Best 5 Grilled Curried Salmon Fillets Recipes

CURRIED SALMON

Steps:

• In a large resealable plastic bag, combine the soy sauce, oil, garlic powder, curry powder, lemon-pepper, Worcestershire sauce and Liquid Smoke if desired; add the salmon. Seal bag and turn to coat. Refrigerate for 1 hour. , Drain and discard marinade. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Place salmon skin side down on rack. Grill, covered, over medium heat or broil 4 in. from the heat until fish flakes easily with a fork, 10-12 minutes.

GRILLED FILLET OF PACIFIC SALMON WITH THAI RED CURRY SAUCE AND B

Steps:

• Prepare a fire in a charcoal grill or preheat a gas grill.
• To make the rice, preheat the oven to 350 degrees.
• Wash the rice in a colander under cold running water for 1 minute, then drain well and set aside for 10 minutes.
• In a small ovenproof saucepan, combine the rice, butter, and water.
• Cover with a tight-fitting lid and cook over high heat until strong steam comes out from under the lid.
• Remove from the heat, put the pan in the oven, and bake for 12 to 14 minutes, or until the rice is tender and all the water is absorbed.
• Set aside and keep warm.
• To start the salad, combine the cabbage, cucumber, cilantro, and mint in a medium bowl, and toss well.
• Cover and refrigerate.
• To make the sauce, in a medium saucepan over a medium heat, heat the peanut oil and saute the garlic and ginger until the garlic is lightly browned.
• Remove the pan from the heat and add the coriander seeds, curry powder, curry paste, paprika, and cumin.
• Decrease the heat to low and saute for abou t 2 minutes to release the oils and flavors; be careful not to burn the mixture.
• Stir in the coconut milk, tomato puree, soy sauce, and brown sugar.
• Increase the heat, bring the sauce almost to a boil, and remove from heat. (Don't let the sauce boil, or the sauce will separate.).
• Keep warm or reheat gently before serving.
• Meanwhile, to cook the salmon, brush the fillets with the olive oil and season with salt and pepper.
• Grill the fillets for about 2 1/2 minutes per side for medium rare, or until browned on the outside but still slightly translucent in the center.
• Or, heat a grill pan or skillet over high heat until very hot and cook the fillets for about 2 1/2 minutes per side for medium rare, or until browned on the outside but still slightly translucent in the center.
• To finish the salad, toss the cabbage mixture with the soy sauce and rice vinegar in a large bowl.
• To serve, place about 1/2 cup rice in the center of each of 4 warmed plates.
• Ladle 1/2 cup sauce around the rice, then place a fillet on top of the rice.
• Top each fillet with a tall mound of the cabbage salad.
• Sprinkle the sauce with peanuts.

GRILLED SALMON WITH PEACH CURRY AND COCONUT CREAM

Steps:

• Make the curry
• In a large skillet or sauté pan, heat the coconut oil over medium heat until shimmery. Add the garlic, ginger, and salt and cook, stirring frequently, until the garlic begins to turn golden, about 3 minutes. Add the curry paste and cook, stirring often, until very fragrant and a shade darker in color, about 4 minutes more. Add the peaches, stir well, and cook for a minute or so to allow the curry flavors to begin to season the peaches.
• Add the palm sugar and orange juice, increase the heat to medium-high, and let it all come to a strong simmer. Cook, adjusting the heat to maintain the simmer, until the peaches are cooked through but not mushy and the sauce has thickened enough to coat the back of a spoon, 10 to 15 minutes. Keep warm.
• Make the dish
• In a small pot, bring the coconut cream to a simmer over medium heat and cook, stirring frequently, until it has reduced by about half (it'll have the texture of barely whipped cream), 18 to 20 minutes. Keep warm.
• Fire up a grill to cook with an area of medium heat and an area of low heat. Pat the salmon dry, spending a little extra time on the skin side. Rub just enough of the avocado oil onto the fillets to coat them with a very thin layer (excess oil will lead to flare-ups). Once the grill is ready, evenly season the salmon all over with the salt. Grill the salmon, skin-side down, on the area of medium heat until the skin is golden, a bit charred, and crispy, about 3 minutes.
• Carefully run a metal spatula between the grates and the skin (if the skin hasn't released from the grates just yet, wait another minute), then flip the fillets onto the area of low heat and cook until the salmon is cooked to your preference. For me, that's medium-rare to medium, when the center is light pink with a bit of translucence, about 3 minutes.
• Transfer the peach curry to a serving bowl or platter and top with the salmon, skin-side up. Drizzle on the coconut cream, then the jalapeño oil, and sprinkle on the Thai basil. Serve right away.

GRILLED SALMON WITH THAI CURRY SAUCE AND BASMATI RICE

Steps:

• Make rice:
• Preheat oven to 400°F.
• In a saucepan with an ovenproof lid bring rice, water, and butter to boil. Bake rice, covered, in middle of oven 12 minutes. Keep rice warm.
• Make sauce:
• In a heavy saucepan sauté gingerroot and garlic in oil over moderately high heat, stirring, until golden. Add coriander, curry powder, curry paste, paprika, and cumin and sauté, stirring, 1 minute, or until fragrant. Whisk in coconut milk, tomato purée, soy sauce, and brown sugar and bring just to a boil. Remove pan from heat and keep warm.
• Prepare vegetables:
• In a bowl toss together all vegetable ingredients.
• Prepare grill.
• Brush salmon with oil and sprinkle with salt and pepper to taste. Grill salmon on an oiled rack set 5 to 6 inches over glowing coals until just cooked through, about 5 minutes on each side.
• Put each in center of 4 plates and arrange salmon on top. Top salmon with vegetables and spoon sauce around it. Sprinkle vegetables with peanuts.

GRILLED CURRIED SALMON FILLETS

Steps:

• Place salmon in shallow dish. Whisk together yogurt, lemon juice, curry paste, salt and pepper; pour over fish, turning to coat.
• Remove the fillets from the yogurt mixture, reserving the mixture, place fillets, skin side down, on greased grill over medium-high heat.
• Close lid and cook, turning and brushing both sides with yogurt mixture halfway through, cook for 10 minutes per inch (2.5 cm) of thickness or until fish is opaque and flakes easily when tested with fork.
• Serve sprinkled with coriander.