10 (plus 20 - 30 standing time) minutes
4 - 6 servings
1 1/2 - 2 pounds Wild Sockeye Salmon Fillets
* sliced mango, papaya, or star fruit for grilling (optional)
1/2 cup Fischer & Weiser® Hot Mango & Papaya Grilling Sauce
3 tablespoons soy sauce
1 teaspoon pure sesame oil
Place salmon in a baking dish or on a sheet pan, skin-side down.
Combine glaze ingredients. Spread about one half of glaze over top of salmon; reserve remainder and set aside. Let salmon stand 20 to 30 minutes.
Meanwhile, heat charcoal 30 minutes until covered with a light layer of gray ash or heat gas grill 10 minutes with lid closed. Clean and oil grill grate well. (See "Indoor Cooking Option" below.)
Place salmon on grill, skin-side up, 4 inches above Medium heat (375 degrees F grill surface temperature). Cook 5 minutes; slip a spatula under salmon and turn over gently. Baste top (flesh-side) with reserved glaze and close grill lid; cook 5 more minutes or until salmon turns from translucent to opaque (white) and just begins to flake when tested with a fork. For fruit, place on grill with salmon and cook 3 to 5 minutes per side; baste fruit with glaze also. Serve additional sauce with salmon, if desired. Indoor Cooking Option: Heat oven 450 degrees F.
For step 4, bake salmon (and fruit, if desired) in oven 10 to 12 minutes (10 minutes per inch of salmon thickness); baste with reserved glaze after removal from oven.
No Nutritional Information Available
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