Perfectly Grilled Salmon: A Flavorful & Healthy Weeknight Dinner Recipe

Salmon stands out as an exceptional source of high-quality protein, essential omega-3 fatty acids, and a rich array of vitamins and minerals. Preparing salmon on the grill is not just a delicious culinary choice, but also a fantastic way to incorporate this nutrient-dense food into your regular diet. Its rich flavor, combined with the smoky char from the grill, makes for an incredibly satisfying meal that’s surprisingly simple to prepare.

This recipe focuses on creating a grilled salmon experience that is both incredibly tasty and remarkably easy. We’ll guide you through making a vibrant marinade that infuses the salmon with incredible flavor, ensuring a tender, flaky result. Pair it with a complementary side like grilled asparagus for a complete and nutritious meal that truly shines.

Grilled Salmon: A Healthy Choice for Your Plate

Salmon is a powerhouse of nutrition, and regularly including it in your diet can offer numerous health benefits. It’s particularly renowned for its high content of lean protein, essential for muscle repair and growth. Beyond protein, salmon is one of the best dietary sources of omega-3 fatty acids, specifically EPA and DHA. These incredible fats are crucial for heart health, brain function, and reducing inflammation throughout the body.

Furthermore, salmon provides a significant amount of Vitamin D, which many people are deficient in, playing a vital role in bone health and immune system function. It’s also rich in B vitamins (B3, B5, B6, B12), which are essential for energy production and various metabolic processes. Minerals like selenium, potassium, and phosphorus are also found in abundance, contributing to thyroid health, blood pressure regulation, and strong bones. Making grilled salmon a regular part of your meal rotation is a delicious way to boost your overall well-being.

Why Grilling is the Best Way to Cook Salmon

Grilling salmon offers a unique combination of flavor, texture, and convenience that other cooking methods often can’t match. The high heat of the grill creates a beautiful, crispy exterior while keeping the inside moist and flaky. That distinct smoky flavor imparted by the grill adds a depth of taste that elevates the humble salmon fillet to a gourmet experience.

If you’ve ever wondered how to cook salmon on the grill, rest assured, it’s not as challenging as it might seem. With a few simple techniques, you can achieve restaurant-quality results in your backyard. Grilling is also a relatively clean cooking method, as much of the fat drips away, and cleanup is often confined to the grill grates. Plus, it’s a fantastic option for outdoor entertaining, allowing you to enjoy the fresh air while preparing a healthy and impressive meal.

RELATED: You might also like to serve your salmon with this recipe – Rosemary Cream Sauce.

The Secret to Flavorful Grilled Salmon: The Marinade

While salmon is delicious on its own, a well-crafted marinade elevates its flavor profile significantly. This particular marinade uses a delightful blend of savory, sweet, and tangy elements that penetrate the fish, adding moisture and an irresistible zest. The best part is that once the marination is done, you can have dinner on the table in less than 30 minutes! Remember, though, that marination time is crucial, so plan about 2 hours ahead for this step.

The acidic components in the marinade, such as soy sauce, help to tenderize the fish slightly, while the sugars and oils contribute to a beautiful caramelized crust on the grill. Fresh aromatics like ginger and garlic impart a vibrant, zesty punch that complements the richness of the salmon perfectly. This marinade not only enhances the taste but also acts as a protective layer, helping to prevent the delicate fish from sticking to the grill grates.

Choosing and Preparing Your Salmon Fillets

Selecting the right salmon is key to a delicious grilled dish. Look for fresh fillets with bright, moist flesh and no fishy odor. The skin should be intact and shiny. While wild-caught salmon often boasts a richer flavor and color, responsibly farmed salmon is also an excellent and sustainable choice. For grilling, fillets with the skin on are often preferred, as the skin helps keep the flesh together and prevents sticking, acting as a protective barrier against the high heat.

When preparing the fillets, uniform thickness is important for even cooking. Cutting larger fillets into roughly 2-inch wide portions ensures that each piece cooks through at the same rate. Before marinating, a simple seasoning of salt and pepper will enhance the natural flavors of the salmon and allow the marinade to penetrate more effectively. Always pat your salmon dry before seasoning and marinating to help achieve a better sear on the grill.

Essential Ingredients for Your Grilled Salmon Marinade

The marinade is what truly sets this grilled salmon recipe apart. Each ingredient plays a crucial role in developing its complex and delicious flavor profile:

• Soy Sauce: The foundation of our savory marinade. I highly recommend using a low-sodium variety to control the saltiness. For those following a low-carb diet, Coconut Aminos make an excellent, flavorful substitute.
• Water: Helps to dilute the soy sauce, ensuring the marinade isn’t overly salty and spreads its flavor evenly.
• Fresh Grated Ginger Root: This is non-negotiable! Fresh ginger provides a bright, pungent, and slightly spicy kick that dried ground ginger simply cannot replicate. Use the small holes of a box grater for easy grating.
• Garlic: A beloved aromatic, this marinade boasts five glorious cloves of minced garlic for maximum flavor impact. Feel free to adjust to your personal preference, but more garlic usually means more deliciousness!
• Packed Brown Sugar: To balance the savory and pungent notes, brown sugar adds a wonderful sweetness and helps create a beautiful caramelization on the grill. If you’re managing carb intake, Swerve brown sugar is a fantastic low-carb alternative.
• Olive Oil: Extra virgin olive oil adds richness to the marinade and helps to carry the fat-soluble flavors into the fish. It also aids in preventing the salmon from sticking to the grill grates.

