Grilled Salmon Marinade
User Reviews
5
-
Prep Time
10 mins
-
Cook Time
10 mins
-
Servings
6 servings
-
Calories
267 kcal
-
Course
Main Course, Dinner
-
Cuisine
American
Grilled Salmon Marinade
Description
Grilled Salmon Marinade uses a mix of olive oil, Dijon mustard, lemon juice, brown sugar, and liquid smoke to flavor wild-caught salmon portions. The marinade infuses the salmon with a lightly tangy, sweet, and smoky profile that works well with the natural richness of the fish. The cooking process involves grilling the salmon at moderate heat to create appealing grill marks, while flipping to skin side to finish cooking gently. The texture is tender and moist, with a slight firmness indicating doneness. This marinade brings out the subtle flavors without overpowering the salmon.
The method involves careful temperature control and oiling the grill grates to prevent sticking. Salmon is grilled initially on the top side for a short time to develop marks, then flipped to the skin side to finish. The time needed varies with fillet thickness, ensuring the salmon is cooked through but not dried out.
Ingredients
- 2 pounds salmon cut into individual portions, wild-caught
- 2 tablespoon olive oil
- 1 ½ tablespoons Dijon mustard
- 1 tablespoon lemon juice
- 1 tablespoon brown sugar
- ½ teaspoon liquid smoke
- ½ teaspoon salt
- ¼ teaspoon black pepper ground
Instructions
- If you purchased one whole salmon fillet, cut it into 6 individual portions. Pat them dry with a paper towel.
- In a small bowl, mix the oil, Dijon mustard, lemon juice, brown sugar, liquid smoke, salt and pepper. Whisk well until smooth.
- Brush the salmon marinade over the top and sides of each piece.
- Preheat the grill to medium heat. Try to keep it right around 350-360 degrees. Once hot, spray the grates with nonstick grill spray. (Or pour oil on a folded paper towel, then use a long pair of tongs to rub the oil on the grates.)
- Place the salmon fillets on the grill, top side down. Grill for 2 minutes to form grill marks.
- Carefully flip the salmon fillets onto the skin side. Grill another 4 to 8 minutes. (6 minutes total for fillets under ½ inch thick, and 9-10 minutes total for fillets around 1 inch thick.) When you touch the thickest part it should feel slightly firm, but not hard.
- Use a wide metal spatula to lift the salmon off the grill. If the skin sticks, use the edge of the spatula to separate the skin from the meat and lift it off.
- Allow the salmon to rest 5 minutes before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 267 kcal
% Daily Value*
| Serving | 5.3oz | |
| Calories | 267kcal | 13% |
| Carbohydrates | 2g | 1% |
| Protein | 30g | 60% |
| Fat | 14g | 22% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 83mg | 28% |
| Sodium | 305mg | 13% |
| Potassium | 741mg | 16% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 60IU | 1% |
| Vitamin C | 1mg | 1% |
| Calcium | 20mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
