BBQ Salmon

BBQ salmon on plate, garnish with lemon zest

Ingredients:

  • 1x  Pacific wild King salmon filet (with skin)…….I prefer the lower ½ of the filet for BBQ, about four lbs – or use coho salmon filet (with skin) or sockeye salmon (with skin)
  • 2 table spoons chopped shallot
  • 2 table spoons chopped garlic
  • Bunch of cilantro, chopped
  • 2 table spoons chopped scallion
  • Fresh lime juice from ½ lime
  • 2 table spoons Maple syrup
  • 2 table spoons Kikkoman soy sauce
  • 6 table spoons Marsala wine (can use Sherry wine as substitute)
  • ¾ stick unsalted butter
  • Lemon zest from one lemon
  • Small bunch of fresh dill

Method:

Use paper towel to pad dry salmon filet.

Mix the above ingredients in a mixing bowl and pour onto salmon.

Use a spoon to drizzle mixture on the salmon from time to time and marinade the salmon for ½ hour.

Pre-heat barbeque grill under high heat, oil the grill surface with a paper towel soak with a little bit of oil.  Transfer salmon filet on the grill(skin down and no turning) for five minutes with the cover(lid)  down.

Turn barbeque to medium heat and cook salmon for another five to seven minutes with the cover down.  (Rule of thumb: 1 inch for five minutes)  The salmon skin should protect the salmon from burning.

When you have the BBQ cover down, you keep the heat and enhance the smoky flavour to the salmon.

Use two spatulas to separate the meat from skin and carefully transfer cooked salmon filet onto a large plate.

Pour sauce on top and sprinkle lemon zest and fresh dill on top before serving.

 

Sauce:

Pour the left over marinade to a sauce pot and add 3/4 cup of dry white wine.  Reduce mixture to ¼ cup and whisk unsalted butter until sauce becomes thicken.

Optional:

You can prepare a mango/papaya salsa to pair with the salmon when you serve it.

Mango and Papaya salsa:

Mango                                                      1x remove seed, skin and cut to small pieces

Papaya                                                      1/2 remove seed, skin and cut to small pieces

Red onion                                              1 tablespoon – finely chopped

Cilantro                                                  1 tablespoon – finely chopped

Fresh lime juice                                    from 1/2 lime

Kosher salt                                            small pinch

Black pepper                                        small pinch

 

Mix the above salsa ingredients in a small bowl and keep in fridge for at least half an hour before serving.

Salmon in marinade
BBQ salmon on grill
BBQ Salmon_ready to serve
BBQ salmon on plate, garnish with lemon zest

 

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