Ultimate Recipe for Juicy Grilled Marinated Salmon
Ready to take your salmon to the next level? Our Ultimate Recipe for Juicy Grilled Marinated Salmon is here to help you do just that! Picture this: salmon with a perfect char on the outside, juicy and tender on the inside, all thanks to a flavorful marinade that packs a punch in every bite. This recipe is easy to follow and transforms your salmon from ordinary to extraordinary, making it perfect for a quick dinner or a weekend barbecue. It’s healthy, delicious, and so simple, you’ll want to make it again and again. Get ready to impress with this grilled salmon that tastes like it came straight from a restaurant!
WHY THIS SALMON RECIPE WILL BE ONLY ONE YOU NEED?
I decided to create a new recipe for marinated grilled salmon for a dinner party with friends, and it turned out to be an absolute hit! As soon as the salmon hit the grill, the mouthwatering aroma filled the air, and my guests couldn’t wait to dig in. When I served the perfectly charred and juicy salmon, everyone was raving about how flavorful and tender it was. They couldn’t stop complimenting the rich marinade and the delightful balance of sweet and savory notes. By the end of the evening, everyone was asking for the recipe, and I knew I had found my new go-to dish for impressing guests. This grilled salmon recipe is so easy, yet so delicious, it’s bound to become a favorite in your kitchen too!
INGREDIENTS YOU’LL NEED:
These ingredients combine to create a flavorful marinade that enhances the salmon and keeps it juicy while grilling. The butter adds richness, and the garnish gives a fresh, colorful finish to your grilled salmon.
- 2 lbs Salmon Fillet: A large, fresh salmon fillet that’s perfect for grilling. Make sure it’s free of bones and cut into even pieces so it cooks evenly.
- ¼ cup Olive Oil: This adds a nice, rich base to the marinade, helping all the flavors stick to the salmon and keeping it moist.
- ½ cup Soy Sauce: Gives a deep, savory flavor to the marinade. If you’re watching your salt intake, you can use low-sodium soy sauce instead.
- 4 cloves Garlic (minced): Fresh garlic, finely minced, brings a wonderful aromatic kick to the marinade, blending perfectly with the soy sauce and lemon.
- 3 tablespoons Lemon Juice: Freshly squeezed lemon juice adds a zesty tang that brightens up the marinade and balances out the savory and sweet elements.
- 1 teaspoon Lemon Zest (from 1 lemon): The grated zest from a lemon adds a burst of fresh citrus flavor, making the marinade even more vibrant and tasty.
- 1 tablespoon Honey: This adds a touch of sweetness to the marinade and helps caramelize the salmon on the grill, giving it a nice glaze.
- 1 tablespoon Brown Sugar: Works with the honey to give the salmon a slightly sweet, caramelized finish as it grills, enhancing the overall flavor.
- 4 tablespoons Unsalted Butter (for grilling): Small pads of butter placed on the salmon while grilling, which melt and baste the fish, making it extra juicy and flavorful.
- 1 tablespoon Parsley or Green Onion (for garnish): Chopped parsley or green onions for sprinkling over the finished salmon, adding a pop of color and a hint of fresh flavor.
HOW TO PREPARE GRILLED SALMON?
Time needed: 2 hours and 25 minutes
- Prepare the Marinade:
In a medium bowl, combine ¼ cup olive oil, ½ cup soy sauce, 4 minced garlic cloves, 3 tablespoons lemon juice, 1 teaspoon lemon zest, 1 tablespoon honey, and 1 tablespoon brown sugar. Mix well to ensure the honey and sugar are fully dissolved.
