Salmon naturally blends well with Garlic and Sesame flavors, which are two main ingredients of our Peppers of Key West Asian Marinade. One of our signature sauces, Asian Marinade comes across exotic and slightly sweet, with a spicy cayenne finish. This is a quick, easy, and healthy dish I like to cook after a long day in the store (yea, I know it’s Key West – how long can the days be here??). Hope you enjoy!!

For the Fish:

• 4 Salmon Steaks (each 6 to 8 ounces and ¾ to 1 inch think) skinned and checked over for bones.
• 2 Tablespoons olive oil
• 2 Tablespoons fresh key lime juice
• Sea Salt
• Freshly ground black pepper

For the Sauce:

• One bottle of Peppers of Key West Asian Marinade

Prep and Cooking Instructions:

1) Rinse the salmon steaks under cold running water, then drain and blot dry with paper towels.
2) Lightly season the fish with sea salt and freshly ground black pepper.
3) Place the fish in a large zip loc bag–1 gallon freezer bags work well–and add the juice of the key limes directly to the bag, along with the limes themselves.
4) Measure out approximately one cup of the Asian Marinade to reserve for basting, and add the rest of the bottle to the freezer bag, ensuring that the fish is completely covered. Place the bag in the fridge, turning occasionally for about an hour.
5) Light the grill, and preheat to medium.
6) Brush the grill with olive oil.
7) Arrange the salmon steaks on the hot grate and grill three to six minutes per side, being careful when turning the fish over. Baste the fish while cooking with the remaining sauce. The salmon is ready when it breaks into firm flakes if pressed with a finger.
8) Plate the dish with a little dill or rosemary as garnish and watch the amazement in your guest’s faces.