Fish Sauce Marinade
This pungent mixture is especially good with sweet vegetables, such as red and yellow bell pepper wedges and quartered red onions, or with kale. Just lightly brush the vegetables or dip them in the marinade so that the salty fish sauce won't overpower them. To use with kale, dilute the marinade with an equal amount of water before dipping.Plus: More Vegetable Recipes and Tips
Ingredients
- 1 cup fish sauce (see Note)
- 1/2 cup extra-virgin olive oil
- 4 garlic cloves, minced
- Freshly ground pepper
How to Make It
Combine all the ingredients in a medium bowl.
Mediterranean Fish Marinade
Recipe by Sarah
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Ingredients Nutrition
- 4 tablespoons olive oil
- 4 tablespoons fresh parsley, finely chopped
- 4 tablespoons fresh coriander, finely chopped
- 6 tablespoons fresh lemon juice
- 1 lime, juice of
- 3 garlic cloves, crushed
- 4 teaspoons paprika
- 2 teaspoons cumin
- 1 teaspoon black pepper
Directions
- Combine all ingredients in a non-reactive bowl or marinade dish.
- Add fish marinade for 30 minutes.
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Nutrition Info
Serving Size: 1 (38 g)
Servings Per Recipe: 4
Amt. Per Serving % Daily Value Calories 143.8 Calories from Fat 127 89% Total Fat 14.2 g 21% Saturated Fat 1.9 g 9% Cholesterol 0 mg 0% Sodium 7.1 mg 0% Total Carbohydrate 5.5 g 1% Dietary Fiber 1.4 g 5% Sugars 1.1 g 4% Protein 1 g 1%
Fish Marinade
Recipe by CountryLady
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Fish Marinade
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Ingredients Nutrition
- 1 ⁄4 cup orange juice
- 1 ⁄4 cup soy sauce
- 2 tablespoons ketchup
- 3 tablespoons oil
- 2 cloves garlic, minced
- 1 ⁄2 teaspoon fresh ground pepper
- 1 ⁄2 teaspoon oregano
- 1 ⁄4 teaspoon parsley
Directions
- Combine all ingredients& stir well.
- Marinade fish for 1/2 hour to an hour before grilling.
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Nutrition Info
Serving Size: 1 (212 g)
Servings Per Recipe: 1
Amt. Per Serving % Daily Value Calories 631 Calories from Fat 494 78% Total Fat 54.9 g 84% Saturated Fat 7.1 g 35% Cholesterol 0 mg 0% Sodium 5810.9 mg 242% Total Carbohydrate 27.8 g 9% Dietary Fiber 1.7 g 6% Sugars 17.8 g 71% Protein 12.1 g 24%
Spiced Herb Marinade for Fish
Chermoula is a traditional North African marinade for fish, especially in Morocco where, surprisingly, it's often used with shad. It has become very popular recently with North American restaurant chefs as a quick and easy (and cheap!) way to add lots of flavor to bland fish. Many old-fashioned recipes don't call for cilantro and parsley at all, but the fresh flavor of the green herbs adds a great deal to the preparation.
Instead of shad, which is hard to find even when it's in season, and very difficult to bone, I use salmon steaks or fillets. You could substitute many other kinds of fish, including swordfish, halibut, haddock, and even fresh-water fish, such as catfish and perch.
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Ingredients
- 1 large bunch freshly cilantro
- 1 large bunch flat-leaf parsley
- 8 garlic cloves, crushed with the flat blade of a knife
- 1 teaspoon sea salt, or more to taste
- 1 tablespoon fresh ground cumin, or more to taste
- 1 tablespoon very fragrant crushed dried red pepper, or more to taste
- 1 tablespoon ground sweet red pepper paprika, or more to taste
- 1/2 cup extra-virgin olive oil
- 1/4 cup fresh lemon juice or white wine vinegar (lemon is better, I think)
- 6 to 8 small salmon steaks, each weighing about 6 ounces
Preparation
- Chop the cilantro and parsley leaves together to a very fine mince. You should have 1 cup of minced herbs. Transfer to a saucepan.
- Crush the garlic with the sea salt in a mortar, or using the back of a spoon in a small bowl, to make a paste. Stir in the cumin, dried pepper, paprika, olive oil, and lemon juice. Add to the saucepan with the herbs and mix well.
