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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!

                                                                                                           

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! .

4 Responses so far.

  1. Ellen says:

    I don’t remember eating salmon growing up but I sure like it now. I think the weather is finally getting nicer so will try this on the grill soon.

  2. Cheryl says:

    Sounds great. I’m not a big fan of salmon, but I might like it made this way. Any tips on how to buy nice, not-fishy tasting salmon???Thanks Ann! You’ve been my lifesaver!!! ;-)

    • Ann says:

      Finding non-fishy salmon, or any seafood can be tricky when buying seafood ready to use. Seafood should smell like the ocean, not fish! Often times if you cannot find fresh buy frozen. Look for wild caught. If the salmon has the skin on I would remove it as soon as it is thawed enough to do without tearing the flesh. A sharp fillet knife works great. Salmon should not be light pink in color but deep red. Good luck!

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