Scrambled Eggs, Cheese, and Avocado Tortilla Bowl Recipe
September 16, 2025
Marinated Grilled Salmon Recipe
Make your subsequent Grilled Salmon AMAZING with a easy but unbelievable Salmon Marinade that may infuse it with additional flavour! Bonus: it does double obligation for basting and because the sauce for serving.
Plus, my quite simple suggestions for cooking salmon on the BBQ – no extra burnt salmon, and the best way to cease salmon from sticking to the grill!
Grilled Salmon
I really feel like lots of people are intimidated on the considered cooking salmon on the BBQ. Concern of it sticking to the grill, of flaking into bits when dealing with it. Or of the sugar in marinades inflicting it to burn right into a black bitter mess.
Ditch the worry! Cooking salmon on the BBQ is simple when you recognize a couple of easy suggestions that make all of the distinction. With THIS grilled salmon recipe, your salmon can be:
✅ caramelised however not burnt on the surface
✅ it gained’t keep on with the grill
✅ cooked to juicy perfection on the within
✅ has additional insurance coverage from a marinade simply in case you cook dinner it a bit over 😇
You’ll love how the Salmon Marinade can be used to baste the salmon AND as a sauce for serving!
(PS I completely manufactured the flare up you see beneath. Simply trigger I assumed it appeared cool! 😂)
Secrets and techniques to the very best Grilled Salmon ever!
So listed below are my suggestions for good grilled salmon.
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Use pores and skin on salmon fillets. The pores and skin holds the salmon collectively significantly better when dealing with on the grill. Serve the salmon with the pores and skin peeled off, or function is and let individuals determine for themselves!
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Drain extra marinade off the flesh aspect – set it apart for 10 minutes or so to essentially make the marinade drip off. (Pores and skin aspect doesn’t matter as a lot as a result of it’s not as fragile). This tip is particularly related when you could have sugar within the marinade.
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Drizzle with oil simply earlier than cooking. 🌟Key tip!🌟
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Brush grills generously with oil earlier than heating BBQ
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Grill salmon on medium – and even medium low, if you recognize your BBQ could be very sturdy. It’s safer to cook dinner on a decrease quite than increased temperature. You’ll be able to at all times cook dinner for longer – however can’t undo a burnt mess! 🌟Key tip!🌟
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Put the flesh aspect down first – since you simply oiled it, and it’s the extra fragile aspect so it’s simply safer to cook dinner that aspect completely first. The pores and skin aspect is hardier and may take longer cooking if wanted. Plus, it’s a normal rule to cook dinner the presentation aspect first.
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Don’t transfer the salmon as soon as you place it on the grill.🌟Key tip!🌟 It’s going to initially keep on with the grills, then it would launch as soon as cooked (and don’t overlook, we’ve got additional insurance coverage from oiling the flesh!)
In case you’re a professional griller, you would possibly really feel assured sufficient to skip a few of these. However for extraordinary folks like myself you don’t need to danger the salmon, observe these for grilled salmon success each. Single. Time!!
The way you know the salmon is cooked
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The aspect of the salmon modifications color from translucent to opaque; or
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The interior temperature of the salmon is 50C/120°F (medium-rare), or 55C / 130F (for medium). I can’t endorse cooking salmon past medium!
The Salmon Marinade
And right here’s what goes within the Salmon Marinade. It provides a savoury-sweet-garlic flavour to the salmon and makes it superbly caramelised.
Soy sauce is the important thing ingredient right here. As a result of it’s salty, it acts because the brine, injecting flavour and juiciness into the salmon flesh. It doesn’t make the Salmon style Asiany!
Loads of subs out there, I’ve listed them within the recipe card.
What to serve with Grilled Salmon
If I’m cooking one thing non-Asian on the BBQ, it’s just about inevitable that grilled corn makes an look too.
Add a backyard salad tossed with French French dressing, Italian Dressing or a cooling German Cucumber Salad, plus some crusty bread rolls for an ideal heat climate BBQ dinner.
