Ready in 10 minutes, this Asian style salmon filet is a perfect weeknight meal.
Recipe originally appeared in the 15th edition of the Barbecue Genius Grillers Handbook, and can also be found at www.onthegrill.ca.
Marinating Time: 0:30
Grilling Time: 0:10
The butter may be omitted from this recipe if you are strictly trying to avoid fats, but it does give a creamier taste to the salmon. If using a fish basket, you may turn the fish once, halfway through cooking time.
- 2 8-oz. salmon fillets
- 3 tablespoons dry sherry
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon fresh ginger, finely minced
- 2 tablespoons butter
- 1/4 teaspoon freshly ground pepper
- lemon slices
- In a shallow glass dish, combine the sherry, soy sauce, sesame oil, and ginger. Place the fish in the marinade for 30 minutes.
- Preheat the grill, and brush the grids with vegetable oil. Dot the salmon with butter (optional), and grill on MEDIUM-HIGH for 10 minutes. The skin should easily separate from the fish when it is cooked. Place the salmon on a platter, garnish with fresh lemon slices and serve.