Did you like fish as a kid? I was not a big fan, although anything fried was acceptable. But then as a young adult, I discovered salmon. I don't know why it wasn't on the menu growing up; maybe it was availability, maybe cost. But now, it is my go-to.
A perfectly cooked filet with just some salt and pepper is a little piece of heaven. Plus it is super healthy! Okay, I admit, the recipe I am sharing today sort of negates the health benefits a little but that's partly what makes it so good.
I found this recipe for Sherry-Soy Salmon back in the early 90's. I don't know if it was from a magazine or one of those cards you get at the seafood counter in the grocery store so I can't give anyone credit. I just know, I didn't invent it but it has been a favorite for all of these years. All four of my kids love this, even my pickiest little punk. How many kids do you know want to take leftover fish to school for lunch? This recipe is company-worthy, super easy and, by the way, goes really well with sweet potatoes.
Preheat the grill to medium high heat.
Make a marinade of:
- 2 T soy sauce
- 2 T sherry (bourbon or whiskey work too)
- 1/4 t garlic powder
- 1/4 C packed light brown sugar (or stevia)
- 1/4 C melted butter (or light butter)
Marinate for 15 minutes:
- 4- 1" salmon steaks with skin (or salmon filets cut into equal portions)
Tip: If using pieces of fish that are uneven in thickness, cut off the thin parts and grill separately so you can take them off the heat when they are done.
Grill skin side down until more than halfway cooked, only about 4 minutes. Turn it for another 4 minutes to get the last little bit of fish done and to add those lovely grill marks. Use a thermometer to be sure the salmon does not pass 135 degrees. Don't let it get away from you. Dry salmon is very disappointing.
Reheat marinade to boiling to kill any bacteria. Serve with the salmon.