Information
5 min
1 hr 15 min
4
In 2014, the top prize for the Sitka Seafood Market member recipe contest went to "Jake's Dad's Amazing Salmon" from Jake Doty in Minneapolis! We selected this recipe because it highlights the essence of salmon. In the pique of summer, the bright lime juice and savory Worcestershire really bring out the best in our fish without overpowering it.
Ingredients
- 2 (1-pound) king salmon fillets
- 2 limes, juiced
- 2 garlic cloves, minced
- 2 tablespoons extra virgin olive oil
- 2 tablespoons Worcestershire sauce
- 2 tablespoons sherry
- Salt and pepper, to taste
Directions
FOR THE MARINADE
Combine all ingredients except salmon in a bowl.
Create a tray out of aluminum foil slightly larger than your salmon fillets and place on a cutting board. Be sure to create walls high enough to hold the marinade.
Place salmon skin-side down in the foil tray and pour marinade over salmon. Marinate for 1 hour, basting salmon every 15 minutes. (We made the marinade in a ziploc bag so the salmon was in constant contact with marinade.)
FOR GRILLING
Heat grill over high heat, ideally over natural hardwood charcoal. (We used a countertop grill.)
After salmon has marinated for an hour, pour excess marinade off. Slide aluminum tray off the cutting board and onto grill grates over direct heat. Grill to preferred doneness, about 8 minutes for medium-rare.
Jake's Note: For those who aren't skin eaters - when you serve this salmon with a spatula, the skin sticks to the foil and you get a moist skinless piece of beautiful and tasty salmon.
Finish and Serve
Cut the fish into 1-inch pieces and add it to the tomato mixture. Reduce the heat to medium and simmer until the fish is cooked through, 3 to 5 minutes. Spoon the bouillabaisse into 2 bowls and top with toasted baguette slices and a dollop of rouille. Drizzle with oil, garnish with parsley, and serve right away.
Pro tips
Pair it Up
Pair white wines or rosés from the Provence region of France with this provencal fish stew.
Spice It Up
If you are fortunate enough to find sablefish (black cod) tips, the meaty bits behind the jaw bones, use them in place of any firm white fish. The silky, firm texture and rich flavor elevates this rustic seafood stew.
Swap in 1 cup thinly sliced fresh fennel for the fennel seeds for a more authentic Provençal flavor.
