“This is a grilled salmon recipe that is used at the Saint Matthew Parish picnic every year in Seattle, Washington. It works well with any cut of salmon for grilling, however we typically use salmon fillets. Use wild sockeye or king salmon.” - by Esmee
Ingredients
Adjust Servings
Original recipe yields 6 servings
Directions
- Make a pan out of aluminum foil by doubling up layers of foil large enough to hold your fillet. Place the foil onto a cookie sheet. Lay the fillet onto the foil with the skin side down. In a small bowl, stir together the oil, soy sauce, Worcestershire sauce, lemon juice, ginger, honey, basil and shallots. Pour over the salmon and let it marinate while you preheat the grill, about 20 minutes.
- Preheat a grill for medium-low heat. Slide the foil with the salmon off of the cookie sheet and onto the grill. Cover with the lid and grill the fillet for 10 minutes per inch of thickness, about 20 minutes. Salmon should be able to flake with a fork, but not be too dry. When you serve the salmon, the skin will stick to the foil and your grill will remain clean. Simply slice and use a spatula to scoop the fillet off of the skin to serve.
Nutrition
Amount Per Serving (6 total)
- Calories
- 432 cal
- 22%
- Fat
- 21.8 g
- 34%
- Carbs
- 8.5 g
- 3%
Based on a 2,000 calorie diet
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Reviews (63)
Rate This Recipe
"This was excellent. I'm not a big fish eater but it came out great. Changes: more honey, marinate longer than 20 min!, reserved the marinade boiled it and served it as a sauce. Would definitely make a..." See moregain."
JO~Lite
"This was by far the best salmon I’ve ever tasted. I made the marinade exactly as instructed but my ginger looked old so I substituted ground ginger. I love the taste of fresh ginger and can’t wait t..." See moreo try it in this recipe the next time I cook it. I had to heat up the oven for another dish I was making so rather than grill this; I cooked it in the oven on 450. "
MADDIEMOM
"We have access to tons of great salmon, so we're always looking for the next best thing. This is a really nice marinade/glaze because it lets the salmon flavor come through. I was worried it would t..." See moreaste like teriyaki, but it did not. Very subtle. Fresh ginger tip: freeze your fresh ginger in a baggie and grate it frozen, peel and all. The peel comes off on the front side of the peeler and doesn't get into your dish. You also don't need to bother with putting it in the tinfoil boat to marinade. We did it in a baggie. Tonight we're going to plank it after marinading instead of cooking it in the sauce."
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