Grilled Salmon – Spend on little money

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Salmon is easy, healthy and delicious, prepared in a simple marinade.

In this grilled salmon recipe, the fillets are marinated in a simple sesame and soy mixture, then grilled until tender and flaky.

Top off this meal with asparagus and rice pilaf, or serve as a hearty salmon bowl.

Lightly grilled salmon with rice and vegetables

Fast, fresh and tasty

Grilled salmon is like that easy to prepareand it results in a flavorful and healthy meal that’s ready only minutes – Perfect for those busy weeknights. This lean protein is not only easy to make, it’s elegant and versatile.

Ingredients for grilled salmon

Salmon – This recipe goes great with fresh or frozen salmon fillets. Frozen fillets can be thawed during marinating. When selecting salmon fillets for grilling, sockeye salmon fillets (or silver cabbage) are good choices. If possible, the skin of the salmon is easier to grill.

Marinade – Soy sauce, brown sugar, garlic powder, sesame oil, and fresh lemon juice add flavor and a perfectly tender fillet.

Marinade/spice variations

  • Change up the salmon marinade by adding lime juice instead of lemon juice or adding some freshly grated ginger and red pepper flakes.
  • If you like, skip the marinade, add some olive oil and rub with salmon seasoning or salt and pepper before putting it on the grill! Serve with fresh herbs like parsley and a squeeze of lemon juice.
Ingredients for grilled salmon on a marble board

How to grill salmon

  1. Marinate the salmon fillets for at least 1 hour.
  2. Grill the salmon, meat side down recipe below. Flip and cook until the fillets reach an internal temperature of 145°F.
  3. Let the salmon rest before serving. Serve with lemon slices or wedges.
Pour the sauce over the salmon fillets in a casserole dish
Grilled salmon on the grill

BBQ tips

Preheat a charcoal grill or gas grill and smear some oil on a piece of paper towel. Rub the cooking grates with the paper towel until they are black and shiny. This will prevent the salmon from sticking.

If the salmon sticks when you try to turn it, it’s not ready to turn. The salmon fillets should come off the grill easily.

Be careful not to overcook the fillets, they should reach an internal temperature of 145°F. Take the salmon off the grill a few degrees early as it will continue to cook while it is resting.

Grilled salmon on a plate garnished with parsley and greens as a side dish

Side dishes for grilled salmon

  • Grilled salmon goes well with fresh grilled vegetables like asparagus. Zucchini or even grilled corn.
  • It pairs well with pilaf, cauliflower rice, boiled baby potatoes, or light vinaigrette-style pasta salads.
  • Add a fruit salsa like pineapple or mango salsa.

Store leftover salmon, covered, in the refrigerator for up to 2 days.

More salmon favorites

From salmon foil packets to lemon and dill, salmon is as easy to prepare as it is delicious.

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Lightly grilled salmon with rice and vegetables
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Simply grilled salmon

Salmon fillets are marinated in a flavorful sesame and soy marinade and grilled until tender and flaky.

preparation time 15 protocol

cooking time 15 protocol

Time to marinate 1 Hour

total time 1 Hour 30 protocol

a gas grill on a white background

  • In a small bowl, stir together soy sauce, water, oil, brown sugar, lemon juice, sesame oil, and garlic powder.

  • Pour over the salmon and allow to marinate for at least 1 hour (or up to 8 hours).

  • Preheat the grill to medium-high heat (400°F).

  • Place salmon skin-side down on grill and cook for 6-8 minutes. Flip and cook until salmon reaches 145°F, 5-7 minutes more. Don’t overcook.

  • Leave to rest for a few minutes before serving.

Marinate: Keep salmon refrigerated while marinating and always discard leftover marinade. Oven: This can be baked at 450°F for 10 minutes and then grilled for 5 minutes. So that it doesn’t stick: Preheat the grill and put some oil on a piece of paper towel. Rub the cooking grates with the paper towel until they are black and shiny. This will prevent the salmon from sticking. If the salmon sticks when you try to turn it, it’s not ready to turn. The salmon fillets should come off the grill easily. Temperature: Be careful not to overcook the salmon. Normally it should be cooked to 145°F Take it off the grill a few degrees early as it will continue to cook while resting. The nutritional information includes 10% intake of the marinade.

Calories: 257 | Carbohydrates: 0.3G | Protein: 34G | Fat: 12G | Saturated Fatty Acids: 2G | Polyunsaturated fat: 5G | Monounsaturated fatty acids: 4G | trans fats: 0.01G | Cholesterol: 94mg | Sodium: 156mg | Potassium: 838mg | Fiber: 0.02G | Sugar: 0.2G | Vitamin A: 68IU | Vitamin C: 0.2mg | Calcium: 21mg | Iron: 1mg

Nutritional information is an estimate and may vary depending on cooking method and brand of ingredients used.

course Dinner, Fish, Main Course, Seafood
Kitchen American

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Simply grilled salmon on a titled plate

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