Simple Grilled Salmon


This easy recipe is proof that you just don’t should spend hours inside the kitchen to make a delicious, flavorful salmon! Merely whip up the sauce, throw the filets on the grill, and you have dinner ready in beneath quarter-hour! No marinating time required.

For additional salmon recipes, try our Easy Air Fryer Salmon or our Air Fryer Salmon Bites!

Why My Recipe

  • A straightforward sauce with fantastic style and no marinating time required!
  • Quick and simple prep with decrease than 10 minutes on the grill.
  • Make it a meal with rice, veggies, a salad, or pasta!

What’s good about salmon is you really don’t should over-complicate it! The sauce is very easy however flavorful, made with lemon juice, soy sauce, and a few pantry seasonings. Plus, salmon doesn’t have an prolonged prepare dinner time for dinner, and the grill makes it even less complicated. The extreme heat from the grill supplies the fish a delicious char whereas sustaining that tender, flaky inside.

Ingredient Notes

  • Salmon: Use skinless or skin-on elements (each will work), about 1-inch thick.
  • Lemon Juice: Use freshly squeezed lemon juice for among the finest style. Bottled lemon juice tends to have a additional muted style.
  • Olive Oil: Any neutral oil will work like avocado, canola, or vegetable.
  • Soy Sauce: You have to use reduced-sodium soy sauce, coconut aminos, or tamari within the an identical amount.
  • Paprika: Smoked paprika or scorching paprika will even be used in order so as to add additional style.

Salmon Selections

Elements or Fillets: You’ve obtained selections. Salmon fillets are a full slab. Elements are merely pre-cut servings, so that you just don’t should butcher your self. Heads up: the thinner tail-end cooks faster, so regulate it.

Frozen Salmon: Thaw it inside the fridge in a single day or toss it in chilly water (nonetheless in packaging) for about half-hour. Merely pat it dry sooner than seasoning.

Wild-caught vs. Farm-Raised: Wild-caught is that deeper, reddish-pink stuff. It’s firmer and has a stronger style (and by stronger style, I don’t indicate fishy scent, nevertheless the salmon itself). It’s moreover usually pricier. Farm-raised is lighter in shade and elegance, nevertheless less complicated on the grocery worth vary. Each one works good, so go together with what’s obtainable and what feels correct to your pockets.

Pores and skin-on or Skinless: If the salmon you buy has pores and pores and skin, you can depart it on (it crisps up so good) or slide a sharp knife between the pores and pores and skin and flesh to take it off. No biggie each method.

Don’t Overcook!

The USDA recommends that fish should be cooked to an inside temperature of 145°F. Nonetheless, some say that salmon is overdone at this stage. When you want that tender, flaky, not dry sweet spot? Function for 125 to 130°F after which let it rest for about 5 minutes off the heat. It’ll protect cooking as a result of it sits, and in addition you’ll end up with utterly juicy, medium to medium-well salmon. No regrets.



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