How Long do you grill Salmon?

Answer 1

You can cook it in the oven for 15 minutes, on the stovetop for 15 minutes, and probably on a grill for 15-20 minutes or so. You can eat raw fish (hence sushi), and salmon doesn't take all that long to cook, so you're good with 15-20 minutes of cooking time.

Answer 2

Until it is opaque in the center and flakes easily with a fork. Make sure the grill is hot before you put it on too.

Answer 3

It would depend on how you like to eat your Salmon.

Answer 4

till it passes the flaking test. Basically till it has turn more white and you can take a fork and with light pressure get the pieces to flake apart.

Answer 5

untill it's dark pink and flakes off a fork

Answer 6

until it flakes when you take a fork to it and it has just turned whit in the middle...mmm

Answer 7

Until they spill the beans!

Answer 8

until its done

Answer 9

some different salmon recipies

GRILLED SALMON WITH VINIAGRETTE AND ASPARAGUS


Ingredients:

4 eight- to ten-ounce pieces of fresh salmon fillets, skinless
1/2 cup canola oil
McCormick's Season All
1 lb. fresh asparagus spears, medium size
Sun-dried tomato basil vinaigrette (recipe below)
4 portions of your favorite savory rice recipe (Red Lobster suggests a wild/white rice blend)

Preparation:

Grilled Salmon

1. Lightly brush both sides of fillets with oil and season with McCormick's Season All.
2. Pre-heat grill to medium-high heat and grill fish for 4-5 minutes until well marked.
3. Turn fish over and continue grilling another 5-6 minutes or until your fresh fish preference is reached.

Grilled Asparagus

1. Measuring from the tip, cut stems off about 5" down. Discard stems.
2. Toss asparagus in 3 tbsp. oil; add salt and pepper to taste.
3. Grill asparagus for about 1 minute, then roll and grill another minute or until tender.

Sun-Dried Tomato Basil Vinaigrette (Yield: 8 ounces)

Ingredients:

6 ounces canola oil
2 ounces red wine vinegar
2 ounces sun-dried tomatoes in oil, finely chopped
½ cup chopped fresh basil
2 tbsp. red onion, diced
1 tsp. fresh garlic, minced
Salt and pepper to taste

Preparation:

1. In a large bowl, mix canola oil, red wine vinegar, sun-dried tomatoes, fresh basil, red onions and garlic.
2. Using a wire whip, mix ingredients until incorporated.
3. Whip in salt and pepper to taste and warm slightly.

Chef's Tip:

When serving, place a heaping portion of rice on the center on a large dinner plate. Place fish leaning on half of the rice. Place asparagus next to fish and rice. Pick two pieces of asparagus and criss-cross over fish. Spoon two ounces of warm vinaigrette over fish. Serve with a lemon wedge.

Beverage Suggestions

Chardonnay, Kendall Jackson Vintner's Reserve

******************************...

SALMON WITH LOBSTER MASHED POTATOES

Ingredients:

4 eight-to-ten ounce pieces of fresh salmon fillets, skinless
½ cup canola oil
McCormick's Season All
4 heaping portions of your favorite mashed potato recipe
Fresh vegetables of your choice (asparagus is a nice touch)
2 tbsp. chopped fresh parsley
2 tbsp. chopped green onions
4 lemon wedges

Lobster Sauce

1 live Maine lobster, 1 ¼ pound
1 quart heavy whipping cream
1 medium onion, diced
2 stalks celery, diced
2 carrots, peeled and diced
1 bay leaf
1 tsp. black peppercorns, whole
¼ cup flour, all purpose
½ cup butter, salted
2 tbsps. tomato paste
½ cup cream sherry
1 tsp. fresh thyme leaves, stem removed
Salt and fresh-ground black pepper

Preparation:

Lobster Sauce

1. Prepare lobster by cutting in half lengthwise through the head and body first. Remove tail halves, and claw and knuckle sections. These are the sections with the meat for the sauce. Cut the body into two-inch pieces.
2. In a two-quart stock pot heat the butter over medium heat. Add all diced vegetables, lobster, peppercorns, bay leaf, and thyme. Cook on medium to medium-high heat, stirring continually for ten minutes or until the lobster shells start to turn red. Remove just the lobster pieces that contain meat and let cool for ten minutes.
3. Stir in flour and cook on medium heat, stirring continually for another 5 minutes.
4. Deglaze pan with sherry, then add cream.
5. Remove lobster meat from the shell, and set aside. Place leftover shells back into the lobster cream. Let reduce on low heat to desired consistency. (We suggest thick enough to coat the back of a spoon.)
6. Cut lobster meat into half-inch chunks.
7. Strain lobster sauce into a smaller pot and discard shell/vegetable mixture.
8. Stir in lobster meat and season sauce to taste with salt and pepper just before serving.

Grilled Salmon

1. Lightly brush both sides of fillets with olive oil and season with McCormick's Season All.
2. Pre-heat grill on medium-high heat and place salmon on, skin-side up. Grill for 4-5 minutes until well marked.
3. Turn fish over and continue grilling another 5-6 minutes or until your fresh fish preference is reached.

Chef's Tip:

When serving, put a heaping mound of mashed potatoes in the center of a large dinner plate. Pour about two ounces of lobster sauce over the potatoes. Place salmon on two-thirds of the potato. Place another two ounces of sauce over part of the fish. Finish plate with fresh green onions on the potatoes, fresh parsley on the fish, a lemon wedge and your favorite vegetable on the plate.

Beverage suggestions:

Chardonnay

******************************...
BROILED DILL SALMON

Ingredients:

½ cup melted butter or olive oil
2 tsp. lemon juice
1 tsp. salt
1 tbsp. fresh dill chopped
1/8 tsp. red pepper
4 salmon steaks, cut 1 inch thick (about 2 pounds)

Preparation:

1. Place melted butter, lemon juice, salt, fresh chopped dill and red pepper in small bowl and stir to combine.
2. Preheat broiler.
3. Place salmon steaks on lightly greased pan and brush with half of seasoned butter.
4. Broil, 5 inches from source of heat, 5 to 10 minutes.
5. Turn heat to 400°F, close oven and bake an additional 5 - 8 minutes.
6. Brush with remaining butter blend. Serve.

Beverage suggestions:

Light lager beer, Chenin Blanc