Prep 2 hrs
Cook 15 mins
This fish has a light, oriental flavor that is added by marination. Grilling makes this an easy meal for weeknights or summer when we don't want to heat up the kitchen. We like it with grilled vegetables. Preparation time includes marination time. This is from Joe Famularo's "The Joy of Grilling". (Submitted to ZWT3 Pacific Northwest where salmon and asian flavors abound).
- 36 ounces salmon fillets (cut into 6 6-ounce pieces)
- 1⁄4 cup soy sauce
- 1⁄4 cup cream sherry
- 2 teaspoons sugar
- 1 tablespoon gingerroot, fresh, grated
- 2 garlic cloves, finely chopped
- 1 -2 tablespoon canola oil
- lemon wedge
- For even cooking, choose salmon fillets that are similar in size and thickness. We like to buy a large piece and cut fillets about 2-inches wide, 6-inches long and about 1-inch thick at the midpoint.
- In a small saucepan, combine soy sauce, sherry and sugar and heat over low heat until the sugar is dissolved.
- Stir in ginger and garlic.
- Place salmon in a glass casserole or plastic, resealable bag. Pour marinade evenly over each piece of salmon.
- Marinate in the refrigerator for 2 hours or at room temperature for 30 minutes. (If marinating in the refrigerator, allow fish to come to room temperature- about 15 minutes - before cooking.
- Remove the salmon from the marinade and transfer to a plate.
- Pour marinade in a saucepan and reheat to boiling.
- Lightly brush oil on both sides of each piece of fish.
- Grill fish flesh side down first, about 6 minutes, basting with marinade.
- Turn and grill skin side, basting again.
- Fish that is 1-inch thick should only take 10-12 minutes to cook.
- Check to see if it is fully cooked by inserting a fork or skewer into the thickest part of the fillet. If it is opaque white and the fork meets no resistance than it is fully cooked.
Delicious! I cooked this somewhere between 1 and 2 inches away from the heat. It was done with 5 minutes on the nonskin side first and then 2 minutes on the skin side. I didn't need to rebaste or use the oil. I also didn't have ginger, but it was still very flavorful and good. I served my husband's over rice and put mine over fresh spinach with mushrooms. Thanks!
Excellent salmon marinade, and very easy to put together. Made for Spring Pick-a-chef.