1½poundsskin-on sockeye salmon, cut into four fillets
1½tablespoonsfresh peeled grated ginger
2teaspoonsfresh minced garlic
¼-½teaspooncrushed red pepper flakes (depending on how much spice you prefer)
Kosher salt & freshly ground pepper
Avocado oil (or other neutral flavored oil with high smoke point)
Remove salmon fillets from the refrigerator and allow to come to room temperature. Preheat grill to 450°F.
1½ pounds skin-on sockeye salmon,
While the grill is preheating, whisk together the maple syrup, balsamic vinegar, ginger, garlic and crushed red pepper flakes in a small saucepan. Bring to boil over medium heat. Reduce heat to medium-low and continue cooking until sauce is reduced by ⅓ (it will have thickened slightly and will coat the back of a spoon). Remove from heat, season to taste with salt and pepper and divide evenly between two bowls, one for basting the grilled fish and one for serving.
1½ pounds skin-on sockeye salmon,, ⅓ cup maple syrup, 2½ tablespoons balsamic vinegar, 1½ tablespoons fresh peeled grated ginger, 2 teaspoons fresh minced garlic, ¼-½ teaspoon crushed red pepper flakes, Kosher salt & freshly ground pepper
Thoroughly pat salmon fillets dry with paper towels. Liberally brush both sides of salmon with avocado oil. Rub a paper towel soaked in avocado oil on the grill grates using a pair of tongs. Place salmon fillets SKIN SIDE UP on greased grates. Reduce grill heat to medium low and cook for 2 minutes or until fish releases easily from the grates.
Flip fish over and immediate brust fillets with half of basting sauce. Close grill for one minute. Repeat baste with remaining sauce and cook for another 30-60 seconds. Check fish for doneness and remove from grill. Serve with reserved sauce.
Bring fish to room temperature before grilling. It will cook more evenly when its interior and exterior temperatures are the same.Remove excess moisture from salmon fillets. Pat dry with a paper towel before cooking. This is especially important with frozen salmon as it helps avoid a mushy texture once grilled.Make sure the grill grates are clean and the grill is hot - around 450°F - before you add the salmon. Residual food leftover from previous grilling sessions can cause grill flare ups or your salmon to stick to the grates.Oil the salmon AND the grates to prevent sticking. I recommend using a neutral tasting oil that has a high smoke point like avocado oil.Grill FLESH SIDE DOWN FIRST. This is different from many grilled salmon recipes that start skin side down. But as long as your grates and fish are both well oiled, grilling the salmon flesh side down first gives the grill enough time to create those attractive grill marks. The fillets will release easily once cooked.Don't move the salmon! Once you've placed it on the grill, resist the temptation to move it around. It needs that sear on the hot grates to develop a "crust" so it can be flipped over in one piece.When is salmon done? The USDA recommends that the internal temperature of cooked salmon should be 145°F. I find that the thinner, wild-caught sockeye salmon fillets end up overcooked at that temperature as there is always residual cooking once you remove the salmon from the grill. I like to remove salmon when it reaches 120-125°F. The center will still be slightly translucent but still flake nicely.Bake it instead! Don't have a grill? You can bake this salmon recipe instead. Make the sauce as directed and place the oiled salmon fillets skin side down on a greased baking sheet. Brush with ¼ of reserved sauce. Bake at 400°F for 4 minutes. Brush with remaining ¼ of reserved sauce and broil about 6 inches from heat for another minute or two.Store leftover grilled fish in the refrigerator for up to 3 days. Sockeye salmon does not reheat well because it is so lean so we use any leftovers cold in salads.Recipe adapted from Al Roker and Parade Magazine.