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Simple Salmon

Recipe from Weber's Big Book of Grilling™ by Jamie Purviance and Sandra S. McRae

Fuel Type:

Serves 6
10 to 12 min.

People
Serves 6
Prep Time
5 min.
Marinating Time
15 to 30 min.
Grilling Time
10 to 12 min.

Ingredients

Instructions

the Ingredients

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Marinade

60 milliliters extra-virgin olive oil
60 milliliters soy sauce
60 milliliters Dijon mustard
3 tablespoons prepared horseradish
2 tablespoons packed light brown sugar
1 teaspoon rice vinegar

6 salmon fillets (with skin), each 170 to 225 grams and 2.5 centimeters thick, pin bones removed

Instructions

In a medium bowl whisk the marinade ingredients until smooth. Pour 80 milliliters of the marinade into a small bowl and set aside.
Place the fillets in a large, resealable plastic bag and pour in the marinade from the medium bowl. Press the air out of the bag and seal tightly. Turn the bag to distribute the marinade, place in a bowl, and refrigerate for 15 to 30 minutes.
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Prepare the grill for direct cooking over high heat (180° to 230°C).
Remove the fillets from the bag and discard the marinade in the bag. Grill the fillets, flesh side down first, over direct high heat, with the lid closed, until you can lift the fillets off the grate with tongs without sticking, 6 to 7 minutes. Turn the fillets over, brush with the reserved marinade, and continue cooking to your desired doneness, 2 to 3 minutes more for medium rare. Slide a spatula between the skin and flesh and transfer the fillets to serving plates. Serve warm.
Remove the fillets from the bag and discard the marinade in the bag. Grill the fillets, flesh side down first, over high heat, with the lid closed, until you can lift the fillets off the grate with tongs without sticking, 6 to 7 minutes. Turn the fillets over, brush with the reserved marinade, and continue cooking to your desired doneness, 2 to 3 minutes more for medium rare. Slide a spatula between the skin and flesh and transfer the fillets to serving plates. Serve warm.

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