Ingredients with Measurements:
- 4 salmon fillets (6 oz each)
- 1/4 cup soy sauce
- 1/4 cup honey
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- 2 cloves garlic, minced
- Salt and pepper to taste
Special equipment needed:
- Grill
Step-by-step instructions:
1. Preheat grill to medium-high heat.
2. In a small bowl, whisk together soy sauce, honey, olive oil, lemon juice, garlic, salt, and pepper.
3. Place salmon fillets in a shallow dish and pour marinade over them. Let marinate for 15-20 minutes.
4. Remove salmon from marinade and discard remaining marinade.
5. Place salmon on the grill, skin side down. Grill for 5-6 minutes per side, or until salmon is cooked through and flakes easily with a fork.
6. Remove from grill and serve immediately.
- Time:
Preparation time: 20 minutes
- Cooking time: 10-12 minutes
Temperature:
- Grill temperature: medium-high heat
Serving size:
- 4 servings
Nutritional information:
- Calories per serving: 320
- Total fat: 16g
- Saturated fat: 2.5g
- Cholesterol: 80mg
- Sodium: 710mg
- Total carbohydrates: 13g
- Dietary fiber: 0g
- Sugars: 12g
- Protein: 30g
Substitutions for ingredients:
- Maple syrup can be used instead of honey.
- Lime juice can be used instead of lemon juice.
- Minced ginger can be added to the marinade for extra flavor.
Variations:
- Add chopped fresh herbs, such as parsley or cilantro, to the marinade.
- Top grilled salmon with a mango salsa or avocado salsa for a tropical twist.
- Use the same marinade for grilled chicken or shrimp.
Tips and tricks:
- Make sure the grill is well-oiled before placing the salmon on it to prevent sticking.
- Use a fish spatula to flip the salmon fillets to prevent them from falling apart.
- Let the salmon rest for a few minutes before serving to allow the juices to redistribute.
Storage instructions:
- Leftover salmon can be stored in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
- To reheat, place salmon in a baking dish and cover with foil. Bake in a preheated oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
- Serve grilled salmon on a bed of mixed greens or roasted vegetables.
- Garnish with lemon wedges and fresh herbs.
Garnishes:
- Lemon wedges
- Fresh herbs, such as parsley or cilantro
Pairings:
- Serve with a side of rice or quinoa.
- Pair with a crisp white wine, such as Sauvignon Blanc or Pinot Grigio.
Suggested side dishes:
- Roasted vegetables, such as asparagus or Brussels sprouts
- Grilled corn on the cob
- Garlic mashed potatoes
Troubleshooting advice:
- If the salmon is sticking to the grill, it may not be oiled enough. Brush the grill grates with oil before placing the salmon on it.
- If the salmon is overcooked, it will be dry and tough. Check the salmon frequently while grilling and remove it from the grill as soon as it flakes easily with a fork.
Food safety advice:
- Make sure the salmon is cooked to an internal temperature of 145°F to ensure it is safe to eat.
- Always wash your hands and utensils thoroughly before and after handling raw fish.
Food history:
- Salmon has been a popular food source for centuries, particularly in the Pacific Northwest where it is abundant. Native American tribes in the region have been fishing for salmon for thousands of years.
Flavor profiles:
- The marinade for this grilled salmon is sweet and savory, with a hint of garlic and lemon.
Serving suggestions:
- Serve grilled salmon as a main course for dinner or lunch.
- Leftover salmon can be used in salads, sandwiches, or pasta dishes.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A