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!
Serves:
Ingredients
- 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
- 4clovesgarlic,crushed
- 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
- 2tbspgarlic,minced
- 2tbspfresh ginger,minced
- ¼cupgreen onions,minced
- 2tbspvegetable oil
- pinchchili pepper flakes
For Yakitori Marinade With Sake:
- ½cupsake
- ½cupsoy sauce
- ½cupmirin
- 2tbspfresh ginger,finely grated
- 2clovesgarlic,minced
- dashred chili pepper flakes
- ¼cupwhite sugar
Instructions
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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.
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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).
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Coat the salmon fillets in the marinade and then place them skinless-side down in the marinade.
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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.
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Before grilling, remove fillets from the marinade and discard the marinade. Generously rub or brush oil on both sides of fish fillets.
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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).
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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.
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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.
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Close the grill lid. Cook for 1 to 3 minutes on the first side, depending on how thick the fillets are.
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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.
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Look for grill marks on the fish and a small layer of opaque (cooked) fish where the fish close to the grill.
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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.
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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.
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Better to err on the side of undercooking the salmon, rather than overcooking.
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Always put the fish back on the grill, but once a good fillet is overcooked, there’s nothing you can do.
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Remove from grill and serve immediately.
Recipe Notes
- 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.
Nutrition
- 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
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