Grilled Salmon | Alaskan Harvest Seafood Blog

Zesty Grilled Salmon Rub

This preparation can be used on a number of different fish types, as long as the meat is dense enough to stand up to grilling, and the flesh has enough oil to retain part of its own flavor.

You will need:

1 1/2 pounds wild Alaskan salmon fillets
1/2 cup white wine
1/2 cup white vinegar
1 tsp dried tarragon
2 tsp Worcestershire sauce
2 T olive oil
2 cloves garlic, minced
salt and pepper

1. Mix together all the ingredients after the salmon and pour into a shallow, non-reactive dish (like a glass casserole).

2. Marinate the fish for an hour or longer, turning it occasionally and scooping sauce over the top.

3. Grill over medium high heat until the salmon is just cooked through, but not dry. Serve immediately.

If you want the same tang but would rather pan-fry the fish, allow the fillet to drip-dry after marinating, then lightly dust with flour and pepper before tossing it into a hot skillet with olive oil and a small amount of butter. Cook on both sides until golden brown (but not longer than 10 minutes total per inch of thickness of fish).

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Southwest Grilled Alaska Salmon with Fruit Salsa

Filed under: Salmon Recipes, Seafood Recipes — Tags: Grilled Alaskan Salmon, Grilled Salmon, Grilled Salmon with Fruit Salsa, Salmon with Fruit Salsa, Southwest Salmon —

Fruit Salsa Ingredients
1 lb. frozen or refrigerated mango chunks or peaches, diced
4 kiwi fruit, peeled and diced
1/3 cup red onion, finely diced
1/4 cup cilantro, chopped coarse or 1 Tablespoon dried cilantro
1/4 cup fresh lime juice
1 teaspoon peanut or extra virgin olive oil

Grilled Salmon Ingredients
4 Alaska Salmon steaks or fillets (4 to 6 oz. each), fresh, thawed or frozen
1/4 teaspoon salt
1/4 teaspoon ground cumin
1/4 teaspoon celery seed
1/4 teaspoon garlic powder
1/4 teaspoon cayenne pepper
2 teaspoons fresh lime juice
1-1/2 Tablespoons olive, canola, peanut or grape seed oil

Instructions
Prepare salsa: Thaw mango chunks at low setting in microwave, 4 to 5 minutes. Dice mango and add to bowl. Stir in remaining salsa ingredients; set aside.

Prepare salmon: Rinse any ice glaze from frozen Alaska Salmon under cold water; pat dry with paper towel. Measure salt, cumin, celery, garlic, and cayenne into a small bowl; mix in lime juice and oil. Heat a heavy nonstick skillet or ridged stovetop grill pan over medium-high heat. While pan heats, brush half of spice mixture onto one side of the salmon portions. Place salmon in heated skillet, seasoned side down. Cook, uncovered, about 3 to 4 minutes, until well grill- marked. Shake pan occasionally to keep fish from sticking.

Brush tops of salmon with remaining spice mixture and carefully turn salmon over. Cover pan tightly and reduce heat to medium. Cook an additional 6 to 8 minutes for frozen salmon OR 3 to 4 minutes for fresh/thawed fish. Cook just until fish is opaque throughout. Serve hot with fruit salsa.