SERVES: 6 PEOPLE
PREP TIME: 5 MINS
MARINATING TIME: 15 TO 30 MINS
GRILLING TIME: 10 TO 12 MINS
THE INGREDIENTS
6 salmon fillets (with skin), pin bones removed
MARINADE
¼ cup extra-virgin olive oil
¼ cup soy sauce
¼ cup Dijon mustard
3 tablespoons prepared horseradish
2 tablespoons packed light brown sugar
1 teaspoon rice vinegar
INSTRUCTIONS
In a medium bowl whisk the marinade ingredients until smooth. Pour ⅓ cup of the marinade into a small bowl and set aside.
Place the fillets in a large, resealable plastic bag and pour in the marinade from the medium bowl. Press the air out of the bag and seal tightly. Turn the bag to distribute the marinade, place it in a bowl, and refrigerate for 15 to 30 minutes.
Prepare the grill for direct cooking over high heat (approx. 250°).
Remove the fillets from the bag and discard the marinade in the bag. Grill the fillets, flesh side down first, over direct high heat, with the lid closed, until you can lift the fillets off the grate without sticking, (approx cooking time 6 to 7 minutes).
Turn the fillets over, brush with the reserved marinade, and continue cooking to your desired doneness, (approx. 2 to 3 minutes for medium rare).
Transfer the fillets to serving plates & serve warm with or without skin.
Recipe from Weber's Big Book of Grilling™ by Jamie Purviance and Sandra S. McRae