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Grilled Salmon I

Grilled Salmon I

  • Prep

    15 m
  • Cook

    16 m
  • Ready In

    2 h 31 m
tinamenina

tinamenina

A simple soy sauce and brown sugar marinade, with hints of lemon and garlic, are the perfect salty-sweet complement to rich salmon fillets. Even my 9 year old loves this recipe!

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Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 318 kcal
  • 16%
  • Fat:
  • 20.1 g
  • 31%
  • Carbs:
  • 13.2g
  • 4%
  • Protein:
  • 20.5 g
  • 41%
  • Cholesterol:
  • 56 mg
  • 19%
  • Sodium:
  • 1092 mg
  • 44%

Based on a 2,000 calorie diet

Directions

  1. Season salmon fillets with lemon pepper, garlic powder, and salt.
  2. In a small bowl, stir together soy sauce, brown sugar, water, and vegetable oil until sugar is dissolved. Place fish in a large resealable plastic bag with the soy sauce mixture, seal, and turn to coat. Refrigerate for at least 2 hours.
  3. Preheat grill for medium heat.
  4. Lightly oil grill grate. Place salmon on the preheated grill, and discard marinade. Cook salmon for 6 to 8 minutes per side, or until the fish flakes easily with a fork.
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Reviews

Elizabeth
5284

Elizabeth

11/9/2007

I have one thing that I do every time I cook salmon. I always make a little foil packet for each fillet and close it up, leaving a little room for air to circulate inside. If you bake the foil packets on a cookie sheet at 425 for about 15 minutes (slightly longer depending on number of fillets), the salmon cooks to perfection every time! This is a great recipe to use when preparing salmon in foil packets... it poaches gently in its on juices and always comes out so tender and delicious!

CCAPPUCCINO
2516

CCAPPUCCINO

9/28/2003

My husband really liked this one. I used 1/3 c. lemon juice and 1/4 tsp. black pepper instead of the lemon pepper. I cut the soy sauce to 1/4 c. to lesson the salt flavor and used only 1 T. olive oil to cut calories. I also sprayed the grill plate with olive oil to keep the salmon from sticking. Turned out wonderfully.

JONLEMIRE
1995

JONLEMIRE

4/16/2003

FANTASTIC! 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. Enjoy....Thanks for the recipe!

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