This image looks beyond delicious. In fact, in my most recent article I placed this delicious and healthful looking image of a grilled salmon fillet on a bed of asparagus. But first I had to share the recipe for this with you. And once you read the ingredients, you will know why I love this recipe too.

METHOD

1. Whisk the one cup of whiskey, soy sauce, garlic, and olive oil in a non–reactive dish large enough to hold the salmon fillets in a single layer.
2. Place the fillets in the marinade and turn them skin side up. Cover and refrigerate for 4 to 6 hours at the most. Any longer and the texture of the fish will be affected.
3. In a saucepan, combine the chile paste, ⅔ cup of whiskey, green onion–keeping some for garnish–ginger, sesame oil, honey and water. Bring just to the boiland simmer, uncovered until the liquid is reduced by half. and thickened into a syrup consistency. Keep the sauce warm while you grill the salmon.
4. Preheat the grill to medium–high, about 450°F.
5. Remove the salmon from the marinade, reserving the marinade to baste. Brush the grate with the ¼ cup of olive oil, and place the salmon on the preheated grid, skin side up. Grill for 5 to 7 minutes per side, or until the salmon is just cooked. Baste throughout the cooking with your reserved marinade until the salmon is nearly done. Discard any unused marinade.
6. Remove the cooked salmon from the grill and serve with the warm sauce drizzled on top.

 

Tips:

• Always preheat your grill when cooking fish.
• Fish will turn when it is ready. If you try to turn your fish and it will not move, wait another minute or two and try again.
• When you are ready to remove the fish from the grill, if you have done this right, you should be able to slide the spatula between the skin and meat, lifting the fillet away from the skin.

A roaring success in my quest to like seafood. And how not? Marinated in an Asian inspired garlic marinade, and grilled to perfection. Salmon is not a “fishy” tasting fish like, say, tuna. I can’t wait to hear what you thought of this recipe.

Happy Grilling!