* 3 tablespoons reduced-fat plain yogurt
* 2 tablespoons finely chopped onion
* 1 tablespoon fat-free mayonnaise
* 1 tablespoon Dijon mustard
* 1 tablespoon ketchup
* 1/2 teaspoon dried thyme
* 1/4 teaspoon grated lemon peel
* 1 teaspoon paprika
* 1/2 teaspoon onion powder
* 1/4 teaspoon salt
* 1/8 teaspoon cayenne pepper
* 4 (4 ounce) fillets catfish
* 4 lemon wedges

Methods:

1. In a small bowl, combine the yogurt, onion, mayonnaise, mustard, ketchup, thyme and lemon peel. Cover and refrigerate until serving.In another bowl, combine the paprika, onion powder, salt and cayenne rub over both sides of fillet.
2. Grill, covered, in a grill basket coated with nonstick cooking spray over medium-hot heat for 5-6 minutes on each side or until fish flakes easily with a fork.Serve with lemon wedges and yogurt sauce.

* 1/4 cup all-purpose flour
* 1/4 cup cornmeal
* 1 teaspoon onion powder
* 1 teaspoon dried basil
* 1/2 teaspoon garlic salt
* 1/2 teaspoon dried thyme
* 1/4 teaspoon white pepper
* 1/4 teaspoon cayenne pepper
* 1/4 teaspoon pepper
* 4 (6 ounce) fillets catfish
* 1/4 cup butter

Methods:

1. In a large resealable bag, combine the first nine ingredients. Add catfish, one fillet at a time, and shake to coat.
2. Place a large cast-iron skillet on a grill rack over medium-hot heat.Melt butter in the skillet add catfish.Grill, covered, for 6-8 minutes on each side or until fish flakes easily with a fork.

3 tablespoons shallots, finely chopped
3/4 cup white dry wine
1 tablespoon Champagne wine vinegar
3 tablespoons heavy cream
1/4 pound sweet cream butter
3 tablespoons chicken stock
3 tablespoons freshly squeezed lemon juice
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground white pepper
1/3 cup honey roasted pecans
5 salmon fillets

Methods:

Butter Pecan Sauce: Combine all ingredients except the salmon, butter, and pecans in a medium saucepan and bring to a vigorous boil. Reduce stock down to about 1/3 and adjust heat to a medium flame. Whisk in butter, one tablespoon at a time, until completely melted, and strain. Add salt, pepper and honey-roasted pecans.

Fillets: Brush with vegetable oil, and and place on a prepared cedar plank and grill until fish is tender and flaky (about 3 to 4 minutes on each side).

Top with Butter Pecan Sauce and chopped parsley and serve.

Salmon:
2 tablespoons Dijon mustard
2 tablespoons fresh lemon juice
1 tablespoon chopped fresh thyme
1 tablespoon chopped fresh rosemary
1/2 teaspoon ground black pepper
4 (4-ounce) salmon steaks, about 1-inch thick

For Salsa:
2 serrano chili peppers
1 1/2 cups diced fresh papaya
2 tablespoons minced red onion

Methods:

1. To prepare the salmon, in a small bowl, combine mustard, lemon juice, thyme, rosemary, and pepper. Brush mixture all over both sides of salmon steaks and transfer salmon to a large, shallow baking dish. Cover with plastic wrap and refrigerate 30 minutes, or up to 4 hours. Preheat grill or broiler.
2. Place salmon steaks on grill or under broiler and cook 4 minutes per side, or until fork-tender and cooked through. When ready to serve, spoon salsa over salmon steaks.

Salsa:
1. To make the salsa, place chile peppers on hot grill or under broiler and cook 4 minutes, turning frequently, until charred on all sides.Wrap peppers in plastic wrap and let stand 5 minutes.
2. Remove skin from peppers, halve, seed, and cut into small dice-sized pieces.Transfer to a small bowl and add papaya and red onion.Set aside.

4 (6-ounce) salmon steaks
3 tablespoons olive oil, divided use
1/2 teaspoon ground black pepper, divided use
3 large plum tomatoes, seeded and diced
2 yellow tomatoes, seeded and diced
2 tablespoons chopped fresh basil
1 tablespoon red wine vinegar
2 teaspoons finely chopped fresh ginger root
2 teaspoons fresh lime or lemon juice
1 teaspoon soy sauce

Methods:

1. Preheat grill.
2. Place salmon in a glass dish.Brush with 1 tablespoon olive oil on both sides.Season with half the pepper; set aside.
3. In a medium bowl, combine plum and yellow tomatoes with basil, red wine vinegar, ginger, lime juice, soy sauce and remaining 2 tablespoons olive oil and ½ teaspoon pepper.(Note: relish can be made 1 hour ahead)
4. Place salmon on lightly oiled grill 4 to 5 inches from coals.Grill, brushing with oil and turning once, just until fish flakes when tested with a fork.Estimate approximately 10 minutes of cooking time per inch of thickness.
5. To serve, divide tomato relish on plates and top with grilled fish.

