Grilled salmon is a refreshing, light addition to your summer grilling routine. The unique ingredient in this recipe is ginger juice! It may sound niche, but once you buy it, ginger juice may become a new staple that you cannot live without!
Of course, buy organic to avoid pesticides and antibiotics. And for the salmon, we always recommend wild-caught so you can get the full benefits and omegas from this hearth-healthy fish.
Ingredients (Serves 2)
- One large wild-caught salmon filet (skin on)
- Organic Ginger juice
- Ginger powder (Frontier or another organic brand)
1. Turn on grill to high to get started, turn down to medium. Oil grill to prevent sticking.
2. Pour ginger juice into a bowl
3. Lay out salmon on a plate, filet side up and generously brush ginger juice over the filet. Let sit for 10 minutes.
*While it’s soaking in, we recommend working on your kabobs from our recommended pairing recipe: Rosemary Sprig Veggie Kabobs
4. Brush filet with ginger juice once more and sprinkle on ginger powder. Lightly tamp down powder onto filet.
5. Place salmon skin down on grill for 2 minutes to release oils from skin into salmon filet
6. Flip over to filet side. Cook for 7 minutes to get a light char line on salmon filet.
7. Flip again for skin side down, increase grill to medium high heat and lightly brush salmon filet one more time with ginger sauce. Cook for 2-5 more minutes. (If serving it with skin, 2 minutes; if serving with skin removed, we recommend 5). The salmon is done when the skin detaches from filet or when the center reaches 1450 F.
We recommend our Rosemary Sprig Veggie Kabobs to go with this dish. It also cooks on a medium grill heat, but more importantly, it complements the crispy tangy flavor of our ginger salmon.