Wild Salmon on Grill
A perfectly grilled fish is a delight and so easy to prepare. The key to a moist peace of fish is to not overcook it. You will get the hang of it; just learn how the fish feels to the touch and also how your grill performs. Grills vary, so adjust the cooking times to yours. It is worth the effort and you’ll master it quickly.
Tags: salmon, wild, fish, seafood, barbecued, grill
For 2 people ()
- 0.67 pound wild salmon with skin
- 2 tablespoons dry Vermouth
- 1 teaspoon dried onion (or fresh, minced)
- 0.5 teaspoon dried minced garlic (or fresh, minced)
- 0.25 teaspoon dried cilantro
- 2 teaspoons dried chives
- 0.25 teaspoon lemon juice
- 2 teaspoons light soy sauce
- 0.5 teaspoon olive oil
- 2 tablespoons white wine
- 0.5 teaspoon apple cider vinegar
- 0.25 teaspoon lemon peel
- 0.25 teaspoon Jalapeno peppter, chopped
- Maggi to taste (optional)
- 2 drops Tabasco®
- 2 tablespoons sour cream
- salt and pepper for tasting
Wild Salmon on Grill Directions
- Wash and dry the wild salmon. Remove bones carefully
- Mix all ingredients, except salmon and sour cream and stir well
- Taste and adjust seasoning. Put in Ziploc
- Add salmon. Place in refrigerator (flat, skin down) and turn once
- Marinate for approx. 1 hour in refrigerator
- Remove salmon from refrigerator ½ hour before grilling time to get to room temperature
- Heat grill – medium direct heat
- Remove salmon from marinade and reserve marinade for sauce
- Grill on BBQ until done – do not overcook or the fish becomes dry and loses flavor. I normally do not like temperature controls that usually result in overcooking the fish. Cut into the fish, should be flaky.
- Let sit for 5 minutes before serving
- Remove skin, if you wish, but it is ok to leave it on. To remove skin, take a sharp knife, put your hand on top of fish, and detach skin; it is easy, but be careful not to break the fish fillet. I prefer to leave the skin on, easier and cleaner to serve.
- In a small pot, reduce marinade by one half, add 1 drop of Tabasco, 2 tablespoons of light sour cream and salt and pepper to taste.
Place salmon on warmed inner plates, drizzle sauce over it and serve with your favorite starch and a green vegetable.