6 salmon fillets (with skin), each about 6 ounces and 1 inch thick
In a medium bowl whisk the marinade ingredients until smooth.
Place the salmon in a large, resealable plastic bag and pour in all but 1/3 cup of the marinade. Press the air out of the bag and seal tightly. Turn the bag to distribute the marinade, place in a bowl, and refrigerate for 15 to 30 minutes.
Prepare the grill for indirect cooking over high heat (450° to 550°F).
Remove the fillets from the bag and discard the marinade. Brush the cooking grates clean. Grill the fillets, skin side down, over indirect high heat, with the lid closed, until opaque throughout, 10 to 12 minutes. During the last 2 minutes of grilling time, brush the fillets with the 1/3 cup reserved marinade. Slide a spatula between the skin and flesh and transfer the fillets to serving plates. Serve warm.
Post subject: Re: The thread where people on salary discuss recipes
Posted: Mon Jun 04, 2012 10:58 pm
Spacegirl
Joined: Sat Oct 16, 2004 11:54 pm Posts: 40914
very simple and really good. i actually went light on the horseradish because my wife detests it, but it wasn't necessary. the sauce reminded me of the eel sauce at sushi joints.
Post subject: Re: The thread where people on salary discuss recipes
Posted: Tue Jun 05, 2012 11:58 am
On the bright side
Joined: Sat Aug 05, 2006 8:42 pm Posts: 17495 Location: Surfside Beach, SC Gender: Male
Actually, it isn't that I don't like the flavor. It is more that every time we go to someone's house and they are having salmon, they say "this is the best marinade for salmon". And its good, but the same as the last. Maybe these friends/family of mine just aren't doing it right. Throw some ginger in that marinade or something!
_________________ I remember thinking, "that's really gay". -- Cameronia
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