Dan’s Salmon & Albacore Marinade
- 1.5c (12 fl oz) soy sauce (low sodium preferred)
- 3/8 c brown sugar (that’s 1.5 quarter-cup scoops)
- 1 – 1.5 c (8 – 12 fl oz) Kern’s apricot nectar or mango juice**
- 4 cloves garlic, pressed or finely chopped
- small handful of fresh rosemary leaves, chopped; or 1 Tbsp dried rosemary
** – This is the “fruit component.” The Kern’s nectars give a pretty consistent flavor, but if you don’t happen to have them, or if you like to try different things, by all means get creative! I’ve used everything from strawberry jam to margarita mix. It’s all good. Adjust to taste.
Mix everything in a bowl or a big measuring cup.
Place the fish fillets or loins in a Ziploc bag, pour some marinade into the bag with the fish, and close the Ziploc bag — except for the last 2-3 cm (~1 inch). Use the remaining opening to suck the air out of the marinade bag. This will ensure that there are no air gaps, and that the marinade stays in contact with the fish. It also makes the fish easier to transport — much better for tailgating!
Keep ~1 cup of the marinade separate from the fish, so that people can add it to their fish (or rice, or…) for the meal. I have the extra marinade in a small jelly jar, in the fridge.
Keep marinade & salmon bags on ice until ready to cook.
I put the loins on foil, rather than having them directly on the grill. I also use the indirect method, keeping the loins away from the charcoal. Albacore gets dry & stringy when overcooked, so don’t go there. Go for 130F if you want it cooked through, but don’t go much higher. Albacore has less fat than salmon, so it’s less forgiving.
Salmon, on the other hand, goes skin side down, with the thick parts over the charcoal, and the thin parts away from charcoal. When the internal temp gets to 125-130F, it’s done. Get a nice, big spatula, put it between the skin and the meat, and lift the meat right off the skin.
Bon appetit — and Go Bears!!