Try this tasty Grilled Salmon recipe!
- Carbohydrate 214.260143712495 g
- Cholesterol 353.8020486 mg
- Fat 67.0599652073084 g
- Fiber 20.4669000461182 g
- Protein 169.966277963797 g
- Saturated Fat 7.16063689174024 g
- Serving Size 1 1 recipe (2303g)
- Sodium 4069.75299880344 mg
- Sugar 193.793243666377 g
- Trans Fat 5.87084951197637 g
- Calories 2068 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.
Soy sauce provides the foundational sodium and umami that drive this dish, establishing a savory baseline before sweet and fat elements enter the equation. Brown sugar dissolves into the liquid profile to fuel Maillard reactions on the grill grates. Vegetable oil acts as a hydrophobic barrier, holding moisture inside the protein cells while carrying fat-soluble aromatics like garlic powder and lemon pepper across the surface of the fish. Brushing oil onto the metal bars prevents sticking without relying on excessive aerosol sprays.
The Chemistry of Marinades
Proteins undergo structural changes when exposed to sodium over an extended duration. Submerging the fillets for two hours allows the saline solution to penetrate the outer millimetres of the flesh, seasoning the interior evenly. Sucrose molecules caramelize rapidly when exposed to medium heat, creating a dark exterior crust before the delicate centre overcooks. Discard the liquid after the resting phase to avoid flare-ups from dripping oil. Monitor the internal temperature using an instant-read thermometer inserted into the thickest part until it registers 60 degrees Celsius. Turn the fillets carefully using a wide metal spatula once the edges opaque.
- If the sugar burns before the fish cooks through, lower the grill temperature zone immediately.
- Substitute neutral canola oil for vegetable oil using a strict 1:1 ratio without altering viscosity.
- Pat the fillets thoroughly with paper towels prior to seasoning if surface moisture prevents proper adhesion.
