Easy Grilled Salmon Recipes

Tap to Read ➤ Try different ways to grill salmon, without having to stay in the kitchen for hours. Read this Story to see find easy-to-follow recipes that'll make mouth-watering dishes. Sheetal Mandora

There are several ways to grill salmon―on the barbecue, on a gas or fire grill, in the oven, and in a stove-top grill pan. You can cook the entire fish or just the fillets in a short amount of time, with very little ingredients (but it doesn't hurt to try new flavors, right?).

Grilled Honey-Mustard Salmon Fillet

Ingredients Salmon fillet, with skin, 2 lb. Dijon mustard, ¼ cup Honey, 3 tablespoons Whole-grain mustard, 2 tablespoons Horseradish, drained, 2 tablespoons

Mint leaves, chopped, 2 tablespoons Aged sherry vinegar, 2 tablespoons Extra-virgin olive oil, 2 tablespoons Canola oil, 2 tablespoons Watercress, chopped, 1 bunch Red onion, julienne, 1 Salt and black pepper, for taste

Directions In a bowl, whisk mustard, horseradish, honey, mint, salt, and black pepper properly. Leave it aside for about 15 minutes before brushing it on the fish. Season the fish with salt and black pepper, and then brush the marinade on top. Keeping the skin-side down, place the fillets on the grill, and cook for about 5―7 minutes on one side.

As the salmon is cooking, take a bowl to mix in the watercress and onion in. Then pour in vinegar, oil, and some more salt and black pepper. Mix everything together and place the salad on a serving platter.

Flip the fillets over and cook for another minute or so on the other side. Remove the fillets off the grill, and place it on top of the salad. Before serving, drizzle honey-mustard sauce on top.

Grilled Asian-style Salmon

Ingredients Garlic, minced, ½ teaspoon Salmon, deboned, skin on, 1, 3 lb. Olive oil, 6 tablespoons Soy sauce, 3 tablespoons Dijon mustard, 2 tablespoons

Directions On the cutting board, place the salmon skin-side down and make crisscross cuts. In a bowl, whisk mustard, soy sauce, olive oil, and garlic together. Marinate the pieces in it and let it sit for half an hour. Grease the grill with some cooking spray, and turn it on (don't do it the other way round). Place the skin-side on the grill and let it cook for 5―7 minutes. Flip it over and cook for another minute or so. Once the salmon is cooked, serve with steamed rice.

Grilled Miso-Ginger Salmon

Ingredients Salmon fillets, 4, 8 oz. White miso, ¼ cup Mirin, ¼ cup Unseasoned rice vinegar, 2 tablespoons Soy sauce, 2 tablespoons

Green onions, minced, 2 tablespoons Toasted sesame oil, 2 tablespoons Ginger, minced, ½ tablespoon Salt and black pepper, for taste Yuzu juice (citric), for drizzling

Directions Before we start grilling the fish, take a bowl to whisk together miso, mirin, soy sauce, vinegar, minced green onions, minced ginger, and sesame oil. Take a baking dish, place the salmon in it, and pour the marinade on top. Cover the baking dish with aluminum foil, and place it in the refrigerator.

Heat the grill till the salmon is in the refrigerator. Take the fish out of the marinade and sprinkle some salt and pepper on top. Place the skin-side down over the grill. Let the fish turn golden brown, which will take about 5―7 minutes.

Flip the fish over and grill the other side as well. Now drizzle some yuzu juice over the fish, and serve hot.

Always season salmon with salt and black pepper just before grilling it. If you season it and keep it aside, the fish will start to lose its juices and flavor. While flipping salmon in the oven or on the grill, do so with your fingers, and not tongs; doing so will ensure the fish doesn't fall apart.