The Best Marinated Grilled Salmon
When I’m craving something fresh, healthy, and packed with flavor, I always make The Best Marinated Grilled Salmon. The marinade is super simple but brings out the best in the salmon—zesty, a little sweet, and full of flavor. Grilling gives it the salmon a perfect smoky char, and it’s easy to make even on a regular weeknight. Whether I’m cooking for family or hosting friends, this recipe always gets rave reviews. If you love salmon, you’ve got to give this grilled salmon recipe a try!
INGREDIENTS YOU’LL NEED:
- 2 pounds salmon (preferably wild caught): I like to use wild-caught salmon because it has the best flavor and texture. Two pounds is just right for feeding my family or a few guests.
- ¼ cup olive oil: I use olive oil to help blend the marinade and keep the salmon moist while it grills.
- ⅓ cup low-sodium soy sauce: This gives the salmon a rich, savory taste without making it too salty.
- 2 tablespoons lemon juice: I squeeze fresh lemon juice for a bright, fresh flavor that goes perfectly with the salmon.
- 1 teaspoon lemon zest (about one medium lemon): I grate the lemon peel to add extra citrus flavor—it makes the marinade really pop.
- 2 tablespoons honey: A little honey adds just the right touch of sweetness and helps the salmon caramelize on the grill.
- 1 tablespoon chopped parsley: I toss in some fresh parsley for color and a light, herby flavor.
- 4 cloves garlic, minced: Garlic brings a warm, bold taste that blends well with the other ingredients.
- ¼ teaspoon ground black pepper: Just a little black pepper adds a gentle kick and balances the sweetness.
JUICY GRILLED SALMON WILL BE A FAVORITE MEAL:
- It’s packed with flavor: The simple marinade soaks into the salmon and gives every bite a perfect mix of savory, sweet, and citrus.
- Easy to make: I can throw it together in minutes with ingredients I usually have at home.
- Grill-friendly and healthy: It’s a light, fresh meal that tastes like something from a restaurant—right off my backyard grill.
HOW TO PREPARE FLAVORFUL GRILLED SALMON?
Time needed: 2 hours and 30 minutes
- Make the marinade:
In a medium bowl, whisk together the olive oil, soy sauce, lemon juice, lemon zest, honey, parsley, garlic, and black pepper.
- Marinate the salmon:
Place the salmon in a large zip-top bag or a shallow dish. Pour the marinade over the salmon, making sure it’s fully coated. Cover or seal and refrigerate for at least 30 minutes, or up to 2 hours for more flavor. - Preheat the grill:
Heat your grill to medium-high (about 400°F). Lightly oil the grill grates to prevent sticking. - Grill the salmon:
Remove the salmon from the marinade and let the excess drip off. Place it flesh down on the grill. Cook for about 5–6 minutes per side, depending on the thickness, until the salmon flakes easily with a fork and is cooked through. I like to flip the salmon on some foil and add a couple pads of butter while it continues to cook in the skin side. - Serve and enjoy:
Carefully remove the salmon from the grill. Garnish with extra chopped parsley or lemon slices if you like. Serve hot and enjoy!
FAQ – FREQUENTLY ASKED QUESTIONS:
I usually leave the skin on—it helps hold the fish together on the grill and peels off easily after cooking if I don’t want to eat it.
I don’t rinse it. I just pat it dry with paper towels to help the marinade stick better.
I dip a paper towel in oil, hold it with tongs, and rub it over the hot grill grates before placing the fish.
I check if it flakes easily with a fork and looks opaque all the way through.
Yes, I sometimes grill salmon on foil if I’m worried about it sticking or breaking apart. Also, its an option to add extra butter to keep the fish moist.
HEALTHY GRILLED SALMON RECIPE ADD-INS AND VARIATIONS:
- I use maple syrup instead of honey sometimes. It gives the salmon a slightly deeper sweetness and still helps it caramelize on the grill.
- If I don’t have fresh lemon, I use bottled lemon juice. It’s not quite the same, but it still adds that bright, citrus flavor.
