Broiled/Grilled Salmon – Recipe
I am not a big fan of seafood, but occasionally I do order it at a restaurant or prepare shrimp, salmon, or flounder, at home.
I would also like to remind my readers that when purchasing your fish, try to look for wild-caught fish rather than farm-raised or imported fish. Please click on the link I provided to read all about farm-raised and imported fish. I am sure you will find it quite interesting, as I did.
Today I will share a very quick, simple, and delicious recipe for broiled/grilled Salmon.
This recipe yields 1lb. of salmon, hence enough for at least 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 discard it together with the skin, after baking or before eating it. You can sprinkle some lemon juice and melted butter over the fillets, just before serving. I also like some fresh chopped dill over the top as well.
If you are a big fan of lemons, you may add the juice of one lemon to the marinate as well.
If you broil your fish, heat the grill to at least 400 degrees F, place the fish on the grill skin side down, cover the lid and grilll for 3-5 minutes (the skin will sizzle and burn slightly. Don't panic you will not eat the skin anyway, but it flavors the fish during grilling). Turn it over and grill another 2 mintues or until inside temperature reaches 145 degrees F.