Grilled salmon glazed with prickly pear soy marinade, green onions and sesame seeds

Grilled Salmon with Prickly Pear Soy Marinade

    Grilled Salmon with Prickly Pear Soy Marinade combines the fruity sweetness of SANTA FE SEASONS Cactus Jelly with soy sauce, rice wine vinegar, fresh ginger, garlic and toasted sesame oil.

    The salmon marinates for one to two hours before being grilled on heavy-duty foil. The result is a colorful New Mexico-inspired seafood dish with a balance of sweet, savory, tangy and gently spicy flavors.

    Grilled Salmon Recipe Details

    Marinating time: 1 to 2 hours
    Grilling time: 15 to 18 minutes
    Yield: 8 servings
    Course: Main course
    Cooking method: Grilling
    Cuisine: Southwestern

    Ingredients

    • 3 cloves fresh garlic

    • 1/4 teaspoon crushed red pepper

    • 1/4 cup fresh cilantro

    • 1 to 2 pounds fresh or frozen salmon

    • 2/3 cup SANTA FE SEASONS Cactus Jelly

    • 1/3 cup rice wine vinegar

    • 1/3 cup soy sauce

    • 3 green onions, sliced

    • 1 tablespoon freshly grated ginger

    • 2 teaspoons toasted sesame oil

    How to Make Grilled Salmon with Prickly Pear Soy Marinade

    1. If using frozen salmon, thaw it safely in the refrigerator.

    2. Pat the salmon dry and place it in a shallow nonreactive dish.

    3. Place the SANTA FE SEASONS Cactus Jelly in a saucepan. Warm it over low heat until melted, then remove the saucepan from the heat.

    4. Stir the rice wine vinegar, soy sauce, sliced green onions, grated ginger, toasted sesame oil, garlic, crushed red pepper and cilantro into the melted jelly.

    5. Allow the marinade to cool before pouring it over the salmon.

    6. Cover the salmon and refrigerate it in the marinade for one to two hours.

    7. Preheat the grill and place the salmon on a sheet of greased heavy-duty foil.

    8. Grill for 15 to 18 minutes. The salmon is done when it reaches an internal temperature of 145°F and is no longer translucent and flakes easily with a fork.

    9. To prepare sauce for serving, use a clean portion of marinade reserved before it touched the raw salmon. If using marinade that contacted the raw fish, bring it to a full rolling boil before serving.

    10. Spoon the heated sauce over the grilled salmon and serve.

    Tips for Marinating and Grilling Salmon

    Let the melted marinade cool before adding it to the salmon. Pouring a hot mixture over raw fish can begin cooking its surface before the marinating period starts.

    Keep the salmon refrigerated throughout the one- to two-hour marinating period. Do not marinate it on the counter.

    The original recipe does not specify a grill temperature. Use the stated 15- to 18-minute cooking time as a guide and check the salmon itself for doneness. According to FoodSafety.gov’s safe temperature chart, fish should reach 145°F or be opaque and flake easily.

    Can the Prickly Pear Soy Marinade Be Served as a Sauce?

    Yes, but marinade that has touched raw salmon must be handled carefully.

    The simplest option is to reserve a clean portion before pouring the marinade over the fish. Heat that reserved portion separately and serve it with the grilled salmon.

    The original recipe directs you to boil the used marinade. If following that method, bring it to a full rolling boil before serving it as a sauce. Never spoon unheated marinade that contacted raw fish over cooked salmon.

    What Does Cactus Jelly Add to the Marinade?

    SANTA FE SEASONS Cactus Jelly is made with prickly pear cactus fruit and lightly sweetened with a hint of Madagascar vanilla.

    Its fruity sweetness balances the salty soy sauce, tangy rice wine vinegar, fresh ginger, garlic and crushed red pepper in this marinade.

    How to Store Leftover Grilled Salmon

    Refrigerate leftover salmon promptly in a shallow, covered container at 40°F or below. Use refrigerated leftovers within three to four days.

    Consult the FoodSafety.gov cold-storage chart for additional safe refrigeration and freezing guidance.

    More New Mexico-Inspired Seafood Recipes

    For another salmon dinner, try Pepper-Glazed Salmon with Cilantro.

    For a chile-forward seafood appetizer, make Chipotle Shrimp Cocktail Sauce. You can also use Holy Chipotle Sweet & Sour Marinade with grilled seafood, chicken or vegetables.

    Browse the complete Taste New Mexico recipe collection for more Southwestern dishes, sauces, marinades and appetizers.

    Shop – Prickly Pear Cactus Jelly

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