Summer caught her first silver salmon while fishing with Bridger at Fish Creek (creative name) near Wasilla. What an awesome big Brother, and I’m one proud Momma!
Jeff asked her how she wanted it cooked, and she said BBQ’d with corn on the cob and fried rice. So we grilled it up using a favorite recipe with an Asian twist!
Alaskan Grilled Whole Salmon
I like cooking a cleaned fish whole if given a chance. For one thing, it stays nice and moist and you are less likely to over-cook it! For another, it allows you to stuff the fish and cut slits into the skin to really allow the flavors to permeate the meat. And best of all? Since you use foil, it doesn’t make a big mess!
Grilled Whole Salmon with an Asian Twist
- 3 lbs whole salmon, cleaned (ours used in the recipe was about 7 lbs so we doubled it)
- 1/4 cup soy sauce
- 1/2 tablespoon chile sauce
- 1 tablespoon chopped fresh ginger root
- 1 clove garlic, chopped
- 1 lime, juiced
- 1 lime, zested
- 1 tablespoon brown sugar
- 3 green onions, chopped
- 1 small bunch cilantro
- Prepare outdoor grill for high heat.
Trim the head, tail and fins off of the salmon if it bothers you. Place salmon on 3 large, slightly overlapping sheets of aluminum foil (It’s tripled up so you don’t have rips and leakage!)
Make several shallow cuts across the salmon’s skin.
In a blender, mix together soy sauce, chile sauce, ginger, and garlic. Add in lime juice, lime zest, and brown sugar.
Spoon sauce over the salmon inside and out.
Fold the foil over the salmon, and crimp the edges to seal. Then head to the grill!
If using hot coals, move them to one side of the grill. Place the fish on the side of the grill that does not have coals directly underneath it, and close the lid. If using a gas grill, place the fish on one side, and turn off the flames directly underneath it then close the lid.
Cook for 25 to 30 minutes. Don’t Over Cook It, the fish should be moist and flakey!
Remove to a serving platter, and pour any juices that may have collected in the foil over the top of the fish. Open up the fish. Pull the fish tale still attached to the spine straight away from the whole fish. I didn’t photograph this as I was messing with a Dutch Oven, but on fish that is properly cooked, most of the bones should separate from the fish leaving just the meat on the skin. The meat then comes off the skin easily and straight to the plate. I will do another post demonstrating it.
The nice thing about this sauce is that if you don’t have access to a whole salmon, but instead just fillets, go ahead and use the sauce to baste it frequently as you grill it or cover the fillets in sauce while baking it in a conventional oven. Same cooking tips apply for temp and time when baking, but grilling a fillet may only take 10 min or so.
Garnish with you favorite fishy topping such as green onions, cilantro, or lemon and enjoy! I promise…It’s Delicious!0