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The best Grilled Salmon with a simple and flavorful marinade. Make this grilled salmon recipe using an outdoor grill or grill pan. It’s perfect for a quick and easy dinner!
When I find a healthy dinner that my family loves, I go with it and keep that meal in frequent rotation in our meal plan. This grilled salmon is one such recipe. It meets all of the requirements for a favorite recipe: it’s easy, it’s healthy, and everyone loves it.
Grilling salmon is one of my favorite ways to prepare salmon because the hot grill lends delicious flavor to this seafood staple. Before it even hits the grill, I marinate the salmon to infuse the fish with flavor.
The marinade we’re using in this recipe is a favorite of mine. It’s so tasty, and you won’t believe how simple it is! To make the marinade, you’ll need just four pantry ingredients, plus black pepper.
This grilled salmon recipe is a meal you’ll want to make all summer long. In the winter, this recipe is perfect for cooking indoors on a grill pan.
The Best Salmon for Grilled Salmon
When choosing fresh salmon to cook at home, follow these guidelines:
- Salmon should smell fresh, not fishy.
- When possible, choose wild caught salmon.
- Buy salmon with the skin on for grilling.
- You can ask the seafood counter to cut the salmon into individual fillets if it is a larger piece of fish.
How to Keep Salmon from Sticking to the Grill
There’s nothing more frustrating than trying to flip a piece of salmon on the grill and having it stick or fall apart on you. Here are some tips to keep your salmon from sticking to the grill.
- Cut the salmon into individual pieces before grilling to make it easier to flip. Use a sharp knife to cut the salmon and then kitchen scissors if needed to finish cutting through skin.
- Always grill salmon on clean grill grates. If there are bits of food stuck to the grill grates from a prior grilling session, they can cause the salmon to stick.
- Oil both the fish and the grill. In this recipe, the olive oil in the marinade is sufficient to oil the salmon.
- Preheat the grill before putting the salmon on, and cook over medium-high heat. Cooking salmon at a fairly high temperature will help to sear the fish and prevent sticking.
- Grill salmon with the skin on, and cook skin side down first. Cook the fish most of way through with the skin side down. Then flip it over to get grill marks on other side, and cook for only a few minutes, until the salmon is cooked through.
- For the least risk of mess, use a grill pan to make your grilled salmon. When grilling outdoors on a gas grill or charcoal grill, you can cook salmon wrapped in a foil packet or on a double layer of foil with the edges folded up. Using foil will ensure that your fish doesn’t stick.
Wondering how to season grilled salmon? I like to use a marinade because it’s an easy way to infuse the fish with flavor. The marinade in this grilled salmon recipe is a combination of soy sauce, brown sugar, garlic, olive oil and black pepper. It’s so simple, yet so delicious!
You’ll want to marinate your salmon for at least 1 hour and up to 8 hours. I find it’s easy to combine the marinade ingredients in a large zip-top bag and then add the salmon fillets to the bag. When I place the bag in the refrigerator, I lay the salmon in a single layer, skin side up, so that most of the flesh of the fish is in contact with the marinade. You can also marinate the salmon in a baking dish.
How to Make Grilled Salmon
After the salmon has marinated, you’re ready to grill! To make the best grilled salmon:
- Grill salmon with the grill lid closed (on an outdoor grill) or with the lid on if using a grill pan. You want the heat to accumulate so that the fish cooks through most of the way when it’s skin side down.
- Grill the salmon with the skin side down for about 6 to 10 minutes, or until it’s almost cooked through.
- Then flip the salmon and cook 1 to 3 minutes more, until cooked through.
- The cooking time will depend on the size and thickness of your salmon fillets.
How to Tell when Salmon is Done
The best way to tell if salmon is done is to use an instant read thermometer to measure its temperature. Salmon is done when the internal temperature at the thickest part is 145° F.
If you don’t have an instant read thermometer, you can tell that your salmon is done when it flakes easily with a fork. Press a fork into the lines that run across the salmon. If the fish separates easily along the lines, it is cooked.
What to Serve with Grilled Salmon
More Easy Salmon Recipes
- ¼ cup olive oil
- ¼ cup low sodium soy sauce
- 1 tablespoon brown sugar
- 2 cloves garlic (minced)
- ¼ teaspoon black pepper
- 4 salmon fillets, skin on (about 6 ounces each)
- Combine the olive oil, soy sauce, brown sugar, garlic and black pepper in a large zip-top bag. Squish the bag to mix.
- Add salmon fillets to the marinade in the bag and make sure they are well coated. Place the bag with the marinade and salmon in the refrigerator for 1 to 8 hours.
- When you are ready to grill the salmon, oil a clean grill pan, gas grill or charcoal grill and preheat to medium-high heat. When the grill is hot, put the salmon on the grill or grill pan, skin side down. Discard any extra marinade.
- Cook with the grill cover on until fish is almost cooked through, about 6 to 10 minutes with the skin side down. Then flip the salmon over and cook 1 to 3 more minutes, until cooked through. Salmon is done when the internal temperature at the thickest part measures 145° F. Serve.
- Nutrition information assumes that all marinade will be consumed, which it likely will not be.
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