As we wrap up the annual July Month of Grilling for 2017, I thought I’d share one of my favorite salmon recipes with you. While we had a lot of fresh-from-the-ocean fish and seafood on the islands when I was growing up, for some reason our salmon always came from a can (say ‘tin’) for some reason. Especially around Easter-time when mom would prepare a host of ground provisions, topped with stewed canned salmon. While I still use the canned stuff, I do enjoy the fresh (as can be expected since I don’t live near the ocean) salmon we get here Ontario.. when I can afford such!
2 large salmon steaks
1/2 cup crushed pineapple
1/4 cup orange juice
2 tablespoon light soy sauce
1 birds’s eye pepper (diced fine)
1 scallion (chopped)
1 tablespoon honey
1 clove garlic (crushed)
1/2 lemon (juice)
1 teaspoon grated ginger
1/4 teaspoon black pepper
1/4 teaspoon sea salt
IMPORTANT! If doing this recipe Gluten Free, please go though the list of ingredients to ensure they meet with your specific gluten free dietary needs. Especially the Soy Sauce.. please substitute for a gluten free version.
Basically all you have to do is place all the ingredients into a bowl (except the fish) and give it a good whisk to combine the flavors. As I mentioned in the video below, I forgot to include the diced pineapple in this version of the recipe, but I strongly recommend you include it.
Then pour 1/2 of the marinade over the cleaned/dry salmon steaks and marinate for ONLY 5 minutes. IMPORTANT – any longer and lemon juice and pineapple the marinade will start breaking down the salmon.
Then it’s just a matter of grilling them over a coal fire (propane gill works fine too) until they are cooked to your liking. I grilled indirectly for the first 5-7 minutes, flipping and basting with the reserved marinade. Then I had them over the direct heat for 2-3 minutes.
Do keep in mind that the sugars in the marinade will cause the fish to char very easily (I like a bit of that char though) and the cooking time will vary on how thick your salmon steaks are, the temp of your fire and how ‘cooked’ you like your fish. I’d also recommend saving a tablespoon of the marinade to drizzle over the cooked salmon after you remove them off the grill (but while still warm).