Pepper Crusted Salmon
- 1/4 cup soy sauce
- 2 cloves garlic, minced and mashed to a paste
- 4 teaspoons lemon juice
- 2 teaspoons sugar
- 4 (6 ounces each) salmon fillets
- 8 teaspoons coarse ground pepper
- 1/4 cup olive oil
Pepper Crusted Salmon
Featured in the Honolulu Star-Bulletin on July 22, 2009.
Ingredients:
Directions:
- In a zipper-top plastic bag, combine soy sauce, garlic, lemon juice, and sugar.
- Add salmon and chill for 30 minutes.
- Remove salmon from marinade, pat dry, then press 2 teaspoons ground pepper onto each fillet, coating evenly.
- Heat oil in a heavy skillet on moderately high heat; pan fry salmon for 2 minutes on each side or to desired doneness.
Makes 4 servings.
Note: To cook salmon on a grill, heat grill and oil grates. Lightly brush each side of the salmon fillets with the olive oil and place directly on grill, cover grill and cook for 3 to 5 minutes. Use 2 spatulas to flip fish to second side and continue to grill to desired doneness.
