-
Tangy Asian Grilled Salmon
This is another recipe adapted from the Barefoot Contessa. It's super simple and provides a tangy contrast to the sweetness of typical teriyaki sauce. Don't let the Dijon mustard in a supposedly Asian recipe throw you. It's a really nice combination of flavors. We doubled the garlic and reduced the olive oil slightly from the original recipe. You can try either way. Adding a little fresh minced ginger is also an option, but not necessary. We all loved this, including our kids. If you love salmon, this is a great, simple marinade to have in your bag of tricks! Ingredients
- 2-3 pounds salmon fillets, skin removed or on one side only
- 2 tablespoons Dijon mustard
- 3 tablespoons good soy sauce
- 5 tablespoons good olive oil
- 1 teaspoon minced garlic
- Spray on olive oil or other grill spray.
Directions
- Preheat your grill to medium high.
- While the grill is heating, lay the salmon skin side down (if skin is on) on a cutting board and cut it crosswise into 4-6 equal pieces. Whisk together the mustard, soy sauce, olive oil, and garlic in a small bowl. Drizzle half of the marinade onto the salmon and allow it to sit for 10 minutes. If you don't have a skin side, marinate the salmon on both sides and let sit in a small baking dish or flat bowl.
- Place the salmon skin inside two grilling baskets, spray a thin layer of olive oil on each side of the fillets. Grill about 4 minutes on one side, then turn and cook for an equal amount of time on the other side. I close the lid of the grill so that is just open a crack to allow the grill basket handles to protrude. I find this keeps the salmon moister than if cooked on an open grill. For thicker fillets, you may need to cook slightly longer. If you don't have grill baskets, then lay the fillets skin side down on the hot grill. Grill for 4 to 5 minutes, depending on the thickness of the fish. Turn carefully with a wide spatula and grill for another 4 to 5 minutes. If you prefer to use a broiler, you can broil
- Transfer the fish to a flat plate, skin side down, and spoon the reserved marinade on top. Allow the fish to rest for 10 minutes as it will continue to cook. Remove the skin and serve warm, at room temperature, or chilled.
- Goes well with brown or white rice.
Share Recipe
Similar Recipes
Reviews
I really loved this recipe. We cook salmon at least every other week, so it's nice to have simple, delicious marinades that we can make with ingredients we always have on hand. This one is a winner!
I'm from British Columbia, Canada where salmon is king. OUR fillets are 3 - 4 inches thick, so a little more time on the grill. We've always scoffed at people who put salmon wrapped in tinfoil in the oven. Comes out far too moist. Grilling is best. If at all possible, it is best to keep the skin on when grilling. We have a different way to grill up here, however this recipe is excellent. Will recommend my friends try it. Thanks John.
I made this tonight, but with swordfish, and it was excellent! Can't wait to try it again with salmon.
Leave a review or comment
Comments