December 27, 2004
Dr. Bruce's Awesome Grilled Salmon
Here is the salmon recipe in case you want it.
Dr. Bruce's Awesome Grilled Salmon from "Feeding the Whole Family" by Cynthia Lair, ISBN 9780931055973. 
That is out of print, but a newer version, ISBN 0966034619, is available at Amazon.
2-3 pounds Salmon Fillet. We use king salmon, wild caught in Alaska. Using a tweezer, remove pin bones from salmon.
Marinade:
2/3 cup tamari or shoyu
1/2 cup extra-virgin olive oil
2 teaspoons toasted sesame oil
2 Tablespoons grated ginger root
Juice of 1 large lime
4 cloves of garlic, minced
4 scallions, finely chopped (we sometimes leave this out)
To marinate: whisk all the liquids and ginger, garlic, and scallions together. Place fish in a shallow pan and pour marinade over the top. Allow to marinate 1 hour in the refrigerator. This can also be marinated out of the refrigerator, and its best to do that if the fish has been defrosted so it gets to an even temperature throughout.
To grill:
Get the grill ready - be sure the coals are white if you're using charcoal, or heat the grill if you're using propane. You can also do this indoors using your stove's broiler. Put the fish skin side down on the grill. Brush or spoon marinade form dish over the salmon. There is always too much marinade to do this with all of it at once. I put marinade over the fish several times as it's cooking. Grill about 5 minutes (the author says a rule of thumb is to cook the salmon 10 minutes for each inch of thickness, and that matches my experience.) Turn the fish over and remove the skin. it should come off very easily. Put more marinade on the fish and grill for another five minutes. You'll have to decide after that whether it is done. Pry open a piece to see how it looks. Be sure not to overcook.
We've been making this recioe for years, and it si on eof our favorites. The salmon always gets raves from family and friends.