Cookbook:Asian Grilled Salmon

Asian Grilled Salmon
CategorySalmon recipes

Cookbook | Ingredients | Recipes

Many fish work well with Asian-associated flavors of soy sauce, ginger, and curry. Salmon is used here.

Ingredients edit

Equipment edit

Procedure edit

  1. Purée all ingredients except salmon and fresh herbs in blender until smooth. Pour into plastic bag and add salmon; toss to coat. Seal, getting as much air out as possible, and refrigerate up to 4 hours.
  2. After 4 hours, preheat 4.5 lbs (2 kg) charcoal in chimney. Disperse evenly around the bottom of the grill and reapply grate.
  3. While charcoal heats, remove salmon from marinade. Discard remaining marinade. Let sit at room temperature until coals have heated.
  4. Once the grate is hot, quickly swab the grate with the towel. Add salmon to the hottest part, skin side up, and cook 3–5 minutes per side for medium, rotating 90 degrees halfway to get grill marks.
  5. Remove to a plate and cover tightly with aluminum foil. Let rest 5 minutes.
  6. Move salmon to warmed individual plates, sprinkle with chopped herbs, and garnish with citrus wedges, if desired. Serve immediately.

Notes, tips, and variations edit

  • If you don't know how to use a chimney starter, see the notes in Barbecue Wings.