- Have the fish steaks ready in a baking dish large enough to hold them all in one layer.
- Set the herb mixture over medium-low heat and warm until it is very hot, but not boiling. Taste and adjust the seasoning. When it is the way you want it, pour the warm marinade over the fish steaks. Cover with plastic and set aside for an hour or so.
- When you are ready to cook, preheat the oven to 350°F.
- Remove the plastic wrap and transfer the fish with their marinade to the oven. Bake for 20 to 30 minutes, or until the fish is done, basting every 5 minutes or so with the marinade.
- Serve immediately, spooning a little of the marinade over each serving.
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Nutritional Info
- Calories 542
- Carbohydrates 4 g(1%)
- Fat 42 g(64%)
- Protein 37 g(73%)
- Saturated Fat 8 g(39%)
- Sodium 435 mg(18%)
- Polyunsaturated Fat 9 g
- Fiber 1 g(5%)
- Monounsaturated Fat 20 g
- Cholesterol 95 mg(32%)
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Excellent! I didn't have any fresh parsley so I just snipped some cilantro and I only had smoked paprika. Don't be afraid to tinker (in my book, all great recipes can take it). It turned out awesome-sauce! I've never warmed a marinade before and I think somehow that helps it soak in better? Thanks!
This is a delicious marinade. The best I have found in a long time. I'm not used too baking fish and I over cooked it. So next time I will be more cautious. Also, I may give broiling with a foil a try.
Excellent as is. Made with salmon which held up well to the strong flavor of the marinade.
I've made this recipe twice now. The first time I used 1 Tbsp. of cumin, the 2nd time I used just a tsp. Also used a blend of both lemon and lime juices - heavier on the lime as it really makes the marinade pop and goes great with cilantro. Both times I reduced the chili flakes to less than an 1/8th of a tsp. because the fam. are lightweights when it comes to heat in a dish - and also because I feel too much heat overpowers all the other flavors to the point where you can't taste anything but the heat. The 2nd time I made this recipe I felt the flavors were more in balance and everyone enjoyed the dish. Both times, I followed the advice of one reviewer and did not cook the marinade first. We are fortunate to be on the coast, so can access freshly caught fish. The choices I used were fresh albacore, and fresh barracuda. both strong fish flavors in their own right. This recipe enhanced the flavors of both fish choices.
What a surprise! It was not great while being prepared. It wasn't until after being grilled on Sockeye salmon (on a sheet of aluminum foil)that it really was great. So don't judge it too early; wait until it is cooked. Even tasted great a week later after being frozen with the leftovers.
Have made this recipe a couple of times. I find it delicious and versatile. I question the wisdom of putting delicate green herbs in hot oil, so I changed the order to: oil, red pepper, cumin, garlic, paprika, fresh herbs, lemon juice. Personally I prefer the marinade using this order.
I love this recipe. It is so tasty and relatively easy to make. It is unfortunate that some people have given it poor reviews when they did not have all the necessary ingredients to make it. I usually make it with salmon but I have tried it with other fish and it is delicious. Give it a try. You won't regret it. Enjoy!
Just love this recipe! I have used it repeatedly with various fish, including salmon, tilapia, char and halibut. It is quick, easy and very tasty. It is now in my personal recipe box.
My Moroccan Jewish husband LOVES this fish. He told me to rate it with 4 forks and to make fish this way all the time. It was a little spicy for my American taste, but it tasted authentic (i.e. like something his mom would make). Prep was quick and easy, I had all the ingredients on hand without preplanning and my honey loved it, so 4 forks it is!
Excellent marinade. Will be using it as my main marinade for any fish grilling or broiling.
I made this a few yrs ago, and came across it today. I think I need to make it again, nice way to use some of herbs available at the store this time of yr.
Fabulous! I made it as written, except that my cumin wasn't freshly ground and the red pepper may not have been very fragrant. I used steelhead trout, and the only complaint I got was that the delicious marinade overpowered the flavor of the fish, which was probably true, but I didn't mind. I've been trying to figure out how anyone could say the recipe was bland and have concluded that those reviewers must have discarded the marinade, rather than eating the fish with the spices on top. It's like eating beef with chimichurri -- don't discard the "marinade"!
