Who loves Salmon? I simply love it especially Lemon Herb Grilled Salmon. However, I am not picky at all. When it comes down to this delicious fish, I could eat it pretty much any possible way prepared.

I really try to make fish and serve it to my family at least once a week. One tip though, is always get salmon that is Wild caught, as opposed to getting the one that is farm raised.

You would think that they taste the same, and you are getting identical nutrition, but no, there is a difference.

Do not get me wrong, I bought a farm-raised salmon many times, but I try to get wild caught when it is available to me.

Atlantic salmon and Pacific salmon look similar on the outside. But between species and even within the same species, each type of salmon can have different flavors, textures, and flesh colors.

Click Here for more tasty Salmon Recipes and Ideas

Again depending on my availability, I switch between Atlantic and Pacific Salmon. Now, if the salmon is frozen, try to defrost it. For quick thawing, place the frozen package in cool water for approximately 20 minutes. Once defrosted, immediately cook or refrigerate.

Recipes you might like:

Salmon and Vegetables Sheet Pan Dinner

Soy Sauce Marinated Salmon 

Easy Salmon Rice Bowls

If you try this Lemon Herb Grilled Salmon or another from my website, please tag me on social media, preferably Instagram @sandraseasycooking using the hashtag #sandraseasycooking so I could see all your creations and share them with everyone else. Thank you so much for all your support!

Yield: 4 Servings

Lemon Herb Grilled Salmon

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Simple Recipe for Lemon Herb-Grilled Salmon

Prep Time 5 minutes

Cook Time 20 minutes

Total Time 25 minutes

Ingredients

• 1 1/2 pounds Salmon with skin
• 1/2 tablespoon Lemon Zest
• 1 tablespoon Lemon Juice
• 1 tablespoon unsalted Butter
• 1/2 teaspoon Sea Salt
• 1/2 teaspoon Ground Black Pepper
• 2 teaspoons Freshly Chopped Dill
• 1 teaspoon Freshly Chopped Parsley
• Lemon slices for the garnish

Wood pellets:

• MESQUITE or HICKORY

Instructions

1. When ready to cook, set the temperature to 325F and preheat, lid closed for 15 minutes.
2. Combine the lemon zest, lemon juice, softened unsalted butter, dill, parsley, sea salt, and ground black pepper.
3. Generously slather the top of the salmon fillet with the mixture and top with a slice of lemon. You may allow marinating for about 10 minutes or so to absorb the mixture.
4. Place the salmon fillets on the hot grill grate, skin-side facing down.
5. Cook for 20 to 25 minutes, until it reaches an internal temperature of 145F and flakes easily, or until the salmon is cooked to your preferred taste.
6. Serve with Lemon slices and perhaps garlic-butter dip

Notes

How long do you cook salmon in the oven?
It will depend on the size and the thickness of your salmon, of course. If your filet is thick I’d say about 25 minutes in the oven at 400ºF. But it has a normal size I would say about 15 minutes or until salmon flakes easily with a fork.

Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving:Calories: 378Total Fat: 24gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 16gCholesterol: 115mgSodium: 370mgCarbohydrates: 1gFiber: 0gSugar: 0gProtein: 38g

This data was provided and calculated by Nutritionix. Nutrition information isn’t always accurate, but we try our best.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

I have been planning for a while to post a delicious recipe using my smoker or a grill.

Summer season is here so you can make this over and over again during beautiful summer evenings and enjoy it with your family and friends.

Also, the 4th of July is just around the corner so let us make these tasty Asian-influenced skewers using beef, pepper, and onion. I just love these as much as well as my family!

Prep your meat, and heat up your grills because you guys are going to love these mouthwatering beef skewers.

I made them so many times, but I never had the time to actually take pictures. I have a house full of hungry kids so there is no freaking way to take even 5 minutes to snap a few pics.

Click here for more of my tasty beef recipes.

Today, I did not tell anyone that I was making one of their favorite summer savory foods. It was quite a surprise when I open the outside door and called everyone to join me in the backyard.

