Grilled Salmon? Could You Make It Any More Bland?

Food is symbolic of love when words are inadequate. — Alan D. Wolfelt

Oh, for goodness’ sake, what a disaster! Grilled salmon doesn’t have to be this dull and uninspiring. Let’s show you how to make a truly mouthwatering grilled salmon that will make your taste buds dance with joy.

Laxfed’s Grilled Salmon Extravaganza

Ingredients:

• 1 1/2 to 3 pounds skin-on salmon fillets (about 5 to 8 ounces per person)
• Extra virgin olive oil

Basic Marinade:

• 3/4 cup soy sauce (use gluten-free soy sauce if cooking gluten-free)
• 4 cloves garlic, minced

Basic Teriyaki Marinade:

• 1 cup soy sauce (use gluten-free soy sauce if cooking gluten-free)
• 1-inch knob fresh ginger root, grated
• 4 to 5 cloves garlic, crushed
• 2 to 4 tablespoons brown sugar

Teriyaki Marinade with Mirin:

• 1/2 cup soy sauce (use gluten-free soy sauce if cooking gluten-free)
• 1/4 cup mirin (sweet Japanese rice wine) or seasoned rice vinegar
• 1/4 cup brown sugar
• 2 tablespoons minced garlic
• 2 tablespoons minced fresh ginger
• 1/4 cup minced green onions
• 2 tablespoons vegetable oil
• Pinch red chili pepper flakes

Yakitori Marinade with Sake:

• 1/2 cup sake
• 1/2 cup soy sauce (use gluten-free soy sauce if cooking gluten-free)
• 1/2 cup mirin
• 2 tablespoons finely grated fresh ginger
• 2 cloves garlic, minced
• Dash red chili pepper flakes
• 1/4 cup sugar

Method:

1. Combine marinade ingredients in a bowl. If sugar is an ingredient in the marinade you are using, stir until the sugar is completely dissolved.
2. Cut fillets 1 1/2 to 2 inches wide. Place marinade ingredients in a large casserole dish (or a plate with sides so the marinade doesn’t run). Coat the salmon fillets in the marinade and then place them flesh-side down in the marinade. Marinate for 20 minutes for a quick marinade or from 1 to 2 hours in the refrigerator.
3. Before grilling, remove fillets from marinade and discard the marinade. Generously rub or brush oil on both sides of fish fillets.
4. Prepare the grill for high direct heat. When the grill is hot, brush the grill grates with oil. Place salmon fillets on the grill, flesh side down (skin-side up) first. Close the grill lid. Cook 1 to 3 minutes on the first side. Once the fish fillets have been placed on the grill, do not move them until you are going to flip them over.
5. Turn fillets over to grill skin-side down. Look for grill marks on the fish and a small layer of opaque (cooked) fish where the fish is closest to the grill. Using tongs, and a metal spatula to help if necessary, carefully turn the fish onto the other side, so that the skin side is now on the grill grates. Close the grill lid. Cook for another 2–5 minutes, again depending on the thickness of the fillets. Remove from grill and serve immediately.

Wine Pairing

I’d recommend a crisp, refreshing Chardonnay to complement the richness of the salmon. Look for a bottle of Rombauer Vineyards Carneros Chardonnay to elevate your dining experience.

Bon Appétit

If you’ve grilled your salmon to succulent perfection, achieving a perfectly crispy exterior while maintaining a moist and tender center, then you’re well on your way to seafood supremacy. Craving more culinary adventures that elevate the humble salmon to gourmet heights? Hit that subscribe button for a journey through the world of oceanic delights. And if you’ve discovered the secret to grilling salmon that’s flaky, flavorful, and downright delicious, please, share your seafood savvy in the comments. Or, perhaps in the spirit of culinary excellence, it’s best to quietly savor your Grilled Salmon, knowing that sometimes the best meals are the ones enjoyed with a squeeze of lemon and a side of sunshine.