This was really disappointing. The only thing I changed was the use of dried cumin instead of fresh. With all the 4 star reviews I was expecting something exceptional. The salmon turned out very bland and boring. Don't know what happened but I doubt I'll make this again.
Excellent recipe. I used it with Orange Roughy. Everyone raved. However, I left out the pepper flakes b/c I didn't want any heat to it. Added a bit of chili powder instead. Yummy.
Just OK. Dont understand what the fuss is about. Would not make again. It is simple though. That part I liked. But, a better, equally simple dish is the salmon with roasted asparagus and lemon caper sauce from this website. It was excellent!
this is truly a wonderful recipe, and easy to boot!! everyone is always asking for the recipe. make it. you won't be disapointed1
Made this as recipe stated, minus the red pepper flakes because I didn't have any. Used a little more cumin. Delish! Will be using this recipe more this summer.
I MADE THIS DISH AND MY BOYFRIEND PROPOSED HIS UNDYING LOVE FOR ME. SERIOUSLY FOLKS. THIS ONE IS A WINNER.
This was just as easy as they say! And I can't say enough good about this recipe. I used lemon, but wow!
I also quartered the recipe for just me and my fiance and wish I would've at least done a third for extra marinade to baste. I also just threw everything in the food processor and then heated the mixture before pouring over fish. Not sure exactly what the heat does. Very tasty and I'd go heavy on the herbs next time. Lovely and easy!
Great fresh herb taste. Used 1 tsp. of red pepper flakes, which was spicy enough to allow the taste of the herbs to shine, while still giving it a little 'edge' of spiciness. Buzzed together all ingredients in food processor and did NOT heat on stove as the recipe directs. Spread over fish (and some chicken breasts also) and let it sit for an hour or so, then baked in oven. Everyone LOVED it!
This is one of my favorite recipes, even using inexpensive fish like tilapia. I sometimes adapt the recipe to make as a pesto sauce for pasta. When I do that, I cut the garlic, spices, and oil by half. I rarely give 4 stars, but this is an exceptional recipe.
I made this tonight on a large salmon fillet. I didn't have have any "fragrant dried red pepper" so this was ommitted, otherwise I used all the ingredients as listed in the recipe. I chopped the cilantro, parsley and garlic cloves together in the food processor and then transferred it to a saucepan. It looks similar to a pesto, but smells very unique and exotic. When I tasted the marinade alone, I was uncertain about it. I let it marinate on the salmon at room temp for one hour then baked it for exactly 20 minutes in the oven. It was perfect. AMAZING. Everyone, even my pickiest eaters who only like salt and pepper on fish LOVED it. I will definitely make this again and was very happy to share the recipe with all my guests. A very easy recipe for a very flavorful meal!
Enjoyed this recipe. Very easy. Did the marinade in the food processor as suggested.
I liked this. It took longer than I thought to do the prep work for making the fish. A lot of chopping. It's worth it though - a nice pairing with salmon. Used the leftover fresh parsley for some mashed potatoes which was a nice addition.
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Fish Recipes
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Inspiration and Ideas
- Tips & Tricks
Easy Baked Tilapia
Mild, versatile, and so easy to make. Even picky eaters get hooked.
Quick Salmon Dinners
Salmon makes dinner feel like a special occasion. Get people-pleasing recipes.
Family-Friendly Tuna
Whether you're cooking fresh tuna or dressing up canned, these recipes will please any crowd.
Fish Taco Recipes
Soft tortillas wrapped around tender fish fillets. Pile on the tasty extras!
The Right Way To Cook Fish On The Grill
Keep calm and get grilling.
Easy Summer Side Dishes
Think grilling fish is beyond your skills? Psh. You can totally handle this.
Looking for great grilled fish recipes? We've got them. Try out our amazing grilled fish dinners.
Tips for Perfect Fish Grilling
Tips for Perfect Fish Grilling
The challenges when grilling fish are twofold. Your first intent is to sear the fish so that you achieve a crispy outside while ensuring that the fish will be cooked all the way through. The end goal? A nicely charred exterior that envelops the smooth and luscious texture of the fish. Fish such as tuna, salmon, halibut, and swordfish, whose texture is more like beef or pork, should be grilled directly on the grate. (More delicate fish, such as tilapia, sole, and flounder, sometimes fare better when grilled in a foil packet or grill basket.)
