Description
Ina Garten’s Asian Grilled Salmon brings Pacific Rim flavors to your dinner table with zesty marinade and perfectly charred fish. Delicate salmon fillets soak in soy, ginger, and garlic, promising a delicious meal you’ll savor with each tender, flavorful bite.
Ingredients
Scale
Main Ingredients:
- 1 side fresh salmon, boned but skin on (about 1.3 kg / 3 lbs)
Sauce Ingredients:
- 2 tablespoons Dijon mustard
- 3 tablespoons soy sauce
- 6 tablespoons extra virgin olive oil
Seasonings:
- 0.5 teaspoon minced garlic
Instructions
- Prepare the grill by igniting charcoal briquettes or setting a gas grill to medium-high heat (375-400°F/190-204°C). Lightly coat the grill rack with vegetable or olive oil to prevent salmon from adhering.
- Position the salmon fillet on a clean cutting surface, skin-side facing downward. Slice the fillet into 4 uniform portions, each approximately 3-.
- Create the flavor-enhancing marinade by whisking together Dijon mustard, low-sodium soy sauce, extra virgin olive oil, and freshly minced garlic cloves in a small mixing bowl until thoroughly combined.
- Generously drizzle half of the prepared marinade over the salmon portions, ensuring even coverage. Allow the fish to marinate at ambient temperature for 8-12 minutes, enabling the flavors to penetrate the flesh.
- Carefully position the salmon pieces skin-side down on the preheated grill grates. Discard the marinade used for initial seasoning to prevent cross-contamination. Cook for 4-5 minutes without moving, allowing beautiful grill marks to form.
- Gently flip the salmon using a wide, sturdy spatula. Continue grilling for an additional 3-4 minutes until the fish reaches a slightly translucent, medium-rare consistency. The internal temperature should register around 125°F (52°C).
- Transfer the grilled salmon to a clean serving plate, maintaining skin-side down orientation. Drizzle the reserved marinade over the top, enhancing the dish’s flavor profile.
- Let the salmon rest for 8-10 minutes, which allows the proteins to relax and redistribute moisture. Remove the skin before serving, and enjoy the salmon warm, at room temperature, or chilled.
Notes
- Check salmon’s color and firmness for peak freshness, avoiding dull or mushy fillets.
- Quickly coat salmon with light marinade to enhance without masking delicate fish flavor.
- Brush grill grates generously with oil to create perfect non-stick surface for delicate fish.
- Flip salmon gently once during grilling, watching for golden-brown exterior and translucent center.
- Rest grilled salmon on clean plate, covering loosely with foil to retain warmth and moisture.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dinner, Lunch
- Method: Grilling
- Cuisine: Asian
Nutrition
- Serving Size: 6
- Calories: 542
- Sugar: 0g
- Sodium: 585mg
- Fat: 38g
- Saturated Fat: 6g
- Fiber: 0g
- Protein: 46g
- Cholesterol: 124mg