BBQ Grilled Wild Salmon
The flesh of wild Atlantic Salmon is generally “pinker” and tastes milder than that of their more common farm-raised cousins. If you haven’t tasted wild salmon, you need to. Most of the Atlantic salmon available at retail is farm-raised, and the flavor is determined by the amount and type of feed their given. Wild salmon taste like their food, too, but they’re eating a diet of wild things — invertebrates and plankton when they’re young; squid and shrimp as adults — so the taste is discernably different.
For a treat, make this barbecue sauce and brush it on some wild salmon before you toss it on the grill.
2 tablespoons chili paste with garlic ( available in the Asian section of most grocery stores)
2 tablespoons light brown sugar
2 tablespoons rice wine vinegar
I tablespoon soy sauce
I tablespoon minced fresh ginger
1 lb. of wild salmon
Mix the chili paste, light brown sugar, rice wine vinegar, soy sauce, sesame oil and fresh ginger together in a bowl.
Using a paring knife, make one or two small slits into the sides of the salmon fillet, about one or two inches deep, depending on the size of the fillet.
Pour all but 2 tablespoons of the mixture over the fish and let marinate for up to one hour.
Fix a hot fire; if using charcoal, let the coals get white and if using gas, set to medium high.
Place fish skin side down first and let cook, cover with the grill lid for 5 minutes. Remove the lid and flip the fish on the grill. Let cook an additional 4 to 5 minutes, depending on the thickness of the fillet.
Spoon remaining sauce over the pieces of fish and serve.
owned and operated by Tim, Heather and Danny O’Leary.
They have supplied Central Florida restaurants and residents
with prime seafood for more than a decade.
Their commitment is to always have
only the freshest seafood for your table.
101 N. Country Club Rd.
Lake Mary, FL 32746
407.330.2425
8780 E CR 466
The Villages, FL 32162
352.751.1755