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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{ 14 comments… read them below or add one }

1 Kim in MD June 12, 2012

Yum! I love salmon, and only eat wild caught. Farm raised fish are on Prevention magazine’s ” 10 Foods You Should Never Eat” list. This asian marinated salmon looks and sounds amazing, and I’m going to make this for dinner tonight! Thanks for sharing, Heather!

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2 Felicia (Natural+Balanced) June 12, 2012

my mouth is watering and it is not even 9am. i LOVE salmon, and asian flavors are fantastic with it. there is nothing like buttery grilled salmon yummm!

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3 Lori Lynn June 12, 2012

I absolutely love seafood, and salmon is one of my favorites. Several years ago I was in Juneau and was able to go to a salmon bake. It is hard not to compare anything to that, b/c I was was so good.

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4 Anna @ On Anna's Plate June 12, 2012

Ha, yes– I totally remember when salmon gained that popularity. Before, fish to us meant fish sticks, ha!

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5 ATasteOfMadness June 12, 2012

Wow, I can’t believe I have never made salmon before! This looks delicious, I need to try it out sometime!

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6 Deanna B. June 12, 2012

Whenever we get some super fresh salmon in, we end up eating 1/2 of it like sashimi. Next time we succeed in cooking a piece, its taking a bath in this marinade.

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7 Julia {The Roasted Root} June 12, 2012

Your marinade sounds awesome! I love the mustard and ginger and I bet the salmon turns out with great flavor! I’m big on seafood so next time I cook up salmon, I’ll be thinking of your marinade!

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8 Brittany @ thejoyfullkitchen June 12, 2012

This looks so tasty! I have salmon on the menu this week so I will try out your recipe! :)

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9 DessertForTwo June 12, 2012

1. Holy yum!

2. By no-bake lemon bar, do you mean no cooking too? Like, as in no heat at all? Or could you cook it on the stovetop and just not in the oven? I’ll get to work on that soon because I adore lemon bars too! :)

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10 Heather June 12, 2012

cooking is allowed, just no baking :)

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11 Cara June 13, 2012

what a great opportunity! I am such a snob about salmon – it’s gotta be wild sockeye or nothing!

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12 Julie @Savvy Eats June 14, 2012

Ahhh, I had Copper River Salmon for the first time in Seattle last weekend. SO good. (Actually, I ate lots of salmon last weekend…I was in the Pacific Northwest, after all!)

I always thought I didn’t like salmon, but apparently I was eating the wrong kinds/it wasn’t fresh enough…loved it every time I had it out there!

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13 Heather June 14, 2012

it’s incredible how much different really fresh good salmon tastes. i’m going to be bold here and say that i like it even better than bacon!

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14 lisaiscooking July 3, 2012

So true that nothing compares to fresh, wild salmon. The Asian marinade sounds great for it!

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