Ingredients
Equipment
Method
- Combine marinade ingredients in a ziplock bag. Add salmon, seal, and massage to coat. Marinate for at least 1 hour, up to 24 hours. Remove from the refrigerator 30 minutes before cooking. Take salmon out of the bag, letting excess marinade drain off.
- Pour the remaining marinade into a small saucepan. Simmer over medium-high heat for 3 to 5 minutes until it becomes syrupy. Pour this sauce into a bowl for basting and serving.
- Brush your grill grates with oil and preheat the grill to medium heat. Drizzle the salmon fillets with oil.
- Place the salmon on the grill, flesh side down (skin side up). Cook for 3 minutes, or until golden brown. Carefully turn the salmon using tongs.
- Brush the flesh side of the salmon with the prepared sauce. Close the grill lid and cook for another 3 to 4 minutes. Baste one more time halfway through, or until the internal temperature reaches 50C/120F for medium-rare or 55C/130F for medium.
- Transfer the grilled salmon to a plate. Serve with the remaining sauce. Garnish with chopped parsley, chives, or green onion, and lemon slices if desired.
Nutrition
Notes
For grilling, salmon with skin on is recommended as it helps the fish hold together better. You can serve it with the skin on or peel it off before serving. Ensure scales are removed and there are no bones. If you don't have fresh garlic, use 2 teaspoons from a jar. You can customize the marinade with chili flakes, hot sauce, ginger, five spice, or sweet chili sauce. A 200g/7oz salmon fillet, 2.5cm/1" thick, will cook in about 6 minutes if taken out of the fridge 30 minutes prior.