Asian BBQ Salmon

By stancec44

From Chopstix by Hugh Carpenter. This is the one that went to N. Fork of the Salmon River raft trip.

Ingredients

• 1 salmon filet w/skin, about 2 lbs.
• 1/4 c. dry sherry
• 1/4 c. light soy sauce
• 2 Tbsp. oyster sauce
• 2 Tbsp. lemon juice
• 2 Tbsp. sesame oil
• 1/2 tsp. fresh ground black pepper
• 1 bunch chives, minced
• 1/4 c. finely minced fresh ginger
• 2 Tbsp. cooking oil
• Lemon wedges

Preparation

Step 1

Remove any remaining bones from the filet. Combine the sherry, soy sauce, oyster sauce, lemon juice, sesame oil, pepper, chives and ginger. Marinate the salmon for 1 hour (and remove fish and) pour extra marinate into a saucepan, bring to a rapid boil, then set aside.

If using gas grill, preheat to medium. Brush the rack with cooking oil and lay the salmon, skin side down, on top. Immediately cover and cook the salmon until the fish just begins to flake, about 12 minutes. (You can use a fish basket for easy turning if you wish.) Bruce tents the fish with foil.

If the salmon is directly on the grill rack, carefully slide a spatula under the filet between the filet and the fish, and transfer to heated serving platter. The spatula should slide easily between the flesh and the skin, with the skin remaining on the grill. For a large filet, 2 people will be needed to transfer the fish to the platter. Pour the reserved marinade over the salmon and serve immediately with lemon wedges.