I agree with the other posters. This is a great recipe and if you do it right, it will taste just like what you get at a restaurant. I have never had luck before with grilling salmon, but that has changed after following some tips from the other reviewers. First of all I made the marinade exactly as it's stated in the recipe, although I did not add any additional salt to taste. I used skin-on wild sockeye salmon, marinated it for two hours and then grilled it on an oiled grate with the flesh side down first, on medium-high heat (gas grill). After about 7 minutes, it had nice grill marks and I flipped it for another 7 minutes. While it was grilling, I boiled the marinade and used it as a sauce on top of the salmon when serving. It was perfect and even my husband who does not like fish and my elementary aged kids loved it.
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I agree with the other posters. This is a great recipe and if you do it right, it will taste...