Saturday, June 16, 2007

Recipe for Grilled Salmon with Asian Dipping Sauce

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.)

Ingredients:
2 salmon filets

Sauce/Marinade Ingredients:
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)

Instructions:
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.



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South Beach Suggestions:
Made with Splenda, this is a perfect main dish for any phase of the South Beach Diet. This would taste great with Wake Up Your Mouth Thai Cucumber Salad and Roasted Asparagus and Mushrooms with Spike Seasoning for phase one. For phase two or three, replace the zucchini with something like Brown and Wild Rice Salad with Snow Peas and Peppers.

More Salmon on the Grill:
Friday Night Grilled Salmon Two Ways
Grilled Salmon with Maple Syrup Glaze
Greek Salmon Cooked in a Grill Pan (all phases)
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12 comments:

  1. Salmon is my all time favorite!!! They serve something like this at Applebee's that I just love...this looks so good, I'm going to have to try this!

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  2. I can definitely see that saw with the sweetness of salmon....yum!

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  3. such perfect grill marks! I think they should just invent a bbq grill with the criss cross grates so that you don't have to remember to rotate.

    xoxo
    j
    eyebrow envy is baaaaddd ;-)

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  4. Salmon on the grill with any type of Asian-style marinade is one of my all-time favorite summer dinners. Thanks for another delicious recipe.

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  5. Messo, hope you like it.

    Katie, I love this sauce.

    SK, great idea to have a grill with criss-cross grates. I like it! (I will try to get over my eyebrow envy.)

    Lydia, me too. I can tell this is a recipe I'll be making for years to come.

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  6. I've always enjoyed a soy sauce based glaze or dipping sauce with salmon. Your recipe sounds really delicious and the salmon looks gorgeous. Yum!

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  7. This looks and sounds just wonderful. I'm going to try it this week. Can never have enough ideas for marinades!

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  8. Amy, I agree that soy sauce and salmon go so well together. As you can tell, I think this recipe is a complete keeper.

    Lisa, as you know, I love marinating. I think this would be good on so many things.

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  9. Asian flavors and salmon go so well together! Thanks for this recipe!

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  10. Yes, it was good with the Mahi Mahi...but even better with the salmon! Everything was very tasty, thanks again for dinner! It was a fun night.

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  11. This recipe suited both the ingredients I had on hand and what I was craving last night. Because I wanted to wilt some spinach with my salmon, I decided to pan fry the marinated salmon in a little olive oil and throw the spinach in at the end. Even though I had reserved the dipping sauce, I wound up throwing the marinade in the pan after the salmon, and it thickened up into a delicious glaze that flavored the spinach as well. This is why I love the SBD; I can enjoy decadent, restaurant-quality meals that are still good for me!

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  12. Rebecca, that sounds delicious! (And that's exactly why I love the SBD as well.)

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