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Flavor Packed Grilled Salmon (A Summer Favorite!)

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Salmon fillets are marinated in a sweet soy-garlic glaze that caramelizes on the grill, locking in the flavor while still being fork-tender and flaky.

close up of a piece of Easy Grilled Salmon

Flavor: Mild-flavored salmon gets a grilled glow-up with a sweet-savory glaze for big flavor.
Skill Level: This recipe is easy to make. Perfect for beginners or anyone looking for a simple, flavorful grilled salmon dish.
Recommended Tools: A meat thermometer is an invaluable kitchen tool and the best way to gauge whether salmon is cooked properly. It should read 145°F when cooked.
Serving Suggestions: Make and use all week in hot dishes or cold salads for energizing workday lunches.

Salmon fillets in a casserole dish with sauce being poured on

Ingredient Tips for Grilled Salmon

Salmon: Fresh or frozen (no need to thaw before marinating) salmon fillets, like Sockeye or Coho, are used in this recipe. Skin-on fillets are easier to grill and are extra flavorful. Be sure they are the same size and width for even grilling.
Marinade: Oil and lemon juice work to tenderize the fish and help the seasonings absorb into the fillets. Brown sugar can be swapped out for maple syrup, honey, or a liquid sugar substitute like Lakanto (Monk fruit) syrup.
Variations: Add some freshly grated ginger and red pepper flakes to build on the Asian-style flavors, or keep it basic and use a salmon rub or homemade Old Bay seasoning.

To help the glaze stick to the salmon, pat it dry with a paper towel before marinating.
Be sure to oil the grates or use foil to prevent the salmon from sticking.
Let the salmon rest for 5 minutes after grilling to lock in the juices.
Try brushing the salmon with the extra marinade while cooking for a flavor boost.

Storing Leftovers

Unused marinade can be kept in a jar with a tight-fitting lid in the refrigerator for up to a week (as long as it didn’t come in contact with raw fish). Use it for fish, shrimp, or grilled veggies.
Keep leftover grilled salmon in a covered container in the refrigerator for up to 3 days. Use leftovers in a frittata, in a summer pasta salad, or in a creamy seafood chowder.
Cooled filets can be frozen by wrapping them in parchment paper and then transferring them to zippered bags for up to 6 months. Thaw in the refrigerator before using.

Grilled salmon on a plate garnish with parsley with vegetables on the side

Serve Salmon With…

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image of Everyday Comfort cookbook by Holly Nilsson of Spend With Pennies plus text

close up of a piece of Easy Grilled Salmon

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Grilled Salmon

This easy grilled salmon recipe features tender fillets marinated in a sweet and savory sauce, then grilled to perfection with a light caramelized glaze.

Prep Time 15 minutes

Cook Time 15 minutes

Marinate Time 1 hour

Total Time 1 hour 30 minutes

▢ 1 ½ pounds salmon filets

Marinade

▢ ¼ cup soy sauce
▢ ¼ cup water
▢ ¼ cup vegetable oil
▢ 3 tablespoons brown sugar
▢ 1 tablespoon fresh lemon juice
▢ 1 teaspoon sesame oil toasted
▢ ½ teaspoon garlic powder

In a small bowl, whisk together soy sauce, water, oil, brown sugar, lemon juice, sesame oil, and garlic powder.
Pour over salmon and allow to marinate for at least 1 hour (or up to 8 hours).
Preheat the grill to medium-high heat (400°F).
Place salmon, skin side down, onto the grill and cook for 6-8 minutes. Turn over and cook and an additional 5-7 minutes or until salmon reaches 145°F. Do not overcook.
Rest for a few minutes before serving.

Marinating: Keep salmon refrigerated while it’s marinating and always discard leftover marinade.

Oven: This can be baked at 450°F for 10 minutes and then broiled for 5 minutes.

Keep it from sticking: Preheat the grill and place a bit of oil on a piece of paper towel. Rub the paper towel on the grill grates until they are black and shiny. This will help keep the salmon from sticking.

If the salmon sticks when you try to flip it, it isn’t ready to flip yet. The salmon filets should release easily from the grill.

Temperature: Be sure not to overcook the salmon. It should be cooked to 145°F, I usually remove it from the grill a few degrees early as it will continue to cook as it rests.

Nutrition information includes 10% absorption of the marinade.

Keep leftovers in an airtight container in the refrigerator for 3 days.

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Dinner, Fish, Main Course, Seafood

Cuisine American

© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.

healthy and flavorful Easy Grilled Salmon with writing

Easy Grilled Salmon with veggies and a title

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About the author

Holly Nilsson is the creator of Spend With Pennies, where she creates easy, comforting recipes made for real life. With a passion for nostalgic flavors and simplified techniques, Holly helps busy home cooks create delicious meals that always work. She is also the author of “Everyday Comfort,” which promises to inspire even more hearty, home-cooked meals.
See more posts by Holly