Barbeque Salmon

Here is another salmon recipe I want to try! It sounds so good and easy.

Best BBQ Salmon

This is another one from The Sisters' Cafe.

This is my favorite salmon recipe, hands down! It is incredibly easy too…no more than 5 minutes prep time. I’ve submitted the original recipe but I have to be honest… sometimes I don’t cook the butter, honey and sugar together. I just throw all the ingredients (minus the butter) in a tupperware or gallon plastic bag, mix it together, and add the salmon. I even use the pre-chopped garlic in a jar sometimes (my sisters would be appalled!) – it is super fast and easy and grills up absolutely delicious!

Barbecue Salmon
submitted by Brittany
1 T. butter
1 T. honey
1 T. brown sugar
2 T. soy sauce
2 T. dijon mustard
1 T. olive oil
1 tsp minced garlic
2 lbs. salmon fillet
Stir honey with butter and sugar in small frying pan until butter is melted. Add remaining ingredients. Rinse fish and pat dry; place in sauce for 15 min to 1 hour. Place salmon on a large piece of aluminum foil, making a boat. Pour sauce over fish. Place foil boat on grill, lightly crimping the top together but not sealed.  Grill for approximately 15 minutes. Serve with lime wedges.
*I have tried grilling this but to be honest I think it is way better in the oven!! I cook mine under the broiler for about 8 minutes (depending on the thickness of the salmon-if it is very thick, I’ll turn it over part way through). Just broil it on a piece of tin foil but not wrapped in the boat; approx 6 inches from heat. It is very important that you DO NOT OVERCOOK!! Salmon is best if it is very moist. Test for doneness by poking with a fork and twisting gently – if it flakes, it’s ready.  The broiler will carmelize the marinade a little on top… fantastic!

Teriyaki Salmon

This is the salmon I should have made tonight, since Fit2Fat guy's salmon was WAY spicy. And I used Serrano peppers for the salsa because Wal Mart was out of jalapenos which was a very bad idea. Anyway, next time I am totally doing this!! Can't go wrong with OBB.

Orange Teriyaki Salmon
Recipe by Becca Smith for Ourbestbites.com
*This makes quite a bit of marinade.  You could definitely get away with a little more fish in there, or even half the recipe for smaller portions.

about 2  pounds salmon; one large filet or 2 smaller ones

3/4 C orange marmalade
4 Tablespoons butter
1/2 C orange juice
3 Tbs bottled teriyaki sauce
6 Tbs soy sauce
1 Tbs worshershire sauce
2 Tbs vinegar
1/4 cup olive oil
2 cloves garlic, minced
1 Tbs brown sugar
1/2 tsp liquid smoke
1/8 tsp ground red pepper, or 1/4 tsp red pepper flakes
several cracks black pepper
2 Tbs chopped dry onion, or 1/4 C minced fresh onion
3 Tbs dry parsley or about 1/2 C fresh

Preheat oven to 325 degrees.  Layer a piece of heavy duty foil over a large baking sheet  Lay on one more sheet in the opposite direction, leaving about 8″ of overhang on all sides.

Place marmalade and butter in a small microwave safe bowl and heat for about 30 seconds, or until butter is melted.  Whisk until smooth.  Combine this mixture with all ingredients (except fish) in a bowl and stir until smooth.  Rinse salmon in cold water and pat dry.  Place skin side down on baking sheet.  Pour marinade over fish.

Starting from one end, gather the foil overhang together and roll them together to seal a tent-like pouch.  Bake in oven for about 25 minutes. Fish should be opaque and flake easily with a fork.  Test fish and return pan to oven for an additional 5-10 minutes if necessary.  Serve salmon with sauce spooned over top.


Grill instructions: Preheat gas grill to 325. Place foil pouch on upper rack if you have one, or on indirect heat on the main rack.  Follow the same baking instructions as if it were in the oven.
Fish can also be cooked in a foil tent over a camp fire. Season the fish as desired (you can also add a couple of tablespoons of water to help it steam in the hot fire) and close up your foil tent. Nestle your foil pouch into the glowing embers where the heat isn’t as intense as the flames. Cooking time may vary depending on the size and variety of fish, so check it after 10 minutes. If it’s not done, check at 2-3 minute intervals after that.

Citrus Salmon

UPDATE: I made this last night, and it was okay. The avocado salsa was really good. I accidentally used serrano peppers instead of jalapeno so I had to pick them out and it was still way hot. The spices on the fish weren't anything special. Tomorrow I will try another recipe!

This recipe is a bit of an exception because I haven't actually tried it yet. It is from the Fit2Fat guy. I just love him. Jason wants me to make this tonight. We'll see if the kids are up for a trip to the store. There may be some bribery involved.

Doug Shepard’s Winning Recipe:

• Four 6-ounce fresh salmon filets
• 1 1/2 tablespoons olive oil
• 4 tablespoons fresh orange juice
• 1 teaspoon sea salt
• 1 teaspoon onion powder
• 1 teaspoon paprika
• 1/2 teaspoon black pepper
• 1/8 teaspoon allspice
• 1/8 teaspoon cayenne pepper

Salsa:

• 1 large avocado, diced
• 1/2 cup diced red onion
• 1 orange, diced
• 1 jalapeño pepper, seeded, ribs removed, and diced OR 1/8 teaspoon cayenne pepper
• 2 teaspoons fresh lime juice
• 3 tablespoons fresh orange juice
• 2 tablespoons fresh cilantro, minced
• Sea salt and black pepper to taste

In a baking dish combine the olive oil and the orange juice. Lay salmon in it and turn to coat. In a small bowl combine the salt, onion powder, paprika, black pepper, allspice, and cayenne pepper. Sprinkle over each side of salmon filets. Set aside to marinate for 30 minutes.

In a small bowl combine all ingredients listed under Salsa. Mix, cover and chill in the fridge until the Salmon is done cooking.

Heat a large skillet over medium-high and lightly coat with olive oil or vegetable cooking spray. Add the salmonand cook for 4-5 minutes; turn and cook on the other side for 2-3 minutes or until fish flakes easily. Serve with chilled avocado salsa. Makes 4 servings.

Per regular-sized serving: 412 Cal; 42g Protein, 20g Total Fat, 8g Carb; 2g Fiber; 4g Sugar

Pork Chop and Rice Casserole

This is my mom's recipe and it goes way back. My mom's family created a cookbook a few years ago and almost every single one of her siblings' families included some version of this casserole. I feel very historic and proud when I make it. Also very happy because everyone always loves it. I'm recording the directions exactly as they appear on my recipe card. :)


Pork Chops and Rice

1 cup rice
1 can beef consomme soup
1 can cream of mushroom soup
1/2 soup can of water
pork chops

Brown pork chops and lay in stuff. Cook for 1 hour at 350.

Mom's Baked Beans

These are seriously the BEST baked beans ever! This is a recipe of my mom's that I think came from my Aunt Deb. These are a staple in my family and all my sibling's families. Pair them with a baked potato and it is a complete meal! Or bring them to your next BBQ and wow your friends. Everyone loves them!

2 cans Van Camp's Pork & Beans
1/2 cup ketchup
1/3 cup brown sugar
2 Tbs. Worcestershire sauce
1/2 - 1 lb. ground beef
optional but amazing: bacon!

Brown hamburger (I usually add a few tablespoons of frozen onion). Add remaining ingredients. Bake in a casserole dish at 350 for 45 minutes.