Best Grilled Gingered Salmon Recipes

GRILLED GINGERED SALMON

Grilled Gingered Salmon image

This is one of my most requested recipes, and there's never a crumb left when I make it.

Provided by Gourmet Photog

Categories Main Dish Recipes Seafood Main Dish Recipes Salmon Salmon Fillet Recipes

Time 12h30m

Yield 8

Number Of Ingredients 7

Ingredients

1 cup soy sauce
1 cup muscovado (dark brown) sugar
1 (5 inch) piece of fresh ginger root, peeled and minced
¼ cup olive oil
2 cloves garlic, smashed
1 (3 pound) whole salmon fillet with skin
1 untreated cedar plank

Steps:

Whisk together the soy sauce, muscovado sugar, minced ginger, olive oil, and garlic in a bowl, and pour into a resealable plastic zipper bag. Add the salmon fillet, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator overnight or up to 2 days.
About 1/2 hour before grilling, soak cedar plank in water.
Preheat an outdoor grill for medium heat, and lightly oil the grate.
Remove the salmon from the marinade, and shake off excess. Discard the remaining marinade. Place the salmon, skin side down, onto the cedar plank.
Grill with the grill cover closed until the salmon is opaque but still juicy, about 20 minutes. Carefully remove the salmon from the plank in one piece, leaving the skin on the plank.

Nutrition Facts : Calories 384.5 calories, Carbohydrate 11.7 g, Cholesterol 82.6 mg, Fat 23 g, Fiber 0.3 g, Protein 31.1 g, SaturatedFat 4.2 g, Sodium 1884.6 mg, Sugar 9 g

GRILLED GINGERED SALMON

GRILLED GINGERED SALMON image

Number Of Ingredients 10

Ingredients

4 1/2 TBL MINCED SCALLION
3 TBL FINELY GRATED PEELED GINGERROOT
3 TBL VEGETABLE OIL
1/4 CUP SOY
1 TBL SUGAR
1 TEASPOON SUGAR
1 TEASPOON MIRIN
1 TEASPOON SESAME OIL
1/8 TEASPOON PEPPER
4 LBS SALMON FILETS (NO SKIN, BONES OR BROWN FAT)

Steps:

MAKE THE MARINADE: IN A SMALL SKILLET COOK THE SCALLION AND THE GINGERROOT IN THE VEGETABLE OIL OVER MODERATE HEAT, STIRRING, UNTIL THE MIXTURE IS GOLDEN AND REMOVE THE SKILLET FROM THE HEAT. IN A BOWL WHISK TOGETHER THE SOY, SUGAR, MIRIN, SESAME OIL,PEPPER, & THE SCALLION MIXTURE. THE MARINADE MAY BE MADE AHEAD 2 WEEKS IN ADVANCE KEPT COVERED AND CHILLED. ARRAGE THE SALMON IN A GLASS DISH, SPOON THE MARINADE OVER IT, AND LET THE SALMON MARINATE, COVERED AND CHILLED AT LEAST 1 HOUR OR OVERNIGHT. TRANSFER THE SALMON TO THE GRILL AND BRUSH IT WITH THE MARINADE. GRILL IT FOR APPROX. 5 MIN. PER 1/2 INCH OF THICKNESS, OR UNTIL IT JUST FLAKES. YOU DON'T HAVE TO TURN THE SALMON.