This is the recipe to make even non-salmon lovers fall in love. Salmon fillets are marinated in soy, citrus and ginger then grilled. The marinade is brought to a boil to thicken and glaze the grilled fish. Extra glaze can be served on the side. Add some steamed rice, a vegetable and some sliced scallions and watch those non-salmon lovers gobble this dish right up. For salmon lovers like myself, it’s just one more delicious way to enjoy a favorite fish.
Citrus-Ginger Barbecue Salmon
Adapted from Scattered Seeeds Garden Club Cookbook. The recipe can be easily halved and half the marinade frozen for another time.
- 8 6-oz salmon fillets, 1″ thick, skin on
- juice and zest of 2 lemons
- juice and zest of 2 limes
- splash of orange juice
- 2 tablespoons of olive oil
- 2 tablespoons of low sodium soy sauce
- 2 tablespoons of peeled and grated fresh ginger root
- 1/3 cup of brown sugar
- 1 scallion, white and green parts, sliced on the diagonal.
- In a shallow pan, mix all ingredients for the marinade. If making a half recipe, pour half into a freezer safe dish/baggie and freeze.
- Place the salmon skin side up in the marinade for 1 hour.
- Heat grill. Grill each fillet for 3 minutes, skin side down. Baste with marinade, flip and cook 3 more minutes. Increase the time by a 1-2 additional minute if the fillets are thicker.
- Bring the marinade to a boil in a small saucepan. Serve on the side or as a glaze for the salmon. Sprinkle with the scallions and serve with a side of steamed rice and a vegetable.