Grilled Salmon Recipes Easy-BBQ-Recipes.com

These grilled salmon recipes are heart-healthy alternatives to one of my favorite foods ever: fried fish. We all know that fish is good for you. However, the "F" word (fried) basically means ruining much of the health benefits that come from eating fish.

That's why these recipes are so great. Now will they forever end your craving for fried catfish steaks or red snapper po' boys? Not even. However, salmon is a "meaty" fish with a texture that's perfect for grilling.

More importantly, though, these recipes taste really good and, as we know, taste is everything.

(On another note, salmon roll is my FAVORITE sushi. If I could just figure out how to make it without poisoning myself...).

Grilled Salmon Recipes

Prep Time: 2 hours 15 min. (Includes 2 hours marinate time)
Cook Time: 20 min.

Total Time: 2 hours 35 min.

Ingredients:

• 2 lbs salmon fillet
• 4 tbls butter, melted
• 1/4 cup olive oil
• 1/3 cup soy sauce
• 1/3 cup brown sugar
• 3 tbls honey
• 4 tbls granulated garlic
• 2 tbls granulated onion
• 1 tsp red pepper flakes (optional)

Directions:

1. Combine all ingredients (except salmon) in a bowl and stir until dissolved.
2. Put salmon in a resealable container. Cover salmon with 3/4 of the mixture, turn to coat, and refrigerate for two hours. Reserve the remaining mixture for basting.
3. Set-up grill for medium-high, indirect heat (about 400F).
4. Grill salmon 6 to 8 minutes per side, while basting it with the reserved marinade 2 to 3 times per side.

Note: In addition to basting the salmon, you can reserve some of the marinade for dipping or pouring over the finished product. Just bring the reserved marinade to a quick boil and then simmer until ready to use.

More Recipes (Coming Soon)

• How to Smoke Salmon
• Ceder Plank Salmon
• Blackened Salmon
• Dill and Parmesan Salmon
• Teriyaki Salmon Recipe
• Salmon Burger Recipe

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Jerk Chicken Recipe

Spicy hot with a subtle hint o' sweetness. That's the calling card for this jerk chicken recipe. The original version uses Scotch Bonnet peppers which are hot along the order of habaneros, but sweeter. That kinda heat is out of my league.

In this recipe I use jalapeos which have plenty of kick for my taste. If you want to turn up the heat and get a more authentic caribean jerk flavor, use Scotch Bonnet peppers. (Note: If you do use Scotch Bonnet peppers exercise caution when handling. Wear food service gloves and avoid any contact with your eyes.)

Jerk Chicken Recipe

Prep Time: 8 hours
Cook Time: 45 min

Total Time: 3 hours

Ingredients:

• 10-12 pieces of chicken (4 lbs)
• 1/4 cup fresh cilantro
• 6 garlic cloves
• 4 jalapeo peppers
• 2 onions
• 2 tbls ground allspice
• 2 tbls dried thyme
• 2 tbls brown sugar
• 1 tbls salt
• 2 tsp cinnamon
• 2 tsp nutmeg
• 2 tsp ground ginger
• 2 tsp fresh ground black pepper
• 1/2 cup soy sauce
• 1/2 cup white vinegar
• 1 cup orange juice
• 1/2 cup vegetable oil
• 1/4 cup dark rum
• juice of one lime

Directions:

1. Combine all ingredients (except chicken) in a food processor and blend until smooth.
2. Rinse chicken and put it in a large freezer bag or non-reactive container.
3. Pour mixture over chicken, makings sure all the pieces are covered.
4. Refrigerate for at least 4 hours to overnight. I marinate overnight.
5. After chicken is done marinating, remove it from the refrigerator and let it come to close to room temperature (approximately 45 minutes).
6. While chicken is coming to room temperature, set-up your grill for 3 heat zones -- high direct heat (at least 475F), low direct heat and no heat (see photo below). If your grill is small, just create 2 heat zones -- one side with charcoal and the other without charcoal.




7. Grill your chicken approximately 3 minutes per side on the high heat side.
8. Move your chicken to the low direct heat side and cook until done - approximately 15 minutes per side. Chicken is done when it reaches an internal temperature of 165F.

Jerk Chicken On The Grill

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