Zesty Asian Twist: Ina Garten’s Grilled Salmon Dinner Recipe

Succulent salmon takes on a vibrant Asian twist in this mouthwatering Ina Garten Asian grilled salmon recipe that promises to tantalize your taste buds.

Marinated in a blend of zesty ingredients, the fish emerges with a perfect balance of sweet and savory flavors.

The recipe captures the essence of bold, aromatic Asian cuisine with minimal effort.

Each bite delivers a harmonious combination of tender fish and robust seasonings.

Garten’s culinary expertise shines through in this simple yet elegant dish that elevates weeknight dinners.

The marinade infuses the salmon with depth and character, creating a restaurant-worthy meal you can easily prepare at home.

Get ready to impress everyone at the table with this show-stopping seafood sensation.

Quick Recipe Overview

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes

Calories: 420 kcal

Servings: 6

What You Need for Asian Grilled Salmon by Ina

• Garlic: Adds robust, pungent flavor that enhances the salmon's richness and provides aromatic depth.
• Olive Oil: Creates smooth, silky coating that helps distribute flavors and prevents sticking during grilling.
• Soy Sauce: Delivers umami depth and salty complexity, balancing the fish's natural sweetness.
• Dijon Mustard: Introduces tangy, sharp notes that cut through the salmon's richness and add bright complexity.

• Salmon: Fresh, high-quality wild-caught or farm-raised fish with firm, vibrant flesh and minimal discoloration ensures optimal taste and texture.

• Vegetable Oil: Prevents salmon from adhering to the grill rack, ensuring clean, easy release during cooking.
• Charcoal Briquettes: Provides smoky, intense heat that creates perfect caramelization and enhances salmon's natural flavors.

Grill Tools to Master Asian Salmon

• Charcoal Grill: Essential for creating smoky, grilled flavor and achieving perfect salmon sear.
• Hot Grill Rack: Brushed with oil to prevent salmon from sticking during cooking.
• Wide Spatula: Crucial for carefully flipping salmon without breaking delicate fish.
• Small Bowl: Used for whisking and preparing flavorful marinade.
• Whisk: Perfect for blending marinade ingredients smoothly.
• Cutting Board: Needed for cutting salmon into four equal pieces.
• Sharp Knife: Required for precise salmon cutting.
• Flat Plate: Used for serving and resting grilled salmon.

How to Make Ina Garten’s Grilled Salmon Dish

Asian Grilled Salmon Adventure

• Grill Preparation

Get your outdoor cooking space ready by heating charcoal and lightly oiling the grill rack to ensure smooth salmon cooking.

• Salmon Cutting

Slice the salmon into four beautiful portions, creating perfectly sized pieces for grilling.

• Flavor Fusion

Whip up a tantalizing sauce mixing garlic, olive oil, soy sauce, and mustard. Coat the salmon generously and let it marinate briefly, allowing the flavors to dance together.

• Grilling Magic

Place salmon on the hot grill with skin side facing down. Cook for about 4-5 minutes on each side, watching for a perfect golden exterior while keeping the inside tender and juicy.

• Resting and Serving

After grilling, let the salmon rest for 10 minutes to seal in those incredible flavors. Transfer to a serving plate and enjoy warm or at room temperature. Optional: Remove skin before serving for a refined presentation.

Adjust Marinade in Ina’s Asian Salmon

• Reserve half the marinade for basting to intensify flavor without risking bacterial contamination from raw fish contact.
• Select thick center-cut salmon fillets for even grilling or opt for wild-caught salmon for richer, more robust taste profiles.
• Use a meat thermometer to check internal temperature; salmon is perfectly cooked at 145°F with a slightly translucent center for ultimate moisture.
• Transform this recipe by using a grill pan, broiler, or oven-roasting technique when outdoor grilling isn't convenient or accessible.
• Experiment with sesame seeds, green onion garnish, or a sprinkle of toasted nori to elevate the Asian-inspired marinade and add textural complexity.

