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.
Limited planning time requires strategic execution when preparing protein with delicate flesh. Direct heat demands a two-hour minimum marinade period so that the dense sodium and sugar components begin to interact with the outer proteins, creating a protective barrier against sticking. This extended soak also seasons the thickest part of the fillets before the fish encounters high heat.
Scaling the liquid components maintains a precise 1:1 ratio between the soy sauce, brown sugar, and water, which balances salinity with caramelization potential. Vegetable oil is added to the liquid matrix to carry fat-soluble flavors and prevent the fish from aggressively adhering to hot metal bars. Whisking the solution until the crystalline sugar completely dissolves ensures an even glaze across every square inch of the flesh.
Managing the thermal transfer requires medium heat on an externally oiled grate to achieve proper release. Cooking proceeds for six to eight minutes per side until internal flakes separate cleanly and the exterior develops deep amber coloration. Discarding the spent liquid prevents cross-contamination, while monitoring the opaque white albumin helps signal doneness without relying solely on timers.
Chilled leftovers maintain structural integrity for up to three days inside a sealed container, making them suitable for cold salads or grain bowls. Freezing cooked portions is generally discouraged because the delicate muscle fibers lose moisture during thawing, resulting in a dry, mealy texture.