- Marinate the Salmon:
Place the 2 lbs salmon fillet in a large resealable plastic bag or shallow dish. Pour the marinade over the salmon, ensuring it’s fully coated. Seal the bag or cover the dish and refrigerate for at least 2 hours to let the flavors infuse. - Prepare the Grill:
Preheat your grill to medium-high heat. Lightly oil the grill grates to prevent sticking by brushing them with a bit of olive oil or using a grill-safe spray. - Grill the Salmon (Part 1):
Remove the salmon from the marinade, allowing any excess to drip off. Place the salmon flesh side down directly on the grill grates. Grill for about 5 minutes, or until the flesh has nice grill marks and starts to pull away from the grates. - Grill the Salmon (Part 2):
Flip the salmon onto a piece of aluminum foil or a cedar plank. Place pads of butter on top of the fish if desired. Continue grilling for about 10 minutes more, or until the salmon is flaky and cooked through. Cooking time may vary depending on the thickness of the fillet. - Optional Glaze:
While the salmon is grilling, you can make a glaze using the leftover marinade. Pour the marinade into a small saucepan and bring it to a boil over medium heat. Reduce the heat and let it simmer until it thickens into a glaze, stirring occasionally. This should take about 5-10 minutes. Drizzle the glaze over the salmon for extra flavor. - Serve:
Remove the salmon from the grill. Garnish with freshly chopped parsley or green onions. Serve immediately, optionally drizzling with the glaze, and enjoy your delicious, juicy grilled marinated salmon!
Tips: Use a meat thermometer to ensure the internal temperature of the salmon reaches 145°F (63°C) for safe consumption. Cedar planks add a nice smoky flavor but should be soaked in water for at least 30 minutes before grilling to prevent burning.
Enjoy your perfectly grilled marinated salmon!
FAQ – FREQUENTLY ASKED QUESTIONS:
Marinate the salmon for at least 30 minutes to allow the flavors to penetrate the fish. For the best results, aim for about 2 hours. Avoid marinating for more than 4 hours as the acid in the marinade can start to break down the salmon’s texture.
Absolutely! This marinade works well with other fish like trout, halibut, or even swordfish. Adjust the grilling time based on the thickness and type of fish you’re using.
To prevent sticking, make sure to oil the grill grates before placing the salmon on them. Also, let the fish develop a good sear before attempting to flip it.
Salmon is done when it flakes easily with a fork and has reached an internal temperature of 145°F (63°C). The flesh should be opaque and slightly firm to the touch.
You can use the leftover marinade as a sauce if you boil it first to kill any bacteria from the raw fish. Bring it to a rolling boil and then reduce it to a simmer until it thickens into a glaze.
WHAT IS BEST SERVED WITH GRILLED SALMON?
Marinated grilled salmon goes perfectly with a variety of sides that bring out its bold flavors. For a fresh touch, pair it with a crisp green salad with lemon dressing. Another option is some grilled veggies like asparagus, bell peppers, and zucchini. If you’re looking for something more filling, try serving it with creamy mashed potatoes, wild rice, or a quinoa pilaf. Adding lemon wedges or a squeeze of lemon juice really brightens up the dish. For a tasty twist, a simple cucumber-dill yogurt sauce or a tangy avocado salsa can add that extra kick.
GRILLED SALMON RECIPE SUBSTITUTIONS AND VARIATIONS:
- Swap Honey with Maple Syrup: Use maple syrup instead of honey in the marinade for a richer, caramel-like sweetness that complements the soy sauce and lemon.
- Use Lime Instead of Lemon: Try lime juice and zest in place of lemon to give the salmon a different, refreshing citrus flavor.
- Try Different Herbs: Replace parsley or green onion with dill, cilantro, or basil to add a new twist to the flavor of the marinade.
- Go Gluten-Free with Tamari or Coconut Aminos: For a gluten-free option, use tamari or coconut aminos instead of soy sauce, offering a similar savory taste without the gluten.
- Add Ginger for a Spicy Kick: Add 1-2 teaspoons of freshly grated ginger to the marinade for a warm, spicy note that deepens the flavor.
- Grill on a Cedar Plank for Smokiness: Grill the salmon on a soaked cedar plank instead of directly on the grates to infuse it with a subtle smoky flavor and prevent sticking.
