How do you keep grilled salmon from sticking to the grill?

The easiest way is the foil tray method used in this recipe. Cooking the salmon in a small foil dish allows it to cook gently while still getting grill flavor, and it prevents the delicate flesh from tearing on the grates. When you finish with the quick sear at the end, the fish is already mostly cooked, so it releases from the grill much more easily.

How do you know when grilled salmon is done?

Salmon is ready when it turns opaque and flakes easily with a fork. If you gently press the top, it should feel firm but still slightly springy. Overcooked salmon becomes dry and chalky, so it’s better to pull it off the grill just as it reaches that tender, flaky stage.

How long should salmon marinate before grilling?

For this grilled salmon marinade, about one hour is perfect, though you can let it sit up to three hours for deeper flavor. Because the marinade contains lemon juice, leaving the fish much longer can start to affect the texture. The acidity slowly breaks down the fish, which can make it softer than you want.

Can I cook this salmon in the oven instead of the grill?

Yes, you can bake the salmon if grilling isn’t an option. Place the marinated fillets in a foil-lined dish and bake them in a 400°F oven until the fish flakes easily. You won’t get the same smoky flavor as grilled salmon, but the marinade still creates a flavorful glaze.

Should you grill salmon with the skin on or off?

Grilling salmon with the skin on is usually the best choice. The skin acts as a protective layer that helps the fish cook evenly and keeps it from falling apart. After cooking, the skin typically lifts right off the fillet with very little effort.

Best Grilled Salmon with Sweet Soy Glaze

Description

Juicy grilled salmon marinated in a sweet and savory blend of brown sugar, soy sauce, lemon juice, olive oil, and garlic. The marinade caramelizes beautifully on the grill, creating a glossy glaze while keeping the salmon tender and flavorful.

Ingredients

Scale

1–3 salmon fillets
1/4 cup brown sugar
2 tablespoons lemon juice
1 teaspoon black pepper
2 teaspoons salt
1/4 cup soy sauce
1/4 cup olive oil
1/8 cup water
2–3 cloves garlic, minced

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Instructions

Purchase the freshest salmon fillets you can find and place them in a large plastic bag.
Add the brown sugar, lemon juice, black pepper, salt, soy sauce, olive oil, water, and minced garlic to the bag.
Seal the bag while pressing out as much air as possible, then gently move the salmon around so the marinade coats the fish evenly.
Let the salmon marinate in the refrigerator for at least 1 hour and up to 3 hours.
Preheat the grill to medium heat while the salmon finishes marinating.
Create a small tray from aluminum foil with raised edges to hold the fish and marinade.
Place the salmon skin-side down in the foil tray and add a small amount of marinade over the top.
Slide the foil tray onto the grill, close the lid, and cook for about 20 minutes until the fish begins to turn opaque.
Carefully move the salmon directly onto the grill grates to sear the top.
Grill for 1–2 minutes until the glaze caramelizes and the salmon flakes easily, then remove and serve.

Notes

Fresh salmon produces the best flavor and texture for grilling.
Do not marinate longer than three hours because the lemon juice can soften the fish too much.
The foil tray helps prevent the fish from sticking to the grill and keeps the salmon moist while cooking.
For a stronger caramelized glaze, allow the salmon to sear briefly on the grill before serving.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Dinner
Method: Grilling
Cuisine: American

Nutrition

Serving Size: 1 fillet
Calories: 420
Sugar: 9
Sodium: 980
Fat: 24
Saturated Fat: 4
Unsaturated Fat: 18
Trans Fat: 0
Carbohydrates: 11
Fiber: 0
Protein: 36
Cholesterol: 95