Indonesian-Style Salmon Grill

Dave DeWitt Leave a Comment

Share on Facebook0Tweet about this on TwitterShare on Google+0Email this to someone
Share on Facebook0Tweet about this on TwitterShare on Google+0Email this to someone
Indonesian-Style Salmon Grill
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
You can also use Alaska halibut in this recipe, which is good with a rice pilaf you’ve made ahead of time and reheat on the grill.

Ingredients


  • 6 ounces (about 1 /2 can) pilsner or pale ale

  • 1 /2 cup orange marmalade

  • 1 /2 cup soy sauce

  • 3 tablespoons sugar

  • 2 tablespoons oil

  • 2 teaspoons minced garlic

  • 1 teaspoon. ground ginger

  • Habanero hot sauce, to taste

  • 1 to 3 green onions, sliced

  • 2 pounds Alaska salmon fillets or steaks



Instructions


Blend together all ingredients, except the green onions and salmon. Place the salmon in a shallow baking dish and pour the pour marinade over it. Cover and refrigerate for at least one hour. Remove from the marinade and transfer the salmon to a sheet of heavy-duty foil cut about 2 inches larger than fish all around; bend edges up to make lip around the fish. Sprinkle the green onions over the salmon.

Cook the salmon on a hot grill, but not directly over heat source (coals or gas). Cover the grill and open the vents. Cook about 20 to 30 minutes, until the fish is opaque and flakes easily.

Servings
6 to 8
Servings
6 to 8
Indonesian-Style Salmon Grill
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
You can also use Alaska halibut in this recipe, which is good with a rice pilaf you’ve made ahead of time and reheat on the grill.

Ingredients


  • 6 ounces (about 1 /2 can) pilsner or pale ale

  • 1 /2 cup orange marmalade

  • 1 /2 cup soy sauce

  • 3 tablespoons sugar

  • 2 tablespoons oil

  • 2 teaspoons minced garlic

  • 1 teaspoon. ground ginger

  • Habanero hot sauce, to taste

  • 1 to 3 green onions, sliced

  • 2 pounds Alaska salmon fillets or steaks



Instructions


Blend together all ingredients, except the green onions and salmon. Place the salmon in a shallow baking dish and pour the pour marinade over it. Cover and refrigerate for at least one hour. Remove from the marinade and transfer the salmon to a sheet of heavy-duty foil cut about 2 inches larger than fish all around; bend edges up to make lip around the fish. Sprinkle the green onions over the salmon.

Cook the salmon on a hot grill, but not directly over heat source (coals or gas). Cover the grill and open the vents. Cook about 20 to 30 minutes, until the fish is opaque and flakes easily.

Servings
6 to 8
Servings
6 to 8
Share this Recipe