Make the best Grilled Salmon using either your charcoal or gas grill, getting those char marks from the grill grates to get amazing flavor an easy way. Let the flavorful marinade penetrate the whole fillet to give you delicious grilled salmon, and a great way to make a healthy dinner with little effort. You will get a perfectly flaky piece of salmon for the best texture and taste for a scrumptious dinner recipe. Pair this grilling recipe with some of your favorite side dishes for a delicious summer recipe.
The Best Salmon For Grilling
Wild-caught salmon is always going to be preferred, but not always available, and it can be pricey. King salmon will be perfect for this easy recipe. King salmon or Chinook salmon will give you tons of flavor, and it is hard to overcook, which is great when cooking on an outdoor grill.
Recipe Ingredient Notes
To make this grilled salmon, you will need the following ingredients:
- Soy sauce
- Olive oil
- Brown sugar
- Red pepper flakes
- Garlic powder
- Ginger powder
- Salmon fillets
Equipment Needed
For this recipe, you only need a few simple kitchen tools. We recommend using the following equipment:
How To Grill Salmon
Make the marinade:
- Combine the salmon marinade ingredients: Add soy sauce, olive oil, brown sugar, red pepper flakes, garlic powder, and ginger powder to a zip-lock bag.
Marinate the salmon:
- Marinate the salmon: Add the salmon fillets to a zip-lock bag. Seal the bag and let the salmon marinate for 30 minutes to 1 hour before cooking.
Grill the salmon:
- Grill the salmon: Remove the salmon from the marinade and discard it. Heat your grill (I used an electric grill) and brush it with olive oil. Season the salmon with salt and pepper to taste.
- Grill the salmon with the salmon skin-side down for 6-7 minutes per side or until the salmon starts to flake easily.
Serve the salmon:
- Serve the salmon warm with your favorite side dish.
Flavor Variations
Change the teriyaki taste of this recipe, you can always use a hot honey salmon, lemon and herb salmon, or even a maple syrup and mustard combination for a sweet and savory flavor.
Frequently Asked Questions
When using a charcoal grill to make the salmon, flipping the salmon is optional since it will cook through with the lid on. However, if you want good grill marks on both sides, you can flip the flavorful salmon.
For the best results, it is best that the salmon cooks with the grill lid closed. This will produce crispy skin on the fish fillets without drying out the salmon filets.
It is also the best way to cook cedar plank salmon to maintain a consistent temperature when cooking salmon.
This is a personal preference, but you do not have to remove the skin from the salmon fillets.
Expert Tips
- For a fresh flavor profile, you can add some lemon zest to your marinade.
- You can serve with some grilled veggies.
- When grilling your salmon, start with the flesh side down or the skin side up. If you want your skin to be crispy, then grill the salmon, skin side down first.
Storage Suggestions
Fridge: Store the marinated salmon in a large ziplock bag until you are ready to make the grilled salmon. Then place the leftover salmon in an airtight container for 4-5 days.
Enjoy More Delicious Seafood Main Dishes
Make a big splash with these no-fuss seafood main dishes. Check out our comprehensive collection of seafood main dishes here.
- Baked Salmon
- BBQ Baked Salmon
- Blackened Salmon Tacos
- Chipotle Lime Tilapia
- Coconut Crusted Tilapia
- Lemon Butter Tilapia
- Parmesan Crusted Tilapia
- Salmon Bowls
- Skillet Salmon
Grilled Salmon Recipe
Ingredients
For the marinade:
- ½ cup soy sauce
- ⅓ cup olive oil
- 3 Tablespoon brown sugar
- 2 teaspoon red pepper flakes
- ½ teaspoon garlic powder
- 1 teaspoon ginger powder
For the salmon:
- 4 salmon fillets, (6 ounces each)
- Salt and pepper, to taste
Equipment
Instructions
Make the marinade:
- Combine the marinade ingredients: Add soy sauce, olive oil, brown sugar, red pepper flakes, garlic powder, and ginger powder to a zip-lock bag.
Marinate the salmon:
- Marinate the salmon: Add the salmon fillets to a zip-lock bag. Seal the bag and refrigerate the salmon for 30 minutes to 1 hour before cooking.
Grill the salmon:
- Grill the salmon: Remove the salmon from the marinade and discard it. Heat your grill (I used an electric grill) and brush it with olive oil. Season the salmon with salt and pepper to taste.
- Grill the salmon for 6-7 minutes per side or until the salmon starts to flake easily.
Serve the salmon:
- Serve the salmon warm with your favorite side dish.
Notes
Nutrition
Did You Make This Recipe?We’d love to hear your thoughts! Leave a review or a question in the comment section below the post.
What an easy weeknight meal! I love the Asian flavors with the salmon.