You can cook with confidence and style
Glazed Salmon Recipe ...Use Deep Water Wild Salmon
Recipe from Restaurant
Preparation time: 5 minutes. Serves 4.
Cooking Conversion Table
Salmon Buying Tips:
Fresh salmon steaks and fillets should be firm and deep, "salmon pink" in color. The meat should have a slight sheen
and appear somewhat translucent.
Choose steaks and fillets with smooth cuts. Cuts of salmon that have gaps or separation of muscle fibers are
indicative of old fish.
Packaged salmon should be stored in an airtight container with no visible liquid.
Frozen salmon should be in an air tight package with no visible frost.
Refrain from salmon that has a strong "fishy" smell, the fish odor should be mild.
Ingredients:
1 l/2 pounds skin-on deep water wild salmon fillet or use four fillets, 6-7 ounces each
(Thicker cut fish will stay moist longer)
2 tablespoon Worcestershire sauce
4 tablespoons Low-sodium soy sauce
2 - 3 tablespoons fresh lemon juice
Salt and freshly ground pepper to taste
Vegetable oil
Handling Tips:
- Keep salmon refrigerated until ready to grill.
- Keep salmon skin intact while grilling. The skin will prevent the salmon from curling up and flaking apart. The
skin is easily removed after grilling. - Brush salmon and grill grate with a thin coat of cooking oil to prevent sticking on the grill. Oil the grill grate
before starting the grill.
Instructions:
The Indirect Grilling Method: (medium hot grill)
Grill fish 3-4-inches from heat
Place salmon steak/fillet skin side up directly on grill grate. Cover
Grill steaks/fillets for a total of 4-6 minutes (2-3 minutes per side) per l/2 inch thickness, turning
only once
Check for Doneness:
Salmon continues to cook after being removed from the grill. Cook salmon just until meat begins
to change color and becomes flaky
To check the flakiness, insert the tip of a sharp knife near the bone or at the thickest part of the
salmon and pull slightly
The Broiling Method:
Preheat broiler. Place foil on sheet pan and oil lightly
Place salmon on foil, brush with marinade, and place 3-4 inches under broiler
Brush with marinade at least 2 more times or until fish just begins to flake
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