|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 35g||45%|
|Saturated Fat 6g||30%|
|Total Carbohydrate 3g||1%|
|Dietary Fiber 0g||1%|
|Total Sugars 1g|
|Vitamin C 17mg||83%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
These quick and easy salmon fillets are a delicious lunch or dinner for busy households. A few minutes of preparation and a short, hot pass on the grill give these sweet, whiskey-marinated pieces of fish the perfect char and a lovely smoky flavor. The glaze might make this salmon dinner your new favorite. A few easy-to-find ingredients are all you need to complete this recipe, and to make the preparation gluten free, simply replace the soy sauce with tamari for equally succulent results.
Salmon is easily found in most supermarkets and there are many types, with Atlantic, sockeye, pink, coho, and king being the most common. When buying salmon by the fillet, always check for texture: When pressing down, the flesh should spring back up without having any marks, and its color needs to be bright and pink. Salmon is a great fish to have on your weekly menu. Rich in omega-3 fatty acids, salmon is also high in vitamins, minerals, and protein and is a filling, versatile ingredient. A 3-ounce serving of wild-caught Atlantic salmon has close to 17 grams of protein and just 121 calories. If you can get your hands on fresh wild-caught fillets, don't miss out on the opportunity, as nothing equals their flavor. But for our recipe, any salmon fillet will work, though we suggest fresh over frozen for the best flavor.
As this is a grilling recipe, we strongly recommend carefully oiling your grill because salmon can easily break apart when turned and might stick to the grates if uncleaned or not properly greased. A gas grill works better than charcoal because you can control the temperature. The better you oil the grates, the better the chances to have complete, unbroken fillets by the time you are done cooking. This is a hearty and protein-packed dish—the suggested serving size is eight ounces of fish per person. You won't need too many side dishes to make a wholesome meal—a fresh salad and a baked potato will cover all the nutritional bases you need. Grilled vegetables and mashed potatoes or oven fries are another great alternative for a recipe that's perfect for weeknights and also fancy enough for entertaining.
Gather the ingredients.
Mix whiskey, soy sauce, orange juice, oil, and garlic in a medium bowl.
Place salmon in a shallow dish and pour mixture over the top. Cover with plastic wrap and place in the refrigerator for 3 minutes to 1 hour.
Preheat the grill for medium-high heat. Once heated, oil the grill grates to create a nonstick surface. Make at least 4 to 5 passes on the grates.
Place the fish on the hot grill and cook for 5 minutes on each side.
The salmon is done when it flakes easily, has faded in color, and reaches an internal temperature of at least 145 F. Carefully remove fish from the grill and serve.
Plate the fish and serve with your favorite sides.
How to Turn the Salmon Fillets on the Grill
Use two good-sized spatulas to help with the turning process by sliding them under each fillet and quickly turning each piece. This will reduce breakage.
If you are interested in a saucier fish. Make double the marinade recipe. Use one-half to marinate the fish and bring the other half to a simmer in a saucepan. Reduce the heat and let the sauce continue to simmer for 5 to 6 minutes, stirring occasionally. Remove from the heat and let stand for 5 minutes before spooning it over the grilled fish.
Salmon, Wild. United States Department of Agriculture.