Grilled Asian-Style Sockeye

A few months ago as I was surfing the web looking for a new shoulder recipe I happened to bump into this Asian-Style salmon recipe which looked incredible. This recipe is as quick and simple as it is tasty and does not require a fully stocked pantry either. In fact, it's so good that I feel obligated to share it with you.  After trying it, the word "fish" will no longer be a four letter "f' word when choosing what to grill ~ Pig Daddy guaranteed.

Now, I can't recall where I found it, but if I do, or you do, please let me know and I'll be sure to give the rightful chef his/her due credit.  That being said, the tips I am sharing with you are mine and not part of the directions.

(Be sure to click on my photos for a close-up view)

For the rub:

1 teas lemon pepper

1 teas garlic powder

1/2 to 1 teas kosher salt

For the marinade:
1/3 cup low sodium soy sauce
1/3 cup brown sugar
1/3 cup water
1/4 cup veg oil

1 1/2 lbs. fresh salmon fillet (I prefer wild caught with skin on)

Directions:

Mix rub ingredients together in small bowl and set aside.

Next, rub your fingers across the fillet looking for any pin bones. Don't be fooled into thinking that because it's a fillet all the bones have been removed. I learned this step the hard way.

Whisk the marinade ingredients together in medium bowl. Place the salmon in a two gallon Ziploc and pour in the marinade. Press the air out of the bag and seal it tightly. Turn the bag a few times to distribute the marinade.  Refrigerate for 2 hours, turning occasionally. You do not want to marinate something as delicate as fish for more than a couple of hours.

Prepare your grill for direct high heat. In my case, I cranked my Weber Genesis EP310 to 450*. I have learned that when cooking fish, high, direct heat is your friend. It creates crust which in turn helps the flesh release from the grill grates. The thinner the fillets, the higher the heat.

Remove the salmon from the bag and discard the marinade. Do not rinse the salmon. Season the salmon with the rub. Depending on your taste, you may not use all of it.

Brush clean and oil the cooking grates.

When I purchase fish with skin on, I always start grilling it flesh down. And, I always grill the first side longer than the second, as the second side will start to cook while the first side remains down. This method helps assure a nice crust - the one trophy that most grillers such as me cherish. Resist the urge to flip the fish. Every time you flip you are creating a new chance that the fish will stick and fall apart.

My salmon weighed a little over 1 1/2 lbs. and I cooked it flesh-side down for 7 minutes with lid closed.

I then flipped the fillet and cooked an additional 4 minutes with lid closed. Slipping a spatula between the flesh and skin I was able to remove the skin. Typically, the skin will stick to the grates and peel away. Although some people are squeamish about eating the skin, I happen to think it tastes a lot like bacon, a much added bonus.

Look at that! I savor the caramelized - charred pieces. If you want to kick it up, you can add fresh ginger, scallion, or even cilantro to the marinade. You really have to give this a try and because salmon is an oily fish, it is a bit forgiving. If you have any questions, or if I can be of help, drop a comment here. Thanks for looking. Happy grilling!