This salmon recipe is the one that is served at the annual Saint Matthew Parish picnic in Seattle, Washington. Although we usually use salmon fillets, it works great with any cut of salmon for grilling. Use wild king or sockeye salmon.
| Prep Time: | 15 mins |
| Cook Time: | 30 mins |
| Additional Time: | 20 mins |
| Total Time: | 1 hr 5 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 1 tablespoon vegetable oil
- 1 tablespoon soy sauce
- 1 teaspoon Worcestershire sauce
- 1 lemon, juiced
- ½ teaspoon grated fresh ginger root
- 2 tablespoons honey
- ⅓ cup chopped fresh basil leaves
- 1 tablespoon finely chopped shallots
- 1 (3 pound) salmon fillet, with skin
Instructions
- Make a pan out of aluminum foil by doubling up layers of foil large enough to hold your fillet. Place the foil onto a cookie sheet. Lay the fillet onto the foil with the skin side down. In a small bowl, stir together the oil, soy sauce, Worcestershire sauce, lemon juice, ginger, honey, basil and shallots. Pour over the salmon and let it marinate while you preheat the grill, about 20 minutes.
- Preheat a grill for medium-low heat. Slide the foil with the salmon off of the cookie sheet and onto the grill. Cover with the lid and grill the fillet for 10 minutes per inch of thickness, about 20 minutes. Salmon should be able to flake with a fork, but not be too dry. When you serve the salmon, the skin will stick to the foil and your grill will remain clean. Simply slice and use a spatula to scoop the fillet off of the skin to serve.
Nutrition Facts
| Calories | 432 kcal |
| Carbohydrate | 9 g |
| Cholesterol | 154 mg |
| Dietary Fiber | 1 g |
| Protein | 49 g |
| Saturated Fat | 4 g |
| Sodium | 278 mg |
| Sugars | 6 g |
| Fat | 22 g |
| Unsaturated Fat | 0 g |
Reviews
Only Grilled Salmon Recipe we ever use!!! Love love Love!
Made Anne’s wonderful salmon, that was purchased in the Pike Street Market. Delicious, moist and loved the taste of the BBQ grill. I added wood chips on the grill for smoke. Asparagus as side
Love the marinade, added cilantro
I made some substantial changes for this dish. Namely I did not grill the salmon or put the sauce on the salmon. I actually used the sauce on the vegetables I sauteed and thickened it with a roux. 1. Pre-Heat oven to 425° F. 2. Follow the above recipe for the sauce. 3. Placing Salmon on wire racks over a baking sheet, season to taste with salt, pepper and dill weed. Then place in oven. Depending on the size of the salmon you may need 10-15 min per side. 4. Cook rice as instructed on the package you use. 6. In the sauté pan, heat up 2 tbsp oil then add the firmer veggies (I used shredded carrots, celery, onion, zucchini, mushroom and bell pepper – season with a little salt, pepper and ground ginger) cook about 5 minutes or until the onions are translucent. Add the zucchini (watery veggies like squash, zucchini, etc. tend to get too soft when sauteed for too long). Add in the 2 tbsp butter and let it melt. Then add 2 tbsp corn starch to create the roux before adding in the sauce from step two. Mix until sauce has thickened and coated vegetables.
This was tasty. I took suggestions and let the salmon marinate for a few hours and also left the skin on out of preference.
Amazing! Best Salmon recipe I have ever had! TY
Made this tonight. It was really good. Very simple to make. After reading other reviews, I marinated it for 1.5 hours. Plenty of flavor. I did not make any other changes. I will definitely make this again.
Amazing taste. Used this recipe on the BBQ with cedar plank. Did not use basil but added Tarimd Sauce. Had Steelhead trout instead of salmon. Cooked one side only 15 mins. The most moist fish. Everyone at the party loved it.
We lived in Seattle for 11 years and are picky about our salmon. When I noticed this recipe was used there for an annual event I had to try it. Great tasting marinade that did not overpower the salmon, but enhanced it. Like other reviewers I might marinade a bit longer next time. Our son poured some of the extra over pecans and said it was delicious with those too. Will add this to my make again folder.
Ok, so I hit send too fast after thanking Anne for the inspirational recipe…Here’s how I used her wonderful recipe as a base with modifications. I added a tablespoon of brown sugar, a teaspoon of red pepper flakes. I used minced Vidalia onions and ginger paste because that’s what I had. I marinated for one hour and grilled on cedar planks. We were in heaven, so yum! Thanks, Anne!!
The fabulous Seattle native Anne in action. Made gluten free using Tamari instead of soy sauce, of course
Great salmon preparation with reliably good results. Loved it!
This really was tasty…my boyfriend said I need to keep this recipe and make it again. So I will. I did have to make a substitution because I didn’t have any lemons. So, I added one tablespoon of Apple Cider Vinegar for the citrus brightness and, so it wouldn’t taste like vinegar, I added some white wine (I used Chardonnay) until it was a thick,but pour-able, consistency. Also, didn’t have shallots but did have freeze-dried red onions so used those as well as freeze-dried basil (Litehouse brand makes them & they’re very good). As I started to rate this recipe again, I discovered I had already made it twice before…so it works! Try it, you’ll like it:)
I used skinless filets and marinaded in a ziploc. Didn’t have any shallots, used thinly sliced yellow onions, worked wonderfully, even kept them on the salmon as I cooked it. Nice touch if you like onions. Great simple recipe. Will use again and again.
Have made this several times; I’m the Salmon King now; its saved on my phone so it’s always with me in case I’m somewhere and it’s needed fast to help in an emergency. I increase the liquid ingredients a bit to make more marinade and keep it moist while cooking. Once the meat thermometer hits 140 I take it off the grill and it ends up perfect and moist.
I wasn’t sure how these flavors would meld but I have to say this was spot on. Served with asparagus and broccoli. My only complaint is you don’t get a crispy skin when cooked this way but I don’t know that I would trade the crispy skin for any loss of flavor. I didn’t have shallots so used green onion and garlic. Looking forward to using shallots next time. This an Asian taste for sure. Rice would be a nice additional side.
I made this recipe a couple of times since finding it. It was a hit and my girlfriend said it was the best salmon she had ever eaten. Since i have some marinade made ahead. I have company from out of town coming and I am ready to make it again. It is easy and delicious.
This was an excellent dish. I happened to make more of the sauce than I needed and noticed it was just cooking on the grill. I poked holes in the foil and when the juice hit the charcoal it made a very good smoke flavor to the salmon
Made with salmon steaks. Deboned steaks. Marinaded following recipe but for 1.5-2 hrs. Cooked at 400 degrees for 15 minutes in glass baking dish. Topping each steak with 1 tbls of butter. Super moist salmon.
This was pretty darn good! I kicked it up a notch, because when I tasted the marinade, I felt it needed a bit more flavor. I would definetly marinade it longer next time, but over all, my family really liked it. Thank you for sharing this, I’ll be making it again!
We loved it. Placing it in my go to recipe binder. Had no ginger root but used 1/2 teaspoon ginger powder. I marinated it for two hours in refrigerator and then took it out to warm for about 20 minutes before placing it on grill. So easy to take off the grill. Skin stays on the foil and grill is still clean.