Asian Grilled Salmon

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This is a Barefoot Contessa recipe–so thank you Ina! I made this last night and it was just as delicious as ever! All my boys gobbled it up and even asked for seconds! The leftovers are great served chilled over mixed greens with your favorite vinaigrette! That will be my lunch today–much better than PB &J with the kids! The only problem with this recipe is that you have to grill it for the full effect…and it is a little chilly for that right now! By the way, I grill my salmon on tinfoil. Hope you all enjoy!
Asian Grilled Salmon (Barefoot Contessa)
submitted by Melanie
1 side of fresh salmon, boned, but skin on-cut into 6 servings
(about 3 pounds) * I use frozen wild salmon from Costco—individually wrapped-skin on

For the marinade:
2 Tablespoons Dijon Mustard
3 Tablespoons Soy Sauce
6 Tablespoons Olive Oil
½ tsp minced garlic

Light BBQ and brush grilling rack with oil to keep fish from sticking. (I use tin foil)

While grill is heating, prepare marinade by whisking ingredients together. Drizzle half of the marinade onto the salmon (skin side down) and allow to sit for 10 minutes.

Place salmon skin-side down on the hot grill; discard the marinade the fish was sitting in. 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. The salmon will be slightly raw in the center, but don’t worry, it will keep cooking as it sits.

Transfer fish to a flat plate, skin side down, and spoon the reserved marinade on top. Allow the fish to rest for 10 minutes. Remove skin and serve warm, at room temperature or chilled.

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