This is an excellent savory Salmon recipe from a great friend who left us too soon.
Salmon Grill Ingredients:
- 1 Salmon Fillet "at least 6" long"
- 4 Tablespoons Jake's Tri-Tip, Steak and Rib Rub (BUY NOW!)
- ½ Lemon
- 2 Tablespoon Lemon Juice concentrate
- 2 - 2 oz section of whole Ginger
- 1-1/2 Bunches of Cilantro "fresh"
- 2 Tablespoons Soy Sauce
- 2 Tablespoons of grated Horseradish
Wash and pat dry your salmon steak.
After washing, wrap in paper towels and hold on the side.
Select enough aluminum foil so as to wrap the salmon completely for baking.
Lay the Salmon filet on the center section of the aluminum foil
Sprinkle 1 Tablespoon of Soy Sauce spread evenly on top of the salmon.
Sprinkle 1 Tablespoon of Lemon Juice concentrate evenly on top of the salmon.
Sprinkle Jake's Tri-Tip, Steak and Rib Rub generously on top of the salmon.
Rub 1 Tablespoon of Horseradish on top of the salmon.
Peel the raw Ginger and thinly grate one section onto the Horseradish. Grate enough Ginger to cover the Salmon completely.
Take 1/2 of the bunch Cilantro and loosely chop it with stems removed.
Lay the chopped Cilantro on top of the grated Ginger.
Turn Salmon over and repeat the above steps.
Wrap the Salmon tightly.
Place the wrapped Salmon on a George Foreman grill or in a 350 degree preheated oven cooking until done about 5 minutes on the George Foreman Grill. Turning the Salmon is not required.
If using an oven place the wrapped Salmon on a baking sheet or container so that juices will not escape. Check doneness after 10 minutes.
Once done remove from heat and let sit for 3 minutes.
Remove Salmon from foil and place on warmed dish. Garnish with lemon slices on top of the Salmon. Slices can be laid around the Salmon as well.
Steve put this recipe together over a weekend as he helped me figure out some of the major elements in my recipes and on my site. I know this is an involved recipe but much like Steve it took some work but the end results were fantastic. Steve loved the process of collecting the items then learning how to balance the flavors. He especially loved his salmon and would tell me on more than one occasion how he went out to the fish markets to procure his special piece. He told me about the fishermen he met and how they made the effort to bring home fish that was responsibly caught and made available to the market.
He also told me that he has tried the recipe on fish like snapper and halibut. He thought the results on the snapper were good but didn't much care for the results on the halibut. He did also tell me that he marinated the fish in the seasonings beforehand. He thought by doing the recipe this way he would gain the upper hand on the flavor profile.
I was fortunate enough to join him on one of his salmon sessions. He was about mid way through the process when I arrived. He told me the changes he made to the recipe which I have captured for you above. The results were in fact excellent. And like I said the process was involved but when all was said and done the meal was excellent. We completed the meal with lemon wedges, tartar sauce, a nice salad and some beverages along with our garlic bread.
This delicious Salmon recipe is certain to be a hit at your next barbecue!
Learn more about Salmon and the species
This product was added to our catalog on Wednesday 20 September, 2017.