Grilled Lemon Salmon

This Grilled Lemon Salmon uses a vibrant and herbaceous marinade that’s both tangy and savory. The recipe features a bright, homemade citrus shrub, perfectly balanced with salt, pepper, pungent garlic, and a medley of fresh, fragrant herbs. The result? Flavor-infused salmon fillets with crispy skin, ready to be the star of your next meal.

Shrubs, What Are They Anyways?

Shrubs may be a current trend in the craft cocktail scene, but this method of preserving the harvest goes back to at least the 15th century. Basically an infusion using any fruit, herb, vegetable, even nuts, shrubs historically use spirits as a base, combining fruit and herbs with rum (or brandy) and sugar. After letting the mixture stand for several days, you strain the fruit, resulting in a custom, seasonal cordial.

Another version, and the ones found on trendy back bars today, is what was once called “drinking vinegars.” Similar to the boozy version in preparation, the spirit is replaced with vinegar, resulting in a sweet and tangy fruit-flavored syrup that is an unexpected base for a number of applications from simple refreshing sodas and cocktail mix-ins, to marinades, sauces, and dressings.

The combination of fruit, herbs, vinegar and other ingredients is endless. This basic shrub in the recipe below uses cider vinegar, which is softer than white, especially when using citrus as your base fruit. But, play around with different seasonal fruits, herbs, and types of vinegar.

Grilled Lemon Salmon

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• Author: Rhonda Schuldt

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Description

The citrus shrub infuses every bit of the salmon with flavor.

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Ingredients

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• 1 cup citrus shrub
• 1 tsp salt
• 1 tsp cracked black pepper
• 3 to 4 cloves garlic, finely minced
• 1/2 cup chopped fresh herbs (basil, parsley and thyme is ideal for this recipe)
• 4, 6-oz skin-on salmon filets

For the citrus shrub:

• 3 to 4 large lemons, rinsed and scrubbed (approximately 4 cups chopped), preferably organic
• 3 cups organic cane sugar
• 2 cups organic cider vinegar

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Instructions

1. Whisk together the shrub, seasoning, garlic, and herbs for the marinade. Season with salt and pepper, to taste. It should be tangy, a bit sweet, and fresh with a little garlic kick.
2. Place salmon filets in a shallow dish, pour marinade over and coat both sides. Cover and place in refrigerator for 30 minutes, or up to 2 hours.
3. Oil grill and heat to high (400 degrees). Place salmon filets, skin-side up on grill. Cook 2 to 3 minutes per ½-inch thickness, then turn fish over and cook skin-side down another 2 to 3 minutes, until fish begins to flake with a fork. Serve skin-side down, or remove skin altogether before serving.

For the citrus shrub:

1. Cut lemons into ½-inch slices, and then quarter the slices. Place in non-reactive (e.g., glass) bowl. Cover with sugar and stir to coat.
2. Let the lemon-sugar mixture sit for at least 4 hours (or up to several days in the refrigerator), until the sugar has begun to extract juice from the lemons, creating a syrup.
3. Add vinegar to the bowl with the lemon-sugar mixture. Stir until any remaining sugar is dissolved. Place mixture into a sterile glass jar, cover, and let sit in refrigerator for 2 to 3 days more. Strain away the fruit solids, press to remove any residual juices, and put the liquid “shrub” into a clean jar or bottle.
4. Once strained, add additional fruit to your shrub if desired. Seal and refrigerate for up to 6 months.

Recipe and Story by Rhonda Schuldt
Styling by Quelcy Kogel
Photography by Adam Milliron

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