Great Grilled Alaska Salmon with Asian Seasoning
Recipe courtesy of Alaska Seafood Marketing Institute.
1 frozen Alaska Salmon side (1.5 to 2.5 pounds)
Heavy duty aluminum foil (18-inch wide)
Non-stick cooking spray
Oil (olive, canola or grapeseed)
2 tablespoons white miso
2 tablespoons fresh lemon juice
1 tablespoon chopped chives
1 teaspoon sesame oil
1 teaspoon red pepper flakes
1/2 teaspoon ground ginger
Salt to taste (just before serving)
- Preheat grill to medium-high (400°F | 205°C).
- Spray-coat dull side of aluminum foil (18-inch wide sheet, cut 4-inches longer than salmon side).
- Rinse any ice glaze from frozen Alaska Salmon under cold water; pat dry with paper towel.
- Brush both sides of frozen fish with oil and place on foil (skin side down). Bring long sides of foil together and fold over several times to seal; roll up short ends to form a packet. Place packet, seam side down, onto grill grate and cook 8 to 10 minutes.
- Remove packet from grill, open, and add seasoning of choice (see more options below). Crimp loosely to close, and return to grill (seam side up). Cook an additional 8 to 10 minutes just until fish is opaque throughout.
Makes 4 servings.
2 tablespoons each fresh lemon juice and olive oil
1 teaspoon each garlic salt and Dijon mustard
1/4 teaspoon freshly ground black pepper or dried red pepper flakes
1/4 cup chopped herbs: choice of fresh dill, parsley, summer savory, chervil or lemon-thyme
2 green onions, chopped or 2 tablespoon chopped chives
Juice of 1 lime half
2 tablespoons chopped canned chiles in Adobo sauce
2 teaspoons chopped fresh thyme
1 teaspoon brown sugar, packed
Sea salt to taste (just before serving)
1/4 cup chopped flat-leaf parsley or cilantro (just before serving)
- Squeeze lime juice onto salmon.
- Blend canned chiles, fresh thyme and brown sugar. Spread over cooked side of salmon; close packet lightly and return to grill and cook an additional 8 to 10 minutes, just until fish is opaque throughout.
- Season with sea salt and 1/4 cup chopped parsley or cilantro just before serving.
Recipe and photograph courtesy of Alaska Seafood Marketing Institute.