Any awesome salmon marinade recipes??
Have family from Germany coming to visit, and want them to taste salmon in a few different ways. Have already purchased a sockeye side and a pink salmon side, also some smoked lox. Would like some marinade recipes so I can grill some salmon filets on the bbq.
White wine and dill, in parchement or foil works well. I also have a recipe that doesn't necessarily require grilling, although I think you can (I haven't tried). Here is the recipe:
Charred Sugar-Crusted Alaska Salmon
2 Tablespoons sugar
1 Tablespoon chili powder
1 teaspoon black pepper
½ Tablespoon ground cumin
½ Tablespoon paprika
½ Tablespoon Salt
¼ teaspoon dry mustard
dash of cinnamon
4 to 6 skinless Alaska salmon fillets
2 Tablespoons canola oil
Mix all rub ingredients together in a medium bowl.
When ready to cook the salmon, generously coat one side of the salmon fillet (usually the non-skin side, for presentation) with the rub.
Heat oil in a large heavy pan over medium-high heat. Carefully place salmon fillets in pan, seasoned side down. Cook about 2 minutes to sear; turn fillets over. Reduce heat to medium and continue cooking 6 to 8 minutes.
Cook just until fish is opaque throughout.
1 part soy (if you use cheap soy, you're on your own)
1/4 part worcesteshire
few pinches of sugar (think teriyaki sweetness. more sugar if you like it that way)
bunch of freshly ground black pepper
as much crushed garlic as you see fit. I use a ton of it.
juice of a good lemon.
Whisk it all together (this is a crude teriyaki) I'd let the fish marinate in this for no longer than four hours. The salt content, and citrus juice will cook this if left too long.
While you're marinating, whip up a batch of mango salsa. Mine is a standard red tomato salsa recipe with a small dice of not very ripe mango instead of tomato:
Mango (unripe stone fruit would also be good - peaches, nectarine etc)
dash of vinegar
dash of cumin
The sugar content in the marinade will allow for a crust on the fish if you grill it properly. If not, this will still be good. Grill yer fish, top with the salsa.
forgot one of my all time faves.
Make a rub out of salt, pepper, garlic, and herbal tea. Blackberry, blueberry are great ones. small amt of salt, good amt of pepper, and a few of the tea packets. cover the flesh side completely, and let it sit for a few hours at least. The flesh picks up the taste of the tea leaves, and during cooking, the tea leaves break down pretty well. Also would go well with the mango salsa above, but a simple tzatziki lets the fruity flavor from the tea really shine through.
That's a "crude" teriyaki of sorts. Use ginger if you want. Come to think of it, I don't think I ever have used ginger for that specific dish even though when I do make a real teriyaki, I do tend to use fresh ginger (don't get me started on the worthlessness of powdered ginger) The next time I make it, I think I'm gonna go with ginger and a vanilla bean.
Good catch! I have never really missed ginger in it tho.
Hopefully you have a skin side to put down on the grill. If so, make several SHALLOW cuts to prevent curling. You can't go wrong with fresh dill, garlic and lemon. I pour a good bit of olive oil (1/4 cup or so) in the bottom of a glass baking pan, with 2 - 3 tbs of kosher salt and fresh cracked pepper. I add my salmon, skin side down. On the flesh I put chopped fresh garlic, sprigs of dill and lemon slices. Cover and refrigerate several hours or even overnight. Bring to room temp before putting on grill. Preheat your grill and oil grates - I saw a Food Network chef take a folded washcloth in a tongs, dip it into a bowl of oil and rub the grates down.
Don't bother scraping off the seasonings and put the salmon skin side down on the grill. Cover and grill for 5 - 10 min depending on thickness. DON"T wiggle it around.
Your skin will be crispy and the flesh moist and flavorful.
My absolute favorite salmon marinade comes from a Country Living 2000 issue.
Use Grade B maple syrup if you can find it. This is not a grilling recipe, although I don't know why you couldn't do so. I'm just not that good at grilling fish unless it's a "steak-type fish", so I'd personally stick with the oven roasting method.