My husband is not the fish eater. He does eat tuna fish from a can, but he’s not getting any points for that. However, he scored big when he told me he wanted to try salmon. Whaaat!?! My non-fish eating husband just said he wanted to try salmon! In a flash, I was heading to the car, wearing my sweat pants, no make-up and ponytail; I drove to the nearest market. I had to get that fresh, farm-raised salmon in my cart, and back home on the grill before he changed his mind. I prepared some extra side sauces just in case someone needed to smother their salmon and drown out the flavor (or worse yet) gag in between bites. But to my surprise, no smothering was needed! This salmon completely wowed him and the whole family. And the marinade? Well that was the bomb! Just a few simple, everyday ingredients made it a cinch to prepare and seriously so tastyyyyay!
Asian Grilled Salmon
Salmon is marinaded with dijon mustard, soy sauce , garlic and a hint of ginger. Salmon lovers and (non-salmon lovers) will go crazy for this entree.
- 2 lbs of fresh salmon skin on, cut into 8 sections
- 1 tbsp Dijon mustard
- 1 teaspoon whole grain dijon mustard
- 3 tbsp soy sauce
- 6 tbsp olive oil
- ½ teaspoon minced garlic
- 1/4 teaspoon ground fresh ginger
- 1/4 teaspoon garlic powder
Generously spray a grill rack (If you are doing it inside, George Foreman Grill works nicely *) with cooking spray. I also brush the grates with olive oil to prevent the salmon from sticking. Turn the grill on high and let it preheat.
Whisk the mustards, soy sauce, olive oil, garlic and ginger in a small bowl until combined.
Pour half of the marinade onto the salmon, with a pastry brush, spread the marinade evenly over each piece of salmon, then sprinkle with garlic powder. Allow it to sit for 10 to 30 minutes.
Place the salmon skin side down on the hot grill and grill it for 5 minutes. Carefully turn and grill the other side for about 4 minutes.
Transfer the pieces to a plate, skin side down, and pour the rest of the marinade on top. Allow the fish to rest for about 10 minutes, and then remove the skin. Enjoy!
*You don't need an outdoor grill to make this salmon (though it's helpful and more flavorful). A stovetop grill gets the job done, and it still gets those charred ridges you crave.
adapted from: eat with your eyes closed.com