Made This Recipe? Add Your Photo
This taste sensation gets its distinctive flavor from a blend of sherry, brown sugar, rice vinegar, fresh ginger and garlic, and a hint of liquid smoke. Hmmmm -- family, friends, and this delicious dish - LIFE IS GOOD!
- 2 lbs wild alaskan salmon fillets (8 4-oz filets)
- kosher salt
- fresh ground black pepper
- 1⁄2 cup peanut oil
- 3 tablespoons soy sauce
- 3 tablespoons rice wine vinegar
- 3 tablespoons sherry wine
- 4 tablespoons scallions, chopped (green onions)
- 1⁄2 cup brown sugar
- 1⁄2 cup pure honey
- 2 large garlic cloves, minced
- 1 tablespoon fresh ginger, minced
- 1 teaspoon onion powder
- 2 tablespoons lemon zest
- 1 teaspoon crushed red pepper flakes
- 2 teaspoons sesame oil
- 1 dash liquid smoke flavoring
- 1 pinch kosher salt
- cooking spray (to oil the grates) or vegetable oil (to oil the grates)
- 1 lemon, cut into wedges
- Wash the salmon filets and pat dry with paper towels; salt and pepper to taste. Place the filets in a large glass casserole dish.
- In a medium size mixing bowl, combine together the peanut oil, soy sauce, vinegar, sherry, green onions, brown sugar, honey, garlic, ginger, onion powder, lemon zest, red pepper flakes, sesame oil, liquid smoke and salt. Whisk ingredients together, blending well.
- Pour marinade over the salmon filets and cover tightly with plastic wrap. Marinate in the refrigerator for 4 to 6 hours.
- After marinating, generously coat each filet with the marinade and wrap separately in heavy duty aluminium foil.
- Before firing up your outdoor grill/BBQ, lightly oil the grates. Cook one of two ways (1) COALS: Set your coals about 5 inches from the grate; bbq the salmon fillets 5 minutes per side, or until fish just flakes with a fork. (2) GAS GRILL: Preheat grill for high heat. Place filets on the grates and grill for 7-8 minutes each side, or until fish is flaked easily with a fork.
- COOK'S TIPS: Take care not to overcook your salmon - It will lose its juices and flavor if cooked too long. Discard any leftover marinade, OR bring it to a boil, cook for 5 minutes, and spoon over salmon when serving.
- For a complete meal, serve the grilled salmon fillets with lemon wedges, a chilled bottle of Merlot, scoop of fluffy white rice, and a lightly-dressed fresh spinach salad. Be sure to brace yourself for NO LEFTOVERS!
I don't know why there are no reviews for this, but it is fantastic - a complexity of flavors. The only thing I do differently is grill mine using a fish basket over a hardwood fire.