Well, Mike is defiantly not a salmon fan so from now on I am dining on salmon alone and I’ll find something else for him. Simply put since he grew up in Washington state salmon was on the menu often evidently wayyyy too often and now he prefers not to eat it at all no matter how I prepare it, but he has been willing to taste it now and then. I think that is over with…
So, bravely exploring the world of salmon once again I found this to be my latest keeper recipe and pretty easy to put together allowing for at least 1+1/2 to two hours of marinating time and a quick grilling time of 7-8 minutes. A simple sprinkling of spices for seasoning the fish and marinade is basic, but you can add what you like to amp up the Asian flavors, like a dash or two of fish sauce or a pinch of ginger.
The basics of the marinade today, 1/3 cup brown sugar, 1/3 cup Tamari, 1/3 cup saké or white wine, 4 tablespoons canola oil, and 1-2 teaspoons fish sauce. Whisk it all together and season with a sprinkle of granulated garlic, onion powder, fresh lemon pepper, optional a pinch of dried powdered ginger. Reserve about 3-4 tablespoons marinade to brush over fish during grilling.
Prepare ahead: Season the salmon with the same spices that you added to the marinade, cover and refrigerate until ready to marinate.
After marinating time is up heat the grill to high heat, use a copper grilling mat if you have one, or brush the grates with oil to prevent sticking. Brush salmon with reserved marinade and sear for about 4 minutes, brushing marinade over, turn fish and brush with marinade once or twice for 4 minutes or until the fish easily flakes.