Doing fish on the grill adds another layer of flavor, you'll start eating more fish with this recipe.
Here's a fantastic marinade for about two pounds of salmon:
- Half cup olive oil
- 1/3 cup teriyaki sauce
- The juice from half a lime
- One Tablespoon of dried, minced onion
- One teaspoon of garlic powder
- One Tablespoon of light brown sugar
- Couple dashes of balsamic vinegar
Mix all ingredients for the marinade in a bowl or big measuring cup, set aside. Cut your salmon into four equal pieces (optional), place in a Tupperware bowl or a big zip lock bag, pour in the marinade. Refrigerate for at least one hour. Fish does not need a lot of time to marinate, don't marinade more than four hours, or your fish will turn to mush. Salmon is great for the grill, remember to take the fish out of the fridge about 20-30 minutes prior to placing over the coals. You’re doing this to inspect the fish and make sure it‘s well covered in the marinade. It’s not about letting the protein come up to room temperature like you hear some of the cooking show talking heads say, that’s just yada, yada talk to kill air time. The truth is, refrigerated meats and/or fish won’t come up to room temperature in just 30 minutes, not even close. OK, back to the salmon…..
Put the fish over direct heat, fish side down at first (not skin side), let them sizzle for about two minutes to get some nice grill marks, do NOT cover. Flip to the skin side after two minutes, keeping it over direct heat to get that skin crispy. Now you can put a lid on it, for about another 3-5 minutes to get that nice charcoal flavor. Remove from the grill and let them rest.
This recipe is a real crowd pleaser, whether they're on a diet or not!