Grill with Confidence
Grill with Confidence
Your second challenge, and perhaps the trickiest, is figuring out how to keep the fish from sticking to the grill — every fish flipper's nightmare.
The solution is a well-prepped grill, dry product, and the proper level of grill heat, which is usually medium-high.
26 Unconventional (and Amazing) Pizza Toppings
Tips for Perfect Fish Grilling
The challenges when grilling fish are twofold. Your first intent is to sear the fish so that you achieve a crispy outside while ensuring that the fish will be cooked all the way through. The end goal? A nicely charred exterior that envelops the smooth and luscious texture of the fish. Fish such as tuna, salmon, halibut, and swordfish, whose texture is more like beef or pork, should be grilled directly on the grate. (More delicate fish, such as tilapia, sole, and flounder, sometimes fare better when grilled in a foil packet or grill basket.)
Grill with Confidence
Your second challenge, and perhaps the trickiest, is figuring out how to keep the fish from sticking to the grill — every fish flipper's nightmare.
The solution is a well-prepped grill, dry product, and the proper level of grill heat, which is usually medium-high.
Prep the Fish for Grilling
Wrap the fish in paper towels or a kitchen towel, to get rid of excess moisture, and place on a large plate in the fridge until your grill is ready. If the fish is wet, it will steam not sear.
Prep the Grill
Turn the heat on the grill to high and get ready to prep the grill grate. You'll want to ensure first and foremost that your grill grate is as clean as possible. As you're heating up the grill, cover the grate loosely with aluminum foil. The intense heat will cause any debris to break down and dissolve. This also minimizes sticking. At its highest heat, this should only take about 10-15 minutes.
Brush the Grill Grate Until Clean
Remove the aluminum foil from the grate. Using a stiff-wired grill brush, scrape the grate clean. Fold a couple of sheets of paper towel into a small square or pad. Grasping the paper towels with tongs, dip the paper towels in oil, then rub over the bars of the grate. Continue to wipe the grate with the oiled paper towels until the grate is somewhat glossy. Plan on doing this about 5 times. It's a good idea to re-dip the paper towels in oil for each application.
Season the Fish Properly
Remove the fish from the fridge and lightly brush both sides with oil. Season simply with coarse salt and cracked black peppercorns. Position the fish skin-side down diagonally on the grate. This not only creates those masterful grill marks you see in restaurants, it actually makes it easier to flip the fish because it's on an angle.
Leave it Alone!
Reduce the heat to medium, cover the grill, and let cook! Don't try to move the fish until you see that the skin side has a nice sear and looks crisp. If you're not sure when to check the fish to see this, try gently lifting with a fine-edged spatula after a few minutes. If it doesn't lift off the grate easily, let it cook a bit longer and check at 20-second intervals until it does.
How to Flip the Fish
To flip the fish easily, here's a great trick that not every Grill Master knows about. Using two fine-edged spatulas, lift the fish fillet underneath from both sides and flip the fish. Then cover and cook until the fish has reached desired doneness. If you don't have two spatulas handy, simply try using a fork. You can work the fork tines between the grill bars and gently lift up the fillets, then turn over. When cooked properly, the meat will be firm to the touch, flake easily with a fork, and appear opaque all the way through.
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Fish Tacos
Tacos have been part of Mexico's culinary heritage for well over a hundred years. These folded tortillas can be stuffed with any number of fillings—with each Mexican state claiming stake to their own. Fish tacos are said to come from Baja California, Mexico's northernmost state. While the original fish taco was made with deep-fried fish, this recipe—made with sautéed fish—is a delicious and fresh version. This recipe is easily doubled, which makes it a great dish to make when entertaining a crowd.
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Ingredients
- 1/2 red onion, thinly sliced
- About 1 1/2 cups red wine vinegar
- 1/4 cup olive oil
- 1 1/2 teaspoons ancho chile powder
- 1 1/2 teaspoons dried oregano
- 1/2 teaspoon ground cumin
- 1/4 cup lightly packed fresh cilantro leaves, chopped, plus more for garnish
- 1 jalapeño, stemmed and chopped
- 1 pound flaky white fish (such as mahi mahi or cod), cut into 4 pieces
- Salt
- 8 fresh corn tortillas
- Mexican crema, homemade or store-bought
- Fresh Tomato Salsa
- 2 limes, cut into quarters
Preparation
- Marinate the Onion
- Put the onion in a small bowl and pour in enough red wine vinegar to cover well. Set aside for at least 30 minutes or up to several weeks.
