Grilled Sesame-Ginger Salmon
Denise Landis is the founder & CEO of The Cook's Cook.
This recipe is featured in Fall Camping and Cooking
Grilled Sesame-Ginger Salmon is a great recipe to cook on the first night of a camping trip. Prepare the salmon at home and let it marinate in a sealed bag all day in the cooler. For an even easier version of this recipe, marinate the salmon in 79 ml (1/3 cup) bottled teriyaki sauce mixed with a teaspoon of grated fresh ginger. If you purchase prepared salads as accompaniments, cleanup will take minutes, with no pans to wash.
- Servings 4
Ingredients
For the marinade:
- 79 ml (1/3 cup) low-sodium soy sauce
- 1 scallion, trimmed and thinly sliced diagonally
- 1 teaspoon sugar
- 2 teaspoons rice wine vinegar
- 1 teaspoon finely grated ginger
- 2 teaspoons dry sherry
For grilling:
- .6 to .9 Kg (1 1/2 to 2 pounds) boneless salmon filet, with skin
- 1 tablespoon pure sesame oil
Preparation
- For the marinade: In a small bowl, combine all of the ingredients for the marinade. Mix well.
2. For grilling: Place the salmon in a heavy-duty resealable bag or other container. Add the sesame oil and rub the salmon to coat it well. Add the marinade, seal the bag or container, and keep well chilled in the refrigerator or in a cooler on ice for up to 8 hours.
3. Prepare a hot fire or charcoal grill. Pour the marinade from the bag into a small saucepan. Heat just until simmering, then remove from heat and set aside.
4. Place the salmon skin-side down on the grill until the underside is well-seared, 4 to 5 minutes. Slide a spatula under the salmon between the fish and its skin, so that when the fish is flipped the skin (which will stick to the grill) remains behind. Turn the salmon so that the uncooked side is now lying against the skin. Continue to grill until cooked to taste, about another 5 minutes. Transfer the salmon to a plate, drizzle with the simmered sauce, and serve.
Denise Landis
Denise Landis had been employed as an archeologist for seven years before a food editor hired her to test some recipes from a cookbook manuscript. This short stint led to longer assignments, and two years later she began testing recipes for the New York Times. She has been a professional recipe tester and editor for over 25 years, is the author of a New York Times cookbook, and has written for numerous publications. She is a member of the New York Chapter of Les Dames d’ Escoffier.
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