Suggested basic marinade:
3/4 cup soy sauce (use gluten-free soy sauce if cooking gluten-free)
4 garlic cloves, minced
Easy Grilled Salmon on Simply Recipes
*Note: If you’re following our dietary & nutritional plan, consider other alternatives for sugar ingredients included in marinade recipes.
- Mix your marinade in a separate bowl. If using sugar, be sure it’s stirred well and dissolved completely.
- Slice fillets in 1 1/2 to 2-inch-wide strips and marinade in dish or pan. Cover salmon with marinade and leave to soak with skin facing up.
- Allow to marinate at room temperature for at least 20 minutes or, if time allows, refrigerate for 1-2 hours. Remove from and dispose of marinade.
- Pre-heat grill at high direct heat. (If using a charcoal grill, prepare half of your grill with fewer coals for indirect heating).
- Once hot, spray or brush oil generously on both sides of fish fillets.
- Place fillets skinless side down on the hot grill until nice grill marks appear and fish is still firm. Close grill lid and, depending on thickness of fillets, cook for 1-3 minutes on skinless side. TIP: Once the fish fillets have been placed on the grill, don’t move them until you are going to flip them over to falling apart.
- Look for grill marks on the fish and a small layer of opaque (cooked) fish. Using tongs or metal spatula to gently flip the fillets over to skin-side down on the grill.
(With charcoal, fillets should be placed on the side of the grill furthest from the hottest coals. With gas, turn down burners to medium. Close the grill lid.
- Cook for another 2-5 minutes, depending on the thickness of the fillets. When done, salmon should be slightly opaque throughout. Error by undercooking slightly. If necessary, return fish to grill briefly.
- Once done, serve immediately.
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