Wasabi Grilled Salmon

Wasabi Grilled Salmon

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  • 1 side fresh, wild salmon, 2 to 3 pounds, skin on
  • 6 cloves garlic, minced
  • 1/4 cup soy sauce
  • 2 teaspoons sesame oil
  • 1 teaspoon sesame seeds
  • 1/4 cup brown sugar
  • 3 green onions, finely chopped
  • 1 teaspoon (or more to taste!) wasabi paste


Remove the pin bones from the salmon. (A pair of small needle nosed pliers works well for this.)

Combine the garlic, soy sauce, sesame oil, sesame seeds, brown sugar, green onions and wasabi paste. Spread this mixture generously on top of the salmon fillet. (At this point you may refrigerate the salmon for up to 6 hours.)

Preheat your grill to high and place the salmon, skin side down, on the grate. Cover the grill and cook the salmon until it is just done, about 12 to 15 minutes. To check for doneness, press gently on the thickest part of the salmon or slip a small knife into the center and pull apart the layers. If the layers are just starting to slide apart and the flesh has become firm with a little translucency, the fish is done.

To serve: Scoop the fillet from the skin and transfer to a serving platter. Discard the skin. Garnish with limes and basil or cilantro sprigs.

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