# Salmon recipe
**URL:** https://boards.straightdope.com/t/salmon-recipe/167309
**Category:** Cafe Society
**Created:** [April 8, 2003, 1:52pm UTC](https://boards.straightdope.com/t/salmon-recipe/167309 "2003-04-08T13:52:21Z")
**Posts on this page:** 5
**Page:** 1
### Author:  [@carnivorousplant](https://boards.straightdope.com/u/carnivorousplant)
#### Post date: [April 8, 2003, 1:52pm UTC](https://boards.straightdope.com/t/salmon-recipe/167309/1 "2003-04-08T13:52:21Z")
What is a sauce for grilled salmon? Mrs. Plant can enjoy the salmon, but I’d like mine to not taste fishy. 🙂
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### Author:  [@Merlot](https://boards.straightdope.com/u/Merlot)
#### Post date: [April 8, 2003, 2:06pm UTC](https://boards.straightdope.com/t/salmon-recipe/167309/2 "2003-04-08T14:06:52Z")
Mix together:
1 1/4C soy sauce
1/3C Mirin
1/3C Cooking oil
6T sugar
1T minced garlic
1T minced ginger
until the sugar is dissolved.
Marinate at least 1 hour. Grill.
My husband hates fishy tasing fish, but loves this. Enjoy!
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### Author:  [@Athena](https://boards.straightdope.com/u/Athena)
#### Post date: [April 8, 2003, 2:12pm UTC](https://boards.straightdope.com/t/salmon-recipe/167309/3 "2003-04-08T14:12:06Z")
I like a dill beurre blanc with salmon, but there’s a bit of technique involved in making it. Basically you gotta keep it at the right temperature so the butter doesn’t break (ie, melt into, well, melted butter). It’s also not particularly healthy, but it’s not like you’re gonna drink a tumbler of the stuff.
Anyway, here’s the recipe. The measurements are ranges, as the recipe itself is pretty forgiving
2-3 Tablespoons of shallots or onions, diced fine
1/2-2/3 cup of some sort of acidy stuff, or a mixture of two. For salmon, I like 1/2 white wine and half vinegar. Flavored vinegars work well, too.
8-12 tablespoons of unsalted butter, chopped into tablespoon sized chunks and very, very cold
a tablespoon or so of fresh dill, or a couple teaspoons dry dill
salt and pepper
Put the shallots/onion and vinegar/wine in a small pot and boil until almost dry - almost all of the liquid should be gone, but not enough that the onions/shallots start to brown.
Over medium heat, add the butter in chunks, using a whisk or a spoon to incorporate. The trick here is timing - by the time one chunk is just about melted, it’s time to add the next. You’ll see that the butter doesn’t melt, but actually bonds with the acid to make a lovely creamy thick sauce. Keep doing this until all the butter is used up. Off heat, add in the dill and salt and pepper to taste.
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### Author:  [@carnivorousplant](https://boards.straightdope.com/u/carnivorousplant)
#### Post date: [April 8, 2003, 2:47pm UTC](https://boards.straightdope.com/t/salmon-recipe/167309/4 "2003-04-08T14:47:23Z")
Thanks-seems like we will have it next week, too!
CP
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### Author:  [@fizgig](https://boards.straightdope.com/u/fizgig)
#### Post date: [April 8, 2003, 3:16pm UTC](https://boards.straightdope.com/t/salmon-recipe/167309/5 "2003-04-08T15:16:53Z")
I like to sprinkle some dill and fresh-ground pepper on the salmon, then slice some oranges, lemons, and limes. Cover up one side of the fish with the slices, and cook the whole thing wrapped up in a tinfoil packet. Very easy and very tasty!