- 1/4 cup pineapple juice
- 1/4 cup orange juice
- 3 tablespoons low-sodium soy sauce
- 1/2 teaspoon ground ginger
- 1/2 teaspoon garlic powder
- 1/4 cup of Jack Daniels whiskey (Black Label is preferable)
This same recipe, besides knocking your socks off as a grilled salmon marinade, also makes a smack-yo’-mama chicken marinade, too!
Rinse off the salmon filet, and pat it dry with a paper towel. The easiest way to marinade is to use a large freezer bag, and put the salmon filet into the freezer bag, with all of the ingredients. Seal up the bag, and shake it around and knead it a bit with your hands to make sure that the ingredients have blended well, and are completely coating the filet inside the freezer bag. Refrigerate it on the bottom shelf of your refrigerator.
The enzymes in the Grilled Salmon Marinade pineapple juice are going to work on tenderizing the meat, so the fish musn’t remain much longer than two hours in this marinade, or it will begin to break down, and become soft and rather mushy. During this time, get your grill ready. Seriously, the debate has gone on long enough about charcoal vs. gas grills, but for this recipe, we’re not going to argue… use charcoal and get your money’s worth from this meat! You’ll thank me! The coals should be white-hot. If you can’t hold your hand six inches above the grill for more than five seconds, that’s a perfect fire. Add a few more briquettes or lumps of charcoal if you need to bring it up to heat.
Grilling your salmon on a cedar plank, soaked in water for an hour or so while the meat is marinading, will really hit it out of the ballpark for this entree, but if you choose to go without, be very sure your grill’s grate is squeaky clean. Before putting anything on the grill, fold up a paper towel into a three-inch square pad, and grasp it with long-handled barbecue tongs. Dip the paper towl pad in oil, and begin wiping the grate of the grill to keep the salmon from sticking. Pat the salmon with paper towels to remove excess marinade. Grill the filet six to eight minutes per side, or until it flakes easily with fork tines.Enjoy the explosive flavor of your grilled salmon marinade.