Prep 25 mins
Cook 15 mins
The is a recipe I've developed over the years. I use it on other fish than just Salmon, because not everyone in my family likes Salmon. Any fish will work, just make sure you have a nice sized steak. It is very flavorful and a little different than just another fish on the grill. It is definitely a MUST-TRY! Enjoy.
- 59.14 ml soy sauce
- 59.14 ml Worcestershire sauce
- 59.16-73.94 ml brown sugar
- 59.16-73.94 ml honey
- juice of one lemon
- juice of one lime
- one chopped hot chili pepper
- 73.94-103.53 ml olive oil
- 3-4 garlic cloves (chopped)
- 44.37 ml Old Bay Seasoning
- salt and pepper
- 5-7 basil leaves (fresh)
- one heirloom tomatoes
- goat cheese
- 2 salmon steaks
- Mix first 10 ingredients in bowl.
- Pour marinade into large freezer bag.
- Marinate fish at least 20 minutes with bag sealed at room temperature.
- Thinly slice the tomato and sprinkle with salt and pepper.
- Place fish on hot grill. Add salt and pepper to taste. (Fresh ground is preferred).
- As the fish cooks (3-5 minutes per side), use a brush and mop the marinade onto fish.
- Turn salmon a quarter (90 degrees) after a quarter of the way through cooking. (This will give it nice grill cross hatch marks).
- Flip fish half way though cooking. Add salt and pepper to taste to this side as well.
- Continue to baste the fish with marinade. (Try to use all if possible).
- Turn fish another 90 degrees after 3/4 done cooking.
- Before fish is completely cooked, top it with thinly sliced tomato. Top tomato with fresh basil. Top basil with crumbled goat cheese. Shut the grill for a minute or two before taking fish off. Let rest a few minutes and enjoy!
- Feel free to make the marinade to taste. It should be sweet, and salty, and sour. I did not measure anything out when making this dish. I simply tasted it a few times until it was balanced the way I liked it.
Absolutely delicious and amazing! Never ate a fish this delicious!