Grilled Marinated Salmon Recipe

Olive oil: This is the base of the marinade, providing richness and helping to keep the salmon moist during grilling.

Soy sauce: Adds a savory umami flavor that complements the salmon perfectly.

Lemon juice: Freshly squeezed lemon juice adds a bright, tangy flavor to the marinade.

Garlic: Minced garlic infuses the marinade with a robust, aromatic flavor.

Brown sugar: Adds a touch of sweetness to balance the savory and tangy elements of the marinade.

Thyme: Dried thyme adds a subtle earthy flavor that pairs well with the salmon.

Salmon: Skinless salmon fillets are the star of this dish, providing a rich, buttery texture and flavor.

When marinating the salmon, make sure to place it in a resealable plastic bag instead of a shallow dish. This ensures that the marinade coats the fish evenly and allows for better absorption of flavors. Additionally, if you have the time, let the salmon marinate for at least 30 minutes to an hour in the refrigerator for a more intense flavor profile.

• olive oil - Substitute with avocado oil: Avocado oil has a similar smoke point and neutral flavor, making it a good alternative for grilling.

• soy sauce - Substitute with tamari: Tamari is a gluten-free alternative that offers a similar umami flavor profile.

• freshly squeezed lemon juice - Substitute with lime juice: Lime juice provides a similar acidity and citrus flavor, which can brighten up the dish.

• minced garlic - Substitute with garlic powder: Garlic powder can be used in a pinch, though it lacks the fresh, pungent flavor of minced garlic.

• brown sugar - Substitute with honey: Honey adds a similar sweetness and can help with caramelization during grilling.

• dried thyme - Substitute with dried oregano: Dried oregano has a similar earthy flavor and can be used as a direct replacement.

• skinless salmon - Substitute with skinless trout: Trout has a similar texture and flavor profile, making it a suitable alternative for grilling.

• Allow the salmon to cool to room temperature after grilling. This helps prevent condensation, which can make the fish soggy when stored.
• Place the cooled salmon fillets in an airtight container. If you’re stacking multiple fillets, separate each layer with parchment paper to avoid sticking.
• Store the container in the refrigerator if you plan to consume the salmon within 2-3 days. For longer storage, proceed to freezing.
• To freeze, wrap each salmon fillet individually in plastic wrap or aluminum foil. This extra layer helps prevent freezer burn.
• Place the wrapped fillets in a resealable freezer bag, removing as much air as possible before sealing. Label the bag with the date to keep track of freshness.
• When ready to eat, thaw the salmon in the refrigerator overnight. Avoid thawing at room temperature to maintain the best texture and flavor.
• Reheat the salmon gently in a preheated oven at 275°F (135°C) for about 15 minutes, or until warmed through. Alternatively, you can reheat it in a skillet over medium-low heat.

• Oven Method:

  1. Preheat your oven to 275°F (135°C).
  2. Place the salmon on a baking sheet lined with aluminum foil or parchment paper.
  3. Add a splash of olive oil or a squeeze of lemon juice to keep it moist.
  4. Cover the salmon with another piece of foil to prevent it from drying out.
  5. Heat for about 15 minutes or until the salmon is warmed through.

• Stovetop Method:

  1. Heat a non-stick skillet over medium-low heat.
  2. Add a small amount of olive oil or butter to the pan.
  3. Place the salmon in the skillet and cover it with a lid.
  4. Heat for about 5-7 minutes, flipping halfway through, until the salmon is warmed through.

• Microwave Method:

  1. Place the salmon on a microwave-safe plate.
  2. Cover it with a microwave-safe lid or another plate to trap moisture.
  3. Heat on medium power for 1-2 minutes, checking frequently to avoid overcooking.
  4. Add a splash of lemon juice or a drizzle of olive oil if needed to keep it moist.

• Steaming Method:

  1. Fill a pot with a small amount of water and bring it to a simmer.
  2. Place the salmon in a steamer basket over the simmering water.
  3. Cover and steam for about 5-7 minutes, or until the salmon is heated through.
  4. Optionally, add some lemon slices or herbs to the water for extra flavor.

• Air Fryer Method:

  1. Preheat your air fryer to 350°F (175°C).
  2. Lightly brush the salmon with olive oil.
  3. Place the salmon in the air fryer basket.
  4. Heat for about 3-5 minutes, checking frequently to avoid overcooking.

• Mixing bowl: Use this to whisk together the marinade ingredients, ensuring they are well combined.

• Whisk: Essential for mixing the marinade ingredients thoroughly.

• Shallow dish: Ideal for marinating the salmon fillets, allowing them to soak up the flavors evenly.

• Grill: Preheat this to medium-high heat for cooking the salmon fillets to perfection.

• Tongs: Handy for flipping the salmon fillets on the grill without breaking them apart.

• Fork: Use this to check if the salmon flakes easily, indicating it is cooked through.

• Basting brush: Useful for applying any remaining marinade onto the salmon while grilling.

• Serving platter: Perfect for presenting the grilled salmon fillets once they are cooked.

Prepare the marinade ahead: Mix the olive oil, soy sauce, lemon juice, garlic, brown sugar, and dried thyme the night before to save time.

Use a resealable bag: Marinate the salmon fillets in a resealable bag for easy cleanup and even coating.

Preheat the grill: Start preheating the grill while the salmon is marinating to save time.

Check for doneness: Use a fork to check if the salmon flakes easily, ensuring it's cooked perfectly without overcooking.