Salmon season is officially in full swing, so this week I’m posting a recipe from my first book, Delicious. While in the book it’s prepared by Reggie, this is actually a favorite of our family and is the only way my 9 year old will eat fish. In this preparation, the sauce is really the star of the show, while the salmon is grilled with just a little salt and pepper. Now heat up your grill and enjoy!
4 tablespoons unsalted butter
1/4 cup soy sauce
2 tablespoons ketchup
2 tablespoons Worcestershire sauce
2 teaspoons yellow mustard
6 cloves garlic, finely chopped
2 pounds salmon (I prefer wild coho, sockeye, or king)
To make the sauce, combine the first 6 ingredients in a sauce pan over low heat. Don’t let the sauce come to a boil; the goal is to heat everything though but not to caramelize the ingredients.
To make the salmon, heat your grill to medium high heat
Coat the salmon with oil and season the salmon with salt and pepper.
Place fillets on the grill, skin side down to start, for about 5-6 minutes per side. Adjust the time based on the thickness of the fish and your desired doneness (I personally like my salmon on the rarer side). When the fish is nearly done, spoon some of the sauce over the skinless side and give it a quick sear. Serve the rest of the sauce on the side.