheit. Set up one large square of heavy duty tin foil for the entire fish. Foil should be 3-4 inches larger than the fish for good sealing. You can remove the head if you wish.

Now, sprinkle the salmon with salt and pepper both in the inside and the outer parts. Combine all remaining ingredients (aside from the butter and lemon and orange slices) in a separate bowl. Stuff these into the fish cavity. For the butter, melt it and pour over the salmon with the lemon and orange slices on top. Finally, cover it with the other piece of the heavy duty tin foil and seal it properly.

Make sure that when you put this on the grill, it should be about 4-6 inches above the coals. Leave it for 30 minutes then turn it and wait for another 20 to 30 minutes more. After the given time, serve it to your waiting family members and friends. Your time and effort would be all worth it the moment you see them appreciating what you have prepared. Kudos in advance!

Honey-Ginger Grilled Salmon

By: Kerri Skrudland "This recipe is simple to make, yet impressive. The marinade gives the fish a sweet taste that my family goes nuts for! If it's too cold out to grill it, you also may broil it."


Prep Time:10 Min
Cook Time:15 Min
Ready In:40 Min

Servings  (Help)

USMetricCalculateOriginal Recipe Yield4 servings

Ingredients

  • 1 teaspoon ground ginger
  • 1 teaspoon garlic powder
  • 1/3 cup soy sauce
  • 1/3 cup orange juice
  • 1/4 cup honey
  • 1 green onion, chopped
  • 1 (1 1/2-pound) salmon fillet

Directions

  1. In a large self-closing plastic bag, combine ginger, garlic, soy sauce, orange juice, honey, and green onion; mix well. Place salmon in bag and seal tightly. Turn bag gently to distribute marinade. Refrigerate for 15 to 30 minutes.
  2. Preheat an outdoor grill for medium heat and lightly oil grate.
  3. Remove salmon from marinade, shake off excess, and discard remaining marinade. Grill for 12 to 15 minutes per inch of thickness, or until the fish flakes easily with a fork.
Picture of Cedar Plank Salmon RecipePhoto: Cedar Plank Salmon RecipeRated 5 stars out of 5
Total Time:
2 hr 45 min
Prep
15 min
Inactive
2 hr 0 min
Cook
30 min
Yield:
4 servings
Level:
Easy

Cedar Plank Salmon

Ingredients

  • 1 cedar plank (6 by 14 inches)
  • 2 salmon fillets (1 1/2 pounds total)
  • Salt and freshly ground black pepper
  • 6 tablespoons Dijon mustard
  • 6 tablespoons brown sugar

Directions

Soak cedar plank in salted water for 2 hours, then drain. Remove skin from salmon fillet. Remove any remaining bones. Rinse the salmon under cold running water and pat dry with paper towels. Generously season the salmon with salt and pepper on both sides. Lay the salmon (on what was skin-side down) on the cedar plank and carefully spread the mustard over the top and sides. Place the brown sugar in a bowl and crumble between your fingers, then sprinkle over the mustard.

Set grill for indirect grilling and heat to medium-high. Place the cedar plank in the center of the hot grate, away from the heat. Cover the grill and cook until cooked through, around 20 to 30 minutes. The internal temperature should read 135 degrees F. Transfer the salmon and plank to a platter and serve right off the plank.

Cook's Note: A direct method to grill the salmon may be used. Soak the cedar plank well. Spread the mustard and brown sugar on the salmon, but do not place the fish on the plank. Set up the grill for direct grilling on medium-high. When ready to cook, place the plank on the hot grate and leave it until there is a smell of smoke, about 3 to 4 minutes. Turn the plank over and place the fish on top. Cover the grill and cook until the fish is cooked through, reaching an internal temperature of 135 degrees F. Check the plank occasionally. If the edges start to catch fire, mist with water, or move the plank to a cooler part of the grill.

Serves 4

Calories: 323

Total Fat: 10 grams

Saturated Fat: 2 grams

Protein: 37 grams

Total carbohydrates: 18 grams

Sugar: 13 grams

Fiber:0 grams

Cholesterol: 77 milligrams

Sodium: 742 milligrams

©Television Food Network G.P.All Rights Reserved.

Ingredients

  • 1 cedar plank (6 by 14 inches)
  • 2 salmon fillets (1 1/2 pounds total)
  • Salt and freshly ground black pepper
  • 6 tablespoons Dijon mustard
  • 6 tablespoons brown sugar

Directions

Soak cedar plank in salted water for 2 hours, then drain. Remove skin from salmon fillet. Remove any remaining bones. Rinse the salmon under cold running water and pat dry with paper towels. Generously season the salmon with salt and pepper on both sides. Lay the salmon (on what was skin-side down) on the cedar plank and carefully spread the mustard over the top and sides. Place the brown sugar in a bowl and crumble between your fingers, then sprinkle over the mustard.

Set grill for indirect grilling and heat to medium-high. Place the cedar plank in the center of the hot grate, away from the heat. Cover the grill and cook until cooked through, around 20 to 30 minutes. The internal temperature should read 135 degrees F. Transfer the salmon and plank to a platter and serve right off the plank.

