By surus on May 27, 2003
Photo by run for your life
Photo by run for your life
"Part of our annual trek to the mountains is cooking out streamside. This year I decided to try salmon and found this recipe on another site. I scaled it back to feed 2 and marinated the fish for about 6 hours. It was spectacular. You can baste the fish while it's cooking if you wish, but not necessary. We used a grill basket and oiled it first to prevent sticking."
Serving Size: 1 (164 g)
Servings Per Recipe: 4
"I just realized this is on the front page...I made this last night and it was very good. I love lemon pepper so I was genreous with it. I was all out of brown sugar (didn't realize until the last minute) so used the tablespoon I had of splenda brown sugar and the rest was agave syrup. I think the agave added a nice flavor...I didn't grill I just cooked it in the marinade at 350 for 20 minutes. By the end of the 20 min the sauce got nice and gooey and thick and wonderful. I served this with couscous and peas although I think a veg fried rice would be good with it."
"Some people cook salmon on cedar planks, or grill it, and while those methods are fantastic, I use them myself, for this I preferred to take an alternative approach. instead of grilling it or using a cedar plank, I simply wrapped the fish inside of an aluminium foil casing, and sealed it tight with the marinade inside, so that the marinade completely submerged the salmon, but only to just the top, so as not to over-drown it, and cooked it on the lowest heat for 14 minutes exactly, and promptly took it off. I also pre-heated the grill. I think it's common sense, but I people who just turn it on and put their food on the grill instantly, but I time my food differently, so this is just a heads up if you choose to make it this way :)
also, I sprinkled a lime herb that I have on top of it after, as well as added a little bit of Chef Zachary blackening spice for flavor. it came out super juicy (as I did not marinade it) and very tender, and still incredibly flavorful, because instead of marinading it, it's simply slow boiling the marinade into the salmon.
i'm not sure if anyone else has ever done anything like sealing tinfoil, but I sure do, especially with chicken, fish, and other meats."
"Outstanding recipe! I used reduced sodium soy sauce to cut sodium and added no salt. Did everything else as stated. We were unable to grill so I used my grill pan. About 4 minutes on each side. ( I buy Alaskan wild caught individually wrapped fillets @ Sam's Club) I can;t wait to do it over charcoal. Thanks for sharing. :-0"
"my boys loved it..me, not so much, but I will try this again on the grill and I am sure it will be better."
"This is a wonderful marinade for salmon. I made as directed, using wild salmon and grilling on a cedar plank. The flavor was perfect, sprinkled when serving with a lemon wedge. Thanks so much for sharing this simple and simply delicious recipe, surus."
"Fantastic dish that I shared with my family yesterday for the 4th of July, 2011. It had both myself and my husband salivating for it just from the title alone. I so loved the caramelized, well cooked edges the most. Yum!!! Thank you for sharing.
PS. Hubby came home and requested the leftovers for tonights dinner....love him and loved this recipe."
"Very good! This recipe is so simple and quick. The salmon had a nice, subtle sweetness. It was perfect for a summer evening after I got home late and didn't know what to cook for supper. My wife and boys gobbled it up. I've added this one to my cookbook."
"So easy and delicious! The 10 year old doesn't like fish and has never had salmon, but he finished off two salmon fillets. Took about 5 minutes to set up, let it marinade for a while and then quick on the grill for a fast and satisfying meal."
"Absolutely wonderful and incredibly easy. We accidentally overcooked our salmon a bit on the edges but that just gave the overcooked bits a wonderful smoked salmon flavor on the edges because of this marinade. We will be making this again!"
"Very good recipe. I had a 9 oz. piece of salmon and halved the marinade and it worked out great. Thanks!"
"I LOVE this recipe.. it is my go-to for Salmon, simple and delicious! I use the frozen filets and find 4mins/side on the BBQ works perfectly over med heat. I make this at least once a week with grilled asparagus!"
"I had never eaten or made salmon before and was looking for an easy, but delicious recipe. This was both."
"Just the recipe needed on a hot & humid summer day. I couldn't muster any energy to cook, and this made me look like a star. The salmon tasted great and preparation requires almost zero effort. Thanks for saving the day, surus."
"Fantastic! I copied your recipe exactly (minus the stream and campfire) and grilled the salmon. It is so amazing! We will never have salmon any other way. We were using foil on the grill and that worked great but recently went and bought the grill basket. Great post!"
"Delicious!! I added ground ginger (1 tsp) to the marinade and baked it for 20 minutes at 375, then grilled it in the george foreman for 2 min. absolutely wonderful. I will definately make this again!"
"Great and so simple. I used less soysauce and omitted the salt. And I had no lemon pepper but used fresh crushed. I got the salmon from Costco on a Friday and made enough to freeze."
"Delicious! Hubby isn't a fan of soy sauce but in this case it really works! I added a bit more brown sugar. Very simple to prepare and the lemon pepper adds a nice touch. We baked it in the sauce instead of grilling as I wasn't sure we had enough gas for our grill. Great combination!"
"tried it and loved it! will try again"
"Wow - this recipe is soooo fantastic and easy to make! I made it exactly like the recipe and didn't change a thing. I made 2 1/4 lbs of Salmon - there was enough marinade to cover the increased amount of fish and still have enough to baste while grilling."
"This was super yummy! We are not all that fond of salmon because of the fishey taste. With this recipe there is no fishey taste. Thanks so much we will be making salmon more often with this recipe, Thanks, Surus!"