Recipes > Barbecued Glazed Salmon
- Serves: 4
- Active Time: 45 mins
- Total Time: 2 hrs
- Views: 36,025
- Success Rating: 100% (?)
Steps
Step 1: Making the Marinade
- 1 - 12 oz bottle kriek beer (1 1/2 cups)
- 1 cup soy sauce
- 1/3 cup mirin, sake or cream sherry
- 3/4 cup packed brown sugar
- 1 orange or tangerine (for zest)
- 2 cloves garlic
- 1/4" -inch piece fresh ginger
- 1 green onion (or 1/2 shallot)
Method
To make the marinade, first peel and crush the garlic with the side of a chef’s knife. Do the same for the ginger. Place both into a medium pot.
For the green onion, finely dice the white part and add to the pot. Next, finely dice the green part and then cover and store for garnish later.
Next, zest the orange. You want 3 thick strips that are roughly about 2" inches long and about 1/2" inch wide. Place them into the pot. Add the brown sugar, mirin, soy sauce and stir to combine. Next, add the beer and place over medium-high to high heat. Bring to a boil, stirring occasionally to ensure the sugar dissolves.
Let the marinade boil for about 10 minutes or until it has reduced by about one third. When done, it should have a syrup-like consistency. Let it cool to room temperature. If using immediately, you may want to use an ice bath to speed up the process.
Step 2: Preparing and Marinating the Salmon
- 1 side salmon (or four 6-8 oz fillets or steaks)
Method
To prepare the fish, make sure all of the pin bones have been removed. Then place it into a dish that is just large enough to snugly hold the fish.
Next, pour the marinade over the fish. Cover and refrigerate for 1 to 2 hours.
Step 3: Cooking the Salmon
Method
Preheat your barbecue to high. Alternatively this could be cooked in an oven that has been preheated to about 400°F (200°C).
Remove the salmon from the marinade and let the excess marinade drain off. Place the fish onto a tray or large plate and transfer back into the refrigerator while you reduce the glaze.
Strain the marinade into a pot and bring it to a boil over medium-high heat. Cook the marinade until it has reduced down to a nice, thick glaze. This should take between 5 to 10 minutes. Once done, set the glaze aside while you cook the salmon.
To cook the salmon, first oil the grate of your barbecue. Cook the salmon for about 10 to 15 minutes or until cooked to your liking. Note: If cooking fillets or steaks, these will need much less time – about 3 to 5 minutes per side. Again, time depends on how you like your fish cooked and how thick the pieces are.
Step 4: Serving the Salmon
Method
Once the salmon is cooked, serve it either family style on a large platter or individual plates. Pour a few tablespoons of the reduced marinade over top and then sprinkle with the reserved green onions.
Serve this dish with your favorite side dish, some rice or mashed potatoes and enjoy.
Chef's Notes
- by Dawn Thomas
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- July 16, 2010
Kriek (pronounced ‘creek’) is a delicious cherry beer from Belgium. Don’t let that scare you though because it is absolutely fantastic. The first time I tried it was for this recipe, but I can tell you it was not the last time I’ll have one. Kriek lambic beer can be a bit more expensive, but it is a great treat! Look for it in the international or Belgian beer section of the liquor store.
This flavor combination comes from Steven Raichlens’s Planet Barbeque. The only thing I changed was that I used a whole side of fresh, wild salmon instead of 4 fillets or steaks. If using fillets or steaks, a 6 to 8 ounce piece per person is plenty.
This marinade would be good with other proteins, such as pork, chicken, beef or even tofu.
31 Comments
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Cooking salmon. For BBQ cooking, should the salmon file retain the skin to prevent the fish from falling apart on the grill or should the skin be removed? In case of skinless fillet would aluminum foil be used to ease the cooling process? Should the cover of BBQ remains open or closed? Thank you -
I left the skin on but it can be removed if you like. Not sure exactly what you mean when you say "aluminum foil used to ease the cooking process? Do you mean would it help to prevent sticking? It can be tricky to grill fish as it can easily stick. The grill must be well greased or you can use a fish grilling basket. As for the lid, we closed it while the fish was cooking. Hope this helps - good luck! -
Thanks Dawn for your quick response. Yes, the aluminum foil sprayed with vegetable oil I usually use when grilling the fish. I also make a couple of slits in the foil before placing the fish on it. By using aluminum foil I prevent the fish from breaking and falling through the grill opening. Unfortunately even when I oil the grids the skinless fish still sticks to the grill. Maybe it is time to change the grids? Thanks for tips!
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This is my new fav - the flavor was amazing. Now my pantry will always have Kriek as a staple! Thanks for sharing. -
This marinade was outstanding. I used the Mort Subite kriek beer. The second reduction for topping the grilled fish was excellent. Salmon has never been my favourite fish, but with this marinade, I will look forward to making it again. -
Do you baste the Salmon with the glaze as it's cooking? -
I did not baste the salmon as it already has lots of flavor from the marinade and also the marinade is being served with it later. If you do baste the salmon be careful of flare ups. Cheers!
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I usually cook it indirect, so flare ups shouldn't be an issue, but I don't want to over do the seasoning
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Dawn, you indicated you left the skin on the salmon. Do you start with skin side down? When cooking fish with the skin on do you subscribe to the theory of 3/4 of the total cooking time with skin side down? -
Yes, I started with the salmon skin-side down. Cooking it about 3/4's of the way through is a pretty good general rule, when cooking fish with the skin on, but of course there are always exceptions. For more information on cooking fish, see the lesson called "How to Pan Fry Fish" (and even "Cooking Fish Fundamentals") as we go into quite a bit more detail on this subject. Cheers!