- Marinate the Fish
- Pour the olive oil into a small bowl and add the ancho chile powder, oregano, cumin, chopped cilantro, and jalapeño. Mix well. Place the fish on a dish and pour the marinade over it, making sure to coat the fish well on both sides. Allow to marinate for 20 minutes.
- Cook the Fish
- Heat a nonstick sauté pan over medium-high heat. Remove the fish from the marinade and place in the hot pan (there is no need to add more oil). Season the fish with salt. Cook the fish for 4 minutes undisturbed, then turn over, and cook for another 2 minutes. Remove the pan from the heat and flake the fish into the pan with a fork, making sure to mix in all the marinade that has stuck to the bottom of the pan. Check for seasoning and add more salt if necessary. Set aside.
- Heat the Tortillas
- Place four of the tortillas on a plate and sandwich them between two slightly dampened sheets of paper towel. Microwave on high for 45 seconds. Place the warm tortillas in a towel-lined basket or plate and cover. Repeat with the remaining tortillas.
- Assemble and Serve
- To assemble the tacos, place a heaping spoonful of the marinated flaked fish onto the center of a tortilla. Top with the marinated onions. Serve accompanied by Mexican crema and salsa.
- Garnish with lime wedges and cilantro sprigs.
You can use any fish you like so long as you can flake the flesh when it is cooked. Most white fish fall under this category. TECHNIQUES
Once you make this very simple condiment, you will find yourself keeping a container of these onions in your refrigerator to add to all of your dishes.
Don't be alarmed by the amount of vinegar needed to cover the onions completely. Since you will most likely have onions leftover, keep them submerged in the vinegar in a refrigerated airtight container. You can then use the vinegar for your other cooking needs. The onions will keep for several weeks. ADVANCE PREPARATION
The onions and fish can be made up to a day in advance. When reheating the fish, you may want to add about 1 tablespoon of water to make sure the fish does not dry out.
Reprinted with permission from Simply Mexican by Lourdes Castro, © April 2009 Ten Speed Press
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a rare 4 forks from me. This was easy and super delicious. No leftovers. I used tilapia and marinated it overnight. I served it with Mark Miller's cabbage slaw, avocado chunks, fresh salsa roja, and the marinated onion. Real corn tortillas heating directly on the flame. A huge hit that i definitely plan to make again.
I LOVE this recipe! The combination of flavors just sings. You can make crema by mixing 1/2 cup mexican sour cream (or american sour cream with a little salt), 1/2 teaspoon lime zest, 2 teaspoons lime juice
Everyone I've made this for is SHOCKED by how scrumptious it is, and there are never any leftovers. Do you need a way to get your kids to eat fish? This is it. The marinated onions really add color and dimension and *I* think they are essential on these tacos, but I've noticed they aren't for everyone. Still, if this is your first time making this recipe, make the marinated onions too-- even if you aren't a fan of onions, even you're wary of the idea. They add a delightful, layer to the flavor explosion of the fish, and the complimenting tastes just might surprise you.
Excellent recipe. Marinade is lovely and the family said the fish even without tacos would be a hit. Made it with frozen cod defrosted and it is now rated as "definitely have again" by the family. Timing for the fish was spot on, but the fish was marinated for 4 hours.
The fish marinade is very tasty, even though I didn't use the jalepeno. I also used tilapia instead of mahi and substituted coriander for cumin (since I don't have cumin). I think an important component of this recipe is using a fry pan instead of grilling so you can incorporate the bits that you loosen from the pan with the fish. I did not use the marinated onions but topped tacos with lime-cilantro-broccoli slaw and the crema, since my husband won't eat onions. Use your own preference for toppings, but the fish marinade is highly recommended!
Very flavorful and spicy. Used cod and it was flaky. The salsa was good accompaniment. I also served white rice and tzatsiki.
