Grilled salmon #1

Yield: 4 Servings

Measure Ingredient
\N \N Thick salmon fillets
2 tablespoons Soy sauce
2 tablespoons White sugar
2 tablespoons Brown sugar


The Copper River Salmon are in season and the following recipe was passed my way by one of the key players in Seattle's restaurant industry.

Warning, the final product is very, very rich. Especially if you have access to the real thing (Copper River/Columbia River Salmon). The fat content on these fish is so incredibly high that the resulting product could almost be served as a desert item. One guest said it reminded her of butter sticks fried in syrup.

Marinade: Combine marinade ingredients and stir till most of sugar is dissolved. Let the mixture sit on counter to "blend".

Fish: We've experimented with different cuts of salmon and found the following works best for us. Purchase thick fillets (not steaks) and then cut fillet vertically into 1½ " wide strips.

About an hour before cooking, remove the salmon strips from the refrigerator and let soak in marinade at room temp. These can then be grilled over medium heat with the shin on the side (not up or down), resulting in more even cooking. BIGSTAR@....



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