We know it’s not technically grilling season yet, but we are firmly of the belief that the grill is a year-round piece of equipment. And with the weather warming up, we can’t wait to escape our kitchens for the great outdoors. There are so many recipes to try on the grill, and grilled salmon is a healthy, delicious option.
How do you grill salmon?
Don’t be intimidated by grilling fish. This recipe could not be easier. The first step is ensuring you have flavor, something this peppered soy glaze will add plenty of. The Asian-inspired flavors pair well with the fatty fish and the heat from the grill will make the meat so tender, you won’t even need a knife.
To ensure that your salmon is cooked to perfection, make sure you prep it in advance and that you preheat the grill properly. Once the grill is nice and hot, put the salmon skin-side down, cover and cook for about 10 minutes. At this point you can peak and brush on the reserved marinade. Cover and cook for another 10 minutes, or until fish flakes easily with a fork.
That’s it. No flipping, no stressing. When its done, the salmon should easily release from the skin when you slip a spatula underneath. Just be sure you don’t overcook your salmon, or it will be dried out rather than moist.
Pro tip for grilling beginners: Don’t open the grill lid too often. Keeping the lid on and relying on a timer, rather than looks, is the best way to allow the salmon to cook thoroughly.
What if I don’t have a grill?
Of course, if you don’t have a grill, you can easily adapt this recipe and bake the salmon in your oven at a medium temperature as well. It might just be missing the woodsy crispiness that the grill would give the outer skin. And whether you use the oven or grill, once it’s fired up make your grilled salmon a full meal by trying some of these sides and other mains from our best grill recipes.
1/4 cup packed light brown sugar
3 tablespoons soy sauce
1 tablespoon lime juice
1 1/2 teaspoon McCormick Ground Organic Black Pepper
1 teaspoon McCormick Ground Ginger
1 teaspoon McCormick Minced Garlic
1 teaspoon McCormick Sesame Seed
1/4 teaspoon McCormick Crushed Red Pepper
1 1/2 pound salmon fillet
Step 1: Mix all ingredients except salmon in a small bowl. Reserve 3 tablespoons for brushing.
Step 2: Brush remaining marinade on top of salmon. Refrigerate 30 minutes.
Step 3: Place salmon, skin-side down, on grill over medium heat. Cover. Grill about 20 minutes or until fish flakes easily with a fork, brushing with reserved marinade halfway through and during the last few minutes of cooking.
Step 4: To remove salmon, slide a long spatula between the skin and flesh of the cooked salmon, leaving the skin behind.
Recipe courtesy of McCormick