Caution: Caveman Cooking

Recipes so easy, even a … Well, you know!

Grilled Teriockeye Salmon (with Mangocado Salsa)

Posted by Caveman Cooking on August 6, 2010

Grilled Teriockeye Salmon 7
Super easy to make … but, also super easy to mess up! However, if you do it right, your taste buds will be doing a victory dance!!

INGREDIENTS

1 Large Fresh Sockeye Salmon Filet (approximately 2 pounds or more)
1/3 Cup Teriyaki Sauce
2 Tablespoons World Spice Merchants Pacific Seafood Rub
1 Preparation Mangocado Salsa

RECIPE

As I said, this is easy to mess up. The first step is crucial: choosing your Salmon filet. Make sure it is fresh, wild caught, and preferably Sockeye Salmon. While any genre of this anadromous fish would work, there is something to be said about the incredible flavor and texture that the dark red meat of the Sockeye holds. If you can get your hands on some Copper River Sockeye, it’s even better! DO NOT remove the skin.
Grilled Teriockeye Salmon 1

Place your filet, skin side down, on a suitably sized platter with raised edges. Cover with teriyaki sauce (I truly prefer the Trader Joe’s Island Teriyaki). Then, turn the filet over so that the skin side is now up. Cover with plastic wrap and refrigerate for no more than 20 minutes.
NOTE #1: This is another step that can be easily bobbled. If you marinate the fish too long, the flesh can become mushy and loose all it’s natural flavor. The teriyaki sauce should compliment this dish, not dominate it!
Grilled Teriockeye Salmon 2

After marinating, turn filet back over (skin side down) and evenly sprinkle the Pacific Seafood Rub over the fish.
Grilled Teriockeye Salmon 3

Pre-heat grill to a medium-high heat (about 300° to 325°). When grill is ready, create an indirect heat area for the fish and then coat the grill grate with non-stick spray.
NOTE #2: As you can see the spray will create flame ups. Be sure to keep the can as far from the flame source as possible. Also, use short blasts of spray to prevent any dangerous flare ups which could cause you to loose your Caveperson coat (ie. singe your body hair)!
Grilled Teriockeye Salmon 4

Place filet over the indirect-heat area of your grill. Spoon some of the extra teriyaki sauce on top of the fish. Cover grill and allow to cook for about 5 minutes before checking on the fish.
Grilled Teriockeye Salmon 5

Normally, it shouldn’t take more than 6-8 minutes to fully cook. Fish should have the beginnings of a nice crust on the edges and be firm, but not flaky, to the touch. If it’s still a little squishy, give it another minute or two.
NOTE #3: This is the last step that could end up in fouled fish. Overcooked fish becomes dry and, again, looses much of it’s natural flavor. In fact, it’s better to undercook it rather than the reverse.
Grilled Teriockeye Salmon 6

Using a large metal spatula, remove filet from grill and allow to set for a minute. Then, cut into serving sized portions and top with generous scoops of Mangocado Salsa. Plate with your favorite sides. Pictured here with rice pilaf and fresh, steamed New England clams.
Grilled Teriockeye Salmon 7

Prep Time = 5 minutes
Marinate Time = 15-20 minutes
Cook Time = 6-8 minutes
Serves 6-8

©2010 Caution: Caveman Cooking/UHearMe, Inc. All rights reserved. This recipe originally appeared on the Caution: Caveman Cooking blog at https://cavemancooking.wordpress.com authored by Caveman. This recipe may be shared and reprinted as long as this entire copyright message accompanies it.

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9 Responses to “Grilled Teriockeye Salmon (with Mangocado Salsa)”

  1. […] This post was mentioned on Twitter by ManPans Tweet Staff, Caveman Cooking. Caveman Cooking said: Grilled Teriockeye Salmon (with Mangocado Salsa): http://wp.me/pGpdt-Cu […]

  2. EV Eats said

    Whoa dude, that looks really, really good! Bravo.

  3. This looks delicious! That salsa is the perfect garnish. I want some!

  4. Oh – I wish my hubby liked cooked salmon! That looks scrumptious!!!

  5. looks delicious and healthy

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