Barbecued Salmon I

Barbecued Salmon I Recipe - Delicious and Easy to Make

Preparation time: 20 minutes | Cooking time: 14 minutes | Servings: 4

Introduction

Barbecued Salmon I is a delightful recipe that brings the rich, smoky flavors of the grill to the tender, nutritious flesh of salmon. This dish is perfect for those who love the combination of the deep taste of barbecue sauce with the subtle, yet distinct, flavor of salmon. It's an excellent choice for family dinners, special occasions, or a nutritious meal any day of the week. The recipe is straightforward, making it accessible to cooks of all levels, and it incorporates a marinade that enhances the fish's natural flavors.

History

The tradition of barbecuing salmon has roots in many cultures, particularly among indigenous peoples of the Pacific Northwest, who have been smoking and grilling salmon over open fires for thousands of years. The modern barbecue technique, combined with ingredients like soy sauce and lemon juice, reflects a fusion of traditional and contemporary culinary practices. The use of barbecue sauce on salmon is a relatively recent innovation, adding a uniquely American twist to this ancient method of cooking.

Ingredients

4 salmon steaks, 0.75 to 1 inch thick
3 tbsp lemon juice
2 tbsp soy sauce
salt and black pepper
0.5 cup KC Masterpiece Original barbecue sauce
fresh oregano sprigs
grilled mushrooms (optional)

How to prepare

Rinse the salmon and pat it dry with paper towels.
Combine lemon juice and soy sauce in a shallow glass dish.
Add the salmon to the dish and let it stand at a cool room temperature for no more than 15 to 20 minutes, turning the salmon several times.
Remove the salmon from the marinade and discard the marinade.
Season the salmon lightly with salt and pepper.
Lightly oil the hot grill to prevent sticking.
Grill the salmon on a covered grill over medium heat for 10 to 14 minutes.
Halfway through the cooking time, brush the salmon with barbecue sauce, then turn it and continue grilling until the fish flakes easily when tested with a fork.
Remove the fish from the grill.
Brush the fish with the remaining barbecue sauce.
Garnish with oregano sprigs and mushrooms (optional).
Basting sauces containing sugar, honey, or tomato products should be applied only during the last 15 to 30 minutes of grilling. This will prevent the food from charring. Small amounts of these sauces add flavor without adding many carbs.

Variations

For a spicier version, add a teaspoon of chili flakes to the barbecue sauce. For a sweeter touch, mix a tablespoon of honey into the marinade. Experimenting with different herbs, such as dill or basil, can also add unique flavors to the dish.

Cooking Tips & Tricks

To ensure the best results when making Barbecued Salmon I, consider the following tips:

- Always start with fresh or well-thawed salmon for the best flavor and texture.

- Patting the salmon dry before marinating helps the flavors adhere better to the fish.

- Avoid over-marinating the salmon in the lemon juice and soy sauce mixture to prevent the fish from becoming too salty or the texture from becoming mushy.

- Lightly oiling the grill prevents the salmon from sticking and helps achieve those desirable grill marks.

- Brushing the barbecue sauce on the salmon in the latter half of grilling prevents the sugars in the sauce from burning.

Serving Suggestions

Serve the barbecued salmon with a side of grilled vegetables, such as asparagus or zucchini, and a light quinoa salad for a balanced meal. A squeeze of fresh lemon juice just before serving can enhance the flavors.

Cooking Techniques

Grilling is the recommended technique for this recipe, as it imparts a smoky flavor that complements the salmon. For those without access to a grill, broiling the salmon in the oven can be a good alternative, though the flavor profile will be slightly different.

Ingredient Substitutions

For a gluten-free version, use tamari instead of soy sauce. If barbecue sauce is not available, a mixture of tomato paste, vinegar, honey, and spices can serve as a homemade alternative.

Make Ahead Tips

The salmon can be marinated up to an hour ahead of cooking, allowing the flavors to penetrate more deeply. However, avoid marinating for too long to prevent the texture from becoming mushy.

Presentation Ideas

Serve the salmon on a bed of mixed greens or alongside a colorful vegetable medley to create an appealing plate. Garnishing with fresh herbs or lemon wedges adds a touch of elegance.

Pairing Recommendations

A light, crisp white wine, such as Sauvignon Blanc or Pinot Grigio, pairs beautifully with the flavors of barbecued salmon. For non-alcoholic options, consider a lemon-infused sparkling water.

Storage and Reheating Instructions

Leftover barbecued salmon can be stored in an airtight container in the refrigerator for up to two days. Reheat gently in the oven or on the stove to preserve the texture.

