Salmon Has Never Tasted So Good!
This is a nice easy delicious salmon recipe that you can do on your George Foreman Grill. This will be a very tasty and healthy meal to try. If you don’t have a salmon recipe here are two you can use over and over again.
Like many fish, salmon is full of nutrients that are quite beneficial for us. Choosing the right type of salmon for your grill can be confusing. There are a few different varieties of the species. As well, salmon is available either wild-caught or farm-raised. We will explore this further below.
Types of Salmon
The most common types of salmon that you will find in your market are Atlantic and Pacific salmon that include Coho, Sockeye, King, and Chinook. Each has a slight difference in flesh density and color. King salmon fillets are orange colored and have a softer flesh. Sockeye has a deeper red flesh that is denser.
You can find either wild-caught or farm-raised salmon. Wild-caught salmon is preferable, yet it is more expensive than farm-raised. Much of the salmon on the market today is sourced from farms.
There are farmers who raise their fish sustainably and responsibly. They use wide open pens where the fish can swim. And, the fish is fed organic vegetation and higher quality fish from their natural environments. This is a good option when wild-caught salmon is not available or is too costly for your budget.
When shopping for whole salmon, look for clear eyes and a clean, fresh smell. When buying fillets, be sure that the flesh springs back when touched, the color is consistent, and the flesh does not smell overly fishy. Look for basic salmon fillets of approximately 4 to 6 ounces and 3/4 inch in thickness. These grill best on the Foreman Grill.
Salmon Nutrition
- Serving Size: 4 oz.
- Calories: 157
- Total Fat: 72g
- Saturated Fat: 4g
- Polyunsaturated Fat: 3g
- Monounsaturated Fat: 4g
- Cholesterol: 51mg
- Sodium: 52mg
- Sugars: 0g
- Fiber: 0g
- Potassium: 480mg
- Protein:5g
- Carbohydrates: 0g
- Phosphorus: 218mg
- Magnesium:5mg
- Niacin:6mg
Easy Herbed Grilled Salmon Recipe
The original recipe is taken from foremangrillrecipes.com and modifications made to my liking.
Ingredients:
- 4 4 to 6 oz. salmon fillets, skin removed
- 3 TBS extra virgin olive oil (EVOO)
- 3 TBS chopped fresh herbs (basil, thyme, dill, or a combination)
- 1-1/2 TBS fresh lemon juice
- 2 cloves garlic minced (optional)
- ½ tsp sea salt
- ½ tsp freshly ground pepper
Related: ===> Other George Foreman Grill Recipes
Total time: 14 min – Prep time: 10 min – Cook time: 4 min – Serves: 4 people
Related: ===> George Foreman Cooking Times
Directions:
- In a small bowl, whisk together the EVOO, herbs, lemon juice, garlic, salt, and pepper.
- Rinse the salmon under cold water and pat it dry with paper towels.
- Place the fillets on a large plate and coat both sides with the oil and herb mixture. Set the salmon aside.
- Preheat the George Foreman Grill with the lid closed and place the drip tray in front of the grill.
- When the grill is ready, place the salmon on the grill with the lid closed.
- Grill salmon for 4 minutes and check for internal temperature of 145°F using a digital meat thermometer. Continue grilling until temperature is reached.
- When done, remove salmon from the grill and place on serving platter.
- Turn off the grill by unplugging it or by pressing the on/off button if your model has this feature.
- Serve the salmon with your favorite side dishes.
Related: ===> How To Clean A George Foreman Grill
Grilled Teriyaki Salmon Fillet Recipe
The original recipe is taken from foremangrillrecipes.com and modifications made to my liking.
Ingredients:
- 4 4 to 6 oz. salmon fillets, skin removed
- ½ cup coconut aminos* (similar to soy sauce but lighter and sweeter)
- ¼ cup maple syrup or honey
- 3 TBS apple cider vinegar unfiltered
- 2 cloves of pressed garlic
- 1 tsp ground ginger
- A pinch of red pepper flakes
- Coconut oil or EVOO for grilling
*You can substitute soy sauce, tamari, or liquid aminos.
Total time: 13 min + 30 minutes marinating – Prep time: 5 min – Cook time: 8 min – Serves: 4 people
Related: ===> George Foreman Cooking Times
Directions:
- In a small bowl or a measuring cup, whisk together aminos, syrup, vinegar, garlic, ginger, and pepper flakes.
- Rinse the salmon under cold water and pat it dry using paper towels. Place the fillets in a glass baking dish or a large sealable plastic bag.
- Pour ½ of the teriyaki sauce over the salmon and make sure it all gets coated well. Set aside for 30 minutes.
- Place the remaining teriyaki marinade in a small sauce pan and bring to a boil over high heat. Turn the heat down to a low simmer and allow the sauce to reduce and thicken to a syrup consistency while the fish is grilling.
- Preheat the George Foreman Grill and brush EVOO oil on both the top and bottom grill plates and close the lid. Place the drip tray in front of the grill.
- When the grill is ready, place the salmon fillets on the grill and close the lid. Cook salmon for 4 minutes and check for an internal temperature of 145°F. Continue cooking until the temperature is reached.
- When done, remove the salmon from the grill. Place salmon on a serving platter or plates.
- Turn off the grill by unplugging it or by pressing the on/off button if your model has this feature.
- Serve fish with the reduced teriyaki sauce brushed or drizzled over the top to glaze the fillets. Serve with your favorite side dishes.
Related: ===> How To Clean A George Foreman Grill
Conclusion
We provided you with two excellent salmon recipes you can use the next time you are serving salmon for dinner.
Look for the best salmon at your local grocery store so it will provide you with the best tasting fish coming off the grill. We shared information about the different types of salmon you will find at the store.
Salmon also has Omega-3’s which is healthy for you and other nutrients which are good for us.
Enjoy grilling your salmon using the George Foreman Grill!
Related: ===> George Foreman Grill Store
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