Grilled Salmon
A simple marinade, with hints of lemon and garlic, are the perfect complement to rich salmon fillets.
A simple marinade, with hints of lemon and garlic, are the perfect complement to rich 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.
The ingredient list outlines quantities, but it hides the chemical interaction happening between the protein and the marinade. Soy sauce contains sodium that gently penetrates the outer millimeters of the salmon flesh during a two-hour rest, while brown sugar provides immediate surface browning when exposed to direct heat. Vegetable oil supplies the necessary fat barrier to prevent delicate proteins from sticking to metal grates.
Managing Heat and Timing
Preheat your grill to medium heat, maintaining a steady zone near 400 degrees Fahrenheit. Oil the grates thoroughly right before placing the fish down. Cook the fillets for 6 to 8 minutes per side without moving them prematurely. Look for opaque edges and a central internal temperature of 145 degrees Fahrenheit. Discard the spent liquid immediately to prevent cross-contamination.
For advance preparation, marinate the fish up to 4 hours ahead in the refrigerator; leaving it submerged longer than 6 hours breaks down the delicate muscle fibers into an overly mushy texture. Cooked leftovers keep in an airtight container for up to 3 days. Reheat gently in a 300-degree oven for 10 minutes, shielding the surface with foil to retain remaining moisture.
- Salmon sticks to the grates: The grates were too cold or lacked sufficient oil. Let the grill reach full heat and brush clean steel with a high-smoke-point oil.
- Marinade burns too fast: Excess sugar caramelizes before the center cooks. Lower the heat zone and wipe off heavy puddles of liquid before grilling.
- Fish is dry: Cooking exceeded 8 minutes per side or the internal temperature surpassed 145 degrees Fahrenheit. Remove the fillets the moment they flake easily.
