Originally published in Lake of the Woods Area News, Volume 55, Number 4, Fall 2025
Total preparation time: 20 minutes
Yield: 6 servings
Ingredients:
- 2/3 cup reduced-sodium soy sauce
- 1/2 cup ketchup
- 2 tbsp lemon juice
- 1 tsp canola oil
- 1 tsp crushed rosemary
- 6 fillets trout or salmon (leave skin on one side)
- Lemon wedges, optional
Directions:
- Combine soy sauce, ketchup, lemon juice, oil and rosemary.
- Pour marinade into large resealable plastic bag, then add fish.
- Seal bag and turn to coat then refrigerate for 1 hour, turn twice, then drain and discard marinade.
- Place fillets meat side down (skin side up) on pre-heated grill (a well-greased hinged wire basket helps).
- Grill over medium heat for 3 mins meat side down then turn to skin side down for a maximum of 8 minutes* or until meat forms white curdles; fillets should easily flake with a fork.
- Serve with lemon as desired.
Doug’s Tip: Be careful not to over grill, usually 7 mins maximum works best or when internal temperature reaches 145°F, then remove fillets immediately, cover and allow them to table finish; thermometer probe highly recommended.
