The mouthwatering flavors of Soused Salmon or Trout Barbecue with this delightful recipe! This dish features succulent fish marinated in a tangy and aromatic mixture, infusing it with rich flavors before grilling. The sousing process tenderizes the fish, ensuring a juicy and flavorful result. Perfect for summer barbecues or cozy dinners, this dish is quick to prepare and pairs beautifully with fresh salads or grilled vegetables. Enjoy a gourmet seafood experience that’s easy to make and sure to impress your family and friends!
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Crispy Soused Salmon or Trout Barbecue
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Savor the deliciousness of Soused Salmon or Trout Barbecue with this easy and flavorful recipe! This dish features succulent fish marinated in a tangy mixture that enhances its natural flavors and tenderness. Ideal for summer barbecues or cozy meals, it's quick to prepare and pairs perfectly with fresh salads or grilled vegetables. Impress your family and friends with this gourmet seafood option that combines simplicity and taste for an unforgettable dining experience!
Equipment
Mixing Bowl: For preparing the marinade.
Whisk or Fork: To mix the marinade ingredients thoroughly.
Measuring Cups and Spoons: For precise measurements of marinade components.
Baking Dish or Shallow Tray: To marinate the fish.
Grill or Grill Pan: For cooking the fish to perfection.
Fish Spatula or Tongs: For handling and flipping the fish on the grill.
Cutting Board: For preparing the fish and any side ingredients.
Knife: For portioning the fish or chopping additional ingredients.
Ingredients
Rye, Garlic and Soy Marinade:
3/4 cup soy sauce 175 mL
1 1/4 cups vegetable oil 300 mL
1 garlic clove, crushed 1
1/4 cup rye whisky 60 mL
2 tbsp. sugar (optional) 30 mL
2 large salmon or lake trout fillets with skin 2
pepper
Instructions
1
Combining the Ingredients
Combine all of the marinade ingredients in a shallow non-aluminum container.
2
Marinating
Lay the cleaned fish in the marinade. Sprinkle with pepper. Marinate for 4–6 hours, turning once.
3
Barbeque
Preheat the barbeque to high. Lay the fillets, skin-side down, directly on the hot grill. Close the lid and barbeque for seven minutes. There will be lots of smoke, and the skin will burn, but the fish will be moist and delicious. Serve as a meal or as an appetizer.