Not long ago I posted a recipe for Soy-Grilled Mahi Mahi with Korean Dipping Sauce. It was such a great recipe that a week or so later I made it for dinner when my former neighbors (and food bloggers to-be) Maria and Kym came to dinner. In the original post I’d mentioned that I thought this would be great on salmon, so I tried it on both types of fish for that dinner.
Interestingly, although all three of us liked the recipe very much with Mahi Mahi, we thought it was even better with salmon. It was so good, I decided this version needed a separate post, because I’m envisioning some blog reader (or me) with a nice piece of salmon looking through the recipe archives section for Fish and Shellfish or Grilling and passing right over the recipe because it didn’t say salmon in the title. So here’s take two on a fabulous recipe that originally came from Weeknight Grilling, a magazine-cookbook published by Cuisine at Home. And I even remembered to put the dipping sauce in the photo this time!
Grilled Salmon with Asian Dipping Sauce
(Makes 2 servings, recipe slightly adapted from one which appeared in Weeknight Grilling, a magazine published by Cuisine at Home.)
2 salmon filets
1/4 cup soy sauce
1 1/2 T Rice vinegar (not seasoned)
1 T sesame oil
2 T amber Agave nectar, Splenda (or use 2 1/2 T brown sugar)
1 green onion, thinly sliced
1 tsp. garlic puree (a paste, also called ground garlic)
pinch of ground cayenne pepper or a dash of hot sauce (I used Aleppo pepper)
Combine soy sauce, rice vinegar, sesame oil, Splenda or brown sugar, green onion, garlic puree and hot pepper or hot sauce in small bowl. Put half of mixture into a small ziploc bag with the two pieces of fish and marinate at room temperature for 10-15 minutes.
While fish marinates, spray grill with non-stick spray or wipe with olive oil, then preheat grill to medium-high (you can only hold your hand there 2-3 seconds.)
Put salmon on grill with top side down and grill 2-3 minutes (until you can start to see grill marks, I usually lift it up to see.) Rotate 45 degrees on same side and cook 2-3 minutes more to get criss-cross marks. Turn salmon over and cook about 3-4 minutes more. Total cooking time will not be more than 8-10 minutes, The salmon should feel barely firm when it’s done; don’t overcook. Serve hot, with dipping sauce on the side.