Grilled Salmon
Grilled salmon with honey, soy sauce and garlic marinade. The marinade gives the salmon a rich flavor, and the grill creates a delicious crust while keeping the fish juicy.
Ingredients
- 4 filletssalmon with skin
- for oilingolive oil
- 80 mllow-sodium soy sauce
- 2 tbsplemon juice
- 3 tbsphoney
- 2 tbspolive oil
- 2 clovesgarlic
Method
- Mix all the marinade ingredients in a ziplock bag. Add the salmon fillets and marinate for 3-24 hours (minimum 1 hour). Remove from the refrigerator 30 minutes before cooking.
- Preheat the grill to medium-high heat. Brush the grill grates with oil.
- Remove the salmon from the marinade, allow excess to drain. Pour the remaining marinade into a saucepan and boil until thickened, 3-5 minutes — this will be the sauce.
- Brush the salmon fillets with oil and place skin-side down on the grill. Cook for 3 minutes, then gently flip.
- Brush the meat side with sauce, close the grill lid and cook for another 3-4 minutes, until internal temperature reaches 50°C for medium rare. Rest for a few minutes before serving with the remaining sauce, herbs and lemon slices.
FAQ
Fish sticks when the grill is not hot enough or not well oiled. Preheat the grill for 10–15 minutes to 230–250°C, then brush the grates with a high smoke-point oil (sunflower, avocado). Place salmon skin-side down and do not move it for the first 3–4 minutes — when it is ready to flip, it will release naturally. A 2.5 cm thick piece takes 4–5 minutes per side.
The ideal internal temperature for salmon is 52–55°C for medium (slightly translucent center) or 60°C for fully cooked. Without a thermometer: salmon is done when the flesh flakes easily with a fork but the center is still slightly translucent. Overcooked salmon at 70°C and above becomes dry and stringy.
Classic options: soy sauce + honey + garlic + ginger (Asian style) or olive oil + lemon + herbs (Mediterranean style). Marinate for 15–30 minutes — no longer than 1 hour, as acid will start to 'cook' the protein and the fish will fall apart. Teriyaki-style marinade with sugar gives a beautiful caramelized crust, but can burn — watch the heat.
Without skin, salmon falls apart much more easily. Use a fish basket or a sheet of foil. If grilling skinless directly on the grate, flip only once using a wide spatula. The skin naturally protects the flesh from overheating and retains moisture, so skin-on salmon is always juicier on the grill.
Classic American options: grilled asparagus, corn on the cob, rice, or baked potatoes. Best sauces: lemon caper butter, tartar sauce, citrus salsa, or dill sauce. In a Mediterranean style: Greek yogurt with cucumber (tzatziki), olives, and pita bread.
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Comments (1)
Don't move the fish once it's in the pan for grilled salmon. If it sticks, it's not ready to flip — the proteins haven't released yet. When it's ready, it slides freely. Patience prevents broken fillets.