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Summer Salmon Recipe

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This recipe for Summer Salmon, by , is from The Shartle Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Cindy and Denny Brown
Added: Wednesday, October 24, 2007


1 whole, skin-on salmon fillet, 3 to 3 1/2 pounds (scored - cut partially but not through the skin)
Vegetable oil
Black pepper

Soy-Sesame Marinade
3/4 c soy sauce
3/4 c rice wine vinegar
3 tbsp brown sugar
1 tbsp sesame oil
2 thinly sliced scallions
1 1/2 tsp crushed red pepper flakes

Mix all ingredients of the marinade and cover fish. A zip lock bag works well so that the marinade can be turned. Let the fish marinade for about 3 hours and refrigerate.

Let the grill preheat on high for about 10 minutes. Pour the marinade off the fish and into a sauce pan and simmer the marinade until it becomes a thick glaze, about 10 minutes. Remove from the heat.

Place salmon, flesh side down, on the grill. (I put it on several layers of foil that has been sprayed with Pam) Reduce the heat to medium-high and cook for 8-9 minutes without opening cover. Check the salmon: if it is caramelized and spotty brown around the edges, reduce heat to medium and continue until salmon is nicely charred, about 5 minutes longer. If it isn't browned well, leave the grill at medium heat for a couple more minutes. Remove the salmon from the grill. Let it rest for 3-5 minutes. Then serve with the remaining glaze for dipping.

This recipe works well if I follow the directions, exactly, for grilling the salmon.




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