Jake's Dad's Amazing Salmon!

A Family Tradition

Jake's Dad's Amazing Salmon!

Serves: 4 | Difficulty:

In 2014, the top prize for the Sitka Salmon Shares member recipe contest went to "Jake's Dad's Amazing Salmon" from Jake Doty in Minneapolis! We selected this recipe because it highlights the essence of salmon. In the pique of summer, the bright lime juice and savory Worcester really bring out the best in our fish without overpowering it. It would pair just as well with grilled vegetables all summer as roasted root vegetables during the winter. Truly versatile and simple!

Jake wrote: This is a very simple recipe that my dad has been making for over 20 years and it always gets rave reviews. It allows to the salmon to shine, with just a bit of extra flavor. We have tried many different salmon preparations over the years and although we've found many great ones, we always come back to this when we get our hands on the highest quality salmon. 


2 pounds salmon, preferably King
2 limes, juiced
2 garlic cloves, minced
2 tablespoons extra virgin olive oil
2 tablespoons Worcester sauce
2 tablespoons sherry
Salt and pepper, to taste

For the marinade:

Combine all ingredients except salmon in a bowl.

Create a tray out of aluminum foil slightly larger than your salmon fillets and place on a cutting board. Be sure to create walls high enough to hold the marinade.

Place salmon skin-side down in the foil tray and pour marinade over salmon.  Marinate for 1 hour, basting salmon every 15 minutes. (We made the marinade in a ziploc bag so the salmon was in constant contact with marinade.)

For the grilling:

Heat grill over high heat, ideally over natural hardwood charcoal. (We used a countertop grill.)

After salmon has marinated for an hour, pour excess marinade off. Slide aluminum tray off the cutting board and onto grill grates over direct heat. Grill to preferred doneness, about 8 minutes for medium-rare.

Jake's note:

For those who aren't skin eaters - when you serve this salmon with a spatula, the skin sticks to the foil and you get a moist skinless piece of beautiful and tasty salmon.

Chef Ali's note:

I opted to cook this salmon indoors since Chicago was in the midst of a torrential thunderstorm while I was cooking. Since we didn't need the foil tray for the outdoor grill, I made the marinade in a ziploc bag so the salmon was in constant contact with marinade. When grilling, I started flesh-side down and flipped it halfway through. If you're a skin-lover, our skin ended up crunchy and nicely charred from the grill. Like Jake's it separated really easily from the fish if you want to push it aside.