- I swap parsley for dill when I want a more herby, fresh taste. Dill goes really well with salmon, especially in the summer.
- Sometimes I use lime juice and zest instead of lemon. It gives the marinade a fun twist and a slightly different tang.
- If I’m out of garlic cloves, I use garlic powder. I just sprinkle in about 1 teaspoon and mix it into the marinade.
- When I don’t feel like grilling, I bake the salmon in the oven. I put it in at 400°F for about 15–18 minutes, and it still comes out juicy and full of flavor.
WHAT IS COMMONLY SERVED WITH MARINATED SALMON ON THE GRILL?
When I make grilled salmon, I usually serve it with easy sides like rice, roasted potatoes, or a fresh green salad. Grilled veggies like asparagus or zucchini go great too. For drinks, I like to pour a cold glass of white wine, lemonade, or even iced tea. This meal is perfect for summer cookouts, weeknight dinners, or even when I have guests over for a nice dinner on the patio. It’s simple, tasty, and feels a little special without being too much work.
HOW DO YOU STORE AND REHEAT LEFTOVER SALMON FOR LATER?
When I have leftover salmon, I put it in an airtight container and keep it in the fridge. It stays good for up to 3 days. When I want to reheat it, I warm it in the oven at 300°F for about 10–12 minutes, or I use the microwave for a minute or two. I cover it so it doesn’t dry out, and I try not to overheat it so it stays juicy and tender.
CAN LEFTOVER GRILLED SALMON BE FROZEN FOR ANOTHER DAY?
When I want to freeze leftover salmon, I let it cool first. Then I wrap each piece tightly in plastic wrap or foil and put it in a freezer bag or airtight container. I write the date on it and keep it in the freezer for up to 2 months. When I’m ready to eat it, I let it thaw in the fridge overnight.
LOOKING FOR MORE DINNER IDEAS? TRY THESE!
Fire-Grilled Hawaiian Chicken: Juicy chicken thighs soak up a sweet and savory marinade bursting with ginger, soy sauce, and a touch of garlic, then hit the grill for that irresistible smoky char.
Juicy Garlic Parmesan Chicken: This recipe combines tender, golden chicken with a rich, garlicky Parmesan sauce that’s perfect for spooning over pasta, rice, or veggies.
Quick and Crispy Air Fryer Chicken Drumsticks: With their perfectly seasoned, golden-brown crust and juicy, tender meat, these drumsticks are a flavor-packed delight.
The Best Marinated Grilled Salmon
Equipment
- Gas or Charcoal Grill
Ingredients
- 2 pounds Salmon (preferably wild caught)
- ¼ cup Olive Oil
- ⅓ cup Soy Sauce (low-sodium)
- 2 tablespoons Lemon Juice
- 1 teaspoon Lemon Zest (about one med lemon)
- 2 tablespoons Honey
- 1 tablespoon Parsley (chopped)
- 4 cloves Garlic (minced)
- ¼ teaspoon Ground Black Pepper
Instructions
- Make the marinade: In a medium bowl, whisk together the olive oil, soy sauce, lemon juice, lemon zest, honey, parsley, garlic, and black pepper.
- Marinate the salmon: Place the salmon in a large zip-top bag or a shallow dish. Pour the marinade over the salmon, making sure it’s fully coated. Cover or seal and refrigerate for at least 30 minutes, or up to 2 hours for more flavor.
- Preheat the grill: Heat your grill to medium-high (about 400°F). Lightly oil the grill grates to prevent sticking.
- Grill the salmon: Remove the salmon from the marinade and let the excess drip off. Place it flesh down on the grill. Cook for about 5–6 minutes per side, depending on the thickness, until the salmon flakes easily with a fork and is cooked through. I like to flip the salmon on some foil and add a couple pads of butter while it continues to cook on the skin side.
- Serve and enjoy: Carefully remove the salmon from the grill. Garnish with extra chopped parsley or lemon slices if you like. Serve hot and enjoy!