Sock It To Me

Growing up, salmon was the first fish I tried when I began testing the proverbial waters. Once I ventured out and starting eating other types of fish, I had moved on from salmon all together. Over the past year, I’ve completed warmed up to salmon again. Lately, I’ve been seeing the meaty fish making its way back into my kitchen quite frequently. Since salmon is so easy to prepare, has great health benefits, and my husband loves it too…I say, bring it on!

A couple of days ago, the sockeye salmon was looking mighty fine at the Whole Foods counter. So, I decided to try a grilled BBQ Salmon recipe from Cooking Light. The results were seriously phenomenal. The marinade came together in no-time, and the flavors were out of this world. The sweet and spicy combo created a glaze that adhered to the fish, and it left me wanting more. The recipe is great for a week night dinner, and impressive enough to serve for guests.
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BBQ Salmon

Source: Cooking Light

What You Need

  • 1 tablespoons dark sesame oil, divided
  • 3 garlic cloves, crushed
  • 1 (1/2-inch) piece fresh ginger, peeled and chopped, or 1/2 teaspoon ground ginger
  • 2 tablespoons fresh lime juice
  • 2 tablespoons lower-sodium soy sauce
  • 1 1/2 tablespoons ketchup
  • 2 teaspoons dark brown sugar
  • 1 teaspoon sambal oelek (ground fresh chile paste, such as Huy Fong)
  • 4 (6-ounce) fresh sustainable salmon fillets

What To Do

  1. Preheat the grill to medium-high heat.
  2. Combine 1 tablespoon oil, garlic, ginger, lime juice and next 4 ingredients (through chile paste); stir with a whisk until combined.
  3. Place salmon on a grill rack coated. Brush tops of salmon with half of sauce. Grill 7-10 minutes; brush with remaining sauce. Grill an additional 7-10 minutes, or until desired degree of doneness.

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