Grilled salmon with pink sauce

I often find myself craving fish and not having much time or desire for complicated recipes. Grilled salmon with pink sauce is one of the dishes I return to, especially when I want something quick, different from meat, but without any hassle. It doesn't have hard-to-find ingredients or unnecessary steps. What I love most is that this simple sauce really changes everything at the table.

Quick Info

Total time: approx. 50 minutes (including marinating)
Preparation time: 10 minutes
Cooking time: 8-10 minutes
Servings: 2
Difficulty: easy
Recipe type: quick dinner, main dish with fish

Ingredients

For the salmon:
- 2 slices of fresh salmon (approx. 150-200g each)
- 1/2 cup white wine
- 1 head of garlic
- Juice of one lemon
- 1 bay leaf
- Salt, pepper

For the pink sauce:
- 2 tablespoons mayonnaise
- 1-2 teaspoons ketchup (to taste)
- Lemon juice (to taste)

Preparation method

1. Start by marinating the salmon. In a deep plate or bowl, combine the white wine, lemon juice, bay leaf, salt, pepper, and minced garlic. Mix gently with a fork.
2. Place the salmon slices in the marinade and let them chill for 30-40 minutes. If left longer, the salmon may take on too strong a lemon flavor, so it's best not to exceed this time.
3. In the meantime, prepare the pink sauce: in a small bowl, mix the mayonnaise with the ketchup, then gradually add a little lemon juice, tasting as you go to avoid it becoming too sour. Mix until smooth.
4. Heat the grill well. If using a stovetop grill, set it to medium-high heat.
5. After marinating time is up, remove the salmon and let it drain for a minute. Pat it very lightly with a paper towel to prevent it from sizzling too much on the grill.
6. Place the salmon slices on the hot grill. Cook for 3-4 minutes on each side, without moving them too much. Flip only once with a spatula.
7. When done, remove the salmon to plates. Serve immediately, with the pink sauce on the side.

Why I make this recipe often

It's quick, I don't need many dishes, and I don't have to worry about the oven. The marinade gives enough flavor and the pink sauce is really handy when I want something different from the classic lemon with fish. The recipe works well whether I'm cooking just for myself or for guests.

Tips and variations

Tips

- Don't leave the fish in the marinade too long, or it will become too sour.
- Garlic should be minced, there's no need to crush it.
- If you have a good grill, there's no need for oil on the salmon. The fish doesn't stick easily.
- Don't flip the fillets too many times, or they will break apart.

Substitutions

- You can use trout or another white fish if you don't have salmon.
- For the marinade, white wine can be omitted, but it adds a subtle flavor, so I don't recommend skipping it.
- Classic ketchup works best, avoid varieties with strange flavors.

Variations

- Instead of ketchup, you can try a bit of crushed tomato sauce if you want it less sweet.
- If you want a lighter sauce, mix mayonnaise with yogurt.

Serving ideas

- I like to serve it with a green salad or some boiled potatoes.
- The pink sauce also goes well with shrimp or other white fish.

Frequently asked questions

1. Can I use frozen salmon?
Yes, just make sure to fully thaw it and pat it dry with paper towels before marinating.

2. What kind of white wine is best?
A simple dry white wine (table wine) is sufficient, there's no need for anything special.

3. If I don't have a grill, can I use a pan?
Yes, it works very well in a preheated non-stick pan.

4. How sour should the pink sauce be?
To taste. Add lemon juice gradually and taste, so it doesn't become too sour.

5. Can I marinate the fish overnight?
I don't recommend it, it becomes too firm and the lemon flavor is too strong.

Nutritional values

Approximately, for one serving (without side dish): about 350-400 kcal. Salmon provides protein and healthy fats (approx. 25g protein, 25g fat). The pink sauce (classic mayonnaise) adds some fats and extra calories, but not excessively at 1-2 tablespoons. Carbohydrates are under 5g/serving. Values may vary depending on the mayonnaise and ketchup used.

Storage and reheating

Grilled salmon is best fresh. However, if you have leftovers, you can store it in the fridge for 1 day in a sealed container. I don't recommend reheating, as the fish becomes dry. The pink sauce lasts 1-2 days in the fridge, covered.

 Ingredients: - 2 slices of fresh salmon for marinating - 1/2 cup of white wine - 1 head of garlic - juice of one lemon - bay leaf - salt - pepper for pink sauce - 2 tablespoons of mayonnaise - 1 or 2 teaspoons of ketchup - lemon juice

 Tags:  grilled salmon