Grilled Salmon
This simple soy sauce and brown sugar marinade, with hints of lemon and garlic, perfectly complements the rich flavor of salmon fillets.
This simple soy sauce and brown sugar marinade, with hints of lemon and garlic, perfectly complements the rich flavor of salmon fillets.
- Carbohydrate 35.7100239520825 g
- Cholesterol 58.9670081 mg
- Fat 11.1766608678847 g
- Fiber 3.41115000768636 g
- Protein 28.3277129939662 g
- Saturated Fat 1.19343948195671 g
- Serving Size 1 1 serving (384g)
- Sodium 678.29216646724 mg
- Sugar 32.2988739443962 g
- Trans Fat 0.978474918662728 g
- Calories 345 calories
Step-by-step
- Season salmon fillets with lemon pepper, garlic powder, and salt.
- In a small bowl, stir together soy sauce, brown sugar, water, and vegetable oil until sugar is dissolved. Place fish in a large resealable plastic bag with the soy sauce mixture, seal, and turn to coat. Refrigerate for at least 2 hours.
- Preheat grill for medium heat.
- Lightly oil grill grate. Place salmon on the preheated grill, and discard marinade. Cook salmon for 6 to 8 minutes per side, or until the fish flakes easily with a fork.
Dark caramelized grid marks score glistening salmon, rendered glossy by a sweet, savory glaze. Deep soy undertones balance the crisp, charred edges of the fish.
Fresh Flavors Versus Shelf-Stable Staples
Pantry seasonings keep costs low and extend shelf life without compromising basic flavor balance. Garlic powder distributes evenly throughout a liquid marinade without burning on hot grates, unlike fresh minced garlic which turns bitter when charred. Dry lemon pepper provides consistent acidity and warmth without requiring fresh citrus on hand. Swapping fresh garlic and lemon zest into this formula requires a 3:1 ratio of fresh to dried spice, but fresh solids tend to drop into the grill fire. For maximum budget efficiency, reserve fresh herbs for raw dressings and rely on pantry powders for high-heat marinades. Marinate the salmon for at least 2 hours to let the brine penetrate the muscle fibers.
- Fish sticking to grate: Ensure the grill surface reaches medium heat (around 350°F) and oil the grates thoroughly right before placing the salmon skin-side down.
- Overcooked dry fillet: Judge doneness without a thermometer by pressing the center gently with a fork; the flesh should flake into distinct layers while remaining slightly translucent in the thickest core.
- Sugar burning too fast: Discard excess marinade before grilling and flip the fish after 6 to 8 minutes once the caramelized crust releases naturally.
