Honey-Ginger Grilled Salmon

Serves four to six, depending on serving sizes; I tend to target 80-100 g. portions for flesh. This is also good cold as a leftover.

  1. In a large, slef-closing plastic bag, combine marinade ingredients, mixing well:
    • 1 tsp. (5 g.) ground ginger
    • 1 tsp. (5 g.) garlic powder (or a crushed clove of garlic)
    • 1/3 cup (80 ml) soy sauce
    • 1/3 cup (80 ml) orange juice
    • 1/4 cup (60 ml) honey
    • 1 scallion, chopped
  2. Place rinsed 600-700 g. salmon filet in marinade, seal, and refrigerate, turning occasionally. Original recipe called for only 15-30 minutes of marination, but I sometimes prepared before going to work in the morning and cooked in the evening (10 hours marination) and it was just fine.
  3. Remove filet from marinade, reserve marinade for basting. Broil on greased rack, about 4 inches (10cm) from flame or heating element, 10-15 minutes per inch (2.5 cm) of thickness, without turning. 1)

As with many salmon dishes, microwave cooking is also an option, keeping the cooked flesh moist but not giving it the thin sweet crust broiling the honey marinade does. If pressed for time2) and willing to give up the crustiness, microwave in an appropriate vessel, such as a 6” x 8” (or 8” x 8”) heat-resistant glass pan or baking dish tightly covered with plastic cooking wrap. Follow the instructions for your oven; it takes about six minutes on high in mine.

In any case, discard the remaining marinade: it has raw fish bacteria in it now!


This recipe is from a four-page leaflet titled “The Spice of Summer” McCormick & Company, 1997.

1) Our filets often had skin still on, so broiling was skin-side away from the flame, of course.
2) or wishing to avoid cleaning the broiler and rack, or both

 
recipes/marinated_salmon.txt · Dernière modification: 2011/12/08 10:25 par suitable