Visiting friends this weekend, I wanted to take advantage of their outdoor grill and the fact that Erik is a grill master and can cook any piece of meat or vegetable to perfection (for a great rib recipe, see Erik’s Slow Cooked Ribs. I picked up Sockeye Salmon and decided its rich flavor would pair well with honey, soy sauce and sake. If you don’t cook with salmon much, I’d recommend wild salmon versus farm raised. In my opinion, the wild salmon flavor can’t be compared to farm raised. If you’re short on time, marinade the salmon for a minimum of 4 hours. The longer you let the marinade incorporate into the salmon, the richer the flavor in the end. I hope you enjoy this recipe as much as we did.
serves 4 (8 oz. per person)
|1||cup Sake (Japanese rice wine)|
|¾||cup soy sauce|
|1||cup honey (or substitute with maple syrup)|
|6||Tbsp. extra virgin olive oil|
|3||tsp. seasme oil|
|3||Tbsp. minced garlic|
|8||scallions – bruised and slice into thirds|
|6||Thai chili peppers – minced|
Cut salmon into 4 equal servings. Place salmon in a one gallon freezer bag. This is the easiest way to marinade the salmon – trust me. Place in refrigerator until marinade is ready.
In a medium size bowl, combine all ingredients (sake, soy sauce, honey, olive oil, sesame oil, garlic, scallions and Thai chili peppers) listed under “marinade” above. Mix well, then add marinade to freezer bag with salmon. Carefully squeeze as much air out of the bag before closing. Shake bag well to make sure marinade evenly covers all salmon. For best result, let marinade sit in refrigerator overnight before grilling.
3. final step
For grilling outdoors – grill salmon for 6-8 minutes skin side down (do not flip salmon). The skin should be slightly charred but not burnt. For grilling indoors using broiler – on high, cook each side for 6 minutes. Serve with jasmine.