Photo: Oxmoor House
Yield
8 servings (serving size: 1 fillet)

Don't remove the skin from the salmon until after you've taken it off the grill. The skin protects the flesh from the intense heat, allowing it to cook on just one side. This eliminates having to flip the fillets, which often fragments the fish.

How to Make It

Step 1

To prepare spice mixture, combine first 5 ingredients in a small bowl.

Step 2

To prepare glaze, combine rind and next 8 ingredients (rind through cinnamon) in a saucepan. Bring to a boil. Reduce heat, and simmer 10 minutes. Strain through a sieve; discard solids.

Step 3

Prepare grill.

Step 4

Rub the fillets with spice mixture. Cover; refrigerate 10 minutes. Place, skin sides down, on a grill rack coated with cooking spray. Grill 16 minutes, covered, or until fish flakes easily when tested with a fork, basting occasionally with glaze. Remove skin; discard. Arrange fillets on a platter; sprinkle with sliced onions and sesame seeds.

Ratings & Reviews

GolfGal's Review

tara31
February 12, 2013
This is my all time favorite salmon recipe. My nephew who has been visiting us since he was 12 years old, and is now 25, and he always requests that I make this salmon recipe. Now, his younger brother has the same request, when he visits.

scsmith622's Review

scsmith622
June 22, 2012
N/A

tara31's Review

GolfGal
August 09, 2009
One of the best salmon recipes I've ever made. Followed the recipe exactly - delicious!