I marinated the fish for a couple of hours. I added a bit more oil to the marinade as well because it was rather thick. I also decided to broil the fish (cod) rather than pan-fry it. Topped with a nice avocado mango salsa, we thought this was delicious! I will definitely be using this marinade again for fish tacos.
The fish needs to marinate more than the min 20 min. I think i should have done it overnight. I used the Mahi Mahi and it didn't take to the spices at all. It looked pretty though! And moist! I'll try it again with a longer marinade time. Possibly try different fishes.
The marinade is excellent! We added avocado and shredded cabbage for crunch. Loved the onions too!
The only thing that makes this recipe better is the Cabbage and Jicama Slaw component (from "Perfect Fish Tacos" BA August 2014) instead of plain Mexican crema called for here. Serve with sliced avocado, cilantro sprigs, and pickled jalapeno. So good tonight we're going to eat it again tomorrow!
Excellent recipe. Used cod and it flaked beautifully. Made Mexican crema by combining 1/2 cup sour cram with 1/2 tsp grated lime rind and 2 tsp of lime juice. Very refreshing and gives a special taste to the taco.
This is a GREAT recipe for fish tacos. I used cod. Came out great. The only thing I did differently is I omitted the jalapeño because my family doesn't like spicy food. I would definitely make this again.
Followed recipe exactly and it was delicious! We used mahi mahi And made our own Mexican crema.
Very good recipe, even without the jalapeños. I used basa and it turned out perfectly. Will definitely make this again.
Perfect recipe as is.
Excellent recipe. I followed it exactly and it turned out so flavorful.
Easy to follow and delicious! My husband raved about it too. Will be making again for sure.
ridiculous! so good, just as is! AND YOU MUST HAVE THE MARINATED RED ONIONS with it. they take no more than 4 min. to prepare if you have a mandoline slicer
Made this tonight, and it was a huge hit with the family!! Made it with cod, and followed the recipe as is. This is definitely a go-to recipe for the future.
Made this dish with Mahi Mahi and squeezed a lime into the marinade, per other reviews cut back on Cumin - delicious! Used Rice Wine Vinegar to marinate red onions - perfect.
These were a huge hit with adults and kids alike. Next time I will skip the red onions. The onion eaters in the family preferred raw onions. This will become a regular staple in our home.
I made this for the first time. It was great. I only made the fish with the marinade and then I made my own guacamole and my own salsa fresca. Divine!
This was great. I didn't have red wine vinegar so i didn't marinate the onions (next time I will). But I also used this coleslaw recipe from NoRecipeRequired.com http://www.noreciperequired.com/recipe/coleslaw which cut through any spice and it was a great pairing. Also made some guac from scratch. Yum!
This recipe has become a repeat performer in our house. Delicious as is. Thank you for sharing!!
This is delicious! I used chipotle chili powder instead of ancho and used tilapia for the fish. Served with chopped tomato, slaw & lime. Can't wait to do this again!
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Rugen Fisch Fried Herring in Spicy Marinade 17.6 oz. (500g)
This Fried Herring in Spicy Marinade is delicious as a snack or lunch! From texture to taste, this Fried Herring will leave you more than satisfied. Try enjoying these chilled with a touch of sour cream!
- Facts: 17.6 oz. Product of Germany.
- Ingredients: Herring – Clupea harengus, Water, Onions, Wheat flour, Distilled vinegar, Sugar, Rapeseed oil, Tomato paste, Salt, Seasoning (contains gluten), Juniper berry, Acidifier: citric acid, Sodium citrate, Natural flavours, Thickening agent: guar gum, Dextrose. May contain traces of mustard, egg, celery, soy and milk.
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Fisch marinade
Tag: fish marinade
Smoked Orange & Ginger Cod Fillets
I’ve found that both orange juice and ginger create a very nice flavor in fish and pork, so I decided to just combine the two and see what we get. Well, let me tell you, it’s a big winner. But I think you should try it for yourself. Don’t just take my word for it.
For smoking the fish, I’m using a light dose of mesquite wood. Just keep in mind that the different woods you use will also change the flavor of the fish. Also the time of marinating. I recommend only marinating with this marinade for 1 to 2 hours in the fridge!
- 2 lbs. Cod Fillets (I used wild caught Alaskan)
- Place your cod fillets into a plastic ziplock bag.
