← Back to Search Results
grilling
Marinated Grilled Salmon

Photo by:
Comments: 2
 

Recipe

Yield: Serves 6

Ingredients

FOR THE MARINADE

  • 6 tablespoons soy sauce
  • 2 tablespoons raw cane sugar or light brown sugar
  • 2 teaspoon wasabi mustard, or to taste
  • Sea salt and freshly ground pepper, to taste
  • ½ cup Canadian or rye whiskey
  • 2 teaspoons peeled and grated fresh ginger
  • 2 garlic cloves, minced
  • ½ cup canola oil, plus extra for brushing the grill

  • 6 (8-ounce) center-cut salmon fillets, about 1½-inches thick, skin intact

Directions

Prepare the marinade: In a medium bowl combine the soy sauce with the sugar, wasabi, salt, and pepper. Add the whisky, ginger, and garlic. Gradually whisk in the oil. Place in a container, cover, and refrigerate overnight.

Using tweezers, pull away any bones from the salmon fillets. Place them, skin-side-down, in a large shallow pan. Shake the marinade well and pour over the fillets. Cover and refrigerate for 4 to 6 hours.

Build a charcoal fire in an outdoor grill. When the coals are ash-covered and glowing, use a brush or paper toweling to oil the grill, being careful not to use so much that it will drip onto the coals and cause them to flare up. (Place a sheet of punctured foil on top of the coals to avoid this problem.)

Place the fish fillets on the grill, skin-side-down and brush them with the marinade. Cook the fish for 5 minutes, brushing twice with the marinade. Gently slide a metal spatula between the skin and the flesh, press down on the skin and the grill, and pry up the flesh, separating it from the skin that will adhere to the grill. Turn the flesh over, placing on the adhered skin on the grill. Continue cooking and basting another 3 to 4 minutes until the flesh is opaque but the center is still slightly rare. Transfer to a warm platter (leave the skin on the grill) and serve immediately.


© 1997 Christopher Idone
 

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on 6 servings and 1/8 teaspoon added salt per serving. Nutritional information is based on 1/2 teaspoon added oil per serving for brushing the grill.

735kcal (37%)
1508mg (63%)
6g
0g
52g (79%)
0g
8g (42%)
22g
15g
125mg (42%)
5g
48g
70mg
876mg
0mcg RAE (0%)
9mg (15%)
31mg (3%)
1mg (7%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
  • daniharder

    08.14.11 Flag comment

    Whats wrong with that hand????

  • maxieblue

    09.13.09 Flag comment

    what can i use to replace whiskey

 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

fresh-from-the-market Fresh from the Market
by Laurent Tourondel
food-to-live-by Food to Live By
by Myra Goodman
cooking-with-too-hot-tamales Cooking with Too Hot Tamales
by Mary Sue Milliken, Susan Feniger
flavor Flavor
by Rocco DiSpirito
raos-cookbook Rao's Cookbook
by Frank Pellegrino
rosas-new-mexican-table-friendly-recipes-for-festive-meals Rosa's New Mexican Table: F...
by Roberto Santibanez
jacques-torres-a-year-in-chocolate-80-recipes-for-holidays-and-special-occasions Jacques Torres' A Year in C...
by Judith Choate, Jacques Torres
the-mozza-cookbook The Mozza Cookbook
by Nancy Silverton
allergy-free-desserts Allergy-Free Desserts
by Elizabeth Gordon
Already a member? Click here to Log In
close

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new Cookstr features and tools







By signing up you accept the
Terms of Use and Privacy Policy
Spinner
New to Cookstr? Click here to Sign Up
close


Forgot your password? Click here
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?