Grilled Salmon Recipe

The flavor-packed marinade infuses it with umami and the perfect amount of sweet spiciness. You’ll want this deliciously healthy grilled salmon on repeat! Pair it with mango salsa on the side for a complete summer backyard meal.

The last few days have been quite stressful. But it has all been worth it because better days are coming.

I can already imagine myself sipping some rosé with a tropical fruit platter and enjoying a good swim afterward. Oh, vacation time is heavenly!

And nothing beats firing up the grill and throwing a backyard BBQ party. Since I’ve been put in charge of the grill here at home (hubby lets me do my thing), I am taking advantage of the opportunity to make something a little healthier than usual. That means grilled salmon all the way, of course!

The Secret to Grilling Salmon Perfectly

Grilling salmon is super easy, but it does have its tricks. First, I like to buy salmon with the skin on for grilling as the skin helps keep the flesh intact.

You don’t want to lose your salmon because it fell through the grates. Second, get the grill good and hot. Then rub or brush the grates with oil, so it doesn’t stick to the grill.

Fish is flakier than meat and chicken, so we have to be more careful. And, of course, a good marinade is a must.

My recipe calls for simple ingredients, such as soy sauce (umami), sugar (just enough to balance flavors), garlic, and onion powder, that ooze with delectable goodness.

Marinating

• Marinade – In a medium bowl, whisk the oil, soy sauce, water, garlic and onion powder, brown sugar, hot sauce, and white pepper until thoroughly combined. (Photos 1-2)
• Marinate – Drench the salmon in the marinade, seal the bowl (or ziplock bag), and refrigerate for at least 30 minutes. (Photo 3)
• Drain – Remove the salmon from the marinade, drain thoroughly, and discard the marinade. (I know it sounds wasteful, so if you want to use it, simmer it for about 5 minutes to kill the bacteria from the raw fish and serve it on the side as a dip.)
• Brush the salmon lightly with the oil, then season with salt and pepper, followed by Creole seasoning. (Photo 4)

Grilling

Gas Grilling: Preheat your grill to high for 3-5 minutes to burn off any loose debris collected at the bottom of the grill. Use a BBQ brush to clean the grate.

Turn the heat down to medium-high so you still have some good grill marks without burning the skin. Charcoal Grilling: If using a charcoal grill, open vents on the bottom of the grill and add charcoal until about ¼ full.

Light the grill. Let your charcoal briquettes burn until they turn into hot coal ashes and glow red.

Allow the flames to lower until the ashes are white with heat. (This takes around 10 minutes.)

• Oil – Dip a few crumpled paper towels in a bit of oil, then wipe the grates with it using tongs. Be careful about using too much oil, as it might start a flare-up.
• Grill – Gently place salmon SKIN-SIDE UP diagonally on grill grates for those gorgeous grill marks if that is your thing. For ½-inch thick salmon, grill for 4-6 minutes per side. Close the grill, but start checking after three minutes. An instant-read thermometer should read 145℉ (63℃) when it’s done. If you pull the salmon apart gently with a fork in the thickest section, it should be opaque and slightly firm to the touch. (Photos 5-6)
• Serve – Use a wide spatula to remove the salmon from the grill, and enjoy.

Recipe Tips and Notes

• If you don’t have salmon, feel free to grill halibut, cod, tuna, trout, and sea bass. This marinade is super versatile; you can use it on any meat, like chicken, pork, veal, lamb, and beef.
• Aside from Creole seasoning, you’ll love this salmon with added herby notes. Try it with Italian seasoning for a deeper and bolder flavor or taco seasoning for a Latin twist.
• Add a fruity twist by adding fresh-squeezed lemon juice or a splash of pineapple juice to your marinade.
• Load it up with more hot sauce, sriracha, pepper flakes, or cayenne for a sassy and zesty finish.
• You can have this moist, flaky, and perfectly-seasoned salmon on a rainy day when you don’t want to break out the grill. Bake it at 400℉ (205 ℃) for 10-15 minutes or broil it about 8 inches from the broiler for 5-8 minutes, and you’re good to go.

Make-Ahead Instruction

Since the salmon requires marinating, it is best to prepare this dish at least one hour before you want to serve it. But you can put it together in the morning and marinate it for up to eight hours.

Cover the bowl with plastic wrap and keep it in the refrigerator until ready to grill. For leftovers, cool the salmon completely and store it in a sealed container.

Cooked salmon will keep in the fridge for up to four days or in the freezer for 2-3 months if properly stored. Leftover makeovers are amazing.

Break up the cooked salmon, add some spicy mayo, and use it for homemade sushi or a sandwich filling. It also goes fabulously on a salad.

What Goes Great With Grilled Salmon

This elegant dish loves pairing with coconut rice, pasta, or quinoa.

Then add a light salad on the side for a healthy lunch.