Grilled Salmon

Team Dawmilam has salmon at least once a month. I could eat it much more often than that; it’s not only a delicious fish, but incredibly nutritious. A warning: one time I tried to make this particular type of salmon from frozen filets, and it was gross. I’m not sure if all frozen salmon is anti-tasty, but I err on the side of caution and, whenever I want salmon, I just go pick it up fresh from the grocery store, aiming to always pick up something that is fresh and not from frozen.

This recipe is simple, healthy, and easy. If you don’t have a grill, you can easily cook this on the stove following the same directions, but your house will definitely smell like salmon for at least 3 days. Plus, the grill imparts a delicious smokey flavor that you just can’t get from a stove, no matter what they tell you about using a grill pan on Food Network.

Grilled Salmon

(sorry, I didn’t take a picture of dinner before I dug in last time I made this. I was too hungry. So here’s a happy salmon to entertain you.)

First: go pick up some filets of salmon – the fresher, the better. It may cost you more, but it’s worth it. Aim for about 4 ounces per serving. I’ve been a big fan of keta salmon that’s been available at Harry’s in Marietta this summer; its flavor is a little milder than a lot of the salmon I’ve had before and it takes to this particular marinade really well. For the price point (it’s the cheapest fresh salmon available at Harry’s; picked it up for $11.99/pound last weekend), you can’t beat it. (If you’re super budget conscious these days, just go get Kroger salmon for $7.99/pound and still enjoy this recipe. Or do what my friend Dana did and have some salmon specially ordered and flown in overnight for a special treat if you’re interested in going all out. That sounded fantastic, D!)

Second: prepare a marinade. Combine about 1/3 cup soy sauce, 3 tablespoons brown sugar, juice of a lime, splash of rice wine vinegar, freshly grated ginger, and some oil in a small container. You can set aside a small portion of this particular sauce to heat up over the stove and pour on top of the cooked salmon as a sauce, if desired (and can increase the ingredients to make sure you have enough of said sauce; just do not reuse the marinade as a sauce after it’s been hanging out with the fish for any amount of time). Taste the marinade before you combine it with fish to correct seasoning. Is it too sweet? Add some vinegar or more lime juice. Too salty? Balance it out with sugar or honey. Pour marinade over 2 large filets of salmon, bones removed (that’s a total pain in the ass, too, so make sure you’ve got some wine waiting on you to help relax after the 20 minutes you spend picking salmon bones out of the flesh), and place in the refrigerator for however long you possibly can – 30 minutes to 3 hours.

Third: when you’re tired of waiting on your salmon to marinate, heat up the grill (I tend to crank it to about medium high), place salmon on an oiled sheet of tin foil, skin side down, for about 6 minutes. Flip to the other side, cook another 6 minutes. Remove from grill and enjoy! Serve with rice (white or brown), grilled asparagus, a side salad, broccoli, spinach, or any other green vegetable.

I usually dislike reheating seafood, but I will tell you that this particular dish reheats really well. Just be careful about reheating it in public so you don’t offend your co-workers with a lunch area that smells like the sea.

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