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Indonesian Grilled Salmon

I’m sorry, I realize this is the same photo from a few posts back, but I wanted to share with you the absolutely delicious Indonesian marinade that I used on this salmon.  Last night, we had dinner so late I didn’t have time to take pictures, so you’ll have to make do with an old one.

I could tell that this was a really good recipe because in the middle of dinner, Chris stopped eating, looked at me and said, “This is SO good.”  He’s usually pretty supportive of my kitchen adventures, but the degree of sincerity with which he enjoyed last night’s fish was out-of-the-ordinary.

Ina Garten makes this marinade with swordfish but there’s no way I can afford that for a weeknight meal!  It’s just as good with salmon, and according to the other reviewers, the marinade is also excellent on chicken or pork.  Soy sauce, lemon zest, mustard, ginger and garlic somehow combine to form more than the sum of their parts in this savory, tangy sauce.

I loved how quick it was to stir together, and how quickly dinner was finished on the grill.  We had it with a big green salad and homemade zucchini pickles, though it is also great with the sweet corn salsa you see in the picture above.

Indonesian Grilled Salmon
Barefoot Contessa

1/3 cup soy sauce
1/4 cup canola oil
zest from 2 lemons
1/4 cup lemon juice
1/4 cup chopped ginger root (I actually substituted 1/4 tsp dried ginger and it worked fine)
4 cloves garlic, minced
2 tbsp dijon mustard (I used whole grain mustard)

1 salmon fillet (about 1.5 pounds)

Mix all the ingredients together. Pour half of the marinade into a shallow baking dish. Lay the salmon over the marinade, and pour the rest of the marinade over top of salmon. Cover and refrigerate for 4 hours.

Preheat the BBQ, then turn heat down to medium-low. Place marinated salmon on a piece of aluminum foil, folding edges up to catch any juices. Place foil on grill and cook, covered, for about 8 minutes or until salmon is opaque throughout.

2 comments to Indonesian Grilled Salmon

  • Delicious looking. I love salmon too but sashimi style.

  • Maria

    I’m Indonesian. That is not Indonesian tho… Indonesian dishes NEVER use dijon mustard.

    We use spices like coriander, fennel, tamarind, bird eye chili, cloves, bay leaves, lemon basil leaves, chives, turmeric, dried shrimp, kaffir lime, candlenut, lemon grass, soybean paste, etc. They’re rarely used in western dish.