Grilled Salmon

This smoky, spicy, and fork-tender salmon infused with a flavor-packed marinade will surely satisfy your appetite. You'll want this deliciously healthy grilled salmon again and again! Pair it with mango salsa on the side for a complete summer backyard meal.

Course Main

Cuisine American, International

Diet Gluten Free

Prep Time 5

Cook Time 12

Marinate Time 30

Total Time 47

Servings

Calories 214kcal

Author Imma

Ingredients

¼ cup (60ml) vegetable oil
⅓ cup (80ml) soy sauce (replace with gluten-free soy sauce if needed)
¼ cup (60ml) water
2 teaspoons (6-7g) garlic powder
2 teaspoons (4-5g) onion powder
2-3 tablespoons (14-20g) brown sugar
½ teaspoon (2-3g) hot sauce
1 teaspoon (2-3g) white pepper
1½-2 pounds (750-950g) salmon fillets (or salmon steaks)
salt and pepper to taste
2-3 tablespoons (25-40g) Creole seasoning

Instructions

Whisk the oil, soy sauce, water, garlic and onion powder, brown sugar, hot sauce, and white pepper in a medium bowl until thoroughly combined.
Marinate the salmon in a covered bowl or ziplock bag in the refrigerator for at least 30 minutes.
Remove the salmon from the marinade, drain thoroughly, and discard the marinade.
Brush the salmon lightly with the oil, then season with salt, pepper, and Creole seasoning.

For a Gas Grill

Preheat your grill on high for 3-5 minutes to burn off loose debris at the bottom of the grill. Use a BBQ brush to clean the grate.
Turn the heat down to medium-high to prevent burning the salmon while still enjoying good grill marks.

For a Charcoal Grill

If using a charcoal grill, open vents on the bottom of the grill and add charcoal until about ¼ full, then light it. Let your charcoal briquettes burn until they turn into hot coal ashes and glow red. Allow the flames to lower until the ashes are white with heat. (This takes around 10 minutes.)
Dip a few crumpled paper towels in a bit of oil, then wipe the oil evenly over the grate using tongs. Be careful about using too much oil, as it might start a flare-up.
Gently place salmon SKIN-SIDE UP diagonally on the grill grates for those gorgeous grill marks.
For ½-inch thick salmon, grill for 4-6 minutes per side. Close the grill, but start checking after three minutes. Keep checking at one-minute intervals until the thickest part is opaque and flakes when you pierce it with a fork or an instant-read thermometer reads 145℉ (63 ℃).
Use a wide spatula to remove the salmon from the grill.

Notes

The grill temperature should be around 450℉ (232 ℃) before placing the salmon. Not too hot and not too cool.
Salmon with the skin on is easier to work with when grilling. Some people say to start skin-side down, while others say to start skin-side up. I prefer skin-side up to start, but you make your own decision.
Don't leave your salmon unattended when grilling. First, it cooks quickly, and second, to avoid any fire accidents.
Please keep in mind that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.

Nutrition