This is a half side of Wild Salmon that I cooked on a tray on the grill/barbecue. I used the grill as an oven because it was just too hot in the house to heat up the stove. It turned out perfect and the ginger and honey topping made it sweet, spicy and salty. The clean up is also great since the skin stays on the paper and you can just toss it away.
You will need:
- 1 half of side of Salmon -I love the wild salmon
- 1 inch of fresh ginger grated or chopped fine
- 3 tbsp honey
- 3 cloves of garlic chopped fine
- 3 tbsp soy sauce
- 1/2 tsp sesame oil
- sprinkle of Chinese five spice powder
Step 1: get a nice piece of Salmon. If you can get fresh great but, I buy frozen all the time (like here!) and it tastes great. I thaw it in the fridge for a day before I want to use.
Step 2: Remove any bones and place fish on parchment paper on a baking tray. Mix all your ingredients and slather most of fish. Leave some for basting while it cooks.
Step 3: place on medium grill and close lid. Let cook for 10 minutes. Baste with remaining sauce and cook for another 5- 10 minutes until fish is opaque and cooked. You can cut and slide a spatula right under the skin to peel it off before plating.
Gorgeous and so quick to make.