what kind of seasoning or marinade should i put on Grilled salmon?

Question

I'm not much of chef. I just started cooking at home since going out to eat every night can get to be quite expensive. I want to make grilled salmon on my george foreman grill. But i dont know what to use to marinade the salmon before i grill it, or what seasoning to put on it after it's grilled. Please help! Any suggestions will do.

Answer 1

salmon marinade

canola oil
soy sauce
rice wine vinegar
maple syrup
asian chili paste or sriracha sauce
asian five spice seasoning
fresh garlic, minced
fresh ginger, minced
fresh scallions, minced

combine ingredients - proportions to taste (but go easy on the five spice and chili paste). mixture should be like salad dressing. place salmon and marinade in a zip lock bag and coat salmon with marinade. allow salmon to marinade up to 4-6 hours then grill.

have fun.

Answer 2

2 tbsp. dill weed
1 tsp. garlic powder
1/4 tsp. Beau Monde seasoning
4 tbsp. olive oil
2 tbsp. white wine vinegar with tarragon
2 lemons, juice only

Mix all ingredients together. Pour marinade over 1 1/2 pounds Alaskan Salmon Steaks. Marinade 2 hours or more turning once. Brush remaining marinade on salmon while grilling.

Answer 3

A simple way that I make salmon is to wrap it in a foil pouch with a little bit of white wine, dill, black pepper, and a sliced lemon. You could add a sliced onion if you wanted to, and a pinch of salt when it is done if you think it needs it. My mom sometimes adds a pat of butter in the foil packet, but I make it without. You can either place the foil packet on a grill, or just pop it in the oven until the fish is cooked all the way through. It is very good and has no added fat, and does not taste overly fishy. One way to cut down on the fishy taste as well is to buy really fresh fish. If it smells fishy before you cook it, it will taste fishy. If it smells really fresh, like the ocean when you buy it, it should not taste fishy. You could do the same thing with a tuna steak (since you mentioned you like tuna), but salmon tends to be cheaper than tuna steaks (and I personally think salmon tastes better with this preparation method). Another way to cook a tuna steak with no added fat is to grill the tuna steak to the level of doneness you prefer and squeeze fresh lemon and grind some black pepper over the top. That is delicious as well.

Answer 4

Well I know there's a bottled lemon pepper marinade by Lawry's. They make a whole line of marinades that I really like.

You could also just shake a little lemon pepper seasoning on the salmon too. Either way, it's so good!

Answer 5

Can I have some?
Try painting both sides of the filet with olive oil, spray on some lemon juice, then salt and pepper before grilling.

I make mine in a microwave. When I tried my Foreman grill, the fish stuck and broke apart when I tried to lift it. It was messy.

Answer 6

Soy sauce with equal amount of brown sugar is good. Add a little garlic and water, put it in a ziplock bag and marinate it for a few hours. You can also reserve some of the marinade, reduce it in a little pan and use it as a sauce. My kids love it.

Answer 7

I love to cook my salmon either on the BBQ or baked in the oven and I've found that Chef Paul Prudhomme's seasonings for salmon and his seasoning for seafood are fantastic. You might want to try them:

http://www.chefpaul.com


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Answer 8

Hi there,
I am no great cook either but believe it or not Teriyaki actually tastes really good on salmon. Marinade it for a while and then cook it. Yummy!

Answer 9

a tiny bit of pepper and a little lemon juice. The real secret is to serve the salmon and have the peper, lemon juice, and so on availabe at the table. Different people will have different ideas on how much they put on , so leave it up to them

Answer 10

plain old hollidaise sause with a sprinkle of poppy seed amd a few springs of mild parsley.(tasgte) iit in the store. use nothing to compete with the buttery taste of the fresh sea grown salmom. found his by a mistake. was drinking too much but everone loved it and asked for more. they had no idea what i was. non chefs. it went on until we had to seen alfredo out for more. what a time! so very proud.