Grilled Marinated Salmon Recipe
While we live in the PNW, it can be difficult to get fresh salmon. One of my favorite places to buy fresh fish is from a seafood store in Ballard at Fisherman’s Terminal , Wild Salmon Seafood Market. They truly have some of the best fish I have ever had. When Scott and I moved to Renton, we would make it a point to go into the city each month just to get fresh fish.
Why marinate salmon here in the PNW?
Well, when we can’t buy super fresh salmon, then I tend to marinate it. Scott is not a big fan of salmon, so marinating it makes it better for him. This recipe is easy to make and goes with so many different cuisines, ranging from Asian to American. Enjoy!
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Grilled Marinated Salmon
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This is a versatile marinade that you can use on salmon, chicken, pork or beef. Be sure to allow at least 2-3 hours to marinade for best results.
Instructions
In a small bowl, mix all ingredients except salmon. Rinse salmon and pat dry. (see note below). Place salmon in Ziplock bag and pour in marinade. Seal tightly and refrigerate for at least 2-3 hours.
Pre-heat grill. We use a lava stone and we allow 15 minutes for the stone to heat up. Grill salmon flesh side down first for 5 minutes. Flip over and grill for an additional 5 minutes or until desired wellness. Serve immediately and garnish with lemon wedges.
Recipe Notes
If you are cooking on your boat and are not sure about your potable water, be sure to only rinse with bottled water or rinse at home ahead of time.
Authentic Jerk Sauce from the Caribbean
There are many recipes out there for jerk sauces and I have tried many of them. Since Scott and I travel to the Caribbean every year, I know the flavor I am wanting and none of the recipes I ever tried mimicked what we had in the Caribbean.
Finally, we met a cook in Jamaica that gave me his secret recipe, which is very rare. I’ve made some slight changes to it (for example, I don’t use cinnamon sticks in my blender) to finally get the flavor I want.  It’s the real deal and awesome!
I love to pair this recipe with many of my Caribbean recipes such as my Caribbean Slaw and Black Bean Salad.
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Grilled Jerk Pork Chops with Sweet Potatoes
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These grilled jerk pork chops are very flavorful and are bit spicy. The heat is not overbearing and they pair perfect with sweet potatoes.
Ingredients
Pork Chops & Sweet Potatoes
Ingredients
Pork Chops & Sweet Potatoes
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Instructions
Jerk Sauce
Puree all of the jerk sauce ingredients in a blender until smooth. The sauce will be very green.
Pork Chops & Sweet Potatoes
Pour the jerk sauce into a zip lock bag and marinate the pork chops for up to 24 hours.
Pre-Heat Grill to med-high.
Remove the pork chops from marinade and bring to room temperature for about 20 minutes before grilling.
Meanwhile, peel the sweet potatoes and slice into 1" slices. Place potatoes in cool water and bring to a boil. Boil for about 10 minutes until they are slightly tender, but not falling apart. Strain potatoes and brush them with olive oil. Sprinkle Emeril's Essence spice and kosher salt on all sides.
Grill pork chops on medium high for about 10 minutes or until internal temperature is 135º.
Grill sweet potatoes for about 3 minutes are on each side. Serve immediately.
