Friday, August 5, 2011

Asian Grilled Salmon

My dad and brother go to Alaska every year for the salmon run and always come home with loads of salmon. This year their daily allotment of fish was double it has been in previous years which means we have salmon coming out of our ears! To spread the wealth a little we had a salmon BBQ tonight at my house in which I attempted to try dressing up the salmon in new ways. Both recipes were a hit! I know this for sure because almost everyone went back for AT LEAST seconds. The Asian salmon was by far the favorite. Thank you Barefoot Contessa for the amazing recipe! The major alteration I made was marinading the fish for about 3 hours. Next time I make this I will marinade overnight. My husband doesn't even like salmon and he was wondering how we can get more to make this again.


  • 1 side fresh salmon, boned but skin on (about 3 pounds)

For the marinade:

  • 2 tablespoons spicy mustard
  • 3 tablespoons good soy sauce
  • 6 tablespoons good olive oil
  • 1/2 teaspoon minced garlic


Light charcoal briquettes in a grill and brush the grilling rack with oil to keep the salmon from sticking.
While the grill is heating, lay the salmon skin side down on a cutting board and cut it crosswise into 4 equal pieces. Whisk together the mustard, soy sauce, olive oil, and garlic in a small bowl. Drizzle half of the marinade onto the salmon and allow it to sit for 10 minutes.
Place the salmon skin side down on the hot grill; discard the marinade the fish was sitting in. Grill for 4 to 5 minutes, depending on the thickness of the fish. Turn carefully with a wide spatula and grill for another 4 to 5 minutes. The salmon will be slightly raw in the center, but don't worry; it will keep cooking as it sits.
Transfer the fish to a flat plate, skin side down, and spoon the reserved marinade on top. Allow the fish to rest for 10 minutes. Remove the skin and serve warm, at room temperature, or chilled.

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