Grilling Recipes

Fire up the grill and have dinner on the table with one of these delicious grilling recipes. If you don't own a grill, now just might be the time to invest. Browse our Outdoor Kitchens & Grillss section for your next outdoor family cookout.

Grilled Baked Salmon with Broiled Crab Topping and Asian Style Salad

Serves 4

Prep Time: 3 hours

Cook Time: 20 - 30 minutes

Salmon & Crab

Grilling Ingredients

Asian Salad

  • 1 cucumber, peeled and sliced in half lengthwise then sliced into half rounds
  • 3 Roma tomatoes, sliced in half lengthwise then sliced into half rounds
  • 1 small sweet yellow onion, cut in half and sliced as thin as possible
  • salt
  • pepper

Asian Salad Dressing

  • 1/2 cup rice wine vinegar
  • 1 tbsp. sugar
  • 2 tbsp. of canola oil

Salmon and crab topping

  • 1½ to 2 lbs. of salmon, skin removed, dark oil line cut out from center of filet
  • 3/4 cup of your favorite white wine
  • capers to taste
  • 1 cup regular Kraft mayonnaise
  • 1 cup Parmesan cheese
  • 1 cup jumbo lump crab


In a medium sized bowl, combine cucumbers, tomatoes, and onion slices. Mix together dressing ingredients and toss with salad. Season with salt and pepper to taste. Chill for 3 hours before you start the salmon.

Using a 9 x 13-in. disposable aluminum pan, place in the salmon and add the 3/4 cup of wine. Sprinkle capers over top of the salmon.

Heat your grill to 350°F with the grill plate in place and when it is at temperature put the pan with the salmon on the grill plate and cook for 20 minutes or until your desired internal temperature. Remove it from the grill.

Bring the grill up to 550°F with the grill plate still on the grill.

In a bowl mix mayonnaise and Parmesan cheese. Fold in the lump crab and then spread evenly over salmon

Place back on the grill plate. Check every 2 - 3 minutes until topping becomes golden brown.

Recipe from Grill Innovations.

How to Grill a Porterhouse Steak

Grilling Recipe For Porterhouse 101

The Porterhouse is really the Mack Daddy of the steakhouse and is truly not as daunting to grill as you would think. These steaks are big enough for a couple people (or one really hungry person), plus it’s two-steaks-in-one! A nice big piece of tenderloin (a.k.a. filet mignon) on one side of the T-bone and delicious New York Strip on the other.

I seasoned this Porterhouse with my own steak seasoning blend (recipe at the end of this post) and then topped it off with a big hunk of blue cheese and chive compound butter (1 stick butter + 2 tablespoons blue cheese + 1 tablespoon chives).

A Porterhouse is essentially a huge T-Bone steak with a much larger piece of tenderloin. Both steaks are cut from the short loin section of the beef. As I mentioned before, the Porterhouse has a much larger potion of the tenderloin. In fact, the USDA requires that the tenderloin portion must be at least 1 1/4-inches thick at it’s widest point to be called a Porterhouse.


I like my Porterhouse to be somewhere between 1 1/2- to 2-inches thick. When you go to buy your Porterhouse, or any steak for that matter, look for consistent marbling thought the steak – the fat is what gives the meat its flavor and juicy tenderness. Trim away the excess fat along the outside of the steak. The outer fat isn’t going to really give the steak more flavor, but will cause flare-ups as it grips into the fire. Personally, I like to leave a little.

Remove the steak from the refrigerator an hour before grilling to take the chill off the meat; because they are such a thick cut, this will help them cook more evenly.

Season the meat with generous amounts of kosher salt at least 45 minutes before grilling. This gives the salt enough time to flavor the meat and is what gives that great crust on a well-cooked steak. Any less time than 45 minutes after salting, you will taste the salt instead of a well seasoned steak. This is also the time to add any other seasonings — I seasoned this one with some of my steak season blend (recipe at the bottom of the post).

Set up your grill for direct heat grilling over high heat 30 minutes before cooking. Leave a cool-zone with low to no heat to move the steaks to if they are cooking too fast or flaring up. Right before grilling, brush the grates with a neutral oil to prevent sticking.

Steak Grilling Recipes For Porterhouse

Drizzle the steaks with olive oil (not extra virgin) to promote the heat transfer that is going to deliver a great sear and professional-looking grill marks. Lay the steaks at a 45-degree angle over the hot grates on the grill and cook for 3 minutes.

Porterhouse Grilled & Rotated

Lift with tongs (not a fork) and rotate the steaks 90-degrees (think 10 and 2 on a clock face) and cook for another 3 minutes for cross-hatch steakhouse grill marks. Flip steaks and repeat.

Porterhouse Grilled

The steaks should be medium-rare at around 12 minutes, but use an instant read thermometer to cook the steaks your desired temperature. COOKS NOTE: only cook the steaks to a maximum of medium doneness (135° to 140°F) over direct heat. If you really need to cook your steaks past medium, move the steaks to the cool side of the grill and close the grill cover to finish cooking without overcooking the outside. Remember carryover cooking will increase the final temperature about 5°F once the steaks leave the grill.

Always rest the meat for 7 or 8 minutes before serving or cutting to let the juices redistribute throughout the steak.

