Asian Grilled Salmon

We eat quite a bit of salmon, so I’m always looking for new ways to fix it.  This Asian Grilled Salmon (borrowed from Barefoot Contessa) is one of the easiest and most flavorful ways to fix salmon.  It takes 10 minutes of prep and you’re ready to grill.  I often buy the salmon from Costco and I have the marinade ingredients on hand – all the time.

Serves 6

Ingredients

2  1/2 to 3 pounds Salmon, boned with skin on

2 Tbs. Dijon Mustard

3 Tbs. Soy Sauce

6 Tbs.  Olive Oil

1/2 tsp. Minced Garlic

 

Directions

1.  Light the grill (or prepare charcoal briquettes).

2.  Whisk together (in a small bowl) the mustard, soy sauce, olive oil and garlic.  Drizzle half of the marinade onto the salmon and allow it to sit for 10 minutes.

3.  Prepare the grill with an oiled paper towel.  Place salmon skin-side down on the hot grill.  Grill for 4 to 5 minutes, depending on thickness of fish.  Turn fish carefully with a wide spatula and grill for another 4 to 5 minutes.   The salmon may be slightly raw in the center, but it will keep cooking as it sits.

4.  Transfer fish to a serving platter or plate, skin-side down.  Spoon reserved marinade on top of fish.  Allow fish to rest for 10 minutes and serve.

TIME SAVING TIPS:

• I use Crushed Garlic (from the jar) instead of mincing the garlic.
• And, as I said above, I often buy our salmon from Costco.  When I buy the salmon in the foil containers, I just pour the marinade directly onto the salmon.  One less dirty dish!

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Grilled Maple-Chipotle Salmon

Our family loves grilled salmon.  This is an easy and flavorful recipe that we use often, as our kids really like it.  The chipotle chile really adds some heat, so you may want to add less or more of the chipotle, depending on your families’ preferences.

I found this recipe in Cooks Illustrated several years ago.

Grilled Maple-Chipotle Glazed Salmon

4 Salmon fillets

1/4 cup Maple Syrup

2 Tbs. Soy Sauce

1 tsp. minced Chipotle Chile in Adobo

2 Tbs. Lime Juice

4 Lime wedges (optional)

Directions

1.  Stir together maple syrup, soy sauce and minced chipotle chile in a small saucepan.  Bring syrup mixture to a simmer over medium high heat.  Cook until slightly thickened (about 3 to 4 minutes).  Remove saucepan from heat.  Whisk in lime juice.  Reserve 2 Tbs. of glaze.

2.  Turn the grill burners to high and close the lid.  After 15 minutes, turn all but one burner to medium-low.  Prepare the grill with cooking spray (or use a wad of paper towels dipped in vegetable oil).

3.  Place salmon flesh side down on hot side of grill and cook until grill marked (1 to 2 minutes).  Flip fillets to skin side down.  Brush fish with glaze.  Cover grill and cook until salmon is opaque halfway up thickness.  (3 to 4 minutes for 1 1/2 inch thick fillets).

4.  Brush fillets with glaze again.  Flip fish onto flesh side down on prepared (oiled) cooler side of grill.  Cook until browned and crust has formed.  Transfer to platter and brush with reserved 2 tablespoons of glaze.  Serve with lime wedges (optional).

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