- In a bowl, combine the orange juice and ginger together and mix thoroughly. (Do NOT add water to the orange juice). Pour the marinade into the plastic bag with the cod. Squeeze as much air out of the bag as you can and zip it shut, making sure the fillets are covered well. Place this into a container in the refrigerator for 1 to 2 hours.
- Get the smoker going and establish a temperature of 230° F. I used a light dose of mesquite wood for this.
- Remove the fillets from the marinade and discard the remaining marinade. Place the fillets on a piece of aluminum foil inside of the smoker. (Note: Use a screen if you want the fish to be drier!).
- Salt & pepper both sides of the fillets to taste and smoke for approximately 45 minutes maintaining the smoker temperature at 230° F. (Plus or minus 15° is fine).
- For a juicier fish, remove the fillets when the internal temperature is about 140° F. For a drier fish, leave it in the smoker until the internal temperature reaches about 155° F.
Honey Apple Marinade for Salmon
I personally like to marinate fish because I believe by using a marinade, the fish stays moist while taking it to fully cooked. While some may like it minimally cooked, I think it tends to be a bit soggy. This way, the meat is firm, but still juicy.
This recipe will make enough for 1 large (approximately 2 lb) salmon fillet. And of course, if you are grilling out for a large party, you would need to multiply as needed.
Once again, a sweet marinade from Smoked ‘n Grilled. You know we like it sweet here!
Try this one on other fish as well. You won’t be disappointed.
Honey Apple Marinade for Salmon
Ingredients
1 cup apple juice
3 tablespoons honey
1/3 cup ground basil leaves
1 tablespoon vegetable oil
1 tablespoon soy sauce
2 teaspoons Worcestershire sauce
1 teaspoon lime juice
1 teaspoon kosher salt
1/2 teaspoon ground ginger
Preparation
Mix it all together in a bowl. Put the salmon fillet into a tight fitting container and pour the marinade over it. Put this in the refrigerator for 1 hour. After 1 hour, open the container and flip the fillet over and put it back into the refrigerator for another hour.
Barbecue fish recipes
Throw an ocean catch on the barbie- try meaty steaks, seafood skewers and stuffed whole fish.
Skewered sardines with tartare dressing
- 30 mins
- Easy
- Healthy
Prawn bruschetta skewers
- 15 mins
- Easy
Smoky chermoula salmon
- 45 mins
- Easy
- Healthy
Hot tea-smoked trout with new potato & rocket salad
- 35 mins
- Easy
- Healthy
Grilled salmon tacos with chipotle lime yogurt
- 25 mins
- Easy
- Healthy
Mackerel with sizzled garlic, ginger & tomatoes
- 20 mins
- Easy
Grilled mackerel with sweet soy glaze
- 25 mins
- Easy
Grilled dab with garlic butter
- 30 mins
- Easy
Seared swordfish with mango salsa
- 15 mins
- Easy
- Healthy
Tikka-style fish
- 26 mins
- Easy
Griddled langoustines with hazelnut butter
- 20 mins
- Easy
Roasted chilli prawns
- 50 mins
- Easy
Grilled salmon teriyaki with cucumber salad
- 30 mins
- Easy
Sardines with Sicilian fennel salad
- 30 mins
- Easy
Grilled tuna with parsley salad
- 17 mins
- Easy
Bay scented prawns with basil mayonnaise
- 30 mins
- Easy
Grilled wild salmon with anchovies, capers & lentils
- 45 mins
- Easy
Salt & pepper squid
- 17 mins
- A challenge
Amalfi-style prawns
- 1 hour and 20 mins
- Easy
Grilled salmon salad with watercress yogurt dressing
- 35 mins
- Easy
- Healthy
Pesce spada steccato e grigliato (Griddled garlic & mint studded swordfish)
- 1 hour and 25 mins
- Easy
Tuna with peppery tomatoes & potatoes
- 35 mins
- Easy
Sardines with crisp paprika crumbs
- 10 mins
- Easy
Squid, chickpea & chorizo salad
- 1 hour
- More effort
Baked sea bass with lemongrass & ginger
- 35 mins
- Easy
- Healthy
All you need for.
Related guides
How to barbecue safely
Which barbecue is best?
Top tips for a successful barbecue
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