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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 8 |
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Thereâs a little story behind the name of my favorite salmon recipe: When my husband, Kevin, and I couldnât find a spicy teriyaki-style marinade to our liking, we created one in and named it Double Kâfor Krista and Kevin. Every time we make this flavorful fish, we get asked how we do it. Ingredients:
1/4 cup packed brown sugar |
1/4 cup soy sauce |
3 tablespoons unsweetened pineapple juice |
3 tablespoons red wine vinegar |
3 garlic cloves, minced |
1 tablespoon lemon juice |
1 teaspoon ground ginger |
1/2 teaspoon pepper |
1/2 teaspoon hot pepper sauce |
1 salmon fillet (2 pounds) |
Directions:
1. In a small bowl, combine the first nine ingredients. Pour 3/4 cup into a large resealable plastic bag; add salmon. Seal bag and turn to coat; refrigerate for 1 hour, turning occasionally. Set aside remaining marinade for basting.
2. Drain and discard marinade. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Place salmon skin side down on rack. Grill, covered, over medium heat or broil over medium heat for 5 minutes. Brush with reserved marinade. Grill or broil 15-20 minutes longer or until fish flakes easily with a fork. Yield: 8 servings.
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