Grilled Salmon

I did not grow up in a seafood eating family.  My family’s idea of seafood was a Catfish Fry.  I only started eating seafood about 8-10 years ago on an RV trip to Florida with a group of good friends who loved seafood and encouraged me to try it all.  We dined out every night on seafood fresh from the ocean, and I soon began to realize what I’d been missing.  In the past couple of years, I’ve started making a few seafood dishes at home and this Grilled Salmon is a regular in our menu rotation.  I like a lot of variety in my menu planning, but I can happily eat this once a week and never get tired of it.  It has a wonderful brown sugar and soy sauce marinade that really enhances the flavor of the Salmon.  Throw it on a screaming hot grill and the marinade does its magic and caramelizes on the salmon, making for one spectacular piece of fish.

Salmon on Platter

Grilled Salmon

1/3 cup brown sugar

1/3 cup soy sauce (I usually use low-sodium)

1/3 cup water

1/4 cup vegetable oil

4-5 large salmon fillets

lemon pepper seasoning to taste

granulated garlic to taste (garlic powder works fine here)

salt to taste

Season salmon fillets with lemon pepper, granulated garlic and salt on both sides.  In a large ziploc bag, combine brown sugar, soy sauce, water and vegetable oil, mixing until brown sugar is dissolved.  Add your seasoned salmon fillets to the ziploc bag and remove as much air as possible and seal.  Refrigerate and marinate for 2 to 3 hours.  Preheat your grill to around 500°F.  Place salmon fillets on the grill at an angle and grill for 3 minutes.  Turn the salmon fillets in the opposite direction and grill for 2 minutes more.  (Doing it this way will give you beautiful diamond grill marks) Very carefully flip salmon fillets over to avoid breaking (I use a very large grilling spatula and pair of tongs to do this), and grill for 2 more minutes.  Remove from grill and dig in!

Adapted from:

Single Salmon with grill marks