Grilled Kewpie Salmon Delight: Quick, Healthy, and Flavorful Recipe

Gather Your Ingredients:Prepare for a culinary adventure by gathering your fresh salmon fillets, vibrant zucchini, and yellow squash, along with creamy Kewpie mayo and a dash of your favorite seasoning. Let's create a flavorful and nutritious grilled dish that's perfect for any occasion!

Prepare the Marinade:

Prepare the marinade by combining 2 tablespoons of Kewpie mayonnaise, 2 tablespoons of low-sodium soy sauce, 1 tablespoon of mirin, 1 tablespoon of rice vinegar, and 1 tablespoon of sesame oil in a bowl. Whisk the ingredients together until smooth and well-blended. This flavorful marinade will infuse your salmon with a delicious umami taste, making it perfect for grilling.

Prepare the Salmon:Prepare the salmon by placing each fillet on a sheet of aluminum foil and lightly spraying with avocado oil to prevent sticking. Brush the prepared Kewpie mayo marinade evenly over each fillet, ensuring both sides are well-coated. Fold the foil around the salmon to create a sealed packet, locking in the flavors and moisture. This method ensures your salmon stays juicy and flavorful while grilling.

Preheat the Grill:

Place the foil-wrapped salmon packets and the marinated zucchini and yellow squash halves on the preheated grill. We enjoy using our Weber Genesis Grill for its consistent heat and spacious grilling area. Grill the salmon packets for 10-12 minutes, turning once halfway through, until the salmon is fully cooked and flakes easily with a fork. Grill the zucchini and squash halves for 5-7 minutes per side until they are tender and have beautiful grill marks. The foil packets ensure your salmon remains moist and flavorful while the vegetables acquire a delightful char.

Prepare the Zucchini and Yellow Squash:Prepare the zucchini and yellow squash by first slicing them lengthwise into thick strips. In a mixing bowl, combine 1 tablespoon of low-sodium soy sauce and 1 tablespoon of mirin. Lay the sliced zucchini and yellow squash in a baking dish, then brush the soy sauce and mirin mixture over the vegetables, ensuring they are evenly coated. This will enhance their natural flavors and add a savory touch to your grilled side dish.

Time to Grill:Place the foil-wrapped salmon packets and the marinated zucchini and yellow squash slices on the preheated grill. Grill the salmon packets for 10-12 minutes, turning once halfway through, until the salmon is fully cooked and flakes easily with a fork. Grill the zucchini and squash halves for 5-7 minutes per side until they are tender and have beautiful grill marks. The foil packets ensure your salmon remains moist and flavorful while the vegetables acquire a delightful char.

Plating:Carefully open the foil packets to reveal the perfectly grilled Kewpie marinated salmon. Arrange the grilled zucchini and yellow squash halves on a serving platter, and place the salmon fillets on top. Garnish with freshly chopped herbs, a sprinkle of black sesame seeds, and a few vibrant cherry tomatoes for a pop of color. Serve immediately and enjoy the harmonious blend of flavors and textures in this nutritious and delicious meal.

Even Slices:

When preparing the zucchini and yellow squash, slice them evenly to ensure they cook at the same rate. Uniform slices will prevent some pieces from being undercooked or overcooked.

Preheat the Grill:Always preheat your grill to the desired temperature before placing any food on it. This helps achieve a consistent cooking environment and beautiful grill marks.

Avoid Overcrowding:

When grilling, avoid overcrowding the grill. Give each piece of salmon and vegetable enough space to cook evenly and prevent steaming instead of grilling.

Check for Doneness:

For perfectly cooked salmon, look for it to flake easily with a fork and have an internal temperature of 145°F (63°C). For vegetables, they should be tender and have well-defined grill marks.

Rest the Salmon:

After grilling, let the salmon rest for a few minutes before serving. This allows the juices to redistribute, resulting in a more flavorful and moist fish.

Seal the Foil Packets Well:

Make sure the foil packets are sealed tightly to prevent any marinade or juices from leaking out during grilling. This helps in keeping the salmon moist and infused with flavor.

Brush Vegetables with Marinade:

To enhance the flavor of the grilled vegetables, brush them with the remaining marinade or a bit of olive oil before placing them on the grill.

Monitor the Grill:

Keep a close eye on the grill to avoid burning. Adjust the heat if necessary, especially when grilling both foil packets and vegetables simultaneously.

Use Fresh Herbs:

Fresh herbs add a burst of flavor and a vibrant look to your dish. Add them just before serving to maintain their fresh taste and appearance.

Clean Grill Grates:

Ensure your grill grates are clean before use. This prevents food from sticking and makes clean-up easier. A quick brush with a grill brush while the grill is preheating is usually sufficient.