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Recipe from Weber's Big Book of Grilling™ by Jamie Purviance and Sandra S. McRae

Simple Salmon

  • People

    Serves 6

  • Prep Time

    5 mins

  • Marinating Time

    15 to 30 mins

  • Grilling Time

    10 to 12 mins

  • People

    Serves 6

  • Prep Time

    5 mins

  • Marinating Time

    15 to 30 mins

  • Grilling Time

    10 to 12 mins

the Ingredients

  • Marinade
  • ¼ cup / 60 milliliters extra-virgin olive oil
  • ¼ cup / 60 milliliters soy sauce
  • ¼ cup / 60 milliliters Dijon mustard
  • 3 tablespoons prepared horseradish
  • 2 tablespoons packed light brown sugar
  • 1 teaspoon unseasoned rice vinegar
  •  
  • 6 salmon fillets (with skin), each 6 to 8 ounces and 1 inch thick

Instructions

  • 01 In a medium bowl whisk the marinade ingredients until smooth. Pour ⅓ cup of the marinade into a small bowl and set aside.
  • 02 Place the fillets in a large, resealable plastic bag and pour in the marinade from the medium bowl. Press the air out of the bag and seal tightly. Turn the bag to distribute the marinade, place in a bowl, and refrigerate for 15 to 30 minutes. 
  • 03 Prepare the grill for indirect cooking over high heat (350° to 450°F).
  • 04 Remove the fillets from the bag and discard the marinade. Brush the cooking grates clean. Grill the fillets, skin side down, over indirect high heat, with the lid closed, until opaque throughout, 10 to 12 minutes. During the last 2 minutes of grilling time, brush the fillets with the reserved marinade. Slide a spatula between the skin and flesh and transfer the fillets to serving plates. Serve warm.
Ingredients
Instructions

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