I set up the table, quickly finished taking pics, and called them to come out for a delicious evening in the backyard. You must love summer evenings, fireflies, grilled food, and the laughter of your loved ones?

That, my friends, makes my heart fill with joy and happiness. I do not know what I did in my past life, but I feel incredibly happy to have these people.

My tribe, my everything. I hope you all create your own memories during the summer days.

Make sure to tag me @sandraseasycooking using hashtag #sandrasasycooking I would love to see all your delicious creations and share them with my readers as well. Thanks!

Happy Cooking!!!

RECIPES YOU MIGHT LIKE:

GRILLED PORK CHOPS

CHICKEN BURGES WITH SPICY PEANUT BUTTER SLAW

TEX-MEX GRILLED TOFU QUESADILLAS

FULL MEAL FROM THE GRILL

Yield: 4 Servings

Asian Beef Skewers

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An easy and tasty recipe for Asian Beef Skewers

Prep Time 10 minutes

Cook Time 40 minutes

Marinate time 1 hour

Total Time 1 hour 50 minutes

Ingredients

• 2 pounds top sirloin steak cut into cubes
• 2 Bell Peppers any kind
• 1/2 Large Onion preferably red

Marinade

• 1 tbsp Oil
• 1/4 cup Ponzu Sauce
• 1/4 cup Soy Sauce light
• 1 tbsp. Lemon Juice
• 1 tbsp. Honey
• 1 inch Fresh Ginger grated
• 3 garlic cloves minced or grated

Instructions

1. Combine all the ingredients for the marinade and pour over the cubed meat. Allow it to marinate in the fridge for one hour. Make sure that the bowl is covered with plastic wrap. You can toss and turn beef cubes around just to make sure every beef cube is marinated properly. 
2. Once the meat has marinated, thread it onto the skewers alternating with pieces of bell pepper and red onion. Just before grilling brush some of the marinade over the skewers.
3. Grill kebabs over slower temperature (300F), turning them around at least one time for 40 minutes. If you have a lid or a smoker with a lid close it and cook for about 35 minutes to up to 45 minutes depending on how big your beef cubes are or how your grill/smoker operates.
4. Once the internal temperature of each piece reaches 130°F (54°C), remove the kebabs from the grill or take them out of the smoker. Allow the meat to rest for about 4-5 minutes so the juices could go back in.

Notes

• You may use Mirin instead of Lemon juice to tenderize the meat. Mirin is a Japanese type of rice wine similar to sake, but with lower alcohol content and higher sugar content. I like the fresh taste of lemon juice so I use it.
• Any Skewers will do, however, if you going to grill wooden skewers make sure to soak them in a bit of water before grilling to prevent them from burning away. 

Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving:Calories: 647Total Fat: 36gSaturated Fat: 13gTrans Fat: 0gUnsaturated Fat: 18gCholesterol: 209mgSodium: 1295mgCarbohydrates: 14gFiber: 1gSugar: 9gProtein: 64g

This data was provided and calculated by Nutritionix. Nutrition information isn’t always accurate, but we try our best.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

My Chicken Burgers are easy, tasty and quick. You can create an amazing meal around these burgers. Serve over rice or in a bun.

I wanted to make a step by step instructions for these Chicken Burgers mainly because I did not like the one that I did previously for this recipe.

A fun part was actually eating grilled food. Nobody ever comped about that one, right?

It was a beautiful Saturday afternoon; windy, but sunny and warm, a perfect April day.

Click here for more grilled recipes

The kids were running around, playing soccer, teasing each other and laughter filled my backyard, while my husband, Nebbs, and I were debate arguing who can make better steaks.

Seriously, we girls, cannot win over the damn grill whatsoever. I grabbed my camera after “I” prepared food to be grilled and just took pictures.

Well, I was just a little, itsy-bitsy pissed off, cause his steaks and pork chops were looking and tasting better than mine.

In spite of that, I will admit, men know their way around a grill better than most women.

Nevertheless, in my defense, I was not bad. I would never admit to him that he can grill better than me.

