Growing up on Lake Michigan fresh salmon was no big deal. Salmon was always wild caught, always fresh, always good. We never seemed to do anything but bake it, but we still ate every single bite! Now I have to make a conscious, direct effort to have wild salmon and sometimes have to hunt it down, or go without rather than eat farm-raised salmon. Not as easy to come by as it was when I was ten! My marinade has no acid as from a citrus or vinegar. Delicate seafood can actually ‘cook’ from acids, and the cooking for this dish takes place on the grill, not in the marinade!
3/4 cup vegetable stock
2 tablespoon brown sugar
1 tablespoon dill weed
3/4 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon celery seed
4 pieces of salmon, or 4 salmon steaks about 4 – 5 ounces each.
Mix ingredients right in a zip-lock bag large enough to hold your fish. Keep out a few tablespoons for topping grilled salmon. Add fish and chill 1 – 2 hours.After marinating, place fish directly on hot, oiled grill. Grill five minutes on medium heat. Turn and grill 4 minutes until desired doneness. Immediately cover with foil and let rest 2 minutes. Grilled or sauteed onions make a great garnish for this salmon recipe! .