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Thanks, Dawn, for the information. I've now done the 2 lessons you indicated. I love how, when responding to comments, you guys just naturally segue into another yummy lesson. Can't wait to try making beurre blanc.
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You are most welcome Gloria. And just for the record, we love when we you take the time (as you seem to always do) to do the lessons that we suggest. That's the beauty of cooking, it's all related, so it's hard for us to stop ourselves :-) Cheers!
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I can't find Kriek beer in our liquor stores here. We have a beer from Belgium called Fruil, it's a very nice lightly sweet strawberry beer, would that work? Also, could you BBQ this on a cedar plank or would that give it a whole different taste? -
Rouxbe Staff
The Kriek beer has a dry and tart flavor because it is made with sour morello cherries. If the Fruli is only slightly sweet, you could give it a try. Taste it and think about how you'd like it with the other flavors in the dish. Obviously it will be different, but it is worth experimenting. And, yes, the cedar plank will definitely add another layer of flavor - especially when grilled on a cedar plank. If you like the hint of cedar, certainly give it a try. Let us know how it goes. Cheers! -
Thanks Kimberley, I decided not to use the Fruli, and ended up finding a specialty beer shop in town. They didn't have Kriek, but they recommended the Cassis Lambic which is also from the same company. I can't say as I tasted the beer in the marinade, but the salmon was extremely flavourful and moist. I used the cedar plank on the grill. If I ever find the Kriek beer I definitely want to make this again....excellent recipe! Thankyou!
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Rouxbe Staff
In my opinion, unless you're a super taster, the beer won't be the only highlight of the marinade, but rather provide it with some underlying flavor notes... so substitutes are fine. It's a hassle when you have to find an exact ingredient, so I'm glad you made a substitution. Most importantly, the fish was seasoned and cooked properly. The cedar planks are great. I used one this past weekend for salmon and it was delicious. Cheers!
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Only because I noted several people earlier concerned about fish sticking on the grill, I offer the following "miracle" cure. I don't recall where I learned this, but it is fool proof (I've been doing it for decades). Simply brush a small amount of mayo on both sides. Yep, that's it! I always oil my grill, so I imagine that plays a part as well, but I'm confident the mayo is the answer because I have NEVER had my fish stick to a preheated and oiled grill. BTW, you will NOT taste the mayo (even if the only seasoning is salt and pepper). Cheers indeed! ;o) -
What works best? Rice or mash potatoes? As for tofu, as anyone tried it? Thanks :) -
Either rice or mashed potatoes would work for this dish. In fact, the picture is taken with a side of mashed potatoes and green beans. This would also be nice served with a side salad and/or your favorite grain. As for this recipe being used for tofu, I have not tried it myself, but I imagine it would be pretty good. Tofu is a very neutral flavored protein that tends to go well with many different sauces and flavorings. Hope that helps. Cheers!
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whats the replacement for kriek beer as i dont drink alcohol?thank you
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Rouxbe Staff
Good question, Jack. Kriek beer is Belgium beer that uses cherry as an ingredient. You can create this taste profile with plain seltzer water (carbonation), cherry juice and sugar. Combine cherry juice (or you can use pomegranate juice for a grenadine syrup taste) and sugar over low heat and cook until it gets thick and syrupy. Add enough homemade syrup to 12 oz of plain seltzer to taste; enough that your own palate likes the taste. Terrific question, Jack! -
thank you demetra i ask so many questions dont i!can i bake this as i want to free my stovetop to make rice and pak choi to make it a complete meal.thank you everyone the advice is gold x -
i want to add oil like sesame oil for fat to carry the flavour.how much is reccomended?
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Rouxbe Staff
Hi Riaz- Two tablespoons should be plenty for a side of salmon. Adjust to taste after you have made the recipe once.
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thank you demetra how much cherry juice and sugar as a recommended amount?thank you.i want to be a host dinner partys and this is helping with my confidence ive even built my own menus based on everyones feedback so thank you everyone it is appreciated x
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i cant use alcohol so cant use mirin please can you suggest alternatives ?and how much i should use of the alternative?
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Rouxbe Staff
Hi Riaz- The substitution is never exact, but suggest 1 cup seltzer and 1/2 cup juice (juice plus 3 Tbsp sugar). For the mirin, use rice vinegar. Make sure to taste the marinade, and adjust the ingredients as needed. Keep tasting and testing until you are happy with the taste. Trust your palate. You are looking for a balance of sweet, acid, and umami. There are no exact amounts as you are striving to achieve flavor profiles when using substitutions.
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For how long can I store the marinade before using? Since I'm only cooking for two, I would like to make the full amount and save half for a later meal. -
Rouxbe Staff
Hi Kevin- You can store this prepared marinade in the refrigerator for quite a while. Essentially you have prepared a condiment. I am referring to marinade that has not been used, or touched the fish. As long as you cool and store the freshly made marinade properly (keep in an airtight container), it can be used within 60 days. Enjoy! Demetra
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demetra can i reduce the marinade in a pyrex jug in the microwave as i would have more control i think?
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Rouxbe Staff
Hi Riaz- I would suggest to avoid the microwave in the quest to control heat and create a reduction. You can control the heat second by second on a stove top. That said, try it and let us know the outcome! Cheers, Demetra
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