Oh, I would not give him that satisfaction, nor did I feel the need to boost his ego more.

One thing is certain, never stand between your man and a grill, or poker nights with his boys, or remote control.

Also, asking him to ask for directions is like slapping him on the back of the head with a heavy skillet, etc.

SPICY DRY RUB SEASONING RECIPE

The list is really endless. They all act macho, but in reality, they are more emo than us girls when we are pms-ing. Just saying. But all so true!

Anyways…

Look at all these beauties! Just so you know, I made them on my own… Yup! Do you know what makes me the happiest?

If you guessed grill marks, then you are correct. When I flipped those burgers and saw it, I was breaking a happy dance around the grill.

They were delightful, flavorful and in another word orgasmic. I hope you make them soon, too.

Originally, I wanted to name them breakfast chicken burgers.

However, looking from my perspective who eats a few bites for breakfast. Sometimes nothing at all, I could not eat this burger for breakfast even if you try to bribe me.

CHECK MY AMAZON SHOP

So, you can add whatever you like in with your burger. Bacon comes to my mind! I so added those slices of bacon with that chicken patty.

The serving SIZE:

I can easily say this is for two people. If you’re a foodie as well as your partner or a friend, you will eat this pound of grilled chicken in a heartbeat.

However, looking at the portion size, 4 people could be satisfied.

If you make my Chicken burger, please tag me on Instagram. @sandraseasyooking using hashtag #sandraseasycookin. Thank you in advance!

Yield: Serves 4

Chicken Burgers

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These chicken burgers are delightful, flavorful and in another word orgasmic

Prep Time 10 minutes

Grill Time 10 minutes

Total Time 20 minutes

Ingredients

• 1 Lb. / 453g Ground Chicken
• 2.5-3 teaspoons /12.5-14g Spicy Dry Rub + few pinches more link below in instruction
• 1 tablespoon Parsley chopped
• 1 tbsp. Lemon juice
• 2 tablespoons Oil

Instructions

1. In a medium-size mixing bowl, add ground chicken, spicy rub mixture, chopped parsley, and oil. Mix it with your hand (you can use gloves) or with a spoon until you combine the mixture. Spicy Dry Rub Recipe
2. Make patties a size of the bun (with this amount of ground chicken you can make 4 large patties or slightly smaller 5). Sprinkle a dry rub mix a dash or two on each patty. The patties will shrink when they are cooking, but not too much. You can also cook them on the indoor grill or on a lightly greased frying pan.
3. Cook for a few minutes on at each side or until safe internal temperature: 170°F (well-done). USDA Safe Minimum 165°F, however, I like chicken at 170°F.
4. Place buns on your grill or frying pan to get a bit burnt and crunchy on the inside. Lastly, build your burger.

Notes

• If you do not want to make Dry rub mixture, these two brands I've enjoyed for more than a few years: McCormick, Weber; I love their spices and tried so many. Just use/buy what you prefer or like, and of course, what actually is sold in your area. It's supposed to be a blend that you enjoy cooking with.

However, you can always add:

Salt to taste (about 2 tsp.)

2 tsp. Ground black pepper,

1/4 onion, chopped/or shredded

2 garlic cloves, minced

1 tsp. Red hot chili flakes,

Other spices: 1 tsp.

For each:

Rosemary, thyme, parsley. (If it's fresh, finely chop, and you can add more because dry herbs are more powerful/fragrant than fresh 2 tbsp. Oil A squeeze of lemon juice/about 1 tbsp. Internal temperature: Ground meats are riskier because the contaminated meat surface is broken into small fragments and spread through the mass.

The interior of a raw burger usually does contain bacteria and is safest if cooked well done. I clean my grill GRATES with bacon just before placing a meat for grilling, however, if you DO NOT eat bacon try using Chicken Skin.

Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving:Calories: 277Total Fat: 19gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 121mgSodium: 86mgCarbohydrates: 0gFiber: 0gSugar: 0gProtein: 26g

This data was provided and calculated by Nutritionix. Nutrition information isn’t always accurate, but we try our best.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest