Description
This marinated grilled salmon recipe features tender salmon fillets infused with a flavorful soy, lemon, honey, and garlic marinade. Perfect for a quick and healthy dinner, the salmon is grilled to medium-rare or medium doneness and served with a syrupy, basting sauce.
Ingredients
Scale
Salmon
- 4 salmon fillets, skin on (150-180 g each)
- Olive oil, for cooking
Marinade (Sauce)
- 1/3 cup (85 ml) soy sauce, low sodium
- 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
- Prepare Marinade: Place soy sauce, lemon juice, honey, olive oil, and minced garlic into a ziplock bag. Mix well to combine all ingredients thoroughly.
- Marinate Salmon: Add the salmon fillets to the ziplock bag and massage gently to coat each fillet evenly with the marinade. Seal the bag and refrigerate for a minimum of 1 hour, up to 24 hours for maximum flavor infusion.
- Bring Salmon to Room Temperature: Remove the marinated salmon from the refrigerator 30 minutes prior to cooking to let it come to room temperature for even grilling.
- Prepare Sauce for Basting: Pour the remaining marinade into a small saucepan and simmer over medium-high heat for 3 to 5 minutes until it becomes syrupy. Set aside in a bowl or jug for basting and serving.
- Preheat and Oil BBQ Grill: Brush the BBQ grill grates with olive oil and preheat to medium heat (medium-low for stronger grills) to prevent sticking.
- Grill Salmon: Drizzle the salmon fillets with a little olive oil. Place them on the grill flesh side down with skin side up. Cook for about 3 minutes or until the flesh is golden and able to easily release from the grill.
- Flip and Baste: Use tongs to carefully turn the salmon over. Brush the flesh with the prepared sauce. Close the BBQ lid and cook for 3 to 4 more minutes, basting once more halfway through. Cook until the internal temperature reaches 50°C (120°F) for medium-rare or 55°C (130°F) for medium doneness.
- Serve: Transfer the salmon to a plate and serve with the remaining sauce. Garnish optionally with finely chopped parsley, chives or green onion and lemon slices.
Notes
- Salmon with skin on is preferred for grilling as it holds together better and is easier to handle. Ensure the skin has been descaled and deboned before cooking.
- Substitute soy sauce with light or all-purpose soy sauce if low sodium is unavailable; avoid dark or sweet soy sauce.
- Alternate lemon juice with cider vinegar, rice wine vinegar, white wine vinegar, or any plain vinegar for a different flavor profile.
- Use maple syrup or brown sugar as sweetener alternatives to honey.
- Other oil types like avocado or vegetable oil can replace olive oil in the marinade.
- Fresh garlic is ideal, but 2 teaspoons of jarred minced garlic can be used in a pinch.
- Enhance the marinade with chili flakes, ginger, five spice, or sweet chili sauce for extra flavor.
- Cooking times are based on salmon fillets about 2.5 cm (1 inch) thick weighing approximately 200 g each, removed from the fridge 30 minutes before cooking.
- Calories and nutrition facts assume all marinade is consumed, but actual intake may be less due to cooking and drippings.
Nutrition
- Serving Size: 1 fillet (approx. 175 g)
- Calories: 350 kcal
- Sugar: 9 g
- Sodium: 600 mg
- Fat: 18 g
- Saturated Fat: 3 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 0 g
- Protein: 35 g
- Cholesterol: 85 mg
