Simply divine salmon for Sam.
I have to say this was one of the BEST salmon marinades I have made.
Last night was my son Sam's 21st birthday so we grilled up a 3 1/2 pound salmon fillet...AND six of us ate all of it. (Not to mention all the grilled veggies, salad and homemade chocolate cake!)
My family voted it the best ever marinade.
A couple of tips for fantastic grilled salmon.
1. Marinate, marinate and did I say marinate? A good two hour block works great.
2. Preheat Grill to about 325.
3. Oil the grill racks. (So the fish will not stick)
4. Get grilling. Cook salmon each side for about 6-8 minutes. Don't fuss with the salmon. Leave it. When the timer goes off...(and if you are like me I get so distracted it need one!)...turn it. Close the lid. Leave it. In the three minutes glaze with extra marinade. (Let it get nice and crispy.)
5. Do not overcook. Remember salmon keeps cooking even after you remove it from the grill.
6. To test for doneness, touch the fish: if it's "squishy," it's not done, but if it's firm with some give, it is medium rare, the recommended doneness for salmon.
- 1 1/2 pound salmon fillets
- lemon pepper to taste
- garlic powder to taste
- salt to taste (I used seasoned salt)
- the juice from two fresh large lemons
- 1/3 cup soy sauce
- 1/3 cup brown sugar
- 1/3 cup water (or apple juice if you have it)
- 1/4 cup oilve oil
- one large tablespoon of fresh chopped garlic
- Season salmon fillets with lemon pepper, garlic powder, and salt.
- In a small bowl, stir together soy sauce, brown sugar, water, lemon juice and oil until sugar is dissolved. Place fish in a large resealable plastic bag with the soy sauce mixture, seal, and turn to coat. Refrigerate for at least 2 hours.
- Preheat grill for medium heat.
- Lightly oil grill grate. Place salmon on the preheated grill, and discard marinade. Cook salmon for 6 to 8 minutes per side, or until the fish flakes easily with a fork.