Marinade for grilled salmon

Yield: 6 Servings

Measure Ingredient
½ cup Clover honey
1 cup Teriyaki sauce
½ teaspoon Fresh ground white pepper
½ teaspoon Ground chipotle pepper; optional
6 \N Salmon fillets; 8 oz. each ==OR== 6 salmon steaks, 8 oz. each
\N \N Non stick cooking spray

If using filets: Scrape most of the scales from the skin while leaving the skin on the filets. Remove any pin bones you can find. If using steaks: remove the skin.

Mix all the ingredients except the salmon in a small bowl. In a non reactive container place the filets meaty side down, pour the marinade over the salmon, cover & refrigerate for 4 hours minimum or overnight (best).

When grill is ready spray the salmon with a light coating of the non stick cooking spray & place skin side down on the grill, cover & let cook for about 5 minutes, remove the cover & turn the filets over, cover & cook another 5 minutes. Remove the cover & flip the filets over & check for doneness. You are on your own figuring the times for the steaks as I always use the filets.

This is my interpretation of Romano's Macaroni Grill's Salmon plate.

Recipe by: Christopher E. Eaves Posted to recipelu-digest Volume 01 Number 589 by "Christopher E. Eaves" <cea260@...> on Jan 24, 1998

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