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Honey Soy Salmon

May 24, 2012

Grilled fish is a quick, simple and delicious dinner.  Add in a flavorful marinade and glaze and grilled fish becomes a bit more exciting.  This recipe has a little bit of spice so if you aren’t a fan of spicy foods, use sweet paprika and reduce or omit the cayenne.  Served with steamed rice and a green vegetable, it’s the perfect spring or summer dinner.

But don’t think this dish isn’t tasty enough for company.  Why not try something new for your Memorial Day barbecue this weekend?  Honey Soy Salmon is packed with flavor and is much more exciting than the usual hamburgers and hot dogs.

I make the full marinade even if I’m just cooking two fillets but you could halve the recipe for 2-3 fillets.  Or, if you want to make this for a crowd, the marinade can easily be doubled.  To avoid contamination, always discard the marinade (brushing fish or meat with a marinade when you are cooking will contaminate the cooked food with bacteria from the raw meat).  One last tip: I like to buy small cans of pineapple juice so I don’t have to open a large container.

What are you planning for the official start to summer this weekend?

Honey Soy Grilled Salmon
serves 6

1/4 cup pineapple juice
1/3 cup soy sauce
2 tablespoons white vinegar (or white wine)
2 tablespoons lemon juice
1 tablespoon olive oil
3/4 cup honey
1/4 cup packed brown sugar
1 teaspoon ground black pepper
1/2 teaspoon cayenne pepper
1/2 teaspoon paprika
1/4 teaspoon garlic powder
6, six-ounce salmon fillets

Add pineapple juice, soy sauce, vinegar, lemon juice, olive oil and honey to a small saucepan.  Bring to a simmer over medium-high heat, stirring occasionally.  Reduce heat to medium-low and add the sugar, black pepper, cayenne, paprika and garlic powder.  Simmer, stirring occasionally, until the sauce has reduced and has a slightly syrupy consistency, about 15 minutes.  Set aside to let cool (note: if you are in a hurry and want to cool the marinade quickly, make an ice bath.  Fill a large bowl with a few cups of ice and put the marinade in a smaller bowl that will nest in the larger one.  Carefully add water to the larger bowl so the small bowl is surrounded by ice water.  Let sit for 5-10 minutes or until the marinade is room temperature.)

Put the salmon fillets in a ziploc bag and add half the marinade to the bag.  Let fish marinade in the fridge for at least 30 minutes and up to 2 hours.  Take the fish out of the fridge about 15 minutes before cooking and discard marinade.

Heat an outdoor grill over medium heat.  Once hot, add salmon to the grill, skin side down.  Let cook for 5-10 minutes and then start brushing the salmon with the reserved marinade.  Brush salmon every 1-2 minutes with the reserved marinade until the salmon is cooked to your liking.  Total grill time is about 15 minutes for well done salmon, slightly less for medium.

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