Best Ginger Glazed Grilled Salmon Recipes

GINGER-GLAZED GRILLED SALMON

Ginger-Glazed Grilled Salmon image

Our family loves salmon prepared this way, and it's a real treat to make on a warm summer evening. These fillets may be baked in the oven at 450 degrees for 18 minutes, basting occasionally. -Wanda Toews, Cromer, Manitoba

Provided by Taste of Home

Categories Dinner

Time 15m

Yield 4 servings

Number Of Ingredients 5

Ingredients

2 tablespoons reduced-sodium soy sauce
2 tablespoons maple syrup
2 teaspoons minced fresh gingerroot
2 garlic cloves, minced
4 salmon fillets (6 ounces each)

Steps:

For glaze, mix first 4 ingredients., Place salmon on an oiled grill rack over medium heat, skin side up. Grill, covered, until fish just begins to flake easily with a fork, 4-5 minutes per side; brush top with half of the glaze after turning. Brush with remaining glaze before serving.

Nutrition Facts : Calories 299 calories, Fat 16g fat (3g saturated fat), Cholesterol 85mg cholesterol, Sodium 374mg sodium, Carbohydrate 8g carbohydrate (6g sugars, Fiber 0 fiber), Protein 29g protein. Diabetic Exchanges

GRILLED CREOLE MUSTARD-GINGER GLAZED SALMON

Grilled Creole Mustard-Ginger Glazed Salmon image

This is a recipe that was demonstrated and sampled at the Pensacola Seafood Festival this year. The creator is Irv Miller from Jackson's. Prep time does not include the time to get your grill ready.

Provided by breezermom

Categories Creole

Time 25m

Yield 6-8 serving(s)

Number Of Ingredients 10

Ingredients

30 ounces salmon, skin and pin bones removed (6 5-oz portions)
olive oil
salt
pepper
6 tablespoons creole mustard
6 tablespoons honey
6 tablespoons corn syrup
3 tablespoons fresh ginger, grated
2 tablespoons lemon juice
1 tablespoon fresh dill, chopped

Steps:

Salmon:.
Heat your grill to medium-high heat. Lightly coat your salmon with a little olive oil and lightly season with salt and pepper. Start cooking your salmon with the inner side down. Grill over medium-high heat for 2 minutes, then rotate 45 degrees and sear for 2 more minutes. (To create a crosshatch pattern). Flip fillets and finish grilling. After 2 minutes turn fillets 45 degrees, then grill 2 minutes more until they are medium-rare.
One minute before removing from the grill, spoon 1-2 tbsp of the Creole mustard-ginger glaze over the crosshatched fillets.
Glaze:.
Combine all ingredients in a small mixing bowl until well blended. Makes 1/2 cup.

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