Helpful Kitchen Tools for Grilling Salmon:

• Plastic zipper gallon bag or glass baking dish (for marinating)
• Whisk (for combining marinade ingredients)
• Grill (gas or charcoal)
• Tongs and a metal spatula (essential for handling delicate fish on the grill)

How to Make Perfectly Grilled Salmon: Step-by-Step

Ingredients:

• 2 pounds salmon fillets, skin-on
• Salt and pepper to taste
• Canola oil (for grill grates)

For the Marinade:

• ½ cup low-sodium soy sauce (or Coconut Aminos for low carb)
• ½ cup water
• 1 tablespoon fresh grated ginger root
• 5 cloves garlic, minced
• ¼ cup packed brown sugar (or Swerve brown sugar for low carb)
• ¼ cup extra virgin olive oil

Instructions:

1. Prepare the Salmon: Cut salmon fillets into approximately 2-inch wide pieces for even cooking. Season both sides of each fillet generously with salt and freshly ground black pepper.
2. Mix the Marinade: In a medium bowl or a large measuring cup, combine all the marinade ingredients: soy sauce, water, fresh grated ginger, minced garlic, brown sugar, and olive oil. Whisk thoroughly until the brown sugar is completely dissolved and all ingredients are well combined.
3. Marinate the Salmon: Place the seasoned salmon fillets into a large resealable plastic bag or a shallow glass baking dish. Pour the prepared marinade over the salmon, ensuring all pieces are well coated. Seal the bag or cover the dish and refrigerate for a minimum of 2 hours. This marinating time is crucial for infusing flavor and tenderizing the fish.
4. Discard Marinade: Before you begin grilling, remove the salmon fillets from the plastic bag or dish. Discard any remaining marinade; it should not be used for basting or serving.
5. Preheat Your Grill: Preheat your grill to medium heat. For a gas grill, this means setting the burners to a medium flame. For a charcoal grill, arrange coals to create medium heat, allowing for direct and indirect zones.
6. Oil the Grill Grates: Lightly oil the clean grill grates to prevent the salmon from sticking. An easy way to do this is to grasp a wad of paper towel with tongs, dip it into canola oil, and then carefully run it across the hot grates several times until they are adequately coated.




7. First Side Grill: Place the salmon fillets directly on the oiled grill grates, skin-side down if your fillets have skin, otherwise the side that was facing up in the marinade. Close the lid of the grill and cook for 3-5 minutes without disturbing the fish. This allows a good sear and grill marks to form.




8. Flip and Continue Cooking: Carefully turn the fillets over using both tongs and a metal spatula to avoid breaking the delicate fish. You should see distinct grill marks and a small layer of opaque, cooked flesh on the underside.




9. Finish Cooking: Reduce the grill heat to medium-low, or if using charcoal, move the fillets to the indirect heat side. Close the lid and cook for another 3-5 minutes. The precise cooking time will depend on the thickness of your salmon fillets.
10. Check for Doneness: Salmon is fully cooked when it’s just barely opaque throughout the center and flakes easily with a fork. An internal temperature of 145°F (63°C) is ideal for safety and perfect texture. Avoid overcooking, which can lead to dry salmon.
11. Serve Immediately: Remove the perfectly grilled salmon from the grill and serve hot. It pairs wonderfully with Grilled Corn on the Cob, a fresh salad, or roasted vegetables.

Frequently Asked Questions About Grilling Salmon

How can you tell when salmon is fully cooked?

The best way to tell if salmon is done is by checking its internal temperature with an instant-read thermometer. It should reach 145°F (63°C). Visually, salmon should be just barely opaque throughout, and the flakes should separate easily with a fork. If it looks translucent or raw in the center, it needs more time. If it looks very white and dry, it’s likely overcooked.

How long should I marinate salmon?

For this recipe, 2 hours is ideal. While you can marinate for as little as 30 minutes for some flavor, longer marination (up to 4 hours) allows deeper flavor penetration without making the fish mushy. Do not marinate for longer than 4 hours, as the acids in the marinade can begin to “cook” the fish.

What if my salmon keeps sticking to the grill?

Several factors can cause sticking: 1) Insufficiently oiled grates: Make sure the grates are thoroughly oiled before placing the fish. 2) Grill isn’t hot enough: Ensure the grill is preheated to medium heat. 3) Flipping too soon: Let the salmon cook undisturbed for the initial 3-5 minutes. It will naturally release from the grates when it’s ready to be flipped. Using a good quality metal spatula in conjunction with tongs is also key.

Can I use frozen salmon fillets?

Yes, but make sure they are completely thawed before marinating. Thaw them overnight in the refrigerator or submerged in cold water for a few hours. Pat them very dry before proceeding with the recipe.

Can I prepare this recipe indoors?

Absolutely! If you don’t have a grill, you can cook this salmon in a cast-iron grill pan on your stovetop or bake it in the oven. For baking, preheat your oven to 400°F (200°C) and bake for 12-15 minutes, or until cooked through.

More Salmon Recipes You Might Like:

• Dijon Lemon Caper Salmon
• Salmon Tacos
• Sheet Pan Salmon Dinner
• And don’t miss out on all of our grill recipes!
• Baked Salmon
• Maple Soy Salmon
• Cedar Plank Salmon
• Poached Salmon
• Blackened Salmon

The recipes on this blog are tested with a conventional gas oven and gas stovetop. It’s important to note that some ovens, especially as they age, can cook and bake inconsistently. Using an inexpensive oven thermometer can assure you that your oven is truly heating to the proper temperature. If you use a toaster oven or countertop oven, please keep in mind that they may not distribute heat the same as a conventional full-sized oven and you may need to adjust your cooking/baking times. In the case of recipes made with a pressure cooker, air fryer, slow cooker, or other appliance, a link to the appliances we use is listed within each respective recipe. For baking recipes where measurements are given by weight, please note that results may not be the same if cups are used instead, and we can’t guarantee success with that method.