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Grilled Brown Sugar/Salmon

Grilled Brown Sugar/Soy Salmon 

For marinade:

¼ cup brown sugar

¼ cup Olive oil

¼ cup Soy sauce

¼ cup lemon juice

1 tsp. dried rosemary

1 tsp. fresh ground black pepper

3 cloves garlic, minced

½ tsp. Kosher salt

 

2 ½ lbs. skin-on salmon filet

Lemon wedges, for garnish

Dried parsley, for garnish 

Combine all marinade ingredients in a medium bowl.  Place the salmon in a large Ziploc bag, or a large shallow baking dish and add the marinade, turning to coat the fish entirely.  Seal the Ziploc bag tightly, or cover the dish with plastic wrap and marinate in the refrigerator 1-3 hours. 

Preheat grill to medium-high heat.  Take a large piece of heavy duty aluminum foil and remove the salmon from the marinade, laying it skin side down in the center of the foil.  Fold the long sides up and then over themselves, repeating with the short sides, to create a sealed packet containing the salmon.Place salmon on the hot grill over indirect heat and close lid.  Cook for 15-28 minutes.  Brush the grill grates directly over the flames with a little oil, then carefully open the foil packet and, using one of the long edges of the foil, flip the salmon directly onto the oiled grill grates to char the top.  Grill just until cooked through, and grill marks appear, about 1-2 minutes.  Be careful not to overcook the salmon!  Then, use two large spatulas to remove the salmon from the grill.  Transfer to a serving plate and garnish with dried parsley and lemon wedges before serving. 

 

 

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