Teriyaki Barbecued Salmon
This summer why not capitalize on the Seasonal Wild Salmon, as this season is the only time of year that you can get fresh, not frozen wild salmon! Full of flavor, when compared with farmed salmon, and jam-packed full of nutrition, this recipe will have you draping the salmon in sweet teriyaki and spending almost no time in the kitchen!
Having guests over is what I do. Family, friends, and friends of friends, but my secret to enjoying company is to keep it simple. Properly preparing my ‘mise en plus’ or having everything ready to cook, so that when guests arrive I’m ready to enjoy their company! Begin by stopping in at your favorite fresh seafood supplier. This could be a local butcher, specialty food store, grocery store, of even better your local community market. The best way to order salmon is to ask for 6-8oz individually cut, skin on, salmon fillets, centre cut. You have just given them the absolute specific instructions that are universal and will assure you get what you want! 6-8 oz is a good portion size for adults, skin on keeps the fish together while grilling; and centre cut refers to the centre of the fish so that all pieces are uniform in size. (Insiders information; in the City of Toronto and many other non-coastal cities seafood suppliers are closed on Sundays and holidays, which means the seafood supply is temporarily interrupted. The best day to get fresh fish as a result is Tuesday to Saturday. Purchase teriyaki sauce in the grocery store’s BBQ sauce isle.
Once you have the individually cut salmon fillets you can begin marinating for the day in Ziploc bags. Pour enough Teriyaki sauce to coat each fillet. When your guests arrive you can heat up the grill. There are three rules to grilling that must be followed:
-Use vegetable oil to grease the grill generously to prevent sticking.
-Only ever touch or move your fish, chicken, or steak 4 times!
Men in particular will have a problem with this rule, but constantly moving the meat will pull the product apart and will prevent you from achieving the perfect diamond grill marks. Don’t overcook the food, if your grill is properly heated a one-inch steak will take 3 to 4 minutes each side to reach medium rare. On the same note salmon should be served medium or medium well to keep it moist and full of flavour.
Using tongs remove the teriyaki marinated fish out of the Ziplocs bag and place skin side down on the hot, well oiled grill, starting at the back place them closer to make sure there’s room for all of them. Close the lid and let cook for 2 -3 minutes, then flip over carefully trying to keep the fillet in once piece! Grill for 2-3 minutes and rotate each piece 40 degrees cooking for another 1-2 minutes. By following these instructions you’ll get a medium cooked salmon fillet with perfect grill marks! Add some fresh summer vegetables, rice or potatoes! Your house will stay cool and you’ll get to enjoy your company! Laine Valin