Five-Ingredient Marinated Grilled Salmon
Soy sauce, Dijon mustard and garlic make a quick marinade for grilled salmon that takes about 20 minutes from start to plate.
Ingredients
Salmon and marinade
To finish
Steps
- Cut the salmonLay salmon skin-side down on a cutting board and cut salmon crosswise into 6 equal portions, transfer to a 13 by 9-inch baking dish skin side down.
- Make the marinadeIn a small mixing bowl, whisk together soy sauce, mustard, garlic, and olive oil until the mixture is emulsified (entirely comes together).
- MarinateSet aside about 2 Tbsp of the marinade mixture, then spoon and spread the remaining mixture over salmon, let rest at room temperature 10 minutes.
- Heat the grillMeanwhile, preheat the grill over medium-high heat to about 400 degrees F. Clean grill grates and brush with oil.
- Grill the salmonPlace salmon on grill skin side down and cook about 4 minutes, then carefully flip (I sort of roll it) and continue to cook another 4 minutes or to desired doneness.
- Skin and brushRemove skin from salmon, then plate and brush remaining 2 Tbsp marinade mixture over salmon.
- ServeServe warm garnished with parsley if desired.
Recipe courtesy of Summerset Grills, rewritten and tested by the Pro Grill crew.
Soy sauce, Dijon mustard and garlic do the work here. The marinade is whisked together in a minute, the salmon rests in it for 10 minutes, and the fish cooks over medium-high heat. From start to plate it takes about 20 minutes, which makes it a good way to use the day after a holiday meal when you don't want more turkey.
Tips for better grilled salmon
- Start with clean, oiled grates. Salmon sticks to dirty or dry grates and tears when you flip it. Scrape the grates hot, then brush on oil right before the fish goes down. If yours need a real cleaning, see how to clean BBQ grates.
- Cut the portions evenly. Slice the side crosswise into 6 equal pieces so they finish at the same time.
- Keep the skin on while it cooks. It holds the fillet together and keeps the flesh off the hot metal. It peels away easily after cooking.
- Don't marinate longer than the recipe says. Ten minutes at room temperature is enough. The soy sauce is salty and will start to firm up the surface of the fish if it sits much longer.
- Roll the fish when you flip it. A wide spatula helps. Turn each portion once and leave it alone.
- Check your grill temperature. The target is about 400°F. If your grill runs hotter or cooler than the dial says, our guide on how hot a gas grill should get explains what to expect. If one side of the grates cooks faster, see grill heating unevenly.
- Check doneness by looking. The fish is done when it flakes easily with a fork. The USDA's safe internal temperature for fish is 145°F.
Recipe adapted from cookingclassy.com: https://www.cookingclassy.com/5-ingredient-marinated-grilled-salmon/#jump-to-recipe
FAQ
What temperature do you grill salmon at?
This recipe uses medium-high heat, about 400°F. The portions cook about 4 minutes skin side down and about 4 minutes on the second side, or to your preferred doneness.
How long should salmon marinate for this recipe?
Ten minutes at room temperature. Reserve about 2 Tbsp of the marinade before you spread the rest on the fish, then brush the reserved marinade over the salmon after it comes off the grill.
How do you keep salmon from sticking to the grill?
Clean the grates well and brush them with oil right before the fish goes on. Start skin side down, and flip carefully with a wide spatula once the first side has cooked about 4 minutes.
Do you cook salmon with the skin on or off?
Cook it with the skin on and place it skin side down first. After grilling, remove the skin and plate the fish.
How do I know when grilled salmon is done?
The fish flakes easily with a fork. The USDA's recommended safe internal temperature for fish is 145°F.
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