About
Move over Texas! Size does matter, and Alaska is coming for you with an even bigger taste! Alaska Grilled Salmon has a flavor to match its colossal size and it is just in time for grilling season! In a lake of savory-sweet marinade, these succulent, fresh-caught salmon fillets swim until the grill reels them in and gets them nice and flaky. Fresh, herbaceous green onions dot the waves of the incredible sauce coating this dish! The catch of the day, Alaska Grilled Salmon, will become the massive flavor adventure you didn't know you were missing!
Ingredients
- For the marinade:
- 1/3 cup low-sodium soy sauce
- 2 tablespoons lemon juice
- 3 tablespoons honey
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- For the salmon:
- 4 (5-6-ounce) salmon fillets, skin-on
- olive oil, to taste
- Optional, for serving:
- brown rice, to taste, cooked and hot
- snow peas, to taste, cooked and hot
- carrots, to taste, shredded
- green onions, finely chopped, to taste
- lemons, sliced, to taste
Directions
Step 1 -In a large, resealable plastic bag, add the soy sauce, the lemon juice, the honey, 2 tablespoons of the olive oil, and the garlic.
Step 2 -Seal the bag and massage to combine.
Step 3 -Add the salmon fillets to the marinade mixture in the bag and seal the bag.
Step 4 -Massage gently to coat the salmon in the marinade.
Step 5 -Place the sealed bag on a large platter to reduce spillage or leakage.
Step 6 -Place the bag and platter in the refrigerator and allow the salmon to marinate for at least 1 hour and ideally up to 1 day.
Step 7 -30 minutes prior to cooking, transfer the salmon from the bag to a flat, easily cleanable surface, such as a plate or a baking sheet, and let the fillets come to room temperature. Reserve the remaining marinade mixture in the bag.
Step 8 -In a medium saucepan over medium-high heat, add the reserved marinade mixture and simmer until it comes to a light boil and is syrupy, about 3-5 minutes.
Step 9 -Transfer the cooked marinade to a bowl or a jug and set it aside.
Step 10 -Preheat the grill to medium-high heat.
Step 11 -Using the extra olive oil, carefully oil the grill grates.
Step 12 -Using the extra olive oil, evenly drizzle the marinated salmon fillets on both sides.
Step 13 -Add the salmon fillets to the grill, skin-side up, and cook until the flesh is golden, about 3 minutes.
Step 14 -Using tongs, carefully turn the salmon fillets skin-side down.
Step 15 -With a pastry brush, evenly brush some of the cooked marinade sauce on the salmon fillets.
Step 16 -Close the grill lid and cook, basting the salmon with more of the cooked marinade sauce once halfway through and reserving the remaining sauce for serving, until the salmon fillets reach an internal temperature of 145 degrees F, about 3-4 minutes.
Step 17 -Plate the salmon fillets with the remaining marinade sauce, the brown rice, the snow peas, and the shredded carrots.
Step 18 -Garnish with the green onions and the sliced lemons and serve.