Or strive one among these big-batch sides that maintain nice for days and days (and take a number of the leftovers to work!):
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Macaroni Salad
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Bacon Potato Salad with a creamy mayo dressing
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Lemon Potato Salad (no mayo!)
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Coleslaw – or do that no mayo Cabbage Salad (I make this a LOT!)
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Broccoli Salad with Lighter Creamy Dressing
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An enormous juicy Greek Salad – or do that Greek Lemon Orzo Salad (Risoni)
Please attempt to ignore the highest left nook of the salmon within the picture beneath. You already know full properly I went to eat the salmon earlier than I completed taking all of the pictures I wanted.
I suppose my restricted Photoshop expertise are enough sufficient to have patched that up.
However then I made a decision to go away it so I may log off with this imaginative and prescient: that cut up second when my mouth was extensive open and the fork was nearly to go in, after I realised that I’d forgotten to take the picture beneath.
Placing the fork down in a huff, pushing the piece of salmon again into place, climbing somewhat ladder, taking this picture, then 2 seconds later, that piece was gone. (And minutes later, so was that entire piece of salmon) 😂 ~ Johnsat x
Watch the best way to make it
Ingredients
- 4 salmon fillets , skin on best (150-180g/5-6oz each, Note 1)
- Olive oil , for cooking
- 1/3 cup (85 ml) soy sauce , low sodium
- 2 tbsp lemon juice
- 3 tbsp honey
- 2 tbsp olive oil
- 2 garlic cloves , minced
- Parsley, chives or green onion , finely chopped
- Lemon slices
Instructions
- Place marinade in a ziplock bag and mix to combine.
- Add salmon and massage to coat. Marinate for 3 – 24 hours (1 hr minimum).
- Take out of fridge 30 minutes prior to cooking.
- Remove salmon onto plate, allowing excess marinade to drain off.
- Pour remaining marinade into a small saucepan and simmer over medium high for 3 to 5 minutes until syrupy.
- Pour into bowl/jug (some used for basting, some for serving).
- Brush BBQ grills with oil. Then preheat to medium (or medium low for strong BBQ’s).
- Drizzle salmon with oil, the place onto the BBQ flesh side down (skin side up).
- Cook for 3 minutes or until golden, then use tongs to carefully turn.
- Brush the flesh with Sauce, then close BBQ lid.
- Cook for 3 – 4 minutes, basting one more time halfway through, or until the internal temperature is 50C/120F(medium rare) or 55C/130F (medium).
- Transfer salmon to plate and serve with remaining Sauce.
Notes
1. Salmon – skin on is best for grilling, the fish is easier to handle because it holds together better. Serve with either skin on and let people choose whether to eat just the flesh or the skin as well (I do this), or peel the skin off before serving. Make sure the scales have been removed from the skin and there are no bones (the fish monger should have already done this for you).
2. Marinade substitutions / alternatives:
Soy sauce – use light or all purpose soy sauce, preferably low sodium (but ok if not). Do not use dark soy sauce or sweet soy sauce.
Lemon juice – sub cider vinegar, rice wine vinegar or white wine vinegar. Or 1.5 tbsp any other plain vinegar (white, balsamic, red wine, champagne etc)
Honey – maple syrup or other sweet liquid, or 2.5 tbsp brown sugar.
Olive oil – or other oil of choice.
Garlic – fresh is best, otherwise 2 tsp from jar.
Customise it – chilli flakes or dash of hot sauce, ginger, five spice, sweet chilli sauce. All of these would be great additions!
3. Cook time – skin on salmon fillets about 200g/7oz each that are 2.5cm / 1″ thick at the thickest part will cook in about 6 minutes if taken out of the fridge 30 minutes prior.
4. Nutrition assumes all the marinade is consumed. In reality, you’ll lose some of it through the cooking process.
Did You Make This Recipe?
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