My husband really liked this one. I also sprayed the grill plate with olive oil to keep the salmon from sticking. Turned out wonderfully. We live in Alaska, and have lots of salmon to eat. We are always looking for the next great Salmon Recipe. This one is now our favorite. Try it, you WILL like it. My only suggestion is to grill the fish, flesh side down first facing the hot coals. This allows the brown sugar to glaze the fish and seal in the moisture. Then after about 7 minutes, flip the fish over with the skin side down facing the hot coals.
Don't worry about sticking to the grill, the oil in the recipe help to make this not a problem. Thanks for the recipe! Excellent recipe. If grilling is rained out, this can be baked in a degree oven for 12 minutes, and then broiled for 5 minutes. The soy sauce and brown sugar blend wonderfully with the salmon flavor.
This is one of the best marinades I have tasted for salmon! I'd rather stay home and make this than pay for salmon at a restaurant with this recipe! The longer you marinate it - the better. I tried grilling this on a bbq - and it came out very good but didn't hold the seasoning in well even though I wrapped it in foil.
The second time, I wrapped it in foil again and broiled it in the oven - and the marinade really stuck. I use both the lemon pepper seasoning AND fresh lemon juice. I will make this recipe over and over again - especially since I live in the great Northwest where salmon is abundant. I think this would taste good with other types of fish also.
This is now a staple in our low-fat home. I substituted olive oil for vegetable oil and it worked beautifully. Tips for a Great Salmon Marinade The bold, rich flavor and velvety texture of salmon makes it an ideal match for flavorful marinades. How Long to Grill Salmon Salmon cooks relatively quickly on the grill, so stay close by and keep an eye on it. How to Reheat Grilled Salmon The trick to reheating grilled salmon without overcooking it and drying it out is do so slowly at a relatively low temperature.
Save It Print. Prep Time 15 mins. Cook Time 10 mins. Marinating 20 mins. Total Time 45 mins. Servings 4 to 6 servings. Make the marinade:. Marinate the salmon fillets:. Prepare the grill:. Place fillets flesh side down on the hot grill:. Turn fillets over to grill skin-side down:. Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition.
Garnishes and optional ingredients are not included. Rate This Recipe. I don't like this at all. It's not the worst. Sure, this will do. I'm a fan—would recommend. I love it! Thanks for your rating! Show Full Recipe. Prep Time 5 minutes. Cook Time 10 minutes. Total Time 15 minutes. Servings 4 servings. Calories Author The Seasoned Mom. Instructions Prepare the House Seasoning: Mix ingredients together and store in an airtight container for up to 6 months. Grill the Salmon: Heat coals, gas grill, or grill pan to medium heat.
Place salmon on the grill. Cover and grill over medium heat for about 5 minutes per side maybe a few more minutes, depending on the thickness of your fish. The salmon is done when it flakes easily with a fork. Notes Keep a close eye on the salmon while it cooks, since the total cooking time will vary depending on the size and thickness of your fillet, as well as the temperature of your grill.
You'll know that the fish is done when the flesh flakes easily with a fork. You don't want to overcook it or the salmon will become dry. Leave the skin on the salmon when grilling. This adds flavor and moisture, and helps hold the fillets together. It will peel off easily before serving. No lighter fluid required.
Avoid using charcoal fluid and its chemical taste. Instead, top the briquettes with a charcoal chimney starter stuffed with a few wadded up pieces of newspaper at the bottom. Light the newspaper, then watch as the fire and heat rise, starting the briquettes naturally. Once the briquettes are lightly covered with white ash, use barbecue mitts to empty the chimney starter and distribute the briquette coals on the bottom rack of the kettle.
Preheat the grill. Once the coals are in place, top with the lid to preheat the grill grates, similar to preheating an oven.
This takes about 10 minutes. How long will charcoal briquettes last? Plan on a batch of 80 to briquettes to last about an hour, adding more briquettes as needed to increase the heat as you cook. When you can hold your hand in place for 3 one-one thousand counts, the grill is the right temperature to start grilling.
The number one way to ensure success when grilling fish is a smoking hot grill. Oil the fish, not the grill. Oiling the fish itself improves the chances of it releasing more easily from the grates to look—and taste—better. Again, a neutral-flavored oil with a high smoke point like grape seed oil is a good one to choose.
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