Chef’s Note

“Salmon with a summery, citrusy twist.”








  • 2 garlic cloves, minced
  • 2 teaspoonsminced ginger
  • 14 cupsoy sauce
  • 1 cuplemonade
  • 1 lemon zest and juice, plus 1 lemon cut into thin rounds
  • 2 tablespoonsolive oil
  • 1 12 lbs center-cut salmon fillets, skin on
  • 1 red onion, cut into 1/2-inch thick rounds
  • 14 cup chopped parsley
  • kosher salt
  • ground black pepper
  • Directions

  • In a medium bowl, whisk to combine garlic, ginger, brown sugar, soy sauce, lemonade, lemon zest, olive oil, 1/2 teaspoon salt and 1/4 teaspoon ground black pepper; set aside.
  • Use a sharp knife to score the skin of the salmon, making 3-4 1-inch incisions through the skin. Place the salmon in a baking dish with sliced onions and pour marinade over. Cover and refrigerate for 1 hour, flipping halfway through.
  • Drain salmon and onions from marinade and discard liquid. Preheat a nonstick grill pan to medium heat, then place salmon, skin side down, into pan. Arrange onions and lemons in pan around the fish.
  • Grill for 8-10 minutes, then flip fish, onions and lemons and continue to grill for 5-8 minutes until fish is cooked through and onions are soft and lightly charred. Remove fish and place on a platter. Garnish with onions, grilled lemons, fresh lemon juice, chopped parsley, salt and pepper.
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