Ina Garten Asian Grilled Salmon Recipe
This Ina Garten Asian Grilled Salmon Recipe is a fantastic choice. It is savory, sweet, and very easy to prepare.
Ingredients
- 4 large salmon fillets 6 ounces each.
- 2 tablespoons good olive oil.
- 2 tablespoons soy sauce reduced sodium.
- 1 tablespoon Dijon mustard.
- 1 tablespoon minced fresh ginger.
- 1 tablespoon minced fresh garlic.
- 2 tablespoons pure honey.
- 1 tablespoon rice wine vinegar.
- 1/2 teaspoon toasted sesame oil.
- 1/4 teaspoon black pepper.
- Fresh green onions for garnish.
Instructions
Prep the Marinade
- Whisk the soy sauce, honey, and mustard together. Add the ginger, garlic, vinegar, and sesame oil. Mix until the marinade is very smooth and dark.
Coat the Salmon
- Place the salmon fillets in a glass dish. Pour half of the marinade over the fish. Turn the fillets to coat both sides very well.
Let it Rest
- Cover the dish with some plastic wrap. Put it in the fridge for 30 minutes. This allows the fish to soak up the flavor.
Heat the Grill
- Preheat your grill to a medium-high heat. Clean the grates and brush them with olive oil. This prevents the delicate fish from sticking.
Cook the Sauce
- Put the remaining marinade in a small saucepan. Bring it to a boil on the stove. Let it thicken for about two minutes.
Grill the Fish
- Place the salmon on the hot grill grates. Grill for about 4 to 5 minutes per side. The fish should be firm and slightly charred.
Baste with Glaze
- Use a brush to apply the thickened sauce. Do this during the last two minutes of cooking. It creates a very shiny and sweet coating.
Garnish and Serve
- Take the salmon off the hot grill carefully. Sprinkle with sliced green onions and sesame seeds. Serve it warm with your favorite sides.
Notes
- Use fresh ginger for the very best bite.
- Do not marinate for more than one hour.
- Too much acid can make the fish feel mushy.
- Leave the skin on while grilling for stability.
- It helps the fish stay together on the grates.
- Brush the grill grates with oil very well.
- This is the secret to a perfect flip.
- Use a meat thermometer to avoid overcooking fish.
- Pull the salmon off at 140°F for perfect juice.
- Let the salmon rest for three minutes before eating.