My son, a consummate griller, has mentioned more than once a recipe he loves for grilled chicken wings flavored with apricot and lime. “Mom,” he has pleaded, “You’ve got to try this marinade. It’s sweet, tart, hot, and spicy all at the same time!” So when it finally got warm enough this spring to pull out our grill, I asked for the recipe. I tried it with chicken wings, and they were delicious, but, being a curious cook, I kept thinking of other ways to use the delectable marinade.
On a whim, I substituted salmon fillets for the chicken, and was thrilled with the results. The salmon needed far less time to marinate than the wings, and cooked more quickly as well. Best of all, though, the flavors melded beautifully with the fish. Apricot jam adds a sweet note, while lime juice and zest provide tartness. Ginger, garlic, and a hit of sriracha contribute heat, and soy sauce, a salty accent.
This is just the kind of easy, stress-free dish you might like to serve over the long holiday weekend ahead. The recipe serves six, but can be doubled easily. Grilled asparagus with a salad of mixed greens, sliced cucumbers, and radishes in a sesame dressing could round out the menu!
Grilled Salmon with a Spicy Apricot Lime Glaze
1/2 cup apricot jam or preserves
1 tbsp grated lime zest (from about 3 limes)
3 tbsp lime juice
3 tbsp soy sauce
3 tbsp chopped cilantro plus 3 tsp extra for the garnish
1 tbsp minced garlic
1 tbsp minced ginger
1 tsp sriracha
6 salmon fillets (6 to 7 oz each) about 1-inch thick
Canola or olive oil for grill rack
1 lime cut into 6 wedges for garnish
1. Combine apricot jam, lime zest, lime juice, soy sauce, cilantro, garlic, ginger, and sriracha in a medium bowl. Whisk to blend. Reserve1/3 cup of this mixture in a small nonreactive bowl and leave it at cool room temperature; it will be used for the glaze when the fish has been cooked. Pour the rest of the marinade in a shallow non-reactive dish.
2. Place salmon fillets on a work surface; run your fingers over the flesh, and using clean tweezers remove any bones you feel. Place salmon, skin-side up, in the marinade. Cover with plastic wrap and refrigerate at least 1 hour or up to 2 hours.
3. To grill salmon, oil a grill rack generously, and arrange it 4 to 5 inches from the heat. Prepare grill for a hot fire (high temperature). Remove salmon from marinade and season with salt. Place salmon fillets, flesh-side down, on grill and cook 3 to 5 minutes. With a metal spatula, turn over and cook 3 to 5 minutes longer until flesh is opaque and flakes easily when pierced with a sharp knife. (Cooking time can vary with the type of grill used so watch carefully so that you do not overcook the fish.)
4. Brush each fillet with some of the reserved marinade, and then remove to a serving plate. Sprinkle fish with extra chopped cilantro and serve with lime wedges. Serves 6. Copyright Betty Rosbottom 2014
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