Wednesday, June 11, 2008

Best salmon ever

We LOVE salmon and eat it at least once every other week. I must admit that I usually buy the fresh farm-raised Atlantic salmon, despite the whole wild vs. fresh controversy. It's cheaper and tastes better than the "previously frozen" wild stuff. Well, it's the season for Copper River salmon right now, which is apparently the best salmon you can buy. I say apparently because it is between $30 and $40 a pound at Whole Foods and Central Market. So when Randall's (aka Safeway) had it on sale for $14.99 a pound, I ignored my dislike for shopping there and bought some. It was gorgeous.

And now I am going to share with you the recipe for the best salmon ever, even if you are using farm-raised or previously frozen. These are the ingredients you will need:

First, make the sauce:

1 stick unsalted butter
2 garlic cloves, sliced
1/4 C. soy sauce
2 T. American-style mustard
1 T. ketchup
1 T. Worchestershire sauce

Combine all the ingredients in a saucepan over low heat. Simmer until the butter is melted and the flavors are well blended, about 15 minutes.


In the meantime, start your grill. We use a charcoal Weber, but I guess you could use a gas grill, just as long as it has a cover. When the coals are HOT, brush the salmon fillet with a generous amount of sauce. Put the salmon skin side down on the grill and cover. Cook for 8 -10 minutes (we like ours on the medium rare side). Uncover the grill and slide large spatula between the skin and the meat. Leaving the skin on the grill, remove it onto a platter.

We have served this at numerous dinner parties (and had probably eaten it a hundred times ourselves) and it always gets rave reviews. Try it and let me know what you think!

3 comments:

Emily said...

Hi Pam, This recipe looks great! Since you love salmon so much, you should check out our salmon recipe contest at MarxFoods.com. We're giving the creator of the best recipe 15 lbs. of wild salmon! Can you help me spread the word to your salmon loving friends as well? The contest deadline is June 20.

Erin said...

We made this last night and it was amazing! Thanks for posting the recipe!

Kalyn said...

It definitely sounds good!