Start writing
Share this Story
/

BBQ salmon

Three recipes for the salmon lover

From SheKnows Canada
The arrival of spring brings back barbecue season! Get your grill fired up and ready to go, and cook up one of these three BBQ salmon recipes.

Three recipes for the salmon lover

Tangy lime grilled salmon

Serves 4

Ingredients:

  • 1-1/2 tablespoons extra-virgin olive oil
  • 1 tablespoon Dijon mustard
  • 1/3 cup lime juice
  • 1/2 teaspoon finely minced ginger
  • 2 garlic cloves, minced
  • 1 teaspoon brown sugar
  • 1/2 teaspoon red pepper flakes
  • 4 6-ounce salmon steaks

Directions:

  1. In a small bowl, whisk together the oil, Dijon mustard, lime juice, ginger, garlic, brown sugar and red pepper flakes.
  2. Pour the mixture into a shallow glass casserole dish.
  3. Add the salmon and coat with the marinade. Cover and refrigerate for 1 hour, then turn the salmon, completely covering the steaks with the marinade, and return to the fridge for another hour.
  4. Preheat the grill to medium.
  5. Remove the salmon steaks from the marinade and drain off the excess.
  6. Grill the steaks over medium heat for approximately 7 minutes a side or until the fish flakes easily with a fork.

Lemon dill whole salmon

Serves 10 to 16

Ingredients:

  • 1/2 cup melted butter
  • 1/3 to 1/2 cup chopped fresh dill
  • 1/2 large onion, thinly sliced
  • 2 lemons, washed and thinly sliced
  • 1/4 cup fresh-squeezed lemon juice
  • Kosher salt and cracked black pepper
  • 1 whole salmon, cleaned and scaled

Directions:

  1. Preheat the grill to medium.
  2. Lay the whole salmon on a large piece of aluminum foil. Lightly season the outside of the fish with salt and pepper.
  3. Open the fish and lay the lemon and onion slices evenly over the entire belly surface.
  4. Drizzle on half of the melted butter.
  5. Sprinkle the belly of the fish with the dill.
  6. Fold the salmon back together.
  7. Mix the remaining butter with the lemon juice and pour over the entire fish.
  8. Tightly fold the aluminum foil around the fish, leaving a small opening as a steam vent on top, then cook over medium heat for 25–30 minutes or until the fish flakes easily with a fork.

Rosemary kebabs

Serves 4

Ingredients:

  • 1 tablespoon fresh rosemary, minced
  • 3 cloves garlic, finely minced
  • 2 teaspoons lemon juice
  • 1 tablespoon extra-virgin olive oil
  • Dash of ground sea salt and freshly cracked black pepper
  • 1- to 1-1/2-pound cleaned and skinned salmon fillet, cut into 1-inch cubes
  • Bamboo skewers that have been soaked in warm water for 10 minutes then patted dry
  • Cherry tomatoes (optional)

Directions:

  1. Preheat the grill to medium.
  2. In a large bowl, whisk the rosemary, garlic, lemon juice, olive oil, salt and pepper together.
  3. Add the cubed salmon and toss to coat. Refrigerate for 1or 2 hours.
  4. Remove the salmon from the marinade and layer the cubes onto 8 skewers, alternating with cherry tomatoes if desired.
  5. Cook over medium heat, turning once or twice, for approximately 5 minutes or until the salmon is cooked through and flakes easily.

More barbecue recipes

5 Quick and easy grilled recipes
BBQ rib recipes
5 Canada Day bbq recipes

Comments
Hot
New in Food & Recipes
Close

And you'll see personalized content just for you whenever you click the My Feed .

SheKnows is making some changes!

b h e a r d !

Welcome to the new SheKnows Community,

where you can share your stories, ideas

and CONNECT with millions of women.

Get Started