Sportsman’s Club “Classic” Salmon Recipe
This old time favourite recipe seems to have evolved over the years. Every time we make it it’s a bit different. Don’t be too concerned with exact measurements. Even adding or substituting ingredients to suit your taste or to adapt to what is available in your fridge & pantry is fine. The most important thing is to take the salmon off the heat when it is half done as it continues to cook as it “rests” in the brief period between the heat source & the plate.
COMBINE IN A LARGE BOWL:
- ¼ cup oil
- ¼ cup soya sauce
- 1 teaspoon sesame oil
- Juice of 1 lemon
- ½ cup of orange juice or pineapple juice (or a combination)
- 1 tablespoon of finely chopped fresh ginger
- 3 cloves garlic finely minced
- 2 tablespoons brown sugar
- Stir ingredients & then separate 1/3 of mixture into saucepan as set aside for a serving sauce.
- Cut filet of salmon (approx. 3-4 lbs.) into 2-3 inch pieces.
- Marinate salmon chunks in remaining liquid for at least 20 minutes & up to two hours stirring occasionally. Not too long or the fish will “cook” in the citrus.
BBQ – Skin side down on maximum heat (500F+) for minutes 2 minutes per inch or until salmon is cooked half way through (still red in the middle). Turn the salmon & cook for another 2 minutes to burn fat off the flesh side & to give it those lovely BBQ marks & re-apply any remaining marinade from the sauce the fish was in. Cover & let stand for 5 minutes to finish cooking as it cools.
Pan Fry – Fry covered on very hot skillet. Use a combination of butter & oil to lubricate the pan.
Grill – Skin side down on high so seal then turn to finish.
Reduce remaining marinade that was original set-aside (not any the fish was in) in saucepan on medium heat until it comes to a boil & simmering for 5 minutes or so. If desired, add two more tablespoons of brown sugar to thicken the reduction. Other suggestions are adding two tablespoons of butter &/or a ¼ cup of white wine. Serve hot as a topping on the cooked salmon moments before serving with a slice of fresh lemon. Enjoy & be careful not to overcook the delicate salmon flesh. You can always put it back on the heat source to cook more if it is underdone but you can’t un-cook salmon jerky!