Broiled/Grilled Salmon – Recipe
I am not a big fan of seafood, even though I know fish is full of Omega-3 fat, which is healthy for your heart. So, if I want to have fish for a meal, it most likely will be at a restaurant, but even then it is a real commitment on my part.
I don’t mind the taste of fish as much as the odor left behind in the house after cooking time, or from the fish, before, or even after it is cooked.
Every fisherman tells me that fresh fish does not have much of an odor. This means that your freshest fish comes from a real fish store, rather your your favorite supermarket.
Also, when purchasing your fish, try to stay away from farm raised fish, as these have lots of fat that is bad for you.
So, why am I posting a fish recipe?
Well, because this is one of the fish dishes that I do not mind preparing, and actually enjoy eating.
It is very quick, simple, and delicious. It can be broiled or grilled. I normally broil it, out of convenience.
Yields 2 servings.
- 2 wild caught Salmon fillets, or 3 small ones (no more than 1 1/2 - 2 inches thick)
- 6 cloves of garlic, peeled and chopped
- 1/3 cup Kikkoman Soy Sauce (Low Sodium)
- 1/2 tsp black pepper, ground
- Wipe clean the fish fillets.
- Mix the chopped garlic, pepper, and Soy Sauce.
- Place the fish fillets in a glass container (casserole dish)
- Pour the marinade mixture over the fillets.
- Cover, place it in the refrigerator for at least an hour, turning the fish once, halfway through the marinating process.
- Cover a broiling pan with foil (for easier cleaning), and place the fillets with skin up.
- Pour half of the marinate over the fish.
- Broil on high for 8 minutes.
- Turn fish over.
- Pour the rest of the marinate over the fish.
- Broil another 6 minutes, on low.
- Cool for 5 minutes.
- Serve with steamed wild rice, and veggies.
I noticed that Salmon is so much tastier, when I remove the grayish meat that is right under the skin, and discord it together with the skin, after baking, but before eating it. You can sprinkle some lemon juice over the fillets, but I prefer to have mine plain.