Cooking fish on the grill is a major challenge and I didn't quite master it last night. I needed to oil the skin before I flipped the the salmon fillet I was cooking, didn't and the skin stuck quite a bit. And it got dryer than it should have--always a problem with salmon. But it still tasted good--thanks to Rosie's marinade.
"Rosie" is my sister-in-law, the one I truly love. Ten years older than the Man and I, she's the one who was there whenever we needed someone when the girls were little. She's a fabulous cook--I learned how to make pancit canton from her, and the recipe for sati babi here is hers as well.
I got this salmon marinade from her long ago and have used it ever since with the broiler. And I knew it would work just as well on the grill.
Recently I have been eating an "Asian Bourbon Chicken" at Wegmans which I suspect is made with a similar marinade. I will try this on chicken soon and report how it goes.
But last night there was wild Alaska salmon on special from the supermarket, and both the Man and I ate and enjoyed it.:
Rosie's Bourbon and Brown Sugar Salmon
1/4 cup brown sugar
3 tablespoons bourbon
2 tablespoons soy sauce
2 tablespoons canola oil.
Place the fish in a large plastic bag or a glass container.
Combine the marinade ingredients and pour it over the fish. If using a plastic bag, push out all the air and wrap it around the fish securely--you want the fish to marinate as much as possible.
Marinate for 4-8 hours.
Remove from marinade and place on a broiler trail or grill pan.
Broil or grill --fish will flake and be opaque when done.
I started the fish skin side up, then turned it after about 5 minutes. I think I could have entirely cooked it skin side up, but I flipped it without oiling the skin. It stuck, but it also crisped beautifully and I was able to scrape it up!
You can save the marinade--I know, health concerns, but if you boil it for about 5 minutes in the microwave it will be fine and nice for drizzling over the sauce. Especially if it's gotten a bit dry ;)