This Asian flavored salmon is one of our favorite foods to grill. I’m often baffled when I hear people talk about a “grilling season”. Our family loves grilled food any time of the year. In fact, my husband’s been known to trudge out in the snow to fire up the grill in the middle of winter!
Of course, we love all the usual stuff: steaks, chicken, ribs… but lately we’ve really been getting into grilled fish, and this Asian flavored salmon recipe is the reason. It’s quick and easy, plus it’s versatile too: you can use the same recipe for chicken or shrimp, even!
Now, if you’re not familiar with selecting and preparing salmon, here are a few tips:
- Look for wild Alaskan salmon. No, that doesn’t mean it’s a party fish: it means it’s lived a normal salmon life eating normal salmon foods, rather than being raised in a pen hand-fed grains, fish guts and garbage by “fish farmers”. (Yes, that’s a real occupation.) Wild-caught fish is higher in the long-chain Omega-3’s and lower in pollutants than their farm-raised siblings.
- Give it the sniff test. Surprisingly, fish should not smell fishy. If it’s fresh, or was previously flash-frozen, it will have a clean smell to it. If yours is past its prime but you can’t bear the thought of throwing it away, soak it in milk for 20-30 minutes to reduce the smell before cooking.
- Check for bones. No one likes biting into a fish bone, so make sure to check your fish before cooking. An easy way to do this is to lay the fish, skin side down, over an upturned bowl. Run your fingers along the flesh and feel for pins, then use your fingertips or tweezers to remove any you find.
- Give it a bath. Fish should always be rinsed under cool water and patted dry before proceeding with any recipe. This will help remove any gunk from processing and prepares the flesh to absorb marinade and other flavorings.
- 4 salmon fillets (4 oz. each)
- ¼ cup peanut oil
- ¼ cup low-sodium soy sauce (tamari if you’re avoiding gluten)
- ¼ cup balsamic vinegar
- 4 green onions, chopped
- 1 tablespoon brown sugar
- 2 tablespoons minced garlic (about 3 cloves)
- 1 inch fresh ginger, peeled and finely minced
- ½ teaspoon red pepper flakes, crushed
- 1 teaspoon sesame oil
- ½ teaspoon salt substitute
- Rinse salmon and pat dry. Set aside.
- Combine other ingredients in a large Ziplock bag.
- Put the fish in the bag, seal and gently turn it a few times to coat the fish with the marinade.
- Marinate for 2 hours, but no more than 4.
- Oil grill and cook over medium-high heat 5 minutes per side or bake at 400F for 10-12 minutes.
- Fish is done when it flakes easily with a fork.
I usually serve Asian flavored salmon with a wild rice pilaf and sauteed spinach or grilled asparagus for an easy, satisfying meal.