6 salmon fillets, or fish of your choice, skinless

Strawberry Salsa:
1 English or seedless cucumber, finely chopped
1 green onion, thinly sliced
1 yellow bell pepper, seeded and cut into strips
1 tablespoon chopped cilantro
3 tablespoons seasoned rice wine vinegar, or to taste
2 cups fresh strawberries, hulled and diced small

Sauce:
1/2 cup unsalted butter
1 clove garlic, minced
1 tablespoon honey
2 tablespoons soy sauce
1 tablespoon fresh lemon juice

Methods:

1. Mix cucumbers, green onion, cilantro and vinegar.Cover and chill at least one hour.Just before serving, add strawberries.
2. In a small saucepan melt butter with garlic over low heat.Stir in honey, soy sauce and lemon juice and cook 2 minutes, set aside.
3. Prepare a charcoal grill, when ready brush sauce on salmon pieces and place on a well-oiled fish grilling rack.Place rack over coals about 4 inches from fire and grill approximately 4 to 5 minutes on each side.Brush with the sauce again after turning, and again when done.Transfer to warm platter and top with salsa.

How visitors found this page:

• recipe grilled salmon steak green onions

2 pounds salmon fillet
2 red onions, peeled
4 tablespoons olive oil
2 tablespoons peanut oil
3/4 teaspoon salt, divided use
1/2 teaspoon ground black pepper, divided use

Methods:

1. Preheat grill.
2. Divide salmon into six pieces. Slice red onions about 1/2-inch thick crosswise.
3. In a shallow dish, mix olive oil with peanut oil, 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper. Add onions and turn to coat evenly. Grill for 5 minutes, turn, and grill another 5 minutes or until soft and starting to brown.
4. Meanwhile, season the salmon with remaining ¼ teaspoon salt and ¼ teaspoon pepper then brush with the oil mixture. Place on the grill for 3 minutes, turn and grill for 3 more minutes, or until opaque. Serve with onions.

1/4 cup vegetable oil
2 tablespoons lemon juice
2 tablespoons soy sauce
1 tablespoon grated fresh ginger root
4 (6-ounce) salmon steaks or fillets

Methods:

1. Preheat grill.
2. Combine oil, lemon juice, soy sauce and ginger in a small bowl.Pour over salmon and marinate in the refrigerator for 1 hour, turning once to coat. Remove from marinade, reserving marinade.Grill on a lightly oiled grill until done, about 12 minutes, depending on thickness.Brush twice with marinade, once when you put it on the grill and one more time after turning. Serve immediately.

1 cup sun-dried tomatoes in oil
1/2 cup fresh basil leaves, loosely packed
1/2 cup fresh flat-leaf parsley, loosely packed
3 tablespoons fresh oregano leaves
3 cloves garlic, peeled
1 ancho chili, seeded and chopped
1/2 teaspoon salt
1/4 teaspoon ground black pepper
2 pounds salmon fillets with skin
1 lemon, quartered
1 lime, quartered

Methods:

1. Preheat grill to medium.
2. In a food processor or blender, combine sun-dried tomatoes with their oil, basil, parsley, oregano, garlic, chili, salt and pepper. Process lightly until a coarse paste forms.
3. Place salmon skin-side down on a tray. Spread herb paste over top of salmon, making a thick, even layer. Generously oil grill; place salmon on grill, paste-side down, and cook for 3 minutes. Use 2 metal spatulas to gently loosen salmon from grill and turn it over. Grill salmon for 3 to 4 minutes longer, or just until opaque throughout.
4. Use spatulas to carefully remove fish from the grill to a warm platter. Garnish with lemon and lime wedges and serve.

2 tablespoons peanut oil
1 medium onion, chopped
1 clove large garlic, minced
1 1/2 cups tomato ketchup
1/2 cup dark rum
1/3 cup Worcestershire sauce
1/4 cup cider vinegar
2 tablespoons chili powder
2 tablespoons paprika
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon cayenne pepper
1/4 teaspoon salt
1/4 teaspoon ground black pepper
4 (6-ounce) salmon fillets

Methods:

1. For the marinade: Heat oil in a saucepan over medium heat, add onions and garlic and sauté until tender, about 3 minutes.Add ketchup, dark rum, Worcestershire sauce, cider vinegar, chili powder, paprika, cumin, coriander, cayenne pepper, salt and black pepper. Bring to a boil, reduce heat and simmer for 5 minutes.Cool to room temperature.

2. Brush salmon with 1/4 of the barbecue sauce, reserving the rest for dipping.Marinate fish in the refrigerator for 2 hours.

3. Preheat grill.

4. Place salmon skin-side down on lightly oiled grill.Cover and cook for approximately 12 minutes per inch of thickness. Close vents during the last 4 minutes for a more pronounced smoke flavor.Fish is done when it flakes easily with a fork. Serve warm with reserved barbecue sauce on the side.