Asian Grilled Salmon by Ina Garten

by Hilary Gauntt on July 26, 2013

As I was throwing together this marinade last night for maybe the 50th time, I realized this was a recipe that perhaps people needed to be reminded of.  It’s from one of Ina’s early books called “Parties” which I think is one of her best.  When I don’t feel like barbequing, I just roast the salmon in the oven at 400 degrees (without turning it over) and it’s just as delicious.  In the summer a side of fresh corn cut from the ears and sautéed in a little butter is perfect.

1 side fresh salmon, boned but skin on (about 3 pounds)

2 Tbs. Dijon mustard

3 Tbs. good soy sauce

6 Tbs. good olive oil

1/2 tsp. garlic

Brush the grilling rack to keep the salmon from sticking.  While the grill is heating, lay the salmon skin side down on a cutting board and cut it crosswise into 6 equal pieces.  Whisk together the mustard, soy sauce, olive oil and garlic in a small bowl.  Drizzle half of the marinade onto the salmon and allow it to sit for 10 minutes.

Place the salmon skin side down on the hot grill; discard the marinade the fish was sitting in.  Grill for 4 to 5 minutes, depending on the thickness of the fish.  Turn carefully with a wide spatula and grill for another 4 to 5 minutes.  The salmon will be slightly raw in the center, but don’t worry; it will keep cooking as it sits.

Transfer the fish to a flat plate, skin-side down, and spoon the reserved marinade on top.  Allow the fish to rest for 10 minutes.  Remove the skin and serve warm, room temperature or chilled.

Note: For just the two of us, I cut a 1 pound filet in half, and make half the easy.


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