Grilled Asian Fusion Salmon

By damiles1

Ingredients

• glaze:
• 2 coho salmon filets, 6-8 ounces each
• olive oil
• salt
• pepper
• 4 tbsps dijon
• 3 tbsps soy sauce
• 1 tbsp rice vinegar
• 1 tbsp finely ground ginger or ginger powder
• 1/4 tsp sesame seed oil
• 2 tbsp olive oil or vegetable oil
• 1 tsp garlic powder
• 3 tbsps light brown sugar
• 2 tbsps honey
• salt
• pepper

Details

Servings 2

Preparation

Step 1

First, put all the ingredients together mentioned and create your glaze. Next, get your grill (outdoor preferably, or indoor preferably a cast-iron double burner grill or an electric one) ready and turn on to high heat.

Take your filets, score the skin on back both horizontally and vertically to make squares or a cross-hatch pattern. Rub olive oil on both sides. Season the front flesh part as you normally would with salt and pepper. When seasoning the skin side, use two to three times more salt than normally.

Put oil over your hot grill and immediately slap down your fillets skin side down. Leave about a minute more than you normally would, checking the underside occasionally to ensure cooking and browning but not burning. After about four or five minutes and right before you are ready to turn, liberally brush on the glaze all over the flesh side, then turn that over so it faces the grill.

You should see some very nice crispness on the now skin top side. Leave the flesh part down for another two-to-three minutes. Do not over cook this. Give a light brush of the glaze on the skin and turn over again. Now with the topside up, again liberally brush the glaze all over the flesh. After a minute or so more, take off of grill and serve.