Monday, October 5, 2015

Grilled Soy Salmon

For the past couple of months I've been obsessed with using my charcoal grill on my (little) deck. Rumor has it, California will be getting hit by El Nino this winter, so I'm trying to get in as many BBQ nights as possible. My friend that lives in NYC (shout out to Jamie!) Snapchatted a picture saying it was 10, sorry East Coasters, the BBQ ship may have sailed for you this year. But, hey, this recipe is just as good with an indoor grill pan!

Barbecuing salmon has always been a little tricky, seeing that the fish gets super flaky once ready. Not going to lie, my finished product pictures aren't the best I've ever taken, but the flavor is on point (and I had it for a lunch and 2 dinner's so far). If you're grill is still able to be used, I encourage you to test this out!

Grilled Soy Salmon
Prep: 30 Minutes / Cook Time: 10 Minutes / Serving Size: 3


  • 1 1/2 Lb. Salmon (skin on), ~3 Filets
  • 4 Garlic Cloves
  • 1/2 Cup Reduced Sodium Soy Sauce
  • 1 Tbsp Ponzu Sauce
  • 3 Tbsp Hoisin Sauce
  • Olive Oil
  • Parsley, for garnish (optional)
Heat up your BBQ with 1 lb. of charcoal to get medium heat (or if you're using a gas grill, make to medium heat once ready to grill salmon).

Take the salmon and set aside.

Mince the garlic and put in a measuring cup.

Pour in the soy sauce, ponzu, and hoisin sauce.

Place the salmon into a form fitting plate (I used a loaf pan), skin side down. Pour the marinade into the pan.

Flip the salmon skin side up, to ensure everything is covered. Place in fridge for 15-20 minutes.

Take out the salmon from the fridge. Brush olive oil onto the grill. 

Shake off excess marinade from salmon, and place the filets on the grill with the skin-side up. Cook for 3 minutes and brush the skin with more olive oil.

Flip the filets, skin down, and cook for 4-6 minutes. 

Once fully cooked, take off grill and let sit for 5 minutes.

If using parsley, finely chop and garnish.


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