Salmon Grill by Steve Ariga Recipe


This is an excellent Salmon recipe from a great friend who left us too soon.

Steve Ariga's, Jake's Style Salmon

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

Step 1.

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.

Step 2.

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.

Step 3.

Turn Salmon over and repeat the above steps.

Step 4.

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.

Step 5.

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.

Step 6.


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.

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