Citrus-Ginger Barbecued Salmon

This is the recipe to make even non-salmon lovers fall in love.  Salmon fillets are marinated in soy, citrus and ginger then grilled.  The marinade is brought to a boil to thicken and glaze the grilled fish.  Extra glaze can be served on the side.    Add some steamed rice, a vegetable and some sliced scallions and watch those non-salmon lovers gobble this dish right up.  For salmon lovers like myself, it’s just one more delicious way to enjoy a favorite fish.

A whole salmon fillet, grilled on a cedar plank, was glazed with the marinade. Delicious!

The first time I made the glaze, I cooked it too long and it became a bit too caramelized. It was still very good, just as easily spread.

 

Citrus-Ginger Barbecue Salmon

Adapted from Scattered Seeeds Garden Club Cookbook.  The recipe can be easily halved and half the marinade frozen for another time.

  • 8 6-oz salmon fillets, 1″ thick, skin on
  • juice and zest of 2 lemons
  • juice and zest of 2 limes
  • splash of orange juice
  • 2 tablespoons of olive oil
  • 2 tablespoons of low sodium soy sauce
  • 2 tablespoons of peeled and grated fresh ginger root
  • 1/3 cup of brown sugar
  • 1 scallion, white and green parts, sliced on the diagonal.
  1. In a shallow pan, mix all ingredients for the marinade. If making a half recipe, pour half into a freezer safe dish/baggie and freeze.
  2. Place the salmon skin side up in the marinade for 1 hour.
  3. Heat grill.  Grill each fillet for 3 minutes, skin side down.  Baste with marinade, flip and cook 3 more minutes. Increase the time by a 1-2 additional minute  if the fillets are thicker.
  4. Bring the marinade to a boil in a small saucepan.  Serve on the side or as a glaze for the salmon.  Sprinkle with the scallions and serve with a side of steamed rice and a vegetable.

 

10 thoughts on “Citrus-Ginger Barbecued Salmon

  1. I can still taste this salmon with the citrus glaze. Happy we were free to come to dinner.

    Sent from my iPhone

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  2. Growing up in a landlocked state I never really had fish except for things like fishsticks or tuna casserole or salmon loaf during lent & Advent but I took to salmon like a fish out of water (wish I could say the same for some other fish, but I like Snapper. too.) This sounds incredible! I can only imagine that glaze. Pinning! 🙂

    • You will love this recipe Mollie! What do you mean landlocked? MN has so much fresh water fish….The first thing I was told when I was there in March was that walleye was the “must try” local food of Minnesotans. LOL. Then maybe MN is not where you grew up. I do not get your blog by email even though I am following you. I also “liked” you on FB but haven’t gotten any postings. I don’t look at my reader very often. Is there a way to make sure I don’t miss your recipes? Thanks.

      Johanne Lamarche

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      • I think that is so weird about wp – I’ve noticed that some blogs I’ve had to hit follow over and over…on FB there’s a follow and a like…that might make a difference.

        I grew up in Iowa, and we had lakes, but back then I think a lot of ppl didn’t like to eat the fish because there was so much farming run off, fertilizer oh, and the DDT…

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