A portion of the JAG Grills' team is based in the Pacific Northwest - salmon country. This recipe comes from the heart of Northwest and Alaskan gourmet salmon cooking culture.
Note, the original recipe will have you set to serve around 6 people.
Here's what you'll need to get rolling:
- 4 fillets of salmon about 4oz to 6oz each
- 2 tablespoons thinly sliced green onion
- 2 tablespoons soy sauce
- 1 clove garlic, minced
- 2 tablespoons balsamic vinegar
- ¼ cup peanut oil
- ¾ teaspoon ground ginger
- ½ teaspoon sesame oil
- 1 ½ teaspoons brown sugar
- ⅛ teaspoon salt
- ½ teaspoon crushed red pepper flakes
Here's what to do:
First, in a mixing bowl, create your marinade by combing and mixing all of the liquid ingredients (the soy sauce, the balsamic vinegar, and the peanut oil). Then, add the garlic, green onion, ginger, brown sugar, red chile flakes, salt, and the sesame oil and whisk all together.
In a baking dish (preferably glass), place the salmon and drizzle over top and evenly the marinade. Place this in the refrigerator for about 3.5 to 6.5 hours. Make sure that you cover the salmon with plastic wrap or a pan.
Next, get your JAG fire pit grill ready by lighting your charcoal (we recommend large lump charcoal (instead of briquettes) to preserve the best possible flavor of your grilled salmon.
Finally, brush some oil on the grill surface, and ensure you pile the hot charcoal so that it is about five inches below the grill rack. Take the now lusciuosly marinaded salmon out of the marinade and gently place it on the hot grill surface.
We get asked all the time "How long should I grill salmon for?" Our recommendation is that for every inch of salmon thickness, you should grill for 10 minutes. Note, that's the thickest part of the salmon that you want to use for this measurement.
If you want those classic grill lines on your salmon, start with the skin side up, then flip half-way. You can also start with the skin side down and use a metal bowl over top (be careful, as the bowl will get hot, so use protective glove or oven mit when removing) to capture heat all around your salmon if you don't want to flip.
When the salmon meat flakes away with a fork, it's ready. Don't overcook, as you don't want the salmon to dry out.