- 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
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.
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.
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.