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Love the flavors used to marinate this dish :-)
Place salmon filets in a medium glass dish. In a small bowl, combine the peanut oil, soy sauce, vinegar, green onions, brown sugar, garlic, ginger, red pepper flakes, sesame oil and salt. Whisk together well and pour over the fish. Cover and marinate the fish in the refrigerator for 4 to 6 hours. Grill the filets in foil packets for 10 minutes per inch of thickness or until salmon flakes with a fork.
Place salmon, skin side down, on large piece of cooking foil. Top with butter and lemon. Sprinkle with rosemary and seasoning salt. Seal foil, seam side up. Grill 15 minutes or until flaky; do not turn.
By Robin from Washington, IA
So melt-in-your mouth good! My friend is the editor of the magazine where I got this from. I have tried a lot of the recipes in the magazines and I haven't been disappointed by any of them. This is only one of my favorites.
Preheat greased barbecue grill.
In a bowl, combine whiskey, olive oil, mustard, dill, garlic, lemon zest, salt and pepper. Place salmon in a shallow baking dish to hold salmon in an even layer. Pour whiskey marinade over salmon and let marinate at room temperature, turning occasionally for 15 minutes or refrigerate for up to 1 hour.
Place salmon on preheated grill over medium-high heat; grill for about 4 to 5 minutes per side, turning once and brushing occasionally with marinade until fish flakes easily.
Instead of using a barbecue, marinate salmon as directed in recipe. Cook on a stove top grill pan or place on a broiler pan 4 inch below preheated broiler for the same cooking time.
To prevent salmon fillets from falling apart when grilling, soak wooden skewers in water for 20 minutes, remove skin from salmon, and thread salmon lengthwise onto skewers.
Source: Elite Food, Wine and Travel magazine
A delicious sauce to enhance your grilled salmon.
In a small bowl, combine the first nine ingredients. Pour 3/4 cup into a large resealable plastic bag; add salmon. Seal bag and turn to coat; refrigerate for 1 hour, tuning occasionally. Set aside remaining marinade for basting.