Asian Grilled Salmon -- Julianne Clark

Asian Grilled Salmon (Barefoot Contessa recipe)

Found on sisterscafe.blogspot.com

1 side of fresh salmon, boned, but skin on-cut into 6 servings

(about 3 pounds) * I use frozen wild salmon from Costco—individually wrapped-skin on

For the marinade:


2 Tablespoons Dijon Mustard


3 Tablespoons Soy Sauce


6 Tablespoons Olive Oil


½ tsp minced garlic

Light BBQ and brush grilling rack with oil to keep fish from sticking. (I use tin foil)

While grill is heating, prepare marinade by whisking ingredients together. Drizzle half of the marinade onto the salmon (skin side down) and allow to sit for 10 minutes.

Place salmon skin-side down on the hot grill; discard the marinade the fish was sitting in. Grill for 4 to 5 minutes depending on the thickness of the fish. Turn carefully with a wide spatula and grill for another 4 to 5 minutes. The salmon will be slightly raw in the center, but don’t worry, it will keep cooking as it sits.

Transfer fish to a flat plate, skin side down, and spoon the reserved marinade on top. Allow the fish to rest for 10 minutes. Remove skin and serve warm, at room temperature or chilled.