Cook's Note: A direct method to grill the salmon may be used. Soak the cedar plank well. Spread the mustard and brown sugar on the salmon, but do not place the fish on the plank. Set up the grill for direct grilling on medium-high. When ready to cook, place the plank on the hot grate and leave it until there is a smell of smoke, about 3 to 4 minutes. Turn the plank over and place the fish on top. Cover the grill and cook until the fish is cooked through, reaching an internal temperature of 135 degrees F. Check the plank occasionally. If the edges start to catch fire, mist with water, or move the plank to a cooler part of the grill.

Serves 4

Calories: 323

Total Fat: 10 grams

Saturated Fat: 2 grams

Protein: 37 grams

Total carbohydrates: 18 grams

Sugar: 13 grams

Fiber:0 grams

Cholesterol: 77 milligrams

Sodium: 742 milligrams

Cedar Plank Salmon

Recipe courtesy Steve Raichlen


Picture of Cedar Plank Salmon RecipePhoto: Cedar Plank Salmon RecipeRated 5 stars out of 5
Total Time:
2 hr 45 min
Prep
15 min
Inactive
2 hr 0 min
Cook
30 min
Yield:
4 servings
Level:
Easy


Cedar Plank Salmon


  • 1 cedar plank (6 by 14 inches)
  • 2 salmon fillets (1 1/2 pounds total)
  • Salt and freshly ground black pepper
  • 6 tablespoons Dijon mustard
  • 6 tablespoons brown sugar

Directions

Soak cedar plank in salted water for 2 hours, then drain. Remove skin from salmon fillet. Remove any remaining bones. Rinse the salmon under cold running water and pat dry with paper towels. Generously season the salmon with salt and pepper on both sides. Lay the salmon (on what was skin-side down) on the cedar plank and carefully spread the mustard over the top and sides. Place the brown sugar in a bowl and crumble between your fingers, then sprinkle over the mustard.

Set grill for indirect grilling and heat to medium-high. Place the cedar plank in the center of the hot grate, away from the heat. Cover the grill and cook until cooked through, around 20 to 30 minutes. The internal temperature should read 135 degrees F. Transfer the salmon and plank to a platter and serve right off the plank.

Cook's Note: A direct method to grill the salmon may be used. Soak the cedar plank well. Spread the mustard and brown sugar on the salmon, but do not place the fish on the plank. Set up the grill for direct grilling on medium-high. When ready to cook, place the plank on the hot grate and leave it until there is a smell of smoke, about 3 to 4 minutes. Turn the plank over and place the fish on top. Cover the grill and cook until the fish is cooked through, reaching an internal temperature of 135 degrees F. Check the plank occasionally. If the edges start to catch fire, mist with water, or move the plank to a cooler part of the grill.

Serves 4

Calories: 323

Total Fat: 10 grams

Saturated Fat: 2 grams

Protein: 37 grams

Total carbohydrates: 18 grams

Sugar: 13 grams

Fiber:0 grams

Cholesterol: 77 milligrams

Sodium: 742 milligrams

©Television Food Network G.P.All Rights Reserved.

Ingredients

  • 1 cedar plank (6 by 14 inches)
  • 2 salmon fillets (1 1/2 pounds total)
  • Salt and freshly ground black pepper
  • 6 tablespoons Dijon mustard
  • 6 tablespoons brown sugar

Directions

Soak cedar plank in salted water for 2 hours, then drain. Remove skin from salmon fillet. Remove any remaining bones. Rinse the salmon under cold running water and pat dry with paper towels. Generously season the salmon with salt and pepper on both sides. Lay the salmon (on what was skin-side down) on the cedar plank and carefully spread the mustard over the top and sides. Place the brown sugar in a bowl and crumble between your fingers, then sprinkle over the mustard.

Set grill for indirect grilling and heat to medium-high. Place the cedar plank in the center of the hot grate, away from the heat. Cover the grill and cook until cooked through, around 20 to 30 minutes. The internal temperature should read 135 degrees F. Transfer the salmon and plank to a platter and serve right off the plank.

Cook's Note: A direct method to grill the salmon may be used. Soak the cedar plank well. Spread the mustard and brown sugar on the salmon, but do not place the fish on the plank. Set up the grill for direct grilling on medium-high. When ready to cook, place the plank on the hot grate and leave it until there is a smell of smoke, about 3 to 4 minutes. Turn the plank over and place the fish on top. Cover the grill and cook until the fish is cooked through, reaching an internal temperature of 135 degrees F. Check the plank occasionally. If the edges start to catch fire, mist with water, or move the plank to a cooler part of the grill.

Serves 4

Calories: 323

Total Fat: 10 grams

Saturated Fat: 2 grams

Protein: 37 grams

Total carbohydrates: 18 grams

Sugar: 13 grams

Fiber:0 grams

Cholesterol: 77 milligrams

Sodium: 742 milligrams

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