Prep: 15 minutes
Cook: 15 minutes
Ready: 2 hours 30 minutes
- 680 gr or 1½ pounds salmon fillets
- lemon pepper to taste
- garlic powder to taste
- salt to taste
- 80 ml or ⅓ cup soy sauce
- 75 gr or ⅓ cup brown sugar
- 80 ml or ⅓ cup water
- 60 ml or ¼ cup vegetable oil
- Season salmon fillets with lemon pepper, garlic powder, and salt.
- In a small bowl, stir together soy sauce, brown sugar, water, and vegetable oil until sugar is dissolved.
- Place fish in a large resealable plastic bag with the soy sauce mixture, seal, and turn to coat.
- Refrigerate for at least 2 hours.
- Preheat grill for medium heat.
- Lightly oil grill grate.
- Place salmon on the preheated grill, and discard marinade.
- Cook salmon for 6 to 8 minutes per side, or until the fish flakes easily with a fork.
Serve with [new] potatoes or pasta and a green salad.
Note 1: You can also use ⅓ cup lemon juice and ¼ teaspoon black pepper instead of the lemon pepper. Cut the soy sauce to ¼ cup to lessen the salt flavor and use only 1 tablespoon vegetable oil to cut calories. Also spray the grill plate with vegetable oil to keep the salmon from sticking.
Note 2: When you don’t have a grill, like I do, just make a little foil packet for each fillet and close it up, leaving a little room for air to circulate inside. If you bake the foil packets on a cookie sheet at 220° C or 425° F for about 15 minutes [slightly longer depending on number of fillets], the salmon cooks to perfection every time! This is a great recipe to use when preparing salmon in foil packets… it poaches gently in its own juices and always comes out so tender and delicious!
The nutrition data for this recipe includes information for the full amount of the marinade ingredients. Depending on marinating time, ingredients, cooking method, etc., the actual amount of the marinade consumed will vary.
Amount Per Serving
Total Fat: 20.1g
Total Carbs: 13.2g
Dietary Fiber: 0.1g
PDF of this recipe: 20120614-Grilled-Salmon