Grilled Salmon with Honey-Soy Marinade Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 tablespoon packed brown sugar
1 tablespoon butter, melted
1 tablespoon olive or vegetable oil
1 tablespoon honey
1 tablespoon soy sauce
1 clove garlic, finely chopped
1 large salmon fillet (about 2 lb), cut into 8 pieces
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Directions: |
Directions:1. In a small bowl, mix all ingredients except salmon.
2. In a shallow glass or plastic dish, place salmon. Pour marinade over salmon. Cover and refrigerate at least 30 minutes but no longer than 1 hour.
3. Heat coals or gas grill. Remove salmon from marinade; reserve marinade. Place salmon, skin side down, on the grill. Cover and grill over medium heat for 10 to 20 minutes, brushing 2 or 3 times with marinade until salmon flakes easily with a fork. Discard any remaining marinade. |
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Number Of
Servings: |
Number Of
Servings:8 |
Preparation
Time: |
Preparation
Time:55 minutes |
Personal
Notes: |
Personal
Notes: Sprinkle the salmon with toasted white and black sesame seeds and a good shower of slivered green onions or torn fresh cilantro leaves for a pretty finish.
Buying Fish: Flesh should be shiny, firm, and spring back when touched. Avoid fish with dark edges or brown and yellowish discoloration. The contents should smell fresh and mild, not fishy or like ammonia.
Look for wild salmon from Alaska in the summertime, farmed Scottish salmon year-round, or steelhead trout (which has the same red, rich flesh as salmon). When you cut the fillet into pieces make the thinner end, closest to the tail, into wider pieces. Put the thicker pieces on the grill for a few minutes before placing the thinner pieces.
Salmon has a medium-firm texture and a full rich flavor.
The brown sugar, butter, and honey glaze will caramelize on the surface of the fish, along with the soy sauce it forms a savory, umami-rich coating.
Try to use salmon fillets that are cut into an even thickness so they will all be ready at the same time.
Fish generally takes about 10 minutes to grill for each inch of thickness. Add more time if the fillet is thicker; if you are grilling two thinner pieces, grill the fish for slightly less time.
To remove the skin from cooked fish, grab skin from the tail end with tongs or fingers and gently peel off.
The salmon can also be marinated and broiled instead of grilled.
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