Grilled Chinook Salmon with White Peach Marmalade

Grilled Chinook Salmon
Grilled Chinook Salmon

Salmon is in season and this is the best time to celebrate the flavors and wonder salmon brings to the food world. Chinook is the Native American translation of a King salmon. We like to serve this dish simply, so we do not hurt the flavor of the salmon. The salmon is simply seasoned and grilled. (This is the foil-barbecue method — but the salmon is also great baked or pan seared)

Grilled Chinook Salmon with White Peach Marmalade

Serves 4


4 ounces filets salmon
1/2 cup white wine
1 pinch salt and pepper
2 tablespoons ginger, minced

  1. Heat your barbecue to high heat. (Depending on thickness of salmon check the middle to make sure desired temperature is achieved)
  2. Make a big enough piece of foil to hold the salmon and wrap it over 1 more time.
  3. Create pocket or gully in foil and place white wine in it.
  4. Season salmon on both sides with salt and pepper and then place in foil.
  5. Wrap tight.
  6. Place on barbecue and then turn it down to medium heat.
  7. Close the lid and cook for 11 Minutes.
  8. Open up salmon and cover with white peach marmalade.
White Peach Marmalade Ingredients

1 cup sugar
1 lemon, zested and juiced
3 white peaches, pitted and chopped
1 tablespoon cornstarch
2 tablespoons cold water
1/2 bunch mint, chopped

White Peach Marmalade Directions
  1. Place ginger, sugar, lemon zest and juice in a medium sauce pot.
  2. Cook on medium heat for 6 minutes or until sugar starts to bubble slightly.
  3. Add the peaches and cook for an additional 3 minutes.
  4. Mix the cold water with the cornstarch and add to the mixture.
  5. Let cook on low for 3 minutes.
  6. Place in a dish and stir in the mint.
  7. Place in fridge to cool.
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