With this one, I wanted to see mouths dance. I enjoy fish tacos but not the fried or with cabbage. A little savory, though not really for youngsters. Serve with genuine Mexican cheese, sour cream, green lettuce, lime, and fresh cilantro.
| Prep Time: | 10 mins |
| Cook Time: | 15 mins |
| Additional Time: | 2 hrs |
| Total Time: | 2 hrs 25 mins |
| Servings: | 6 |
Ingredients
- 1 ½ pounds salmon fillets
- lemon pepper to taste
- garlic powder to taste
- salt to taste
- ⅓ cup soy sauce
- ⅓ cup brown sugar
- ⅓ cup water
- ¼ cup vegetable oil
Instructions
- Season salmon fillets with lemon pepper, garlic powder, and salt.
- Stir soy sauce, brown sugar, water, and vegetable oil together in a small bowl until sugar is dissolved. Place fish in a large resealable plastic bag; add soy sauce mixture, seal, and turn to coat. Refrigerate for at least 2 hours.
- Preheat an outdoor grill for medium heat and lightly oil the grate.
- Place salmon on the preheated grill, and discard marinade. Cook salmon until fish flakes easily with a fork, about 6 to 8 minutes per side.
- Serve with a side of
- or
- .
- The nutrition data for this recipe includes information for the full amount of the marinade ingredients. Depending on marinating time, ingredients, cooking method, etc., the actual amount of the marinade consumed will vary.
Nutrition Facts
| Calories | 318 kcal |
| Carbohydrate | 13 g |
| Cholesterol | 56 mg |
| Dietary Fiber | 0 g |
| Protein | 21 g |
| Saturated Fat | 3 g |
| Sodium | 1092 mg |
| Sugars | 12 g |
| Fat | 20 g |
| Unsaturated Fat | 0 g |
Reviews
Great recipe! Followed exact and marinated for 6 hours. 3,800+ positive reviews says it all! Thanks tinamenina!
We were gifted a 36 oz salmon fillet my nephew caught in a southwest Washington St river. He had it flash frozen. When home I thawed it to serve to my family including my 6 and 8 year old grandchildren. Knowing salmon with just lemon (fine with me) would be a hard sell -I tried this recipe. It was gobbled up! I adjusted the amounts to accommodate the larger size but otherwise exactly as written. My husband grilled atop foil. It took between 15 and and 20 minutes- (we left the fillet whole). It was so moist and delicious- thank you!
Recipe is great, & the grilling guidance invaluable! I’m not big on sweet or teriyaki, so I followed other reviewers guidance: cut sugar in half, left out dry salt, added ~ a thumb of ginger minced finely, and 2t of a hot sauce. It was magical – even an avowed fish-hater liked it. Maybe the long soak makes the difference? And I even forgot the lemon wedges I’d cut up! Thanks so much!
This has been my family’s go to recipe for grilled salmon for years now. I use olive oil instead of vegetable and omit the extra salt. 2 hrs marinade. Grill time varies depending on thickness of meat. The edges come out crispy
I love this recipe, it’s simple and quick. I bake my at •400F for about 10-12 minutes.
Loved across the generations for Sunday family dinner!! I switched to a brown sugar stevia mix for the diabetics in the family…,, but
my family loves this recipe and they aren’t fish eaters. I cook it on my green egg to get that smoky flavor and some nice char marks. So good!!!
Only had a chance to marinate for 2 hours before grilling it, and it was delicious!!! I boiled the remaining marinade for about 15 min and then coated it before taking off the grill…so good!!!!
This has become my go to recipe for salmon. It’s a variation on teriyaki. In my second time making this recipe, at the suggestion of other reviewers, added ginger and I also added juice from a lime. I also broiled in the oven for 9 mins. Thanks for sharing.
This was excellent! My family loved it and asked to put it into the monthly rotation!
This was so good! My niece who doesn’t really like salmon could not stop eating it. Simple ingredients but such a big flavor, just perfect. I have also baked the salmon at 400 covered with foil for 15 min so easy ao good.
Used olive oil instead of vegetable. Added about 2 tsp of minced ginger and 2 tsp of chili garlic sauce to the marinade. Only used about half the brown sugar. Omitted the salt as the soy has plenty. I seldom marinade the full time, but do make slashes in the salmon so that it soaks into it better. I broil for about 10 minutes, serve with Israeli couscous and steamed vegetables.
Unique flavor that everyone loves. Huge hit!
Great recipe The way I normally make this dish at my restaurant is that I tend to add slightly less brown sugar but apart from that it’s perfect Feel free to check out my recipes that I use at my restaurant by visiting my profile Enjoy!
This is my “go to” Salmon recipe. I am not a big Salmon fan but I have made this recipe numerous times and it is by far my favorite way to eat Salmon. It is simple to make and so delicious. I follow the recipe exactly and my husband and I are never disappointed. So yummy!
This was really good! We had a torrential downpour over the dinner hours so I too had to use the oven for this. I preheated the oven to 450 with the sheet pan inside. Once the oven reached temp I placed the salmon skin size down on the pan. Placed it back in the oven and baked for 12 minutes. Salmon was flaky and the skin was crisp. Yummy marinade.
Delicious
Extremely easy. Fantastic flavor.
Delicious and so easy. Made it as shown with no changes. Will definitely make it again.
Awesome
Easy & excellent! My 4 yr. old loves it too. I tend to like sauce so I take make the marinade enough for 6 servings (instead of 4) if I have a pound of salmon. After I put the salmon in the oven, I take the leftover marinade and put it into a frying pan and let it simmer for the length of time the salmon is in the oven. It slowly thickens & makes a super yummy sauce to top on the fish.