Asian Grilled Salmon
Many fish work well with Asian-associated flavors of soy sauce, ginger, and curry. Salmon is used here.
⅓ cup soy sauce
3 tbsp rice wine vinegar
1 tbsp red pepper flake
2 tsp curry powder
1 tbsp minced ginger
5 cloves garlic, smashed and minced
¼ cup olive oil
2 tbsp dark brown sugar
2 tsp freshly ground black pepper
1½ tbsp curry paste
4 ea. (24 ounces / 680 g) wild salmon fillets with skin, pin bones removed
2 tbsp basil, in chiffonade
¼ cup chopped fresh cilantro
Purée all ingredients except salmon and fresh herbs in blender until smooth. Pour into plastic bag and add salmon; toss to coat. Seal, getting as much air out as possible, and refrigerate up to 4 hours.
4 hours
After 4 hours, preheat 4.5 lbs (2 kg) charcoal in chimney. Disperse evenly around the bottom of the grill and reapply grate.
4 hours
While charcoal heats, remove salmon from marinade. Discard remaining marinade. Let sit at room temperature until coals have heated.
Once the grate is hot, quickly swab the grate with the towel. Add salmon to the hottest part, skin side up, and cook 3–5 minutes per side for medium, rotating 90 degrees halfway to get grill marks.
3–5 minutes
Remove to a plate and cover tightly with aluminum foil. Let rest 5 minutes.
5 minutes
Move salmon to warmed individual plates, sprinkle with chopped herbs, and garnish with citrus wedges, if desired. Serve immediately.
- •If you don't know how to use a chimney starter, see the notes in Barbecue Wings.