- 1/4 cup brown sugar
- 2 tablespoons lemon juice
- 1/2 teaspoon black pepper
- 1 teaspoon salt
- 1/4 cup lite soy sauce
- 1/4 cup olive oil
- 2 tablespoons water
- 2 cloves minced garlic
- 4 Salmon wild sockeye portions
- (or cut one full fillet into 4 pieces)
Why you’ll LOVE this grilled salmon recipe
- SIMPLE ingredients
- FUN to make
- EASY clean up
- PERFECT every time!
STEP 1 | Marinade the salmon
With every salmon recipe wild salmon from Alaska can’t be beat!
Combine the grilled salmon marinade ingredients in a single gallon-size zip lock bag (no need to dirty up a bowl). Add the salmon, and refrigerate for at least an hour to allow the flavors to penetrate the fish.
STEP 2 | Make aluminum foil boats
After soaking up all that flavorful marinade, the salmon fillets are grilled in little aluminum foil “boats”. I use heavy duty non-stick aluminum foil and just fold up the sides a couple of times to make a lip.
STEP 3 | Grill the fish
Place the filets on the foil skin side down, then pour some of the marinade over the top. The best part is that after grilling, you just toss the foil!
The salmon is perfectly cooked after just 15-18 minutes on the grill with the lid down. Be careful that you avoid overcooking or the salmon will become too dry. The salmon should lift away from the skin easily with a flat spatula.
- How do you know when fish is done?
Fish is done when it flakes easily with a fork in the thickest part of the filet. The color should change from red to pink, but may still look a little translucent.
- Which side do you cook first?
Always start cooking with the skin side down (for any recipe) as the fish will be easier to flip. Otherwise, the fish may stick to the grill grates and flake away.
- Can you eat the skin?
Yes, you absolutely can eat the skin, crispy skin is taste amazing and is incredibly healthy!
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