Salmon - Grilled or Barbecued
Grilled Wild Alaskan Salmon Hobo Packs

Grilled Wild Alaskan Salmon Hobo Packs


  • 2 lbs., skinless Wild Alaska Salmon fillets , about 1 inch thick
  • Salt and pepper
  • 1/2 cup light-colored molasses
  • 1/4 cup packed brown sugar
  • 1 Tbsp. soy sauce
  • 12oz. fresh green beans, ends trimmed
  • 2 small yellow summer squash, halved
  • 2 Tbsp. coarse grain mustard
  • 2 tsp. finely shredded lemon peel
  • 1/4 tsp. finely ground pepper
  • 2 Tbsp. snipped fresh parsley, optional
  • Optional: Aluminum foil
    Sprinkle Wild Alaskan Salmon fillets with salt and pepper; set aside. For glaze, in a small saucepan stir together molasses, brown sugar, and soy sauce. Heat just until sugar is dissolved, stirring occasionally. Set aside. Grill salmon directly over medium coals for 6 minutes; turn. Grill for 4 minutes; brush with molasses glaze. Grill for 2-4 minutes more or until fish flakes easily with a fork, brushing occasionally with glaze. Remove from grill. Cut Wild Alaskan Salmon fillets into 8 pieces. Tear off eight 36 in x18 in sheets of heavy foil; fold in half to make 18 inch squares. In a bowl combine beans and squash; toss with mustard. Sprinkle with salt and pepper. Divide evenly among foil sheets, placing vegetable mixture in the center. Place a Wild Alaskan Salmon fillets portion on each bed of vegetables; spoon on any remaining glaze. Bring up two opposite edges and seal with a double fold. Fold remaining edges together to completely enclose, leaving space for steam to build. Grill foil packets directly over medium coals for 20 minutes. Transfer salmon and vegetables from packets to dinner plates. Combine parsley, lemon peel, and pepper; sprinkle on Wild Alaskan Salmon fillets. Makes 8 servings.
Barbecued Wild Alaskan Salmon with Blueberry Salsa

Barbecued Wild Alaskan Salmon with Blueberry Salsa


  • 4-6 oz fillets  Wild Alaska Salmon
  • 1/2 large pink grapefruit (sectioned with membrane removed), diced
  • 2 Tbsp. finely chopped red onion
  • 1 jalapeno pepper, chopped
  • 1 tsp. honey
  • 1 Tbsp. lime juice
  • 1 cup blueberries, fresh or thawed
  • 2 Tbsp. chopped fresh cilantro
  • salt and freshly ground pepper to taste

  • Prepare the barbecue and oil the grill. Barbecue Wild Alaska Salmon skin side down over medium high heat for about 10 minutes per inch of thickness. Mix all the other ingredients just before serving then spoon salsa over Wild Alaska Salmon or serve on the side.
Easy Barbecued Wild Alaskan Salmon

Easy Barbecued Wild Alaskan Salmon


  • 4 Wild Alaska Salmon fillets
  • 1/2 bottle Tangy BBQ sauce
  • 1 tbsp lemon juice
  • 1 clove minced garlic
  • 2 tbsp. chopped parsley
  • salt & pepper to taste
  • In a bowl mix together lemon juice, garlic and BBQ sauce. Pour mixture over Wild Alaska Salmon fillets. Salt and pepper Salmon fillets to your taste. Grill on a greased surface for 10 minutes or until done (Wild Alaska Salmon flakes easily when cooked). Garnish with parsley before serving.
Ginger Glazed Wild Alaskan Salmon

