Sometimes dinner falls flat. Luckily, salmon has a naturally distinct flavor all on its own. However, the way it’s prepared can have a profound impact on the final product. To keep this potentially sophisticated meal from flopping, dredge your fillets in an eclectic, tangy-sweet marinade made of ginger, honey and citrus juices. Throwing the seasoned salmon on the grill just adds another layer to savor, so you end up with a fish tale instead of a fish fail.
Sweet Citrus & Ginger Grilled Salmon
Ingredients
1-1⁄2 lb. salmon fillet (skin intact)
2 Tbsp. honey
2 Tbsp. olive oil
2 Tbsp. ground ginger
1⁄3 cup orange juice
1 Tbsp. lime juice
3 Tbsp. soy sauce
Directions
- For marinade, whisk together honey, olive oil, ginger, orange and lime juices and soy sauce.
- Arrange salmon fillets in a glass baking dish and pour marinade over fish. Cover and let marinate in refrigerator for 30 minutes.
- Lightly oil grill and preheat. (Note: Real wood charcoal tastes best, but gas works fine. Avoid instant-light briquettes as they make food taste like lighter fluid! Aim for medium heat – if your grill lid has a thermometer built into the lid, it should read about 350 degrees F.)
- Transfer salmon to a platter. Reserve marinade.
- Place marinade in a small saucepan and bring to a boil. Once it reaches a boil, cook for one minute. (Note: This will kill off any bacteria and make it safe to baste the salmon while it’s cooking.)
- Place the salmon, skin side down, on grill.
- Cook for approximately 15 to 20 minutes, depending on the thickness of the salmon, basting every 5 minutes. (Note: To check for doneness, test the flesh with a fork. When done, it will begin to flake. If you cut into the salmon, meat should be opaque.)
- Transfer fish to a platter and serve immediately.