Cooking Index - Cooking Recipes & IdeasGrilled Salmon Three Ways Recipe - Cooking Index

Grilled Salmon Three Ways

Be sure to begin with boneless fillets. The meat around the bone can sometimes have a strong flavor. On thinner pieces, leave the skin on to keep the salmon from drying out during the grilling process. The best size is a boneless fillet between 7 and 8 ounces, approximately 1 to 1 1/2 inches thick.

Type: Fish
Courses: Main Course
Serves: 4 people

Recipe Ingredients

4   Salmon fillets - (6 to 8 oz ea)
  Olive oil - as needed
  Lemon-pepper seasoning - to taste
  Carmelized Onion and Orange Sauce
3 tablespoons 45mlButter
1 tablespoon 15mlOnion - thinly sliced (large)
5 tablespoons 75mlConcentrated frozen orange juice
2 tablespoons 30mlRice vinegar
1 tablespoon 15mlBrown sugar
1 teaspoon 5mlFreshly-ground black pepper
1 tablespoon 15mlOrange zest - (optional)
1/2 cup 118mlWater
  Salt - to taste
  Raspberry Sauce Mint Bar Style
3 tablespoons 45mlButter
1 tablespoon 15mlOnion - thinly sliced (large)
1 cup 237mlRaspberry preserves
2 tablespoons 30mlRed wine vinegar
1 teaspoon 5mlBeef base - dissolved in
1/4 cup 59mlWater
  = (or substitute 1/2 cup beef stock)
1 teaspoon 5mlFreshly-ground black pepper
1 tablespoon 15mlSugar
  Seared Tomato Carmelized Onion
1/2 cup 118mlOlive oil
3 tablespoons 45mlButter
2 cups 125g / 4.4ozCanned tomatoes - drained
1 teaspoon 5mlSugar - (optional)
1   Onion - thinly sliced
1 cup 40g / 1.4ozFresh whole basil leaves
1/4 cup 59mlRed wine
1 teaspoon 5mlFreshly-ground black pepper
  Salt - to taste

Recipe Instructions

Rub the fillets in olive oil approximately 1 hour prior to cooking, and give them a very light dusting of lemon pepper seasoning. Rub your gas or charcoal grill with oil and/or spray the cooking surface with Pam or a similar non-stick product before preheating on a medium-high setting. If you are using skinless fillets, put a piece of foil underneath before cooking; otherwise start the cooking process skin-side down.

Cook the salmon on medium-high heat for 10 minutes. Just before turning, put a little more olive oil on the uncooked side to prevent sticking. With a spatula, gently turn the fillets and cook for around 4 minutes on the other side. If you are using foil, discard it after turning.

Remove the salmon from the grill and serve over one of the following three sauces on heated plates.

For the Caramelized Onion And Orange Sauce: In a saute pan, melt the butter and add the sliced onions. Cook over high heat for 1 minute and add the brown sugar. Cook the onions until they begin to turn brown but not burned.

Add the rest of the ingredients, except the salt, and turn down the heat to medium. Allow the mixture to reduce to a consistency slightly thinner than the orange concentrate. Add salt to taste.

When ready to serve, place several spoonfuls on warm plates in equal portions. Gently cover with the cooked fillets.

For the Raspberry Sauce Mint Bar Style: Follow the same process in caramelizing the onions as above. Add the rest of the ingredients and reduce, following the same process. Check for salt at the end although the beef base will probably provide an adequate amount. Serve in the same manner as with the previous sauce.

For the Seared Tomatoes And Caramelized Onions: Preheat a saute pan over high heat. Add 2 tablespoons of the oil. Drain and flatten the tomatoes. Carefully place them in the hot oil and cook until they begin to burn slightly, adding oil when necessary. If you have a splatter screen, use it, as there will be a lot of popping and splattering. When the tomatoes are done, set them aside, being careful to keep them intact.

To caramelize the onions, melt the butter and cook the onions over high heat until they begin to brown. You can add a little sugar, if necessary, to help the caramelizing process. When the onions are finished, set them aside.

To finish the sauce, add a little more oil, add the basil leaves, followed by the red wine and onions. Cook the sauce for 30 seconds, then add the tomatoes. Salt and pepper to taste, and portion the sauce over the salmon filets.

This recipe yields 4 servings.

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