If you’re like me and love the idea of grilled salmon but always hesitate because you’ve had a fillet fall apart or burn on the grill, I’ve got you. This marinated grilled salmon is my go-to for summer cookouts and weeknight dinners alike — it’s super flavorful, easy to prep ahead, and turns out juicy with that gorgeous golden char.
The marinade is one of those kitchen hacks that feels like cheating — it doubles as a basting sauce and a drizzle for serving. Fewer dishes, more flavor.
Why I Keep Coming Back to This Salmon
I’ve grilled a lot of salmon in my time, and I’ll admit, in the early days I had more than a few sticky, flaky disasters. But once I figured out a few small tricks — like oiling the grill and starting with skin-on fillets — everything changed.
Here’s why this recipe stays on repeat in my house:
- It comes out juicy inside, with a light crisp on the edges.
- The marinade pulls triple duty: flavoring, basting, and serving.
- It actually makes grilled salmon low-stress. No fussing. No babysitting.
I usually make this when I’ve got folks coming over because it looks impressive on a platter, but honestly, we’ll also throw it on just for an easy Tuesday night dinner with some grilled veggies.
My Best Tips for Grilling Salmon Without the Stress
Let’s be real: grilling salmon can be nerve-wracking, especially if you’ve had it fall apart before. Here are the tricks I use every single time to get it right:
Stick with skin-on fillets. The skin is your best friend on the grill — it holds everything together and gives you wiggle room if the flesh starts getting soft.
Let the marinade drip off first. After marinating, I set the salmon skin-side down on a plate for about 10 minutes before grilling. It helps remove the extra marinade that can otherwise burn too fast.
Oil everything. Brush the salmon with oil and don’t skimp on oiling the grill grates. A quick drizzle right before grilling really helps.
Medium heat is the sweet spot. I used to crank the heat thinking faster was better — big mistake. Medium or medium-low gives you more control and helps avoid burning.
Start skin-side up. Flesh side hits the grill first since it’s more delicate. Once you flip it, the skin side can handle a few more minutes if needed.
Don’t mess with it. This is the hardest part. Once it’s down, leave it alone. It’ll naturally release from the grates once it’s ready to flip.
This method has never failed me. If I’m cooking for guests, I even grill a small extra piece on the side as my “tester,” just in case — and I never mind snacking on it while I finish the rest!
What I Look for to Know It’s Done
I always check the sides of the salmon — once the color changes from glossy pink to opaque all the way through, I know it’s just about ready. For extra precision (especially if you’re grilling a thicker cut), I’ll use a thermometer:
- 120°F (50°C) for medium-rare
- 130°F (55°C) for medium
Anything beyond that tends to dry out quickly. And if you’re using the marinade to serve, you’ve got a little cushion for moisture anyway.
Let’s Talk About That Marinade
This marinade is so simple, but it adds huge flavor. It’s got a little sweet, a little salty, and just enough garlic to make your kitchen smell amazing before you even fire up the grill.
Here’s what I use:
- Soy sauce for that deep savory flavor and saltiness — it acts like a quick brine too.
- Brown sugar or honey for sweetness and caramelization.
- Garlic for bite.
- A splash of oil and lemon juice to round it out.
This combo gives you salmon that’s flavorful without tasting too “saucy,” and it works just as well on chicken or shrimp if you’re grilling those alongside.
Sometimes I make extra marinade just to reduce it down on the stove and serve it warm over the finished fish — especially if I’m serving it with plain rice or couscous.
What I Serve This With (and What’s Always a Hit)
Grilled salmon pairs well with so many things, but I usually keep it light and summery. Here are my regular pairings:
- Grilled corn on the cob — it’s always on the grill while the salmon cooks
- Tomato cucumber salad with a little olive oil and vinegar
- Roasted baby potatoes or just crusty bread to mop up the sauce
- Coleslaw or a cabbage slaw without mayo if it’s a hot day
- Macaroni salad — I make a big bowl ahead for parties
If I’ve got leftover salmon (rare, but it happens), I’ll flake it into a rice bowl the next day or mix it into a green salad for lunch.
Quick Storage Notes
Grilled salmon holds up really well for leftovers. Here’s how I keep it fresh:
- Store in an airtight container in the fridge for up to 3 days.
- Reheat gently — I usually pop it in the oven at 300°F for 8–10 minutes, or just eat it cold in a salad.
- If you want to freeze it, wrap tightly in foil and keep in a zip-top bag. It’s best eaten within a month, though the texture changes a bit.
