Grilled Salmon
Grilled Salmon is a delicious and healthy meal that is perfect for any occasion. This recipe is easy to follow and will produce a flavorful and moist salmon fillet.
Grilled Salmon is a delicious and healthy meal that is perfect for any occasion. This recipe is easy to follow and will produce a flavorful and moist salmon fillet.
- 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.
Pairing and Plate Balance
Acidity cuts through the rich fat content of salmon fillets, making bright salads or pickled vegetables ideal companions on the plate. Starches like steamed jasmine rice absorb excess savory pan juices without competing with the brown sugar glaze. Bitter greens, such as charred radicchio or arugula dressed in lemon juice, counterbalance the heavy sweetness of the soy and sugar marinade.
Managing High-Sugar Marinades
Sugars caramelize quickly over open flames, requiring careful temperature management to prevent acrid black charring before the fish cooks through. Medium heat zones on the grill allow the exterior to develop color while the interior reaches an internal temperature of 125 degrees Fahrenheit. Brushing the grates thoroughly with neutral oil prevents delicate proteins from sticking when turned.
Fresh Versus Pantry Elements
Dried spices like garlic powder distribute evenly over uneven surfaces, whereas fresh minced garlic burns instantly and turns bitter at grill temperatures above 375 degrees. Granulated seasonings provide consistent surface coverage compared to fresh herbs that shrivel and drop off during the two-hour resting phase.
