Grilled salmon always feels like the kind of meal that looks impressive but is secretly simple. I used to hesitate putting salmon on the grill because I worried about it sticking or falling apart. But once I figured out a few small tricks, it became one of my favorite summer dinners. The marinade does double duty — it flavors the fish and becomes the basting sauce that caramelizes beautifully as it cooks.
There’s something about sitting outside, smelling salmon caramelizing on the grill, and serving it with corn and a fresh salad that feels like the perfect warm-weather evening. And honestly, once you learn these steps, grilling salmon will feel as natural as flipping burgers.
Why This Recipe Always Works
Salmon can be tricky if you don’t treat it right. Too hot, and the marinade burns. Too much handling, and the fillets break apart. This recipe solves those problems.
The marinade balances salty soy sauce with garlic and a touch of sweetness. The soy not only seasons the fish but also acts as a light brine, keeping the flesh juicy. A quick brush of oil on the fish and the grill grates keeps sticking at bay. And starting flesh-side down ensures you get that gorgeous golden color on the side everyone sees first.
It’s one of those dishes where a little patience pays off. Leave the salmon alone once it hits the grill, and it rewards you with perfect caramelization and tender, juicy meat inside.
Ingredients for the Marinade
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Soy sauce – adds depth and keeps the salmon juicy without making it taste “too Asian.”
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Garlic – minced fresh garlic gives the marinade punch.
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Sweetener – honey or brown sugar helps the salmon caramelize.
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Olive oil – adds richness and helps prevent sticking.
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Lemon juice or vinegar – brightens the flavors.
I often double the marinade so I can use some for basting and save a little to drizzle over the finished salmon.
Tips for Grilling Salmon Like a Pro
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Choose skin-on fillets – The skin holds the salmon together and protects it while cooking. You can serve it with or without the skin once cooked.
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Drain excess marinade – Let the fish rest for 10 minutes before grilling so it doesn’t drip and cause flare-ups.
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Oil is your friend – Brush both the fish and the grill grates before cooking.
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Medium heat wins – Too hot, and the sugars burn. A moderate grill gives you caramelization without charring.
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Flesh-side first – That way, the prettiest side gets cooked and caramelized without risk of breaking later.
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Don’t fuss – Place it down and let it release naturally. Once it’s ready to flip, it will lift off without tearing.
How to Know It’s Cooked
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Watch the color: the flesh turns from translucent to opaque as it cooks.
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Use a thermometer: 120°F for medium-rare, 130°F for medium. I wouldn’t recommend going beyond medium unless you prefer it very firm.
Serving Suggestions
I rarely make grilled salmon without throwing corn on the grill alongside it. Pair that with a crisp garden salad and some crusty bread, and you’ve got a complete dinner.
For sides that keep well and work for feeding a crowd, I love macaroni salad, lemon potato salad, or a classic coleslaw. On lighter nights, I’ll make a cucumber-tomato salad with avocado and keep it fresh.
Storage Tips
Leftover salmon keeps well in the fridge for up to 3 days. I usually flake it into salads, mix it into a pasta dish, or tuck it into wraps the next day. Reheating grilled salmon directly can dry it out, so I prefer eating leftovers chilled or at room temperature.
Frequently Asked Questions
Can I make this marinade ahead of time?
Yes. You can prepare it a day or two in advance and keep it refrigerated. Just give it a stir before using.
How long should I marinate the salmon?
At least 30 minutes, but no longer than 2 hours. Too long, and the soy and acid can start to change the texture of the fish.
Do I have to use soy sauce?
Not at all. Tamari, coconut aminos, or even Worcestershire sauce can be used. The flavor shifts slightly, but it still works.
What if I don’t have a BBQ?
You can cook this salmon on a stovetop grill pan or even bake it in the oven. For the oven, use 400°F and roast until the internal temp reaches about 120–130°F.
Should I eat the skin?
That’s up to you. Some people love the crispy skin; others peel it off. Either way, it helps protect the flesh while grilling.
Marinated Grilled Salmon
A simple marinade of soy, honey, garlic, and lemon takes grilled salmon to the next level!
Ingredients
- 4 salmon fillets, skin on (about 5–6 oz each)
- Olive oil, for brushing
For the Marinade/Sauce
- ⅓ cup low-sodium soy sauce
- 3 tablespoons honey
- 2 tablespoons lemon juice
- 2 tablespoons olive oil
- 2 garlic cloves, minced
Optional for Serving
- Fresh parsley, chives, or green onions, finely chopped
- Lemon slices
Instructions
- Whisk together soy sauce, honey, lemon juice, olive oil, and garlic in a bowl or zip-top bag. Add the salmon, making sure it’s well coated. Refrigerate for at least 1 hour (up to 24 hours), then bring to room temperature for 30 minutes before grilling.
- Drain the salmon and pour the leftover marinade into a small saucepan. Simmer until slightly thickened, about 3–5 minutes, then set aside for basting and serving.
- Preheat a grill to medium heat and oil the grates. Lightly brush the salmon with olive oil, then place skin-side up on the grill. Cook for about 3 minutes until golden, then carefully flip. Brush with the sauce, close the lid, and cook another 3–4 minutes, basting once more, until salmon is cooked to your liking (120°F for medium-rare or 130°F for medium).
- Transfer to a platter and drizzle with the remaining sauce. Garnish with herbs and lemon slices if desired.
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 889Total Fat 54gSaturated Fat 10gTrans Fat 0gUnsaturated Fat 40gCholesterol 224mgSodium 978mgCarbohydrates 16gFiber 0gSugar 13gProtein 81g
Easy Shrimp Recipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
A Final Thought
Grilled salmon doesn’t need to be intimidating. With the right marinade and a few simple tips, it turns into one of the easiest and most rewarding meals you can make on the grill. The smoky caramelized edges, the juicy middle, and the tangy-sweet sauce make every bite taste like summer. Once you try this, you’ll wonder why you ever worried about salmon sticking to the grill in the first place.
