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Prep 25min
Total55min
Servings8
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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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Steps
1
In small bowl, mix all ingredients except salmon.
2
In 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 grill. Cover and grill over medium heat 10 to 20 minutes, brushing 2 or 3 times with marinade, until salmon flakes easily with fork. Discard any remaining marinade.
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For this marinated salmon, 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 like 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.
For this salmon marinade, 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 in this salmon recipe with a marinade.
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 skin from cooked fish, grab skin from tail end with tongs or fingers and gently peel off.
For this salmon recipe with a marinade, the salmon can also be marinated and broiled instead of grilled.
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