Northwest Grilled Salmon
Recipe type: main
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 5
  • ¼ cup gluten-free tamari
  • ¼ cup water
  • ¼ cup rum or bourbon
  • 1 Tbsp. peeled and minced ginger
  • 6 cloves garlic, peeled and minced
  • 1 Tbsp. unrefined brown sugar
  • 1½ to 2# wild Pacific salmon fillet, cut into 4-6 oz portions
  • 1 Tbsp. toasted sesame or extra virgin olive oil.
  1. Cut salmon into individual portions before marinating to increase exposure of the fish to the marinade. It's also helpful for grilling because it's easier to move the fish around on the grill when it's already cut.
  2. Add first six ingredients, then the salmon, to a gallon ziplock bag, seal.
  3. Refrigerate for several hours to 1 day, turning several times if possible. The longer the better.
  4. Preheat grill to 350 F.
  5. Lightly coat the fillet in the oil, then place on the grill flesh side down.
  6. Cooking time will vary based on the thickness of the fish-- cooking time for salmon tends to be less than the 10 minutes per inch that you usually hear for fish. On a 350 degree grill we are finding 3 minutes per side to be just right for fish that is about ¾ inch thick.
Recipe by Fit and Fed at