Cookbook:Asian Grilled Salmon
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Cookbook | Ingredients | Recipes
Many fish work well with Asian-associated flavors of soy sauce, ginger, and curry. Salmon is used here.
Ingredients[edit | edit source]
- ⅓ cup soy sauce
- 3 tbsp rice wine vinegar
- 1 tbsp red pepper flake
- 2 tsp curry powder
- 1 tbsp minced ginger
- 5 cloves garlic, smashed and minced
- ¼ cup olive oil
- 2 tbsp dark brown sugar
- 2 tsp freshly ground black pepper
- 1½ tbsp curry paste
- 4 ea. (24 ounces / 680 g) wild salmon fillets with skin, pin bones removed
- 2 tbsp basil, in chiffonade
- ¼ cup chopped fresh cilantro
Equipment[edit | edit source]
- Kettle-style charcoal grill
- Blender or food processor
- Gallon-size zip-top plastic bag
- Kitchen towel tied into a roll with kitchen twine and soaked in vegetable oil
- Chimney starter
- Natural chunk or hardwood lump charcoal
Procedure[edit | edit source]
- Process all ingredients except salmon and fresh herbs until smooth. Pour into plastic bag and add salmon; toss to coat. Seal, getting as much air out as possible, and refrigerate up to 4 hours.
- After 4 hours, preheat 4.5 lbs (2 kg) charcoal in chimney. Disperse evenly around the bottom of the grill and reapply grate.
- While charcoal heats, remove salmon from marinade. Discard remaining marinade. Let sit at room temperature until coals have heated.
- Once the grate is hot, quickly swab the grate with the towel. Add salmon to the hottest part, skin side up, and cook 3–5 minutes per side for medium, rotating 90 degrees halfway to get grill marks.
- Remove to a plate and cover tightly with aluminum foil. Let rest 5 minutes.
- Move salmon to warmed individual plates, sprinkle with chopped herbs, and garnish with citrus wedges, if desired. Serve immediately.
Notes, tips, and variations[edit | edit source]
- If you don't know how to use a chimney starter, see the notes in Barbecue Wings.