Sunday, August 4, 2013

Barbequed Salmon

I still have a couple of pieces of salmon in my freezer from my dad’s big fishing trip out here last summer.

I really wanted to try barbequing a piece, since I have never done that before. I didn’t really want to do the typical cedar plank salmon so when I saw this simple marinade, it sounded perfect!

What you need,

1 6oz piece of salmon (skin on, bones removed)
¼ cup brown sugar
2 tbsp. lemon juice
¼ cup soy sauce
¼ cup olive oil
2-3 cloves garlic crushed
1 tsp. fresh cracked black pepper
½ tsp. salt

In a large zip top bag combine the brown sugar, lemon juice, soy sauce, olive oil, garlic, salt and pepper.
Zip up the bag and give it a shake to combine the ingredients.
Add the salmon to the bag and gently tip it around to coat the fish in the marinade.
Place the bag on a plate and stash it in the fridge for at least 30 minutes up to 3 hours. (Don’t go any longer than that or the fish will get soggy)

Using a double thickness of tinfoil, make a little tray, just a little bigger than the piece of fish. Make sure you make little sides on the tray to hold in the marinade.

Preheat your grill to medium high heat.

Place the salmon skin side down in the prepared tray. Spoon a couple of tablespoons of the marinade right on top of the fish.
Transfer the tinfoil tray to the grill. Cook for 15-18 minutes until the fish is almost cooked through.

Use a large flat spatula to carefully flip the fish out of the tray onto the grates of the grill for just a moment to crisp up the top.
The skin of the fish should stay in the tin foil tray, which is super handy.

Serve right away.

The marinade has a ton of flavour and the sugar really allows the fish to get a nice crust on the outside.

This barbequed salmon was really delicious!


Recipe adapted from Honey Bear Lane

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