Thursday, August 22, 2013

Grilled Salmon


I've talked about fresh fish and, particularly, salmon a few times on this blog as it's one of the things about living in a land-locked state that just kills me. 

While I love living in Tennessee, I miss Seattle terribly for a few reasons and chief among them is my precious salmon. When we lived in Seattle, salmon was a staple in our home. It was ridiculously cheap, sometimes as low as $4 per pound during peak season, so our freezer was regularly packed full of this beautiful fresh fish. 

Thankfully, once per year in July and August, I can get my fix of salmon here in Tennessee when the catch from back home makes its way to a my local stores. We pay a premium to the tune of $11 per pound, but for a few short weeks we can get our fill. It's because of this premium that we only prepare our salmon this one way. Between this super simple preparation and my dear husband's salmon grilling skills that he has down to a science, we make one mean filet of salmon that no restaurant can top. In fact, every time we eat salmon at a restaurant we always regret it - it's just not as good as our own. 

The key really is grilling it perfectly, so I've leaned on the expertise of my husband here to explain exactly what you must do to get it just right. 

Matt & Christina's Grilled Salmon

Ingredients:
1 clove garlic, minced
1/3 c. soy sauce
1/3 c. brown sugar
1/3 c. water
1/4 c. canola oil
Salt & pepper to taste

Directions:
Prep the flesh side of the fish with a sprinkle of salt and pepper (we omit salt if not using low-sodium soy sauce) and the minced garlic. Place in a Ziplock bag.

Whisk together soy sauce, brown sugar, water and canola oil. Pour into the Ziplock bag, seal and place on a plate, flesh side down so the fish can soak up the marinade. Refrigerate for 4-12 hours. 

To grill, heat grill on medium to medium-low heat. Grill for 10-12 minutes, based on thickness of the filet. Start flesh-side down for approximately 5 min., then flip to skin-side and grill until cooked through. 



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