I’m slowly easing my way into the world of fish. I think I may have an aversion to the underwater grub due to fish sticks as a kid. I didn’t like the texture or the smell. Yuck.
I’ve come a long way from fish sticks days (and really, do people still eat fish sticks??) and have come to really enjoy sea bass, tilapia, and now…..SALMON.
I’ve been warned plenty of times that salmon is one of the “fishier” fishes. I know people that love the pink seafood and plenty of people who turn their noses up at it. My dad is a salmon-lover and I approve because of the heart-healthy omega-3 that it contains, so I broke down and bought some salmon to grill for him and myself.
How I Prepared the Salmon
Salt and Pepper is always a must. So I liberally sprinkled the flesh with the classic duo before I doused it in the marinade.
*Note: The butcher told me you cannot remove the scales from the skin, but that the skin will just peel away once it’s cooked. He was so right. We had no issued with this. The flesh literally fell off of the scaly-skin.
I combined soy sauce, honey, minced ginger, some cut scallions, and garlic to marinade the fish. I reserved about 6 tablespoons of the marinade to pour over the fish after it was cooked. I would say I used:
- 1/3-1/2 cup soy sauce (get the good dark kind from the Asian market! So much better than store-bought)
- 2-3 Tbsp. Honey (I used avocado honey–soo yummy)
- 1 Tbsp. freshly minced ginger (this may be more than I added. Ginger is strong so adjust to your taste)
- 1-2 cloves garlic, minced
- 2-4 scallions, sliced (the number of scallions you use depends on your love for oniony-ness. I used a lot cause it looks pretty, too!)
Whisk all that ^^^^ together until the honey has dissolved. And remember to save some for putting on top of the fish!!
My dad grilled the fish on medium heat for about 8 minutes. I glazed them with the left over marinade and then sprinkled on some toasted sesame seeds. Unfortunately, it wasn’t quite time for bon apetit because the middle of the filets were still raw! However, the oven happened to be on so I stuck them in a 400 degree oven to finish cooking. Five minutes or so later, the fish was flaky and ready to eat.
The Verdict: Surprise surprise! I loved it! Yes, it is one of the “fishier” fish I’ve eaten, but not in a bad way. The taste is very unique but not off-putting. I loved how the flaky meat just pulled away from the skin without any effort. And the glaze totally made the dish! I would use the glaze on grilled chicken, too. It was sweet, tangy, and the sesame seeds gave a nice crunch. I will make this again (and my heart shall thank me for it!)
11 thoughts on “Grillin’ Fish”
The good thing about ‘oily’ fishes as opposed to ‘white’ fishes, is that they can handle robust sauces like these…
mmm good point!
Thanks for this one, I am looking for an alternative sauces for grilled salmon and this looks lovely
I remember eating Mrs. Paul’s frozen fish sticks when I was little, and I had a good memory of them. I used them as an adult in a dish I made with marinara sauce and the result was disgusting. What was I thinking?
A propos of fish sticks, you might be interested in listening to chef Levana Kirschenbaum talk about them (and other mediocre fast foods) in “Why eat food that makes you sick?” http://www.bookpod.org/why-eat-food-that-makes-you-sick/
Your grilled salmon recipe looks delicious. I’m going to make it this week.
LoL! Fish sticks shouldn’t even be allowed on the shelves in the freezer section. yuck!
I’ll check out that link–sounds interesting!
And thanks, I hope your salmon turns out great! Remember, you don’t have to put it in the oven to finish it off (I only had to do that because I didn’t leave them on the grill long enough!) Also, taste the marinade and adjust to your liking. If you want it sweeter, add more honey, saltier add more soy, etc. etc. The fresh ginger really makes the sauce!
hi there! just wanted to let you know that we featured this post on the FoodPress.com homepage today under “today’s specials”. love that you are exploring the world of fish and this filet sounds wonderful. keep up the good work! jane
yay! That’s very cool. Thanks for the compliment and words of encouragement!