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(Easy; See Marinade Variations)


2 Tbsp. vegetable oil (plus extra for grill grate)
2 Tbsp. grated fresh ginger
1 1/2 tsp. ground cumin
1 1/2 tsp. ground coriander
1 1/2 tsp. salt
1/4 tsp. cayenne pepper
4 center-cut salmon fillets (each about 6 oz. and 1 1/2-inches thick), pin bones removed
Mango Chutney (recipe follows)


Make a marinade by mixing 2 tablespoons oil, ginger, cumin, coriander, salt and cayenne together in large shallow bowl. Add fish and marinate in the refrigerator for no more than 30 minutes. Meanwhile, build a single-level fire. Set grill rack in place. Cover grill with lid and let rack heat up, about 5 minutes. Rub cooking grate with oil-dipped wad of paper towels.

If using a gas grill, preheat grill by turning all burners to high and closing lid until very hot, about 15 minutes.

Place fillets skin side down on grill grate; grill until skin shrinks and separates from flesh and turns black, 2 to 3 minutes. (If using a gas grill, cook with lid down for 3 to 4 minutes per side.) Flip fillets gently with long-handled tongs or spatula; grill until fillets are opaque throughout, yet translucent at very center when checked with the tip of a paring knife, about 3 to 4 minutes. Transfer to platter and serve with chutney. Makes 4 servings.

Mango Chutney: Peel, pit and cut a large mango into 1/2-inch dice. Combine mango with 3 tablespoons lemon juice and 1 tablespoon chopped fresh cilantro leaves.

Variations: Prepare a different marinade for the salmon and omit the chutney.

Soy-Lemon Marinade:


1/3 c. soy sauce
1 tsp. grated lemon zest
1/4 c. fresh lemon juice
2 Tbsp. olive oil
2 cloves minced garlic
2 tsp. Dijon mustard
2 tsp. sesame oil
1 Tbsp. minced fresh herbs (such as parsley, basil, rosemary and thyme)


Mix all ingredients together. Marinate salmon fillets or 1 1/2-inch cubes of salmon for about 1 hour.

If using cubes, skewer them with vegetables (such as red bell pepper, red onion, zucchini and mushrooms) and grill them for about 8 minutes.

Dill-Lemon Marinade:


1/4 c. white wine
finely shredded zest and juice of 1 lemon
1/3 c. finely chopped fresh dill
1 Tbsp. kosher salt
1 1/2 tsp. freshly ground pepper


Mix all ingredients. Pour over salmon fillets. Cover with plastic wrap and refrigerate 30 minutes. Brush fillets or steaks with olive oil before grilling.

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