Chef Tee’s Grilled Ponzu Marinated Salmon w/Reduction Sauce & Salmon Cracklings

Serves 2 to 4
Prep time: 5 minutes; cooking time: 5-to-10 minutes


  • 4 (6 ounce) salmon fillets w/skin
  • 2 cups Brian’s Baby Arugula & Peach Salad Vinaigrette
  • ½ cup Ponzu
  • ½ cup red onion, sliced
  • 4 Tbsps. butter, cold
  • 1 white peach, pitted, diced
  • 1 tsp. mint, chopped


  1. Preheat clean grill to medium.
  2. Carefully remove skin from fillets (your fishmonger can do this for you).
  3. In medium bowl, add vinaigrette, Ponzu; whisk to combine; add salmon, salmon skins, coat both w/vinaigrette.
  4. Rub grill with oiled rag to prevent salmon from sticking.
  5. Put salmon, skins on grill; cook salmon covered a few minutes per side (or to desired doneness); cook skins covered until crispy (about a few minutes per side) to form cracklings; set cooked salmon, cracklings aside.
  6. In large skillet, add Ponzu vinaigrette used to marinate salmon, onion, peach; cook over medium-high heat until onions are tender (not mushy); discard 1/3 of liquid; turn off heat.
  7. Stir in butter; fold in peaches, mint; spoon mixture over salmon; top w/roughly chopped cracklings.


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