Try this delicious Grilled Salmon recipe.
- 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 Chemistry of Soy and Sugar
The ingredient list hides the chemical interaction happening inside the plastic bag. Soy sauce provides sodium that penetrates muscle fibers, while brown sugar acts as a humectant, retaining moisture. Granulated garlic and lemon pepper add surface aromatics that fat carries across the tongue. Dissolve the sugar completely in water and oil before adding the fish to ensure even distribution.
The Role of Two-Hour Marinating
Proteins undergo structural changes when exposed to high sodium levels for extended periods. Two hours is the threshold where surface proteins begin to firm without the flesh turning chalky. Discard this liquid entirely before cooking. Retaining used marinade introduces harmful bacteria from raw fish to the heat source.
Managing Heat and Texture
Oil the grill grate thoroughly to prevent delicate proteins from sticking and tearing apart. Cook the fillets over medium heat for 6 to 8 minutes per side. Protein fibers shrink and opaque flakes separate easily when internal temperature reaches 145 degrees Fahrenheit.
