Asian Grilled Salmon
Photo: Murcotipton, CC BY-SA 3.0
Asian Grilled Salmon gets its flavor from a single blender marinade of soy sauce, ginger, garlic, curry powder and curry paste. The brown sugar in the mix caramelizes over charcoal and gives the fillets a dark, lightly sticky crust. Skin-on wild salmon holds together well on a hot grate, and a quarter turn on each side leaves clean grill marks. Fresh basil and cilantro go on at the end.
Instructions
Blend the soy sauce, rice wine vinegar, red pepper flake, curry powder, ginger, garlic, olive oil, brown sugar, black pepper and curry paste until smooth. Pour the marinade into a plastic bag, add the salmon and turn it to coat. Press out as much air as you can, seal the bag and refrigerate for up to 4 hours.
When the marinating time is up, light 4.5 lbs (2 kg) of charcoal in a chimney starter. Once the coals are ready, spread them evenly over the bottom of the grill and set the grate back in place.
While the charcoal heats, take the salmon out of the bag and discard the leftover marinade. Leave the fillets at room temperature until the coals are ready.
When the grate is hot, wipe it quickly with a towel. Lay the salmon skin side up over the hottest part of the grill and cook 3 to 5 minutes per side for medium, giving each fillet a quarter turn halfway through each side to mark it.
Transfer the fillets to a plate and cover tightly with aluminum foil. Let them rest for 5 minutes.
Move the salmon to warmed individual plates and sprinkle with the basil and cilantro. Add citrus wedges if you like, and serve right away.
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