Plating Ideas for Ina Garten’s Asian Salmon

• Savor the Salmon Sides
• Pair with Jasmine Rice: Fluffy white jasmine rice complements the salmon's rich, savory flavors and catches the delicious marinade perfectly.
• Fresh Veggie Crunch: Toss together a crisp Asian-inspired salad with cucumber, radish, and mixed greens to balance the grilled fish's warmth.
• Sesame Green Garnish: Sprinkle toasted sesame seeds and chopped green onions over the salmon for an extra layer of nutty, fresh flavor that elevates the dish.
• Wine and Dine Companion: Choose a chilled white wine like Pinot Grigio or a light Sauvignon Blanc to enhance the salmon's delicate Asian-inspired profile.

Reheating Tips for Leftover Asian Salmon

• Refrigerate Smartly: Store leftover salmon in an airtight container within 2 hours of cooking, keeping it fresh for 3-4 days in the refrigerator.
• Quick Freeze Strategy: Wrap individual salmon portions tightly in plastic wrap and aluminum foil, then freeze for up to 3 months without losing flavor or texture.
• Reheat with Care: Warm chilled salmon gently in the oven at 275°F for 10-15 minutes to maintain moisture and prevent overcooking, avoiding microwave methods that can dry out the fish.
• Serving Temperature Tips: Enjoy this Asian grilled salmon chilled on salads, at room temperature for picnics, or warm straight from the grill for maximum taste and tenderness.

Vibrant Ina Garten Asian Grilled Salmon Recipe

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4.7 from 15 reviews

• Total Time: 15 minutes
• Yield: 6 1x

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Description

Ina Garten’s asian grilled salmon brings Pacific Northwest flavors to elegant dinner tables. Succulent fish marinates in soy, ginger, and garlic, promising delicious results you’ll savor with each perfectly charred bite.

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Ingredients

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• 1 side fresh salmon, boned but skin on (about 3 lbs / 1.36 kg)
• 2 tbsps Dijon mustard
• 3 tbsps soy sauce
• ½ tsp minced garlic
• 6 tbsps olive oil

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Instructions

1. Marinade Preparation: Whisk minced garlic, extra virgin olive oil, low-sodium soy sauce, Dijon mustard, and whole grain mustard in a mixing bowl to create a robust flavor profile.
2. Salmon Preparation: Divide salmon fillet into four equal portions by cutting lengthwise and crosswise, ensuring uniform cooking and presentation.
3. Marinating Process: Thoroughly coat salmon pieces with half the prepared marinade, letting them absorb flavors for 10 minutes at room temperature.
4. Grill Setup: Coat grill rack with oil and heat charcoal briquettes to create an optimal non-stick surface for precise salmon cooking.
5. Initial Grilling: Place salmon fillets skin-side down on hot grill, discarding used marinade to prevent bacterial contamination, and cook for 4-5 minutes.
6. Finishing Grilling: Carefully flip salmon using a wide spatula, continue grilling for an additional 4-5 minutes, allowing the center to remain slightly translucent.
7. Final Touch: Drizzle reserved marinade over grilled salmon, transfer to a serving plate skin-side down, and let rest for 10 minutes to complete cooking and retain moisture.
8. Serving: Present salmon at preferred temperature – hot, room temperature, or slightly chilled – remembering to remove skin before enjoying.

Notes

• Marinade Magic: Half the mixture prevents flavor dilution and ensures food safety by avoiding raw marinade contact.
• Skin-Side Technique: Grilling salmon skin-side down creates a protective layer, prevents sticking, and helps maintain moisture during cooking.
• Temperature Precision: Monitor grill heat and salmon thickness carefully, as 4-5 minutes per side varies based on fillet size to prevent overcooking.
• Resting Ritual: Letting salmon rest 10 minutes allows internal temperature to equalize, ensuring tender, juicy fish with optimal flavor distribution.

• Prep Time: 5 minutes
• Cook Time: 10 minutes
• Category: Dinner, Lunch
• Method: Grilling
• Cuisine: Asian

Nutrition

• Serving Size: 6
• Calories: 420
• Sugar: 1 g
• Sodium: 560 mg
• Fat: 36 g
• Saturated Fat: 5 g
• Unsaturated Fat: 26 g
• Trans Fat: 0 g
• Carbohydrates: 3 g
• Fiber: 0 g
• Protein: 27 g
• Cholesterol: 75 mg