spot salmon
- Posted: 5 months ago
- Tags:recipe, salmon
- 0 comments
Both for reasons of keeping notes, and to share with others, here is a recipe for my favorite seafood dish, salmon.
So to start you need a good size of salmon, hopefully silver or king, but pink is ok too. This recipe works well with 1-2 lbs of fish, but you can adjust as needed.
- 1/2 can of beer
- 1/4 - 1/2 cup olive oil
- few shakes of garam masala
- 2-3 cloves of garlic or garlic powder
- 4-5 tbsp lemon juice
- 1/4 cup orange juice
- 2-3 handfuls of brown sugar
- few pinches of basil/spinach/oregano
- If you like spicy, some sriracha or other hot sauce
The above is very 'loose'. IE - You don't have to have exactly these ingredients, and/or you can play with them and substitute as needed to get the desired taste your after. I hardly ever make exactly the same marinade two times, but it always has the soy sauce, olive oil, beer, and citrus.
Take the fish and put it in a nice heavy duty zip lock back with all the above ingredients. Try to get out as much of the air as you can, zip it up tight, and lay horizontal in your fridge for at _least_ 30 minutes. If you leave it for longer than 12 hours it can get a little over-powering, so I recommend like 2-6 hours for best results.
After you have marinated the salmon, its time to cook. I only cook salmon in 2 different ways. The first way is the easiest, and basically the most juicy. I take the salmon and put it in a large skillet, hopefully one big enough to lay all the fish skin-side down and not overlap any. Put a lid on it, and cook it on LOW heat until you start to see white residue (fat) coming out of the fish, now it is ready to eat.
If grilling on a bbq, you need to either put it on the top shelf, and coat the shelf with olive oil first, or construct a makeshift foil layer for the salmon to sit on while cooking. Ultimately you just want to avoid having to pull the salmon off in pieces if it sticks to the grill. You basically cook it almost the same amount of time, until you see the white fat start to come out of the fish. On the bbq if you use something like mesquite chips you can get a really nice flavor. Usually the bbq is slightly less juicy, but sometimes more flavorful. Low heat is key.
Good Luck!
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