Oh My Gawd, Yum.
Growing up on the water of the Puget Sound, I ate salmon a lot as a kid. Too much, probably, because now I am insanely picky about it. Generally, I can’t stand it. I was spoiled. Truly spoiled.
So when I find a recipe for grilled salmon that actually tastes great–by MY crazy, spoiled, highly privileged standards–I get excited.
This is such a recipe.
This recipe has been modified from one at allrecipes.com
- 1/2 cup sesame oil (vegetable oil if you must)
- 1/4 cup dry sherry or lemon juice
- 1/4 cup soy sauce
- 1/4 c brown sugar (optional)
- 1 teaspoon ground mustard
- 1 teaspoon ground ginger
- 1/4 teaspoon garlic powder
- 4 (6 ounce) salmon steaks
In a large resealable plastic bag or shallow glass container, combine the first six ingredients; mix well. Set aside 1/2 cup for basting and refrigerate. Add salmon to remaining marinade; cover and refrigerate for 1-1/2 hours, turning once if in pan. Drain and discard marinade.
IF USING BROWN SUGAR: first mix all ingredients over low heat to dissolve the sugar, then continue as outlined above.
If using oven: Place the salmon on a broiler pan. Broil 3-4 in. from the heat for 5 minutes. Brush with reserved marinade; turn and broil for 5 minutes or until fish flakes easily with a fork. Brush with marinade.
If using grill: Preheat grill on med-high heat; using fish cage, cook on each side approx 5 minutes or until flakey, basting occasionally with the marinade, until done (flakey).