Description
Delicious marinated grilled salmon fillets with a flavorful soy, lemon, honey, and garlic marinade, perfectly grilled to medium rare or medium doneness. This easy and healthy recipe is ideal for a quick dinner or entertaining guests, served with a reduced marinade sauce for basting and extra flavor.
Ingredients
Scale
Salmon
- 4 salmon fillets, skin on, 150-180g each
- Olive oil, for cooking
Marinade (Sauce)
- 1/3 cup (85 ml) low sodium soy sauce
- 2 tbsp lemon juice
- 3 tbsp honey
- 2 tbsp olive oil
- 2 garlic cloves, minced
Serving (optional)
- Parsley, chives or green onion, finely chopped
- Lemon slices
Instructions
- Marinate the salmon: Place the soy sauce, lemon juice, honey, olive oil, and minced garlic in a ziplock bag and mix well to combine. Add the salmon fillets to the bag and massage the marinade over the fish to coat evenly. Seal the bag and marinate in the refrigerator for a minimum of 1 hour and up to 24 hours for maximum flavor.
- Prepare for cooking: Remove the salmon from the refrigerator 30 minutes prior to grilling to bring it to room temperature. Take the salmon out of the marinade and let any excess marinade drain off onto a plate.
- Make the basting sauce: Pour the remaining marinade into a small saucepan and simmer over medium-high heat for 3 to 5 minutes until it thickens slightly and becomes syrupy. Pour the sauce into a bowl or jug for basting and serving.
- Preheat and oil the grill: Brush the BBQ grills with olive oil to prevent sticking, then preheat the BBQ to medium heat, or medium-low for strong BBQs.
- Grill the salmon: Drizzle the salmon fillets with olive oil and place them flesh side down (skin side up) on the grill. Cook for about 3 minutes or until the flesh is golden. Carefully turn the fillets using tongs, brush the flesh with the syrupy marinade sauce, then close the BBQ lid.
- Baste and finish cooking: Cook the salmon for 3 to 4 minutes more, basting once halfway through the cooking time. Cook until the internal temperature reaches 50C (120F) for medium rare or 55C (130F) for medium doneness.
- Serve: Transfer the grilled salmon onto a plate and serve immediately with the remaining marinade sauce and optional chopped herbs and lemon slices.
Notes
- Use skin-on salmon fillets as they hold together better on the grill and can be eaten with or without the skin. Ensure scales and pin bones are removed.
- Marinade substitutions: Use light or all-purpose soy sauce, vinegar alternatives such as cider or rice wine vinegar instead of lemon juice, maple syrup or brown sugar instead of honey, and fresh garlic preferred but 2 tsp jarred garlic is acceptable.
- Customize the marinade with additions like chili flakes, hot sauce, ginger, five spice, or sweet chili sauce for extra flavor.
- Salmon fillets of about 200g and 2.5 cm thick cook in roughly 6 minutes on the grill after resting 30 minutes out of the fridge.
- Nutrition assumes full consumption of marinade, though some is lost during cooking.
Nutrition
- Serving Size: 1 fillet (approximately 180g)
- Calories: 350 kcal
- Sugar: 9 g
- Sodium: 600 mg
- Fat: 18 g
- Saturated Fat: 3 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 0 g
- Protein: 34 g
- Cholesterol: 80 mg
