Brown Sugar Grilled Salmon

"Part of our annual trek to the mountains is cooking out streamside. This year I decided to try salmon and found this recipe on another site. I scaled it back to feed 2 and marinated the fish for about 6 hours. It was spectacular. You can baste the fish while it's cooking if you wish, but not necessary. We used a grill basket and oiled it first to prevent sticking."
 
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photo by run for your life photo by run for your life
photo by run for your life
photo by GaylaJ photo by GaylaJ
Ready In:
19mins
Ingredients:
8
Serves:
4-6
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ingredients

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directions

  • sprinkle fillets with salt, lemon pepper and garlic powder to taste.
  • Combine soy sauce, brown sugar, water and oil.
  • Marinate fish in soy mixture for 2 hours or more.
  • remove from marinade.
  • Grill for 7 minutes per side.

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Reviews

  1. Ilysse
    I just realized this is on the front page...I made this last night and it was very good. I love lemon pepper so I was genreous with it. I was all out of brown sugar (didn't realize until the last minute) so used the tablespoon I had of splenda brown sugar and the rest was agave syrup. I think the agave added a nice flavor...I didn't grill I just cooked it in the marinade at 350 for 20 minutes. By the end of the 20 min the sauce got nice and gooey and thick and wonderful. I served this with couscous and peas although I think a veg fried rice would be good with it.
     
  2. deathbenotproud
    Some people cook salmon on cedar planks, or grill it, and while those methods are fantastic, I use them myself, for this I preferred to take an alternative approach. instead of grilling it or using a cedar plank, I simply wrapped the fish inside of an aluminium foil casing, and sealed it tight with the marinade inside, so that the marinade completely submerged the salmon, but only to just the top, so as not to over-drown it, and cooked it on the lowest heat for 14 minutes exactly, and promptly took it off. I also pre-heated the grill. I think it's common sense, but I people who just turn it on and put their food on the grill instantly, but I time my food differently, so this is just a heads up if you choose to make it this way :)<br/><br/>also, I sprinkled a lime herb that I have on top of it after, as well as added a little bit of Chef Zachary blackening spice for flavor. it came out super juicy (as I did not marinade it) and very tender, and still incredibly flavorful, because instead of marinading it, it's simply slow boiling the marinade into the salmon.<br/><br/>i'm not sure if anyone else has ever done anything like sealing tinfoil, but I sure do, especially with chicken, fish, and other meats.
     
  3. Koechin Chef
    Outstanding recipe! I used reduced sodium soy sauce to cut sodium and added no salt. Did everything else as stated. We were unable to grill so I used my grill pan. About 4 minutes on each side. ( I buy Alaskan wild caught individually wrapped fillets @ Sam's Club) I can;t wait to do it over charcoal. Thanks for sharing. :-0
     
  4. Lenora S.
    This is a great recipe and the best salmon marinade that I've come across so far. I followed the instructions and was surprised with the flavor. It was really tender, juicy (normally when I cook salmon, it comes out dry) and the skin was crispy. I did marinade overnight and it did not make my salmon mushy
     
  5. Jennifer B.
    I didn't even marinate for 10min, but it was still great! I only let it marinate in a little bit of the sauce. The rest of the sauce I thickened in a saucepan with a water and cornstarch mixture. I added a tiny splash of rice vinegar and 1 tsp of sesame oil to the sauce. It was really good! I used Atlantic salmon. I think it's one of the better types.
     
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Tweaks

  1. Jennifer B.
    Added tiny splash of rice vinegar and sesame oil to the sauce/marinade. Only use small amount of sauce for marinating. Use rest to thicken into a sauce with cornstarch-water mixture. It is really good on top of the cooked fish!
     
  2. deathbenotproud
    Some people cook salmon on cedar planks, or grill it, and while those methods are fantastic, I use them myself, for this I preferred to take an alternative approach. instead of grilling it or using a cedar plank, I simply wrapped the fish inside of an aluminium foil casing, and sealed it tight with the marinade inside, so that the marinade completely submerged the salmon, but only to just the top, so as not to over-drown it, and cooked it on the lowest heat for 14 minutes exactly, and promptly took it off. I also pre-heated the grill. I think it's common sense, but I people who just turn it on and put their food on the grill instantly, but I time my food differently, so this is just a heads up if you choose to make it this way :)<br/><br/>also, I sprinkled a lime herb that I have on top of it after, as well as added a little bit of Chef Zachary blackening spice for flavor. it came out super juicy (as I did not marinade it) and very tender, and still incredibly flavorful, because instead of marinading it, it's simply slow boiling the marinade into the salmon.<br/><br/>i'm not sure if anyone else has ever done anything like sealing tinfoil, but I sure do, especially with chicken, fish, and other meats.
     

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