First I want to say how lucky you all are right now! Until this moment, I never gave away this recipe. This shows how much I love you all and want you to have an amazing food experience every time you cook <3
So my Dad always called this my "Special Salmon" recipe, so the name stuck. This is probably one of the oldest recipes I have in my recipe book...I think I made it in middle school! I adapted it in this post to accommodate smaller filets, but we usually made it from the very long salmon filet from Costco. I have also included the ingredient measurements if using a very large filet.
Maybe it is the crunchy topping, the sweet/savory sauce, or the flavor from the grill? Well, whatever it is, every time I mention salmon when I am home, my Dad begs for this recipe…so I guess I did something right?
This fish is so flavorful that I wouldn’t over-do it with the sides. Wild, jasmine, or basmati rice and a sautéed or roasted vegetable will pair well! I hope you love this dish as much as my Dad.
Recipe
Serves: 3-4 (use 3-4 salmon filets)
Ingredients (for 3-4 serving):
Salmon & Marinade:
4 cloves garlic, thinly sliced
1.5 tsp dry mustard
1/2 tbsp garlic powder
1 tsp ground ginger
1/4 tsp ground cumin
1/4 cup teriyaki sauce
1.5 tbsp low sodium soy sauce
1.5 tbsp honey
1.5 tbsp sriracha
Topping:
1/4 cup slivered almonds
3/4 cup thinly sliced celery
Other Ingredients Needed: Canola oil cooking spray
salt and pepper
Alternate ingredient measurements - If you are using a large salmon filet from Costco
Ingredients:
Salmon & Marinade:
6 cloves garlic, thinly sliced
2 tsp dry mustard
1/2 tbsp garlic powder
2 tsp ground ginger
1/2 tsp ground cumin
1/3 cup teriyaki sauce
2 tbsp low sodium soy sauce
2 tbsp honey
2 tbsp sriracha
Topping
1/2 cup slivered almonds
1 cup thinly sliced celery
Other Ingredients Needed:
Canola oil cooking spray
salt and pepper
Directions:
1. Combine the marinade in a bowl. Put the salmon in a plastic bag with the marinade. Marinade for 30 minutes in the fridge.
2. Preheat the grill on high heat for 2 min.
3. While the grill is heating, create an aluminum “boat” out of two sheets of aluminum foil. I double up the sheets to give it stability. To create this “boat”, place both sheets on top of each other and then curve the edges upward to make sure the juices stay in when grilling.
3. To easily transfer the “boat” to the grill, place this aluminum boat on a sheet tray. Spray the boat with cooking spray and place the filets skin down.
4. Top the filets with the almonds and celery. Spray the top of the toppings of the fish with a small amount of canola oil and season with salt and pepper.
5. Carry the sheet tray to the grill and then slide the boat onto the grill from the tray.
6. Cook for 8 minutes on high (may need to cook an extra minute if doing the large salmon filet from Costco). Baste the salmon 4 min into cooking with the juices in the aluminum.
7. Remove from the grill and let sit for 1-2 min covered.
8. Serve immediately after the sit time!! I served this with steamed rice and rice wine vinegar sesame zucchini noodles :)