From Midwest Living

This marinated salmon combines brown sugar with bourbon, soy sauce, and ginger. Serve the grilled fish for dinner with French bread and a crisp green salad.

Honey-Bourbon Salmon

From Family Circle

This easy baked salmon fillet is topped with mustard, brown sugar, and fresh dill.

Mustard-Topped Salmon

From Family Circle

No need to turn on your oven. Asparagus, sweet potatoes, and onion cook alongside the salmon for a summertime meal you can fix completely on the grill.

Maple-Glazed Salmon with Grilled Vegetables

From The Food Channel

Broiled salmon fillets brushed with a Japanese teriyaki glaze infused with the bold flavors of ginger, garlic and toasted sesame. Serve this flavorful entree with crisp steamed sugar snap peas and aromatic jasmine rice.

Ginger Teriyaki Salmon

From EatingWell

This big, bold marinade recipe was adapted from a local Vermont restaurant and caterer. We make it in huge batches and freeze the extras so we always have it on hand. Use on: Extra-firm tofu, salmon, chicken, duck, pork, beef, lamb (see Tip)

Pirate Marinade

From Family Circle

The lemon and basil marinade is thick enough to spread over the salmon fillet to marinate and to use as a basting sauce during grilling.

Basil-Grilled Salmon with Spicy Corn Relish

From Better Homes and Gardens

Succulent, tender, and flaky, this grilled salmon gets a double shot of apple flavor. It's soaked in an allspice-and-apple-cider brine, then finished with an apple jelly glaze.

Spiced Cider Salmon

From Better Homes and Gardens

Jalapeno pepper jelly gives this seafood marinated recipe a bite.

Pepper Jelly and Soy Glazed Salmon

From Family Circle

Marinated with a sweet spice rub, brushed with sweet-sour plum sauce, and smoked until flaky, this salmon fillet possesses a delightful mingling of great Asian flavors.

Asian Smoked Salmon

From Family Circle

Candied ginger seasons the Asian-style marinade that doubles as a sauce for the salmon, pea pods, spinach, and pasta.

Salmon with Cappellini

From Food & Wine

Charles Dale makes this healthy club sandwich with omega-3-rich salmon grilled in a lightly sweet, tangy tamarind sauce. The extra sauce here can be refrigerated for up to 1 week and is delicious on chicken or pork chops.

Salmon Club Sandwiches

From EatingWell

The mojito, a Cuban cocktail, is made with rum, lime juice and fresh mint muddled with sugar at the bottom of a tall glass. We turned this refreshing idea into a brightly flavored marinade that works well with any light meat or seafood. Use on: Extra-firm tofu, shrimp, scallops, mahi-mahi, chicken, pork (see Tip)

Mojito Marinade

From EatingWell

Tangy plain yogurt mixed with the classic ingredients for chermoula--a Moroccan spice mix--serves as both the marinade and the sauce in this salmon dish. If you like your food on the spicy side, add a pinch of cayenne to the mixture.

Moroccan Grilled Salmon

From Family Circle

Nutty tasting basmati rice stars in the pilaf and complements the spice-rubbed salmon. The refreshing cucumber and yogurt raita tames the Indian spices.

Tandoori Salmon with Raita and Rice Pilaf

From EatingWell

Using a plank to grill fish keeps it from sticking or falling through the grate and imparts a subtle smoky flavor to the salmon. You could also use mahi-mahi or Pacific halibut in this recipe.

Plank-Grilled Sweet Soy Salmon

From EatingWell

Our version of the classic North African herb paste known as chermoula serves as both a marinade and a sauce for this richly flavored salmon. If it is too cool to grill outdoors, you can roast the salmon at 450 degrees F for 12 to 15 minutes.

Grilled Salmon with North African Flavors