Asian Grilled Salmon Ina Garten Recipes

ASIAN GRILLED SALMON

Steps:

• Heat grill and brush rack with olive oil to prevent fish from sticking.
• Whisk together the mustard, soy sauce, olive oil and garlic.
• Drizzle about half of the marinade onto the salmon and allow it to sit about 10 minutes.
• Place salmon skin side down on the hot grill; discard the marinade the fish was sitting in.
• Grill salmon approximately 4-5 minutes on each side (or longer as you prefer).
• Transfer the fish to a plate, skin-side down, and spoon the remaining marinade on top.
• Allow fish to rest about 10 minutes.
• Remove the skin and serve.

ASIAN GRILLED SALMON (INA GARTEN)

Steps:

• Light charcoal briquettes in a grill and brush the grilling rack with oil to keep the salmon from sticking. While the grill is heating, lay the salmon skin side down on a cutting board and cut it crosswise into 4 equal pieces. Whisk together the mustard, soy sauce, olive oil, and garlic in a small bowl. Drizzle half of the marinade onto the salmon and allow it to sit for 10 minutes. Place the salmon skin side down on the hot grill; discard the marinade the fish was sitting in. Grill for 4 to 5 minutes, depending on the thickness of the fish. Turn carefully with a wide spatula and grill for another 4 to 5 minutes. The salmon will be slightly raw in the center, but don't worry; it will keep cooking as it sits. Transfer the fish to a flat plate, skin side down, and spoon the reserved marinade on top. Allow the fish to rest for 10 minutes. Remove the skin and serve warm, at room temperature, or chilled.

INA GARTEN ASIAN GRILLED SALMON RECIPE

Steps:

• Heat grill to medium-high and clean grill grates
• Cut salmon fillet into four portions, leaving the skin on and lay out on a sheet tray
• In a small bowl whisk mustard, soy, oil and garlic
• Ten minutes before grilling, brush half of this mixture onto the tops and sides of the salmon
• Brush the grill grates with vegetable oil and place the four portions, skin side down, and grill for about five minutes
• At this point, you will notice the edges of the skin starting to curl and the bottom of the salmon starting to turn color
• Using a fish turner or large spatula, carefully flip each piece over
• At this point, I find it easy to peel the skin off with tongs and discard instead of waiting until after the salmon gets removed from the grill
• If you want cross hatch marks, after three minutes, turn each piece 90 degrees with your spatula, otherwise continue to cook
• Insert a probe thermometer into the thickest part until it reads 145F, about 5 or 6 minutes depending on how thick
• The tailpiece will cook before the rest so you should remove each piece as they reach 145F
• Serve with the reserved sauce brushed over each piece or served on the side

INA GARTEN ASIAN GRILLED SALMON

Steps:

• Light charcoal briquettes in a grill and brush the grilling rack with oil to keep the salmon from sticking. While the grill is heating, lay the salmon skin side down on a cutting board and cut it crosswise into 4 equal pieces. Whisk together the mustard, soy sauce, olive oil, and garlic in a small bowl. Drizzle half of the marinade onto the salmon and allow it to sit for 10 minutes. Place the salmon skin side down on the hot grill; discard the marinade the fish was sitting in. Grill for 4 to 5 minutes, depending on the thickness of the fish. Turn carefully with a wide spatula and grill for another 4 to 5 minutes. The salmon will be slightly raw in the center, but don't worry; it will keep cooking as it sits. Transfer the fish to a flat plate, skin side down, and spoon the reserved marinade on top. Allow the fish to rest for 10 minutes. Remove the skin and serve warm, at room temperature, or chilled.