Grilled Salmon with Sweet and Sour Sauce - WFSB 3 Connecticut

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Grilled Salmon with Sweet and Sour Sauce

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Grilled/Seared Atlantic Salmon (Irish/Scottish) with Sweet and Sour Sauce

From James O'Shea at the West Street Grill


4-Atlantic salmon fillets, skin on, 6 Oz each

2 Tbsp. Extra virgin olive oil

Fleur De Sel or any good quality sea salt to taste

Piment D'Espelette or freshly ground pepper to taste. (Not too much)


                Lightly oil both sides of each fillet and season with salt.

                Preheat a grill pan/ sautée pan over medium heat until hot.  Grill the fillets/sautée skin side up for 3-4 minutes.  Carefully turn the fillet over, on to the skin side and grill/Sautee for another 3 minutes or so. (For medium rare) 4 minutes per side is more towards medium plus.

                Remove the salmon leaving the skin behind.

                Place the fish on a warm plate.

                Serve accompanied with sweet and sour sauce.

It's just after Easter and who wants to spend another few days in the kitchen?  Spring is here and lighter foods seem appropriate.

Serve the salmon with avocado or lightly dressed greens or Haricots Vert.  (Just steam for 3-4 minutes.

Sweet and Sour Sauce


3 Oz (6 Tbsp.) of low sodium soy sauce

3 1/2 Tbsp. Chinese black vinegar

3 Tbsp.(1.5 Oz) Coconut Palm Sugar

3 Large or 4 small cloves of garlic bashed/crushed

Optional 1 ½" piece of ginger, peeled and cut into thin slices, then julienned.  Stack a few of the slices, and with a very sharp knife cut into very thin strips (Like angel hair)


                Wisk all of the ingredients in a small bowl well in advance, up to 12-24 hours.  This will develop the flavors, and you can then strain out the aromatics or just the garlic.  The sugar must be completely dissolved.