Grilled Lemonade Salmon
photo by Jonathan Melendez
- Ready In:
- 1hr 40mins
- Ingredients:
- 11
- Serves:
-
4
ingredients
- 1 cup lemonade
- 1⁄4 cup soy sauce
- 2 tablespoons olive oil, plus more for drizzling
- 2 teaspoons minced fresh ginger
- 2 tablespoons brown sugar
- 2 garlic cloves, minced
- 1 lemon, juice and zest of, plus 1 lemon, cut into thin rounds
- kosher salt & freshly ground black pepper
- 1 1⁄2 lbs center-cut skin-on salmon fillets
- 1 red onion, cut into 1/2-inch-thick rounds
- 1⁄4 cup chopped fresh parsley
directions
- In a medium bowl, whisk together the lemonade, soy sauce, olive oil, ginger, brown sugar, garlic, lemon zest, 1/2 teaspoon salt and 1/4 teaspoon pepper.
- Use a sharp knife to score the skin of the salmon, making three 1-inch incisions. Put the salmon and onions in a baking dish and pour the marinade over. Cover and refrigerate 1 hour, flipping halfway through.
- Remove the salmon and onions from the marinade and discard the remaining liquid. Heat a nonstick grill pan over medium heat and drizzle with olive oil. Place the salmon on the pan skin-side down. Arrange the onion rounds and lemon slices in the pan around the fish.
- Cook 3 to 5 minutes, then flip the fish, onions and lemons. Grill until the salmon is cooked through and the onions are soft and lightly charred, 5 to 8 minutes.
- Place the salmon on a platter. Garnish with the grilled onions, lemon slices, lemon juice and parsley and sprinkle with salt and pepper.
Questions & Replies
Reviews
Tweaks
-
13 - 18 minutes (total) is waaaayy too much time for fish. It will be dry and inedible. The rule of thumb is 10 minutes per inch (total), so, depending on the thickness of your salmon (and they all vary), divide the time accordingly. Also, it is easiest to pull off the skin as soon as you turn the fish over. Just put the tines of a fork under the skin toward the end, then roll the fork (and the skin with it) like you were rolling the lid off a can of sardines...
RECIPE SUBMITTED BY
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