Salmon is easily my favorite fish… and that can mostly be contributed to the way my dad cooked it over the years. He managed to recreate a local restaurant’s version utilizing a fantastic bourbon/brown sugar glaze, but that’s a recipe for another day.
Today’s salmon comes to us courtesy of a sale at the local grocery store. I usually have a hard time justifying a fish purchase, but when it dips down to around $5 per pound, I don’t feel bad about buying it… and this week salmon was the sale.
I was looking for a way to get most of the flavors out of the glaze that my dad makes without having to actually use it, so I decided to make a marinade utilizing most of the components (orange juice, honey, soy sauce, ginger). I let this sit for about an hour, flipping it every so often… then it was time to toss it on the grill.
Salmon cooks quick on the grill, which is always a plus in my book… I grow impatient when I’m forced to wait around and enjoy the lovely scents of my meal to come.
After a few minutes on the skin side you can give it a quick flip and the skin should peel right off. At this point you can throw some of the marinade over the fish and let it finish cooking like anything else (flipping one more time).
Apparently (according to the internet) the standard way to grill a salmon is to just cook it skin side down over medium high heat and leave it there for about 10-15 minutes (until the fish flakes apart). I was just following parental instructions this time around… but I’ll have to try out that method next time I decide to eat salmon.
A light and healthy Salmon with a orange-honey marinade then grilled to perfection.