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Results 11 - 20 of 40 for grilled salmon marinade
In a saucepan, combine soy ... Cook on well-oiled grill, 10 minutes per inch ... brush frequently with marinade. Use marinade as a ... rice for good flavor.
12. SALMON TERIYAKI
Prepare the teriyaki marinade by combining all ingredients except salmon. Place fillets in thin ... and place on grill. Cover loosely and grill ... not overcook. Serves 6.
LONG COOKING VEGETABLES: Whole tiny ... thaw shrimp and salmon, if frozen. Peel and ... 1-inch pieces. For marinade, in small mixing bowl, ... inch skewers. Brush grill rack with oil. Grill kabobs ... marinade frequently. Serves 4.
Thaw salmon if frozen. Rinse fish, pat ... Drain fish, reserving marinade. Coat rack with oil ... rack of uncovered grill directly over medium heat. Grill ... remaining marinade. Serves: 2.
Arrange salmon slices and scallops in a ... seafood and reserve marinade. Wrap sea scallops in ... skewers on oiled grill in single layer and grill ... rolls of salmon-wrapped scallops.
16. SALMON STEAKS
Combine oil, wine, lime peel ... garlic. Pour over salmon steaks and marinate 6 hours. Drain salmon, reserving marinade. Pat excess moisture with paper towels and grill on uncovered grill over medium ... - brush with marinade.
17. SIMPLE SALMON
1. In small bowl combine ... juice. 2. Place salmon in one layer in glass baking dish. Pour marinade over steaks, coating both sides ... hours. 3. Prepare grill according to manufacturer's directions and ... occasionally with leftover marinade.
Thaw salmon, if frozen. Place salmon in a shallow dish. For Marinade: In a small bowl, ... with paper towel. Grill salmon on an uncovered grill ... serve with lemon wedges.
Combine all ingredients in shallow pan and marinate salmon steaks for at least 30 ... minutes. Baste with marinade, turn, broil 4 to ... If using outdoor grill, brush grill with oil ... to baste. Serves 4.
Chop enough of the feather ... fire in a grill. Position the oiled grill ... fish from the marinade; reserve the marinade. Arrange ... lemon butter. Serves 4.
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