Nutrition Information

Calories per serving

A single serving of Barbecued Salmon I, assuming a 4-ounce steak and including the barbecue sauce, contains approximately 300 to 350 calories. This makes it a moderately calorie-dense meal option, suitable for those managing their calorie intake.

Carbohydrates

The primary source of carbohydrates in this recipe comes from the barbecue sauce. Depending on the brand, a half-cup of barbecue sauce can contain between 25 to 30 grams of carbohydrates. The lemon juice and soy sauce add negligible amounts of carbohydrates. Overall, this dish is relatively low in carbs, making it suitable for those monitoring their carbohydrate intake.

Fats

Salmon is well-known for its healthy fats, particularly omega-3 fatty acids, which are beneficial for heart health. A single serving of salmon steak contains approximately 10 to 15 grams of fat, depending on the size and specific cut of the fish. The use of a minimal amount of oil for grilling adds a negligible amount of additional fat.

Proteins

Salmon is an excellent source of high-quality protein, with a 4-ounce serving providing about 23 grams of protein. This makes Barbecued Salmon I a great option for meeting daily protein needs, supporting muscle repair, and contributing to a feeling of fullness.

Vitamins and minerals

Salmon is rich in several vitamins and minerals, including vitamin B12, vitamin D, selenium, and potassium. These nutrients play vital roles in bone health, immune function, and metabolic processes.

Alergens

The primary allergens to be aware of in this recipe are fish (salmon) and soy (soy sauce). Individuals with allergies to these ingredients should avoid this dish or find suitable substitutions.

Summary

Barbecued Salmon I is a nutritious dish that offers a good balance of proteins, healthy fats, and essential vitamins and minerals. It is relatively low in carbohydrates and calories, making it a healthy option for a variety of dietary needs.

Summary

Barbecued Salmon I is a versatile, nutritious, and delicious dish that combines the rich flavors of barbecue with the health benefits of salmon. With simple ingredients and straightforward preparation, it's an excellent choice for anyone looking to enjoy a tasty and healthy meal.

How did I get this recipe?

I remember the sense of wonder I felt when I first saw this recipe for Barbecued Salmon. It was a warm summer day, and I was visiting a friend who lived near the coast. She had invited me over for a relaxing afternoon by the beach, and as we sat on her porch watching the waves crash against the shore, she mentioned that she had a special recipe she wanted to try out for dinner.

My friend, Sarah, was an incredible cook. She had a way of taking simple ingredients and turning them into mouthwatering dishes that left you craving more. As she showed me the recipe for Barbecued Salmon, I was instantly intrigued. The combination of sweet and savory flavors, the smoky char from the grill, it all sounded like a match made in culinary heaven.

Sarah explained that she had learned the recipe from her grandmother, who had passed it down to her many years ago. She told me stories of how her grandmother would spend hours in the kitchen, perfecting each dish with love and care. I could see the pride in Sarah's eyes as she talked about her family's cooking traditions, and I knew that I had to learn how to make this dish for myself.

As the sun began to set, Sarah and I headed out to the grill to start preparing the salmon. She showed me how to marinate the fish in a blend of soy sauce, honey, garlic, and ginger, letting the flavors seep into every crevice. We set the salmon on the grill, the flames licking at the edges, and I watched in awe as the fish began to cook, the sweet aroma filling the air.

As we sat down to enjoy our meal, I took my first bite of the Barbecued Salmon. The flesh was tender and flaky, the glaze sticky and caramelized. Each bite was a burst of flavor, the perfect balance of salty and sweet, with a hint of heat from the ginger. I couldn't believe how something so simple could taste so divine.

From that moment on, I was hooked. I begged Sarah for the recipe, scribbling down every detail on a scrap of paper so that I could recreate it at home. I made the Barbecued Salmon for my family that weekend, and they were blown away by how delicious it was. It became a regular fixture on our dinner table, a dish that never failed to impress.

Over the years, I have made the Barbecued Salmon countless times, tweaking the recipe here and there to suit my own tastes. I have shared it with friends and family, passing on the tradition that Sarah's grandmother started so long ago. Each time I make it, I am transported back to that sunny afternoon by the beach, learning from a dear friend who opened my eyes to the magic of cooking.

Now, as I sit in my kitchen, surrounded by the scent of soy sauce and ginger, I am grateful for the journey that led me to this recipe. It is more than just a dish to me – it is a connection to the past, a reminder of the joy that comes from sharing good food with loved ones. And as I take that first bite of perfectly grilled salmon, I know that the sense of wonder I felt all those years ago will never fade.