Ingredients
- 2 Tablespoons 2 Tablespoons hot water
- 1/4 cup 1/4 cup packed brown sugar
- 2 Tablespoons 2 Tablespoons soy sauce
- 2 teaspoons 2 teaspoons finely minced fresh ginger
- 6 6 tablespoons smooth peanut butter
- 1-1/2 1-1/2 pounds Alaska Sockeye Salmon, fresh or thawed
- Heavy-duty aluminum foil
- Cooking spray
- Kosher salt and pepper
- 1/4 cup 1/4 cup chopped roasted peanuts, optional, to garnish
Servings:
Units:
Instructions
- Remove Alaska Sockeye salmon from the refrigerator 15 minutes before cooking. Heat grill to 375F.
- In a small bowl stir together the hot water, brown sugar and soy sauce. Then stir in the ginger and peanut butter until smooth. Store
- refrigerated for up to 2 weeks.
- Cut 2 pieces of wide, heavy-duty aluminum foil about 6-inches longer than the salmon side. Stack the foil pieces (shiny side down) on a
- baking sheet and spray generously with cooking spray. Place the salmon, skin side down, in the middle of the foil. Fold the foil sides and
- ends up (1 to 2-inches) to make a shallow pan around the salmon, leaving at least a 1-inch margin around the fish. Season salmon with salt
- and pepper.
- Carefully transfer the foil pan to the center of the preheated grill. Do not cover the salmon or close the foil over the salmon. Close
- grill cover and cook for 10 to 13 minutes, cooking just until fish is lightly translucent in the center it will finish cooking from
- retained heat. Remove from the grill and let rest a few minutes before serving.
- To serve, top salmon with sauce.
- Variation: Salmon can also be roasted in an oven preheated to 375F or pan-seared and finished in the oven. Cook just until lightly
- translucent in the center; be sure to let the salmon rest a few minutes before serving.
Share this Recipe
