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Grilled Salmon II

Grilled Salmon II

  • Prep

    10 m
  • Cook

    20 m
  • Ready In

    6 h 30 m
Christine

Christine

The salmon fillets are marinated before grilling; allow several hours for this step.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 233 kcal
  • 12%
  • Fat:
  • 17.6 g
  • 27%
  • Carbs:
  • 2.9g
  • < 1%
  • Protein:
  • 15.3 g
  • 31%
  • Cholesterol:
  • 44 mg
  • 15%
  • Sodium:
  • 395 mg
  • 16%

Based on a 2,000 calorie diet

Directions

  1. Whisk together peanut oil, soy sauce, balsamic vinegar, green onions, garlic, brown sugar, ginger, red chile flakes, sesame oil, and salt. Place fish in a glass dish, and pour marinade over all. Cover with plastic wrap, and refrigerate for 4 to 6 hours.
  2. Preheat barbecue or gas grill.
  3. Oil the grill rack, and adjust height to 5 inches from coals. Remove salmon from marinade, and place on grill. Grill for 10 minutes per inch of thickness, measured at thickest part, or until fish just flakes when tested with a fork. Turn halfway through cooking.
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Reviews

Travis
534

Travis

11/29/2005

This is an awesome recipe and I have tried it several times. After you put the ingredients together and smell it, you just know that it will be fantastic. I had similiar problems with getting the Salmon to keep the flavor and have found that if you wrap it in Aluminum with some of the marinade and cook it you retain much more of that flavor, but you lose some grilled flavor. If you cook it almost to done and then remove and place on the grill by itself it gets a good mix of both the grilled flavor and the marinade.

Rebslo
166

Rebslo

7/4/2003

Great marinade! I used olive oil instead of peanut and omitted the onions with good results. Great smell and taste.

Anjuli
157

Anjuli

1/25/2004

I have been using this recipe for about 2 years. It is my favorite salmon recipe and always turns out delicious. I have substituted onion powder and garlic powder for the fresh ingredients and it has turned out very good. I think the taste of fresh ginger is the standout though. Thanks for a great recipe that impresses everyone I've tried it on.

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