Sweet and Savory Grilled Salmon

© 2012 REMCooks.com

Since we’re still below the century mark on the thermometer, it’s still grilling time. Try this delicious sweet and savory grilled salmon. Mm good!

When I was younger, living in DFW, it was near impossible to get anything but canned salmon. Fresh seafood in these parts were simply unheard of if it didn’t come out of the Gulf of Mexico. Unless you knew someone in the Pacific Northwest or the Northeast Atlantic, fresh salmon was simply not available. You could find smoked salmon/lox if you were willing to pay a pretty hefty price but you could get loads and loads of canned salmon. Mom would buy the canned salmon to feed her food consuming family and fix salmon croquettes periodically. They were OK but nothing special. We were hungry growing boys and Dad always told us we had to eat everything on our plate and then made us do it. I liked food back then (still do) so it wasn’t a big deal. My brothers were a different story. Mom and Dad were sure glad we finally grew up. I was in my late 20s when I first had fresh salmon. I could not believe the flavor and tenderness of the meat. It was nothing short of remarkable. My love of salmon has continued through to date. I like it seared, raw, cured, grilled, poached. This recipe is for a wonderfully flavored grilled salmon. I hope you like it.


  • 1.5 lb salmon (either steaks or whole side, filleted)
  • lemon pepper to taste
  • 1 clove garlic, minced
  • 1 tsp ginger root, minced
  • 1/3 cup soy sauce
  • 1/3 cup water
  • 1/3 cup brown sugar
  • 1/3 cup canola oil


Season salmon with lemon pepper.

© 2012 REMCooks.com

In a small bowl combine the remaining ingredients and emulsify. Place salmon in a resealable bag and pour in marinade. Seal and coat salmon with marinade.

© 2012 REMCooks.com

Let salmon marinade for 1 hour in the refrigerator. After 1 hour remove salmon from marinade. Place in grilling rack and put on preheated grill over medium heat.

© 2012 REMCooks.com

Cook salmon over medium heat for 2 minutes to crisp skin and flip to cook other side.

© 2012 REMCooks.com

Cook other side 1 – 2 minutes longer depending upon how done you want your salmon, keeping in mind the residual heat of the salmon AND the grilling basket will continue to cook the salmon when removed from the heat. Carefully remove salmon from grilling basket so as not to fall apart.

© 2012 REMCooks.com

Slice salmon into portions. Serve and enjoy!

© 2012 REMCooks.com

5 thoughts on “Sweet and Savory Grilled Salmon”

    1. Hi Karen. Good to see you. I use the grilling basket when I am grilling large pieces of fish like a side of salmon, grouper, etc.. It keeps it from breaking up when you turn it or try to remove it from the grill. It’s also useful for smaller flaky pieces of fish that cook very quickly. You can also use a variety of wood planks, as well. Wood planks give you more flavor but the skin doesn’t cook crisp. Meatier steaks like tuna, swordfish, marlin, etc. I simply cook directly on the grill.

  1. I like to use cedar planks for my salmon…love the flavor the planks give. I always have my salmon skinned so I don’t have to worry…don’t care for fish skin myself.

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