Grilled Salmon recipe, a delicious and easy-to-make dish.
- Carbohydrate 15.7316300396051 g
- Cholesterol 108.9 mg
- Fat 33.4226733420276 g
- Fiber 0.279100002924601 g
- Protein 46.2775200070232 g
- Saturated Fat 6.54601562564345 g
- Serving Size 1 1 Serving (298g)
- Sodium 5725.10201066048 mg
- Sugar 15.4525300366805 g
- Trans Fat 5.46708479177507 g
- Calories 555 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.
Allowing the fish to sit in the soy and brown sugar blend for precisely two hours strikes the optimal balance, as a shorter duration leaves the center bland while prolonged exposure breaks down the delicate muscle fibers entirely. Soy sauce provides the primary sodium while brown sugar balances the salinity, though honey or maple syrup can substitute at a one-to-one ratio if granulated sugars are unavailable in the pantry. Vegetable oil acts as the fat carrier to keep the protein moist over open flames.
Fresh Versus Preserved Components
Utilizing dried garlic powder and lemon pepper offers convenience and shelf stability, but fresh minced garlic and cracked black pepper yield a sharper aroma when exposed to direct heat. Dried spices dissolve slowly into the surface moisture of the flesh, whereas fresh aromatics release essential oils immediately upon contact. Granulated seasonings resist burning better than fresh garlic cloves, which tend to turn bitter if charred past thirty seconds.
Make-Ahead and Storage Parameters
Submerging the portions in the liquid inside a sealed plastic bag permits efficient advance preparation before cooking. Cooked leftovers maintain safe quality for up to three days inside a sealed container kept at or below 40 degrees Fahrenheit. Reheating requires gentle, low-power microwave intervals or a low-temperature oven to prevent the high fat content from rendering out and leaving the flesh dry.
