By Mike Thayer
Salmon that doesn't break the bank
I try to eat fish once a week and salmon is something I always have on hand in my freezer, but salmon can be a bit pricey, especially if you prefer wild caught, no skin fillets and pin bone removed. Depending where you shop and how you prefer your salmon, you can pay anywhere from $6 to $20 a pound.
Fremont Pink Salmon, a product available at Aldi for just $3.99, is a wild caught salmon product that provides quality fillets for a very reasonable price. Coming in a one pound package, the fillets are individually wrapped and average about 4 ounces per fillet. That works out to less than $4 a pound for salmon, I'll take it!
I'm giving Fremont Pink Salmon 4 out of 5 Bachelor on the Cheap stars. It's convenient, nicely packaged and the price is right, but it is budget salmon. You're not getting thick, robust fillets with this product, but they take on marinade well and delivers good salmon flavor.
Below is a super easy and delicious way to prepare salmon on the grill.
Doing fish on the grill adds another layer of flavor! Smoke does A LOT for fish, so does the kind of heat you get from a grill. The texture of fish changes when placed directly over a fire and it absorbs smoke flavor readily. Fish and the grill are a perfect pairing because what turns out to be mush in a poached offering, becomes crispy on the outside but tender on the inside deliciousness in a perfect bite delivered from the coals...... What is bland in a baked preparation becomes, "I didn't know salmon could taste this good!" in a grilled preparation. And I don't care how much seasoning and pretty decorative parsley is placed on a fillet, baked fish sucks.
Here's a fantastic marinade for about two pounds of salmon:
Individually wrapped fillets, no freezer burn!
- Half cup olive oil
- 1/3 cup teriyaki sauce
- The juice from half a lime
- One Tablespoon of dried, minced onion
- One teaspoon of garlic powder
- One Tablespoon of light brown sugar
- Couple dashes of balsamic vinegar
Mix all ingredients for the marinade in a bowl or big measuring cup, set aside. Cut your salmon into four equal pieces (optional), place in a Tupperware bowl or a big zip lock bag, pour in the marinade. Refrigerate for at least one hour. Fish does not need a lot of time to marinate, don't marinade more than four hours, or your fish will turn to mush. Salmon is great for the grill, remember to take the fish out of the fridge about 20-30 minutes prior to placing over the coals. You’re doing this to inspect the fish and make sure it‘s well covered in the marinade. It’s not about letting the protein come up to room temperature like you hear some of the cooking show talking heads say, that’s just yada, yada talk to kill air time. The truth is, refrigerated meats and/or fish won’t come up to room temperature in just 30 minutes, not even close. OK, back to the salmon…..
Put the fish over direct heat, fish side down at first if your fillets came with skin. If your fillets do not have skin, you may need a basket to prevent breakage. Let those fillets sizzle for about two minutes to get some nice grill marks, do NOT cover. Flip to the skin side after two minutes, keeping it over direct heat to get that skin crispy. Now you can put a lid on it, for about another 3-5 minutes to get that nice charcoal flavor. Remove from the grill and let them rest.
This recipe is a real crowd pleaser and it's easier on the wallet than you might think!