Delicious, easy grilled salmon

July 7, 2015

It’s really not so hard to eat healthy, and it’s pleasurable, too. When I saw King salmon on sale the other day I had an idea for a delicious, easy grilled salmon meal. So I bought a slab big enough for two.

Use low-sodium soy sauce

From the refrigerator I took out low-sodium soy sauce. Then I grabbed some of this:

Ok, I didn’t use fresh. I used the frozen.

We like a lot of garlic, so I mushed it into the soy sauce. Yes, I was making a tasty Asian-style marinade.

I then added ginger. You can shave off some fresh, use the tube ginger or powdered. I stopped there, but you can add a little mirin. Or you can use miso instead of soy sauce. What I love about this is that you can go into your pantry and fridge and use whatever is there.

I mushed it all together and refrigerated it overnight so the flavors would meld. No, I didn’t heat it up or anything. In the morning, I put the salmon into a square glass dish and poured the marinade over it, then put the fish flesh down in the pan. It marinated all day, until we were ready to grill it.

This was our salmon.

It was quite tasty. Serve it over: cooked asparagus, cooked broccoli, garlic mashed potatoes or cauliflower, cooked carrots. Use lots of veggies and it’s an uber-healthy meal.

Got any ideas for salmon recipes you’d share?

Cathy Chester says:

July 7, 2015 at 5:32 am

We try to eat fish at least once a week. Sometimes salmon (yours looks yummy!) and also we’ve come to love basa and char in recent years.

We cheat on the marinade by using Trader Joe’s “Soy Vay” – an Asian marinade low in salt and high in flavor, and add fresh garlic. Yummy and delish.

PatU says:

July 7, 2015 at 3:27 pm

I read somewhere that Basa is not such a good thing to buy as most of it is farmed in Viet Nam in sketchy conditions. I avoid all fish and seafood from Asia, as much as I hate passing up on those BIG shrimp from Costco.

penpen says:

July 7, 2015 at 9:24 am

i start with the same soy-and-garlic base and add a little honey.
thanks for the Soy-Vay tip. nothing like making cooking-life even easier.

Ryder Ziebarth says:

July 7, 2015 at 9:26 am

I had a piece marinated and brushed with sweet chili sauce, and it was absolutely delicious.

Carol Cassara says:

July 7, 2015 at 8:18 pm

Oh yummy!

Carol Graham says:

July 7, 2015 at 9:58 am

Our son-in-law caught 4 large Kings and gave us one. I cooked it the same as your except I added orange and lemon slices. The flavor is beautiful and the fruit slices are so good as well.

Carol Cassara says:

July 7, 2015 at 8:17 pm

Orange slices, now that’s a good idea!

Cheryl Nicholl says:

July 7, 2015 at 11:47 am

I just had a salmon the other night that had been marinated in buttermilk and cilantro then pan seared and finished in an oven. It was served on top of purple potatoes and lightly braised celery in a maple syrup-based sauce whisked with the remaining buttermilk. OMG! It was like eating a slice of Heaven! I love Salmon!!! Gotta try this!

Carol Cassara says:

July 7, 2015 at 8:18 pm

How interesting, gotta try it!

Connie McLeod says:

July 7, 2015 at 1:05 pm

I love salmon and I’m now hungry!

Amy says:

July 7, 2015 at 1:17 pm

Sounds good! We whip up a maple syrup/brown sugar glaze to put on ours. It’s yummy. Most of the time, though, I use basics like salt, pepper, onion power, and garlic powder.

Carol Cassara says:

July 7, 2015 at 8:19 pm

I haven’t done that glaze in a while, thanks for a good reminder!

- Amy says:
  
  July 7, 2015 at 9:04 pm
  
  You’re welcome, Carol. It sure is tasty. 🙂

PatU says:

July 7, 2015 at 3:24 pm

It’s great to be able to buy wild caught salmon in season! King Salmon on sale? Lucky you! If I buy farm raised salmon, I only buy the organic ones to avoid the GMO stuff they feed them.

I love a simple grilled salmon served with mango salsa.

Also, I keep big pots of herbs going out back. I can choose from basil, oregano, thyme, mint, parsley and rosemary to make an infused oil to flavor up my grilled fish and meats. I’ll add some finely minced garlic and shallots, too.