Heather's Grilled Salmon

Heather's Grilled Salmon

Heather Waldron 2

"An easy delicious way to grill salmon. This also reheats nicely for lunches the next day!"

Ingredients 1 h 20 m {{adjustedServings}} servings 380 cals

Serving size has been adjusted!

Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 380 kcal
  • 19%
  • Fat:
  • 19.4 g
  • 30%
  • Carbs:
  • 15.7g
  • 5%
  • Protein:
  • 34.7 g
  • 69%
  • Cholesterol:
  • 88 mg
  • 29%
  • Sodium:
  • 1251 mg
  • 50%

Based on a 2,000 calorie diet

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  • Prep

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  1. Whisk together the brown sugar, olive oil, soy sauce, lemon pepper, thyme, basil, parsley, and garlic powder in a bowl, and pour into a resealable plastic bag. Add the salmon fillets, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for at least 1 hour, turning occasionally.
  2. Preheat an outdoor grill for medium heat, and lightly oil the grate. Remove the salmon from the marinade, and shake off excess. Discard the remaining marinade.
  3. Grill the salmon on the preheated grill until browned and the fish flakes easily with a fork, about 5 minutes on each side.
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  • Editor's Note
  • The nutrition data for this recipe includes the full amount of the marinade ingredients. The actual amount of the marinade consumed will vary.
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Reviews 314

  1. 445 Ratings


Excellent salmon! I really wanted to make this on the outdoor grill, but we are in the middle of a heat wave right now and it's too hot to do anything outside. So I ended up making this on the George Foreman Grill. I marinated the salmon for about 3 hours and the salmon was so tender and flavorful. I set some of the marinade aside and simmered it on the stove for a few minutes then spooned it over top the finished salmon. Delicious! Can't wait to try this on the outdoor grill.

Leigh Sheppard

I've used this technique for years. I made it for the wedding receptions of both my kids, and quickly gained the reputation for making the best Salmon in the West. A couple of tricks: I marinate the fillets in the bottom of a cooler, or in a glass baking dish in the fridge. I sprinkle each fillet with a touch of kosher salt, cover the fillets with brown sugar and drizzle soy sauce on top of the sugar. This draws the natural juices from the Salmon, and turns into a thick dark syrup after a 1/2 hour or so. I let the salmon marinate for several hours. I then quickly rinse the fillets to remove excess sugar and place on the grill flesh side down. This creates the unmistakable grill lines of charbroiled salmon. Watch carefully to not overcook. Check the ends of the fillets. Once you see the salmon has turned opaque about 1/4-1/3 of the way through, slide a couple of spatulas underneath and slide the fillet toward you and flip it away from you. Now that the skin side is down, you can allow it to BBQ as long as you need to until it is done. Once flipped I like to spread a heated mixture of spicy BBQ Sauce (like Cattle Boyz) and butter on top of the flesh as it continues to grill. NOTE: 1) try to grill pieces that are a consistent thickness. Cut thin sections off the fillets and grill them separately. 2) Do not overcook. The flakes should be somewhat translucent in the center. Overcooked salmon will be dry and lose most of its flavour. 3) I do not recommend re-using the marinade!

George DuPuie

This was a very good recipe as was noted by most who rated it.