The landlocked coho salmon is a great fish for cooking. It has excellent color and texture and the taste is mild and sweet. You can catch them wild or purchase from your local market. Typically, they are naturally more vibrant than wild caught ocean salmon and can be substituted in most recipes.
· 3 coho salmon steaks, sliced from dorsal to ventral through the vertebrae
· 1 cup Bragg’s amino acids or soy sauce
· 1 cup of brown sugar
· 2 cloves garlic, crushed
· 1 lemon, sliced, for garnish
· Fresh dill, for garnish
· Fresh chives, for garnish
· Sesame seeds, for garnish
Cut the fish as instructed. Mix amino acids or soy sauce with the brown sugar and garlic in a large Ziploc bag. Place the coho salmon steaks into the bag and marinate for one hour.
Remove the steaks from the marinade and place directly on the grill. If the coho salmon steaks are small, skewer them onto wooden skewers before placing them on the grill.
Grill each side on high heat for two minutes. Brush with more marinade and let rest. Garnish with lemon, dill, chives, or sesame seeds.