THE BEST SALMON RECIPE EVER

On a cold November day, I was tailgating at a Buffalo Bills game.  Just when I was beginning to doubt my choice to attend that game on such a cold day, an amazing aroma overwhelmed me.  The source of that wonderful smell was a large foil packet on a tray, & someone was bringing it my way.  I never really liked salmon before, but this recipe converted me.  Not to sound cliche, but that salmon melted in my mouth.  It was hot, salty, sweet, & spicy all at once.  When I asked how to make it, I couldn't believe how easy it was!  Ten years later, I am still making this recipe.

Someone asked me if the marinade I used for the Jan 25th flank steak recipe would be good with fish.  I am pretty sure it would be, although I don't think fish would need to marinate so long.  While I am sure that would be delicious, I am positive that the Buffalo Bills game salmon recipe is better for fish.  I hope that you try this simple recipe & love it as much as I do!  Make sure to read the tips before the recipe.

5-10 min prep

cooking time varies with salmon thickness...10-20min

This skinny piece took 10 min on a propane grill on medium heat, offset from the flame.

INGREDIENTS

a large salmon fillet (skin on or off)

2 Tbsp butter 

2 cloves garlic, minced or pressed

2 Tbsp brown sugar (or honey, but preferably brown sugar)

2 Tbsp low-sodium Tamari (wheat-free soy sauce)

1/2 tsp crushed red pepper flakes

2 large pieces of aluminum foil

TIPS

• Before you begin to cook the sauce, measure out all of the sauce ingredients, lay the salmon out on the foil, & warm the grill.  The sauce cooks very fast.
• Butter is the only fat I've used that this is good with.  I have tried other fats, but the recipe really is better with butter.  If you use less than 2 Tbsp, there isn't enough liquid to coat the fish.
• This sauce comes out very spicy.  The original recipe called for 2 tsp red pepper flakes.  I have reduced it to only 1/2 tsp.  Adjust this based on your preference. 

PREPARATION

1.  Start your grill

2.  Measure out all of the sauce ingredients.

 3.  Lay the salmon out on 2 long pieces of aluminum foil, arranged in a cross.  You will be pouring the finished sauce over the fish, wrapping/tenting the foil, & grilling the fish in the foil packet.  Make sure the foil is long enough to do this.

4.  In a small skillet, melt the butter.  Once the butter is melted, reduce the heat to medium & add the minced garlic.  Cook the garlic 30sec-1min.  Don't let it brown.

5.  Add the brown sugar (or honey) & mix.  After ~ 15 sec, add the tamari & red pepper flakes.  Mix well & turn off the heat. Let the sauce stand a few seconds before pouring over the salmon.

6.  Pour the sauce over the salmon, then tent the foil, being careful not to push the top of the foil onto the fish.  Grill the foil packet for 10-20 minutes, depending on the thickness of your salmon fillet.  

                       

Tonight I served this with brown Basmati rice & leftover roasted vegetables.  Here are other sides I have served this with: mashed potatoes, roasted potatoes, asparagus, green beans, salad.  

If you make this, let me know what you think!  

B+ingredient breakdown (first is the B+ rating from ER4YT, second is my SWAMI Nomad/B+ rating).  At this point, I mainly follow the bloodtype guidelines.
(Please see the disclaimer at the bottom of the website regarding this table.)
sockeye salmon: B+ beneficial, nomad/B+, diamond
butter: B+ neutral, nomad/B+ superfood
tamari: B+ neutral, nomad/B+ avoid 
brown sugar: B+ neutral, nomad/B+ avoid 
honey: B+ neutral, nomad/B+ superfood
red pepper flakes: B+ neutral, nomad/B+ avoid 

Following Eat Right For Your Type?  Click here to jump to Dr. D'Adamo's Typebase Index to see how the ingredients in this recipe work for you.
Do you want to learn more about the Blood Type Diet?  See the links I have posted in the left column of this site under the heading "Learn More About the Blood Type Diet."

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