Ginger Glazed Wild Alaskan Salmon


  • 4 Wild Alaska Salmon fillets, cut about 1 inch thick
  • 1/4 cup low-salt soy sauce
  • 2 Tablespoons rice vinegar
  • 1 Tablespoon finely minced ginger
  • 1 Tablespoon dry sherry
  • 1 garlic clove, minced
  • 1 teaspoon sugar, or to taste
  • Place fillets in shallow glass dish. Combine remaining ingredients until sugar dissolves. Brush on both sides of Wild Alaska Salmon and refrigerate for 30 minutes. Brush ginger mixture over Wild Alaska Salmon again. Broil or barbecue on oiled grill 4 to 6 minutes per side, turning once and basting again. Simmer remaining ginger mixture 2 to 3 minutes or until syrupy. Drizzle over cooked Wild Alaska Salmon immediately before serving. Serve with rice and vegetables and enjoy the subtle elegance of Oriental seasonings in and over the great taste of Wild Alaska Salmon. If frozen, Wild Alaska Salmon should be thawed before marinating to maximize the marriage of flavours. Makes 4 servings.
Grilled Lemon Dijon Wild Alaskan Salmon Fillets

Grilled Lemon Dijon Wild Alaskan Salmon Fillets


  • 4 Wild Alaska Salmon fillets
  • 1 tsp. lemon rind grated
  • 1/4 cup lemon juice
  • 1 tbsp. extra virgin olive oil
  • 2 Tsp. Dijon Mustard
  • salt & pepper to taste
  • In a shallow baking dish combine fish fillets, lemon rind, lemon juice, oil, Dijon mustard, salt and pepper. Cover and let marinate for 30-60 minutes in refrigerator. Remove your Wild Salmon from the marinade and place on greased grill. Cook for approximately 15 minutes basting and turning fillets often. Fish will flake easily when cooked. Serves 4
Teriyaki Grilled Wild Alaskan Salmon

Teriyaki Grilled Wild Alaskan Salmon


  • 1/4 cup brown sugar, not packed
  • 3 tbsp. oil
  • 3 tbsp. soy sauce
  • 1-1/2 tbsp. minced fresh garlic
  • 1-1/2 tbsp. minced fresh ginger
  • 4 (4 to 6 oz. each) Wild Alaska Salmon  fillets
  • 1 sheet (12 x 18 inch) Reynolds Wrap heavy duty aluminum foil
  • In a shallow baking dish, combine brown sugar, oil, soy sauce, garlic and ginger. Place Wild Alaska Salmon  fillets in a baking dish. Turn fish over several times to coat; refrigerate 30 to 45 minutes (fillets need to marinade meat side down.) Remove your  Salmon from marinade. Cook on foil sheet on a medium-hot grill, turning once during cooking, about 6 to 12 minutes per inch of thickness. Do not overcook. Makes 4 servings. This recipe is provided by ASMI
Wild Alaskan Salmon Patties

Wild Alaskan Salmon Patties


  • About 16oz. of left over Wild Alaska Salmon
  • 2 Tbsp. of finely chopped onions
  • 1 Tbsp of finely chopped green peppers (or Jalepeno peppers)
  • salt and pepper to taste
  • 1 large egg
  • 1 1/2 cup of bread or crushed, unsalted cracker crumbs
  • Butter
  • Combine all ingredients except bread crumbs and butter in a mixing bowl and mix very well. Make a patty out of the mixture about 1 inch thick. Melt butter in a skillet or on a grill. Grill patties until hot all through and serve.
Honey-Ginger Grilled Salmon

Honey-Ginger Grilled Salmon


  • 1 tsp. ground ginger
  • 1 tsp. garlic powder
  • 1/3 cup soy sauce
  • 1/3 cup orange juice
  • 1/4 cup honey
  • 1 scallion, chopped
  • 1 & 1/2 lbs. Wild Alaska Salmon fillets In a large self-closing plastic bag, combine first six ingredients; mix well. Place salmon in bag and seal tightly. Turn bag gently to distribute marinade. Refrigerate 15 minutes or up to 30 minutes for stronger flavor. Turn bag occasionally. Preheat grill to medium heat. Remove salmon from marinade; reserve the marinade. Grill 12-15 minutes per inch of thickness or until fish flakes easily with a fork. Brush with reserved marinade during cooking. Discard leftover marinade. Makes 4 servings
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