This recipe is a tried and true one for us. It’s a really basic recipe that you can change up just a little. For instance, if I don’t have shallots, I just use green onions. You can also substitute the fresh ginger and basil for dried if necessary. I’ll even add a little sriracha sauce if I’m looking to spice it up.
This recipe can go with a ton of different sides. Typically I’ll just throw rice in the rice cooker and steam some broccoli. Big old balanced meal that my entire family loves. Or the oldest loves it now, we’ll see if he still likes salmon next time we have it.
- 3 pounds salmon filets (skin on)
- 1 tablespoon soy sauce
- 1 teaspoon Worcestershire sauce
- 1 tablespoon olive oil
- ½ cup lemon juice
- 2 tablespoons honey
- ½ teaspoon grated ginger root
- ½ tsp chopped fresh basil
- 1 shallot, finely chopped
- In a large mixing bowl, whisk together the soy sauce, Worcestershire sauce, olive oil, and lemon juice. Stir in the honey, ginger, basil, and shallot until combined well.
- Place salmon (skin side down) in a glass baking dish and drizzle with the soy mixture. Cover dish with plastic wrap and refrigerate for 30 minutes.
- Set grill temperature to medium.
- Put the salmon, skin side down, on heavy duty aluminum foil pieces. Drizzle some of the marinade mixture over the salmon, then seal the packet.
- Put on grill, skin side of salmon down, and grill for 15 minutes.
- Remove packets from grill, let sit for 5 minutes, then open the packets and remove the salmon using a metal spatula to separate the salmon meat from the skin, leaving the skin attached to the foil.
Never worry about what's for dinner again. I've got you covered with the meal plans in the Once a Week Cooking Club. Cook once, eat all week.
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