Are you tired of dry, bland salmon that leaves you disappointed? Get ready to transform your grilling game with this mouthwatering marinade that will turn even the most ordinary salmon into a restaurant-worthy masterpiece! Our easy-to-make marinade combines the perfect balance of savory soy sauce, sweet brown sugar, and zesty Dijon mustard, creating a flavor explosion that will have everyone at your dinner table begging for seconds.
Prep Time: 5 mins
Cook Time: 15 mins
Total Time: 20 mins
Cuisine: Seafood
Serves: 4 servings
Ingredients
- 1/4 cup soy sauce
- 2 tablespoons brown sugar
- 1 tablespoon Dijon mustard
- 2 tablespoons olive oil
- 1 clove garlic, minced
- 1/2 teaspoon black pepper
Instructions
- In a medium mixing bowl, whisk together soy sauce, brown sugar, Dijon mustard, olive oil, minced garlic, and black pepper until the ingredients are thoroughly combined and the sugar is dissolved.
- Place salmon fillets in a shallow glass or ceramic dish, ensuring they are in a single layer without overlapping.
- Pour the marinade evenly over the salmon, making sure each fillet is completely coated. Use a brush or spoon to spread the marinade if needed.
- Cover the dish with plastic wrap and refrigerate for 30 minutes to 1 hour. Do not marinate longer than 1 hour, as the salt in the soy sauce can start to cure the fish.
- Preheat your grill to medium-high heat (around 400-450°F). Clean and oil the grill grates to prevent sticking.
- Remove salmon from the marinade, letting excess drip off. Discard the remaining marinade.
- Place salmon skin-side down on the preheated grill and cook for 4-6 minutes, depending on the thickness of the fillets.
- Carefully flip the salmon and cook for an additional 3-4 minutes, or until the fish is opaque and flakes easily with a fork.
- Remove from grill and let rest for 2-3 minutes before serving to allow juices to redistribute.
Tips
- Timing is crucial: Marinate your salmon for no more than 1 hour to prevent the fish from becoming too salty or starting to cure.
- Grill temperature matters: Maintain a medium-high heat (400-450°F) for the best sear and juicy results.
- Always oil your grill grates to prevent sticking and ensure easy flipping.
- Cook salmon skin-side down first to protect the delicate flesh and create a crispy exterior.
- Use a fish spatula or carefully slide a thin spatula under the salmon to prevent breaking the fillet.
- Check for doneness by looking for opaque flesh that flakes easily with a fork.
- Let the salmon rest for 2-3 minutes after grilling to allow the juices to redistribute, ensuring maximum flavor and moisture.
Nutrition Facts
Calories: 45kcal
Carbohydrates: 3g
Protein: 1g
Fat: 3g
Saturated Fat: g
Cholesterol: 0mg