Steak Seasoning For Grilling Recipes
Recipe type: Pantry
Serves: about ½ cup
  • 2 tablespoons kosher salt or coarse sea salt
  • 1 tablespoon coarsely ground black pepper
  • 1 tablespoon granulated garlic
  • 1 tablespoon granulated onion
  • 1 tablespoon coriander seeds, crushed
  • 2 teaspoon dried thyme
  • 1 teaspoon dried marjoram
  • 1 teaspoon red pepper flakes
  • ½ teaspoon celery seed
  1. Combine all ingredients and store in an air-tight container for up to 3 months (6 months if your spices are brand new).

Cheers and Happy Grilling!

Lemon and Coriander Grilled Asparagus
Serves: 4 to 6
Lemon and Coriander Grilled Asparagus Recipe

Grilling is by far the best method for cooking asparagus. It's extremely easy to do – simply drizzle with a little olive oil + a sprinkle of salt and pepper and cook until it just begins to bend.

Even though asparagus has a very distinct flavor, it's sweet, grassy flavor makes it the perfect accompaniment to most dishes.

Now if you haven't cooked with ground coriander, you should start. It's flavor is very subtle and blends with so many profiles. It has definite citrus note while being earthy. I first paired ground coriander with lemon and asparagus when coming up with recipes for a TV show built around cooking with essential oils. I have always loved lemon and asparagus and when I added the coriander, the flavor boosted to a new level.

Personally, I think it tastes even better when you pick up the spears with your fingers to eat them.

    • 1 pound asparagus, trimmed and peeled
    • 1 clove garlic, grated with a fine Microplane or pressed
    • Zest of 1 lemon
    • 1 tablespoon fruity olive oil
    • 1 teaspoon ground coriander
    • ½ teaspoon sea salt
    • ½ teaspoon freshly ground black pepper
    • Extras:
    • Grill grid (optional)


  1. Trim or snap the ends off the asparagus. Place on a baking sheet and set aside. Finely grate the garlic and the zest from the lemon and sprinkle over the asparagus. Drizzle with the olive oil and season with coriander, salt and pepper. Toss together to make sure all of the asparagus is uniformly coated. Let marinate for 15 minutes to an hour before grilling.
  2. Preheat grill (and grill grid) to medium heat. If you are not using a grill grid. it is a good idea to skewer several stalks together to keep from slipping through the grates. When the grill is hot, add the asparagus and cook for 6 to 10 minutes, turning frequently. Time will depend on the size of the asparagus and the heat of the grill. Enjoy warm or cold!

Grilling Recipe For Coriander Rubbed Bison Rib Eye
Coriander Rubbed Bison SteakRecipe type: Direct Heat
Serves: 4

The original American red meat, bison (American buffalo) is not truly a game meat, but more of an exotic meat. The flavor is rich, but sweeter than beef and mellow as opposed to having a gamey taste more associated with venison, elk, bear, etc. Bison is leaner and lower in saturated fat than beef which explains its growing popularity in the last decade, especially among the Paleo diet crowd.


  • 4 bison steaks, at least 1-inch thick
  • 1 tablespoon coriander seeds
  • 1 tablespoon kosher salt
  • 1 tablespoon sweet smoked paprika
  • 2 teaspoon freshly ground black pepper
  • 2 teaspoons granulated garlic
  • 1 teaspoon crushed dry thyme leaves
  • Olive oil, for grilling
  1. If necessary, remove steaks from packaging and pat dry with paper towels; set aside. Use a mortar and pestle (or the bottom of a heavy pot) to finely crush the coriander seed. Mix in the salt, paprika, pepper, garlic, and thyme then sprinkle over both sides of the steaks; use all of the spice rub. Let set at room temperature for an hour before grilling. For a deeper seasoned steak, cover loosely with plastic wrap and refrigerate for a few hours or as long as 3 days.
  2. Set up grill for direct high heat. Brush and oil grates before grilling. Allow grill to heat up for at least 15 minutes to be sure it is hot.
  3. Drizzle steaks with olive oil and grill for 5 to 6 minutes per side for mid-rare. Remove steaks from grill and let rest for 5 minutes before serving.

Spring Recipe: Asparagus Roll Ups

Asparagus Roll Ups

prep info

Recipe By: luckoftheIrish
"Fun way to eat asparagus! Have the kids help out while making them, and they will enjoy them even more!"


  • 6 slices bacon
  • 24 spears fresh asparagus, trimmed
  • 1 (8 ounce) package cream cheese, softened
  • 2 tablespoons finely chopped chives
  • 12 slices white bread, crusts removed
  • 2 tablespoons butter, melted
  • 3 tablespoons grated Parmesan cheese, divided


  1. Preheat oven to 400 degrees F (200 degrees C).
  2. Grease a baking sheet.
  3. Place bacon in a large, deep skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate.
  4. When bacon is cool, crumble and set aside in a bowl.
  5. Place asparagus spears into a large skillet and pour in about 1 inch of water. Place over medium heat, cover the skillet, and simmer asparagus until bright green and slightly tender, about 5 minutes. Remove asparagus and set aside.
  6. Place cream cheese and chives into the bowl with bacon and stir to evenly combine.
  7. Roll each bread slice with a rolling pin on a work surface until the slices are thin and flat.
  8. Spread cream cheese mixture evenly over each slice of bread.
  9. Center 2 asparagus spears on a bread slice, and roll the slice around the asparagus into a tidy and compact cylinder. Place seam side down onto the prepared baking sheet. Repeat with remaining ingredients.
  10. Brush each roll with melted butter and sprinkle each with about 1 1/2 teaspoon Parmesan cheese.
  11. Bake in the preheated oven until lightly golden brown and hot, 10 to 12 minutes.

See original article here