Recipe by Heather Waldron
"An easy delicious way to grill salmon. This also reheats nicely for lunches the next day!"
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4 (6 ounce)
Excellent salmon! I really wanted to make this on the outdoor grill, but we are in the middle of a heat wave right now and it's too hot to do anything outside. So I ended up making this on the George Foreman Grill. I marinated the salmon for about 3 hours and the salmon was so tender and flavorful. I set some of the marinade aside and simmered it on the stove for a few minutes then spooned it over top the finished salmon. Delicious! Can't wait to try this on the outdoor grill.
I made this and I found little of the salmon flavour.
I've used this technique for years. I made it for the wedding receptions of both my kids, and quickly gained the reputation for making the best Salmon in the West. A couple of tricks: I marinate the fillets in the bottom of a cooler, or in a glass baking dish in the fridge. I sprinkle each fillet with a touch of kosher salt, cover the fillets with brown sugar and drizzle soy sauce on top of the sugar. This draws the natural juices from the Salmon, and turns into a thick dark syrup after a 1/2 hour or so. I let the salmon marinate for several hours. I then quickly rinse the fillets to remove excess sugar and place on the grill flesh side down. This creates the unmistakable grill lines of charbroiled salmon. Watch carefully to not overcook. Check the ends of the fillets. Once you see the salmon has turned opaque about 1/4-1/3 of the way through, slide a couple of spatulas underneath and slide the fillet toward you and flip it away from you. Now that the skin side is down, you can allow it to BBQ as long as you need to until it is done. Once flipped I like to spread a heated mixture of spicy BBQ Sauce (like Cattle Boyz) and butter on top of the flesh as it continues to grill. NOTE: 1) try to grill pieces that are a consistent thickness. Cut thin sections off the fillets and grill them separately. 2) Do not overcook. The flakes should be somewhat translucent in the center. Overcooked salmon will be dry and lose most of its flavour. 3) I do not recommend re-using the marinade!
This was a very good recipe as was noted by most who rated it.
I only had time to marinate for 15 minutes. So then I wrapped serving sizes in aluminum foil (with generous amount of marinade in there, too), and put on the grill for 15 minutes. Came out great!
If you try this, watch and smell for burning around the 15-minute mark. if the marinade cooks off, it can burn if you leave on too long.
OH MY GOSH! This is the best marinade ever! Seriously, my husband was late coming home from work and I almost ate his salmon too! I saved the marinade and threw shrimp in for the next night and that was great too! Trying chicken tonight. Added 1/4 C lemon juice because I didn't have lemon pepper. Seriously, BEST EVER! Thanks for sharing Heather!!
I'm a chef and I was looking for something a little different to glaze my fiance's salmon. She absolutely loved this glaze. I had no problem with the flavor of the glaze going throughout the whole salmon as I was glazing the salmon frequently while it was grilling. Great glaze. Thank you
This is a great, simple marinate for salmon! I chose to broil it in the oven (5 minutes per side) and it turned out great! It was the perfect flavor for salmon! I used to get No-Name Salmon Filets, but now there may not be the need!
* Percent Daily Values are based on a 2,000 calorie diet.
Heather's Grilled Salmon
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 174
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