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Grilled Salmon Sauce No. 2 with butter

Found 9 recipes

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Grilled Salmon with Mustard-Wine Sauce

itemscope itemtype="http://data-vocabulary.org/RecipeIngredient"> 1 teaspoon minced garlic 1/2 teaspoon salt 1 teaspoon freshly ground black pepper, divided 2[...]

Source: myrecipes.com
Grilled Salmon with Lemon Butter Sauce

I found a huge frozen/boneless Salmon fillet in the supermarket and grabbed it right away without thinking what to do with it. It had been quite some time[...]

Source: homekreation-recipes.blogspot.com

Grilled Salmon with Cilantro Sauce

3 pounds salmon 1/4 cup butter 1 cup chopped cilantro 1 fresh jalapeno pepper, seeded and chopped Old Bay Seasoning TM to taste Preheat grill for high heat.[...]

Source: allrecipes.com
Grilled Salmon With Lime Butter Sauce

6 (6 ounce) salmon fillets , center-cut (about 1 inch thick, with skin) 1 1/2 teaspoons lime zest , fresh finely grated 1 Prepare grill for cooking over[...]

Source: food.com
Grilled Salmon With Lime Butter Sauce

3 salmon fillets 1 large garlic clove , chopped 1/4 cup lime juice , fresh 1 teaspoon salt 1/2 teaspoon black pepper 1/2 cup butter , melted 1 1/2 teaspoons[...]

Source: food.com
Grilled Salmon With Surf Sauce

1 cup mushroom , sliced 1 tablespoon butter 1 cup kraft barbecue sauce 6 ounces frozen cooked baby shrimp , thawed 1 tablespoon horseradish 6 lbs salmon[...]

Source: food.com
Grilled Salmon With Cucumber-Yogurt Sauce and[...]

1 lb fingerling potato (or other small boiling potatoes) 1/2 teaspoon salt 3/4 cup champagne vinegar 1 tablespoon sugar 1/2 medium red onion , diced 1 cup[...]

Source: food.com
Grilled Salmon With Herbed Butter Sauce

2 shallots , minced 1 tablespoon butter , unsalted 1/2 cup butter , unsalted, cold 1/4 cup Chardonnay wine 2 tablespoons chicken stock 1 tablespoon white wine[...]

Source: food.com
Grilled Salmon with Lime Butter Sauce

add to shopping list 6 (6-oz) pieces center-cut salmon fillet (about 1 inch thick) with skin 1 1/2 teaspoons finely grated fresh lime zest 6 tablespoons lime[...]

Source: epicurious.com

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