Recipe VIDEO above. Make your next grilled salmon AMAZING with a simple yet incredible Salmon Marinade that will infuse the salmon with extra flavour! It's savoury with a touch of sweet and hint of garlic, and does double duty as a sauce for serving!
4salmon fillets, skin on best (150-180g/5-6oz each, Note 1)
Olive oil, for cooking
Marinade (Sauce)- Note 2:
1/3 cup (85 ml)soy sauce, low sodium
2garlic cloves, minced
Parsley, chives or green onion, finely chopped
Place marinade in a ziplock bag and mix to combine.
Add salmon and massage to coat. Marinate for 3 - 24 hours (1 hr minimum).
Take out of fridge 30 minutes prior to cooking.
Remove salmon onto plate, allowing excess marinade to drain off.
Sauce (basting + serving):
Pour remaining marinade into a small saucepan and simmer over medium high for 3 to 5 minutes until syrupy.
Pour into bowl/jug (some used for basting, some for serving).
Brush BBQ grills with oil. Then preheat to medium (or medium low for strong BBQ's).
Drizzle salmon with oil, the place onto the BBQ flesh side down (skin side up).
Cook for 3 minutes or until golden, then use tongs to carefully turn.
Brush the flesh with Sauce, then close BBQ lid.
Cook for 3 - 4 minutes, basting one more time halfway through, or until the internal temperature is 50C/120F(medium rare) or 55C/130F (medium).
Transfer salmon to plate and serve with remaining Sauce.
1. Salmon - skin on is best for grilling, the fish is easier to handle because it holds together better. Serve with either skin on and let people choose whether to eat just the flesh or the skin as well (I do this), or peel the skin off before serving. Make sure the scales have been removed from the skin and there are no bones (the fish monger should have already done this for you).2. Marinade substitutions / alternatives:
Soy sauce - use light or all purpose soy sauce, preferably low sodium (but ok if not). Do not use dark soy sauce or sweet soy sauce.
Lemon juice - sub cider vinegar, rice wine vinegar or white wine vinegar. Or 1.5 tbsp any other plain vinegar (white, balsamic, red wine, champagne etc)
Honey - maple syrup or other sweet liquid, or 2.5 tbsp brown sugar.
Olive oil - or other oil of choice.
Garlic - fresh is best, otherwise 2 tsp from jar.
Customise it - chilli flakes or dash of hot sauce, ginger, five spice, sweet chilli sauce. All of these would be great additions!
3. Cook time - skin on salmon fillets about 200g/7oz each that are 2.5cm / 1" thick at the thickest part will cook in about 6 minutes if taken out of the fridge 30 minutes prior.4. Nutrition assumes all the marinade is consumed. In reality, you'll lose some of it through the cooking process.