Fresh salmon lends itself well to grilling because it is a firm fish. It can be served as a hot entree or as part of a cold salad. It is packed with about 1.9 grams of omega-3 fatty acids per serving according to Salmon of the Americas. Omega-3 fatty acids help lower LDL cholesterol. When shopping for fresh salmon, make sure that the fish has a deep "salmon pink" color and is smooth with firm muscle fibers. Fresh fish should never smell fishy.
Things You'll Need
- For marinade:
- 3/4 cup teriyaki sauce
- 2 Tbs. packed brown sugar
- 1 Tsp. ginger
Adjust the grill grate to about 4 inches from the heat source. Coat the grate with cooking oil before lighting. Heat the grill to medium high.
While the grill is heating, combine 3/4 cup teriyaki sauce, 2 tablespoons packed brown sugar, 1 teaspoon grated fresh ginger root. Reserve 1/4 cup of this marinade and pour the rest into a gallon-sized storage bag. Add four salmon steaks or fillets and toss them around in the bag to coat. Let marinade for 30 minutes.
Remove the salmon from the bag using tongs and place on the grill with the skin side up. Grill a 1-inch salmon steak or fillet for about 4 to 6 minutes turning halfway through the cooking time, and brush both sides with the reserved marinade. Thinner cuts will take less time. The salmon will be ready when it begins to change color and appear flaky.
Remove the salmon from the grill using a spatula and check for flakiness. Insert a fork into the thickest part of the salmon and twist, pulling slightly upward. The salmon should be opaque and flaky. Removing the skin prior to serving is optional.
Tips & Warnings
- When shopping for fresh salmon make sure it is sealed in an airtight container with no residual liquid.
- Refrigerate fresh salmon until it is ready to grill.
- Fresh salmon can also be baked, broiled or fried.
- Photo Credit lachs image by Yvonne Bogdanski from Fotolia.com
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