Marinated Salmon
Grilled salmon gets a serious flavor boost with this quick and easy marinade that pulls double duty as a glaze. Think salty-sweet with bright citrus and garlic – simple ingredients, bold taste. Perfect for a quick summer dinner or a weekend BBQ.
Ingredients
- 4 skin-on salmon fillets (about 150–180g each)
- Olive oil, for brushing
For the Marinade (also used as sauce):
- 1/3 cup low-sodium soy sauce
- 3 tablespoons honey
- 2 tablespoons olive oil
- 2 tablespoons fresh lemon juice
- 2 garlic cloves, finely minced
To Serve (optional):
- Lemon slices
- Chopped parsley, chives, or green onion
Instructions
- Marinate the Salmon: In a zip-top bag or shallow dish, whisk together the soy sauce, honey, olive oil, lemon juice, and garlic. Add the salmon fillets and gently turn to coat them in the mixture. Let the salmon marinate in the fridge for at least an hour, or up to 24 hours for more flavor. About 30 minutes before grilling, take the salmon out to bring it closer to room temperature. Remove from the marinade and let the excess drip off.
- Make the Sauce: Pour the remaining marinade into a small pan and bring to a simmer over medium-high heat. Let it bubble away for a few minutes until it thickens into a syrupy glaze. Set aside – you’ll use this to baste the fish and drizzle on top when serving.
- Grill the Salmon: Preheat your grill to medium (or medium-low if your BBQ runs hot). Lightly oil the grates. Brush the salmon with a little olive oil and place it skin-side up on the grill. Cook for about 3 minutes until golden, then gently flip. Brush the top with the reduced marinade and close the lid. Let it cook for another 3–4 minutes, brushing once more midway through. It’s done when the center hits 120°F (medium-rare) to 130°F (medium).
- Transfer to a plate and serve with a final spoonful of glaze and a sprinkle of herbs or a slice of lemon if you like.Marinate the SalmonIn a zip-top bag or shallow dish, whisk together the soy sauce, honey, olive oil, lemon juice, and garlic. Add the salmon fillets and gently turn to coat them in the mixture. Let the salmon marinate in the fridge for at least an hour, or up to 24 hours for more flavor. About 30 minutes before grilling, take the salmon out to bring it closer to room temperature. Remove from the marinade and let the excess drip off.
- Make the Sauce: Pour the remaining marinade into a small pan and bring to a simmer over medium-high heat. Let it bubble away for a few minutes until it thickens into a syrupy glaze. Set aside – you’ll use this to baste the fish and drizzle on top when serving.
- Grill the Salmon: Preheat your grill to medium (or medium-low if your BBQ runs hot). Lightly oil the grates. Brush the salmon with a little olive oil and place it skin-side up on the grill. Cook for about 3 minutes until golden, then gently flip. Brush the top with the reduced marinade and close the lid. Let it cook for another 3–4 minutes, brushing once more midway through. It’s done when the center hits 120°F (medium-rare) to 130°F (medium).
- Transfer to a plate and serve with a final spoonful of glaze and a sprinkle of herbs or a slice of lemon if you like.
Notes
- If you don’t have lemon juice, a splash of cider vinegar, white wine vinegar, or even rice vinegar works beautifully.
- No honey? Try maple syrup or a spoonful of brown sugar.
- Want a little kick? Add chili flakes, ginger, or a dash of hot sauce to the marinade.
- Salmon with skin holds together better on the grill – just make sure it’s been scaled.
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 889Total Fat 54gSaturated Fat 10gTrans Fat 0gUnsaturated Fat 40gCholesterol 224mgSodium 976mgCarbohydrates 16gFiber 0gSugar 13gProtein 81g
dinnerbytes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although dinnerbytes.com attempts to provide accurate nutritional information, these figures are only estimates.
A Few Questions You Might Be Wondering
Can I use frozen salmon?
Absolutely — just thaw it in the fridge overnight, pat dry, and you’re good to go. Make sure it’s completely thawed before marinating.
Can I cook this on a grill pan or stovetop?
Yes! A cast iron pan or grill pan works well. Just make sure it’s hot and well-oiled. Same tips apply: start flesh-side down and don’t move it too soon.
What if I don’t have soy sauce?
You can use tamari, coconut aminos, or even Worcestershire sauce in a pinch — just adjust the salt elsewhere in the recipe.
Can I marinate the salmon overnight?
I’d recommend no more than 1 hour — the soy sauce can start to cure the fish too much, and you might end up with a mushy texture.
Try Other Salmon Recipes:
