Here’s an easy recipe for salmon lovers out there. It starts with finding the freshest wild caught salmon you can get in the markets. Make sure to smell the fish before you take it home. If it smells fishy, its not fresh! Common salmon species found in stores in the upper Midwest include Atlantic and Sockeye. Can’t find salmon? Some warehouse stores even carry Steelhead Trout that works really well for this recipe too.
The flavor in the marinade can be mild or intense, depending on how long you let the fish rest in it before cooking. I prefer a stronger flavor, so often I’ll let it sit for a minimum of 4 hours to overnight.
Start by mixing all of the ingredients except for the butter, wood chips and sesame seed in a bowl. Once blended, cut the salmon into 1″ strips of filet and add to the bowl. Bought Salmon steaks instead of filet? No worries! Just toss them in.
After a minimum of two hours, place 1-2 handfuls of alder chips in a bowl of water and let soak for 30 minutes. Fire up the Big Green Egg, or any other grill you own. 350-400° is perfect for cooking fish on the grill. Once the grill is warmed up, toss the chips into the hardwood lump charcoal and wait for the smoke to settle.
Meanwhile, dip the salmon filet into the melted butter to coat the meat side. Place the fish with the meat side down on either a cedar wood plank, veggie grill tray (as pictured below) or aluminum foil sprayed with cooking oil. Either of these items will prevent the meat from sticking to the grill or falling through the plate. Sprinkle cracked pepper and salt on the skin side.
2 Tablespoons of Brown Sugar
1 Tablespoon of Honey
1 Tablespoon of Fresh Ginger, chopped
2 Garlic Cloves, chopped
.33 Cup Low-Sodium Soy Sauce
1 small lemon, zest and juice
1 Tablespoon Sesame Oil
2 Tablespoon Olive Oil
1.5 TSP Rice Vinegar
1 Green Onion (or dried chives)
1 pound of Wild Caught Salmon
2 Tablespoons Butter, Melted
1-2 handfuls of Alder wood chips
Sesame Seed for after they’ve been cooked