Asian Marinated Sock-Eye Salmon

by Heather on June 12, 2012

Let’s talk salmon y’all.

 

I remember growing up and not eating a ton of fish until around the time that I was in high school and salmon had just come out of the super-food closet and was being touted as the best thing since sliced bread.  So one day my mom picked some up, sprinkled it with Cajun seasoning and grilled that baby up – and we were in love.  We had salmon once a week and fought over the leftovers, and I tried eating more fish – and succeeded.  I was successful.  At eating more fish.

 

I will say, though, that once you get a really really great piece of wild salmon then all other salmon pales in comparison.  Y’all, it’s like buttah – when I made this the other day I couldn’t help but sit there and pick pieces off of the grill.  You know, to test for doneness.  I may or may not have burned my entire mouth off in the process, but such is the life of a food blogger.  I do it for you guys!

 

This amazing, incredibly fresh salmon is courtesy of Copper River, which is wild and sustainably harvested.  It’s only available a few months out of the year and I’m super lucky to be part of the Fresh Catch Crew which means that not only do I get to search around the Denver area for Copper River Salmon, but I also get to cook with it.  Hard job y’all.  Like I said, I do it for you!

ASIAN MARINATED SOCK-EYE SALMON

  • 1 1/2 lbs Copper River Salmon, skin on
  • 3 Tbsp soy sauce
  • 1 Tbsp olive oil
  • 1 Tbsp dijon mustard
  • 2 cloves garlic, pasted (I used a microplane grater to do mine)
  • 2 tsp honey
  • 1/2 tsp ginger
  • 1/2 tsp black pepper

Whisk together all ingredients until combined and pour over the salmon filet(s).  Marinate for 2-3 hours before cooking.  To grill heat a grill to about 400 degrees and make sure that the grate is very clean.  Carefully rub it down with a little oil or nonstick spray.  Place the marinated salmon directly on the grate, skin-side-down.  Close the lid, lower the heat to about 350 and let it grill/roast for about 10-12 minutes until the flesh flakes easily with a fork.  Remove from the heat and let sit for 5-10 minutes.  Enjoy!

To find out where you can get Copper River Salmon near you check out their Facebook page!

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