How To Make Easy Grilled Salmon
Everybody will love this delicious Grilled Salmon marinated in 4 types of tasty marinade- basic, teriyaki, teriyaki with mirin, or yakitori with sake!
- 1½lbssalmon fillets,up to 3 lbs, skin-on, about ⅓ to ½ lb per person
- extra-virgin olive oil
For Basic Marinade:
- ¾cupsoy sauce
- 4clovesgarlic,up to 5 cloves, minced
For Basic Teriyaki Marinade:
- 1cupsoy sauce
- 1knobfresh ginger root,(1 inch) grated
- 2tbspbrown sugar,up to 4 tbsp
For Teriyaki Marinade With Mirin:
- ½cupsoy sauce
- ¼cupmirin,or sweet Japanese rice wine, or seasoned rice vinegar
- ¼cupbrown sugar
- 2tbspfresh ginger,minced
- ¼cupgreen onions,minced
- 2tbspvegetable oil
- pinchchili pepper flakes
For Yakitori Marinade With Sake:
- ½cupsoy sauce
- 2tbspfresh ginger,finely grated
- dashred chili pepper flakes
- ¼cupwhite sugar
Combine the marinade ingredients in a bowl. If the sugar is an ingredient in the marinade you are using, stir until the sugar is completely dissolved.
Cut the fillets to 1½ to 2 inches wide. Place the marinade ingredients in a large casserole dish (or a plate with sides so the marinade doesn’t run).
Coat the salmon fillets in the marinade and then place them skinless-side down in the marinade.
Marinate for 20 minutes for a quick marinade (can do this at room temperature while you are preparing the grill) or if you have more time, from 1 to 2 hours in the refrigerator.
Before grilling, remove fillets from the marinade and discard the marinade. Generously rub or brush oil on both sides of fish fillets.
Prepare the grill for high direct heat (if using a charcoal grill, prepare one side of the grill for high direct heat and the other side with fewer coals for indirect heating).
When the grill is hot (should be able to hold your hand 1-inch above the grill grates for only 1 second), brush the grill grates with oil.
Place the salmon fillets on the grill, skinless side down (skin-side up) first, so that the fillets can get nice grill marks on the hot grill while the fish is still firm.
Close the grill lid. Cook for 1 to 3 minutes on the first side, depending on how thick the fillets are.
Once the fish fillets have been placed on the grill, do not move them until you are going to flip them over. Otherwise, they may fall apart.
Look for grill marks on the fish and a small layer of opaque (cooked) fish where the fish close to the grill.
Using the tongs, and a metal spatula to help if necessary, carefully turn the fish onto the other side, so that the skin side is now on the grill grates.
Close the grill lid. Cook for another 2 to 5 minutes, again depending on the thickness of the fillets. Salmon should be just barely opaque throughout when done.
Better to err on the side of undercooking the salmon, rather than overcooking.
Always put the fish back on the grill, but once a good fillet is overcooked, there’s nothing you can do.
Remove from grill and serve immediately.
- For a gluten-free dish, use gluten-free soy sauce.
- The best way to brush the salmon is to fold up a paper towel, dip in oil, and use tongs to rub the folded up paper towel on the grill grates.
- If using a charcoal grill, the fillets should be placed on the side of the grill furthest from the coals. If using a gas grill, just reduce the flame to medium.
- Calories: 535.00kcal
- Fat: 25.07g
- Saturated Fat: 4.48g
- Trans Fat: 0.04g
- Monounsaturated Fat: 10.92g
- Polyunsaturated Fat: 6.05g
- Carbohydrates: 31.15g
- Fiber: 1.63g
- Sugar: 18.88g
- Protein: 33.97g
- Cholesterol: 62.37mg
- Sodium: 6495.09mg
- Calcium: 79.75mg
- Potassium: 1076.01mg
- Iron: 2.65mg
- Vitamin A: 11.28µg
- Vitamin C: 35.51mg
Have your own special recipe to share? Submit Your Recipe Today!