Marinade for Grilled Salmon

twissis's Note:

I read Derf's "Spiced Salmon" recipe (#137983) with interest since it also uses chutney as I do, but we prefer our salmon grilled w/the smoky, lime flavor of this marinade. I use the marinade all day & then reserve it to use for a sauce I make while my DH grills the salmon. We love this & the combination of the salmon & the marinade sauce has been a big hit with our friends.

• Total Time: 10 mins
• Prep Time: 10 mins
• Cook Time: 0 mins

Ingredients:

Servings: 4

• 4 (6 ounce) salmon fillets , 1 inch thick

Marinade

• ¼ cup olive oil
• ¼ cup soy sauce
• ¼ cup lime juice (may use lemon juice)
• ¼ cup Worcestershire sauce
• ¼ cup mango chutney
• ¼ cup honey
• 2 garlic cloves , finely minced
• 1 teaspoon dill

Sauce

• reserved marinade
• cream cheese

Directions:

1. Combine all marinade ingredients in large plastic bag, add salmon fillets & marinate for 6-8 hrs before grilling.
2. While salmon grills, transfer marinade to small saucepan by pressing through a sieve. This allows the bulk & flavors of the garlic & chutney to join the sauce without making it chunky.
3. Over low to medium heat only, add cream cheese & incorporate it into the sauce until you reach your desired consistency.

Reviews

[Heydarl]

Spectacular results with very little effort. I marinated the salmon for 24 hours, as I made this during the week. DH cooked the salmon on the barbeque, which gave us a crusty outside & very moist, succulent flesh. Lesson learned: don't use lite cream cheese, as it's part cottage cheese & I ended up with little white specks through the sauce - we didn't care, as it tasted soooo good. Made for Aus/NZ Recipe Swap #11 Dec 2007. Thanks twissis for sharing this wonderful recipe that I'm sure we'll eat time & time again.

[MA HIKER]

This is a very nice marinade. I adore salmon and have made it very many different ways in the last few months (love to grill it) and this was a nice smokey version. I used the honey too - worked out quite nicely!

[SusieQusie]

Please note, MP, a non-fish eater prepared this recipe. The marinade was OUTSTANDING! Glad I saw your note about the honey - that really brings it home. That said, on to the fish. Considering the 105º outside temp, I opted for indoor grilling of the big, red thing that I don't even like to touch. Said red object was flaky & tender after 6 minutes on a contact grill. I sampled a bite just for you & Jer ate the rest of it, drizzled with sauce & a chunk of cream cheese on the side. Isn't he an odd little guy ? LU