HOW DO YOU STORE AND REHEAT LEFTOVER GRILLED SALMON?
To store leftover grilled salmon, let it cool down, then put it in an airtight container. You can keep it in the fridge for up to 3 days. If you want to freeze it, wrap the salmon tightly in plastic, place it in a freezer bag, and store it for up to 3 months. When you’re ready to eat it again, reheat it by preheating your oven to 275°F (135°C). Place the salmon on a foil-lined baking sheet, and cover it loosely with foil. Heat it for about 10-15 minutes until it’s warmed through. You can also reheat it gently in a skillet with a splash of water or broth to keep it moist. If using the microwave use low power and short bursts to avoid overcooking.
CAN SALMON BE FROZEN FOR LATER CONSUMPTION?
Yes, you can freeze grilled salmon for later. Just let it cool first, then wrap it tightly in plastic wrap or foil. Put it in a freezer bag or container and label it with the date. It’ll stay good for up to 3 months in the freezer. When you want to eat it, thaw it overnight in the fridge. To reheat it gently in the oven or on the stovetop. This way, your grilled salmon stays tasty and ready whenever you need a quick meal!
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Ultimate Recipe for Juicy Grilled Marinated Salmon
Equipment
- Charcoal or Gas Grill
Ingredients
- 2 lbs Salmon Fillet
- ¼ cup Olive Oil
- ½ cup Soy Sauce
- 4 cloves Garlic (minced)
- 3 tablespoons Lemon Juice
- 1 teaspoon Lemon Zest (1 lemon)
- 1 tablespoon Honey
- 1 tablespoon Brown Sugar
- 1 tablespoon Parsley or Green Onion Garnish
- 4 Tbsp Unsalted Butter (add salmon while grilling)
Instructions
- Prepare the Marinade: In a medium bowl, combine ¼ cup olive oil, ½ cup soy sauce, 4 minced garlic cloves, 3 tablespoons lemon juice, 1 teaspoon lemon zest, 1 tablespoon honey, and 1 tablespoon brown sugar. Mix well to ensure the honey and sugar are fully dissolved.
- Marinate the Salmon: Place the 2 lbs salmon fillet in a large resealable plastic bag or shallow dish. Pour the marinade over the salmon, ensuring it’s fully coated. Seal the bag or cover the dish and refrigerate for at least 2 hours to let the flavors infuse.
- Prepare the Grill: Preheat your grill to medium-high heat. Lightly oil the grill grates to prevent sticking by brushing them with a bit of olive oil or using a grill-safe spray.
- Grill the Salmon (Part 1): Remove the salmon from the marinade, allowing any excess to drip off. Place the salmon flesh side down directly on the grill grates. Grill for about 5 minutes, or until the flesh has nice grill marks and starts to pull away from the grates.
- Grill the Salmon (Part 2): Flip the salmon onto a piece of aluminum foil or a cedar plank. Place pads of butter on top of the fish if desired. Continue grilling for about 10 minutes more, or until the salmon is flaky and cooked through. Cooking time may vary depending on the thickness of the fillet.
- Optional Glaze: While the salmon is grilling, you can make a glaze using the leftover marinade. Pour the marinade into a small saucepan and bring it to a boil over medium heat. Reduce the heat and let it simmer until it thickens into a glaze, stirring occasionally. This should take about 5-10 minutes. Drizzle the glaze over the salmon for extra flavor.
- Serve: Remove the salmon from the grill. Garnish with freshly chopped parsley or green onions. Serve immediately, optionally drizzling with the glaze, and enjoy your delicious, juicy grilled marinated salmon!
- Tips: Use a meat thermometer to ensure the internal temperature of the salmon reaches 145°F (63°C) for safe consumption. Cedar planks add a nice smoky flavor but should be soaked in water for at least 30 minutes before grilling to prevent burning.
- Enjoy your perfectly grilled marinated salmon!