Best 3 Grilled Salmon With Sage Recipes
Indulge in the culinary delight of grilled salmon with sage, a tantalizing dish that harmonizes the delicate flavors of salmon with the aromatic essence of sage. This recipe offers a symphony of textures and tastes, featuring succulent salmon fillets grilled to perfection, complemented by a crispy skin and infused with a herbaceous sage butter. Accompanying the salmon is a medley of roasted vegetables, each adding their unique flavors and colors to the plate. From the earthy sweetness of roasted carrots to the vibrant crunch of bell peppers and the tender bite of asparagus, these vegetables harmonize perfectly with the richness of the salmon. The dish is completed with a delightful lemon-herb sauce, adding a refreshing tang that brightens the palate and elevates the overall experience. With its balanced flavors, vibrant colors, and enticing aromas, grilled salmon with sage is a culinary masterpiece that promises to impress and satisfy.
Here are our top 3 tried and tested recipes!
SAGE-RUBBED SALMON
If you've always thought of sage with turkey, try it with salmon for a little taste of heaven. We serve this with rice, salad and sauteed green beans. -Nicole Raskopf, Beacon, New York
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 6 servings.
Number Of Ingredients 6
Steps:
- Preheat oven to 375°. Mix first 4 ingredients; rub onto flesh side of salmon. Cut into 6 portions., In a large cast-iron skillet, heat oil over medium heat. Add salmon, skin side down; cook 5 minutes. Transfer skillet to oven; bake just until fish flakes easily with a fork, about 10 minutes.
Nutrition Facts : Calories 220 calories, Fat 15g fat (3g saturated fat), Cholesterol 57mg cholesterol, Sodium 377mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 19g protein. Diabetic Exchanges
ALDER GRILLED FRESH ALASKAN KING SALMON WITH A LIGHT JUNIPER AND SAGE MARINADE
Steps:
- Preheat a grill.
- Whisk together celery seed, garlic, lemon pepper, onion, chopped sage leaves, thyme, oil, balsamic vinegar, wine, plum vinegar, and a dash of water (quantities of liquid and dry spice ingredients are best adjusted to individual taste). Place alder chips over coals of grill to add flavorful smoke (mesquite may be substituted). Dredge fillets lightly in marinade then rub in juniper berries and a few whole sage leaves. Place on hot grill (medium high if controllable). Cook for about 10 minutes per side. (Salmon is best cooked until it is still moist, but flesh starts to flake easily with a fork and translucency is gone. Salmon is a bit forgiving, so if it's not quite done, put it back on the grill...but don't cook it until it dries out!) Garnish with lemon slices.
GRILLED SALMON IN FOIL WITH HERBY GARLIC BUTTER
This easy grilled salmon in foil recipe is totally foolproof, resulting in flaky fish with a garlic-herb butter sauce. And did we mention cleanup is a breeze?
Provided by Rachel Gurjar
Time 36m
Yield 2 Servings
Number Of Ingredients 8
Steps:
- Prepare a grill for medium heat. Whisk 1 Tbsp. honey, 1½ tsp. Diamond Crystal or 1 tsp. Morton kosher salt, and 1 tsp. finely grated lemon zest in a small bowl to combine. Add 6 garlic cloves, finely chopped, 4 Tbsp. unsalted butter, room temperature, and 2 Tbsp. finely chopped dill and whisk again to combine (some lemon zest may remain separate and that's okay).
- Tear off a large piece of foil according to the length and thickness of salmon (15x15" or larger) and place on a rimmed baking sheet. Place one 1 lb. boneless salmon fillet, preferably skin-on, arranging skin side down if skin is on, in center of foil (the skin will stick slightly to foil and brown while the fish cooks; you want this as it will add to the sauce). Spread garlic butter over fish, then drizzle 3 Tbsp. fresh lemon juice on top. Carefully fold one side of foil up and over fish so lemon juice stays contained, then bring other sides up to meet it and fold together to seal, leaving about a 4" opening on top for steam to escape (this will help sauce reduce a bit).
- Place foil packet on grate and grill fish until opaque throughout and firm, 16-20 minutes. Transfer packet to a cutting board and let fish rest 5 minutes.
- Carefully open foil packet and cut fish in half. Transfer to plates; pour juices from packet over. Drizzle fish with remaining 1 Tbsp. fresh lemon juice, dividing evenly, and top with more finely chopped dill.
Tips:
- Choose the freshest salmon possible. Look for fish that is firm to the touch and has a bright pink color. Avoid fish that is slimy or has a fishy smell.
- Use a good quality olive oil. Extra virgin olive oil is the best choice, as it has a higher smoke point and will not burn as easily.
- Season the salmon generously with salt and pepper. This will help to enhance the flavor of the fish.
- Cook the salmon over medium heat. This will help to prevent the fish from overcooking and becoming dry.
- Use a meat thermometer to check the internal temperature of the salmon. The fish is done cooking when it reaches an internal temperature of 145 degrees Fahrenheit.
- Let the salmon rest for a few minutes before serving. This will allow the juices to redistribute throughout the fish, making it more tender and flavorful.
Conclusion:
Grilled salmon with sage is a delicious and healthy meal that is perfect for a summer cookout. The salmon is cooked to perfection and the sage adds a wonderful flavor. This dish is sure to please everyone at your table.
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