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Salmon Marinade That Actually Earns Its Place on the Grill

There's a version of grilled salmon that tastes like disappointment — pale, chalky, vaguely fishy in the wrong way. And then there's this version. The kind where people go quiet for a moment after the first bite.
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Prep Time 10 minutes
Cook Time 20 minutes
Marinating 30 minutes
Total Time 1 hour
Course: Main Course
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 2 lbs salmon fillet skin-on (whole side or 6-oz portions)
  • ¼ cup olive oil
  • ⅓ cup soy sauce regular or reduced sodium
  • 3 tablespoons fresh lemon juice
  • 1 tablespoon mild runny honey
  • 1 tablespoon brown sugar optional
  • 1 tablespoon fresh parsley finely chopped
  • 4 garlic cloves minced
  • 1 teaspoon finely grated lemon zest
  • Salt and black pepper to taste

Method
 

  1. Pat salmon completely dry and check for pin bones along the center line of the fillet; remove any you find.
  2. Whisk all marinade ingredients together in a measuring jug until the honey and sugar are fully dissolved. Taste and adjust seasoning.
  3. Place salmon in a large zip-top bag (3-quart minimum). Pour in the marinade, press out the air, seal, and set inside a shallow dish. Refrigerate for 30–60 minutes, or up to 4–6 hours if necessary.
  4. Remove salmon from the bag and discard the bag and all used marinade completely.
  5. To grill: Preheat to 400–450°F and oil the grates well. Cook skin-side down for 10–12 minutes per inch of thickness (8–10 minutes for individual fillets). Rest 5 minutes before serving.
  6. To bake: Preheat oven to 375°F. Place in an oiled shallow dish and roast for 15–22 minutes (12–15 minutes for individual fillets). Rest 5 minutes before serving.

Notes

Orange variation: Substitute orange juice and zest for lemon; halve the honey and sugar.
Add heat: Stir in 1 tablespoon fresh grated ginger and a pinch of red pepper flakes.
No fresh garlic: Use ½–1 teaspoon garlic powder instead.