Grilled salmon with soy marinade
- Carbohydrate 100.467067660398 g
- Cholesterol 88.45051215 mg
- Fat 17.6365225500483 g
- Fiber 9.68570600499181 g
- Protein 50.0280804320603 g
- Saturated Fat 1.93425321013039 g
- Serving Size 1 1 Serving (772g)
- Sodium 197.841229738201 mg
- Sugar 90.7813616554066 g
- Trans Fat 1.94054276902199 g
- Calories 737 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 re-sealable plastic bag with the soy sauce mixture, seal, and turn to coat. Refrigerate for at least 2 hours.
- Preheat grill for medium heat.
- Prepare Rice per direction on container.
- With approximately 10 until rice is done, 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.
- Steam broccoli.
A two-hour marinating window requires planning, but this duration transforms how the fish absorbs flavor without breaking down the delicate muscle fibers. Soy sauce provides salinity while brown sugar adds sweetness, creating a balance that caramelizes quickly upon contact with direct heat. To adapt this preparation for a gluten-free diet, substitute tamari for the standard soy sauce at a one-to-one ratio without altering the remaining liquid proportions. Vegetable oil holds the marinade emulsion together and prevents the protein from sticking immediately to metal grill grates, though oiling the bars directly remains essential. Maintaining a medium heat zone on the grill prevents the sugars in the marinade from burning before the interior cooks through. Fish is done when it registers 135 degrees Fahrenheit internally or flakes apart with gentle pressure from a fork tines. Overcooking allows moisture to escape rapidly, leaving the flesh dry and chalky regardless of how long it spent submerged in liquid beforehand. Pair the finished fillets with steamed broccoli and white rice to balance the concentrated sodium from the soy reduction. Residual marinade must be discarded entirely rather than reused as a sauce, because raw fish contamination poses food safety risks.
