This is a grilled salmon recipe that is used at the Saint Matthew Parish picnic every year in Seattle, Washington. It works well with any cut of salmon for grilling, however we typically use salmon fillets. Use wild sockeye or king salmon.

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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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

431.6 calories; protein 48.9g 98% DV; carbohydrates 8.5g 3% DV; fat 21.8g 34% DV; cholesterol 154.1mg 51% DV; sodium 277.6mg 11% DV. Full Nutrition

Reviews (97)

Read More Reviews

Most helpful positive review

Rating: 4 stars
07/06/2007
This was excellent. I'm not a big fish eater but it came out great. Changes: more honey marinate longer than 20 min! reserved the marinade boiled it and served it as a sauce. Would definitely make again. Read More
(73)

Most helpful critical review

Rating: 3 stars
08/09/2010
Salmon has great natural flavor but I prefer a little more kick. Also I would marinade the salmon longer and add more marinade per salmon amount. It was super easy so that is a plus. We used a grill pan instead of individual wrapping each one. This may have caused undesired results. Read More
(3)
125 Ratings
  • 5 star values: 92
  • 4 star values: 24
  • 3 star values: 7
  • 2 star values: 0
  • 1 star values: 2
Rating: 4 stars
07/06/2007
This was excellent. I'm not a big fish eater but it came out great. Changes: more honey marinate longer than 20 min! reserved the marinade boiled it and served it as a sauce. Would definitely make again. Read More
(73)
Rating: 5 stars
07/14/2009
This was by far the best salmon I ve ever tasted. I made the marinade exactly as instructed but my ginger looked old so I substituted ground ginger. I love the taste of fresh ginger and can t wait to try it in this recipe the next time I cook it. I had to heat up the oven for another dish I was making so rather than grill this; I cooked it in the oven on 450. Read More
(58)
Rating: 5 stars
08/05/2009
We have access to tons of great salmon so we're always looking for the next best thing. This is a really nice marinade/glaze because it lets the salmon flavor come through. I was worried it would taste like teriyaki but it did not. Very subtle. Fresh ginger tip: freeze your fresh ginger in a baggie and grate it frozen peel and all. The peel comes off on the front side of the peeler and doesn't get into your dish. You also don't need to bother with putting it in the tinfoil boat to marinade. We did it in a baggie. Tonight we're going to plank it after marinading instead of cooking it in the sauce. Read More
(55)
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Rating: 5 stars
05/25/2007
Loved this! Did not use honey (had none) and used a generic teriyaki sauce in place of soy sauce. Put the salmon filet in foil pouch and grilled it for approx. 5 minutes each side. Added a touch of butter after fish was plated and the taste was incredible. Served it with asparagas and corn on the cob. My husband definitely NOT a fan of fish asked for it again! Will positively share this with friends. Thanks! Read More
(37)
Rating: 5 stars
01/12/2009
This is the best marinade for salmon I have ever used. I marinated it for 2 hours. It doesn't overpower the fish. The only thing I did different was grill it on a soaked cedar plank. I roasted fingerling potatoes and asparagus on the grill with it and served it with a Oregon Pinot Noir. Truly a restaurant quality meal. Thanks for the recipe. I will use this over and over again. Read More
(30)
Rating: 5 stars
05/01/2009
In the past my husband would only eat fresh fish he caught. Well I bought some salmon and made this recipe and he loved it. The only change is that I did not add the giner root - did not have it on hand but will probably not use it in the future either as it was great the way I made it. Read More
(25)
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Rating: 4 stars
09/11/2008
I agree it does need to be marinated longer. I marinated as directed in the recipe and found this salmon to lack flavor. The ingredients are pretty basic to many salmon marinades however they usually call for a longer marinating time. That would be my only suggestion. Read More
(24)
Rating: 5 stars
08/16/2007
When the salmon is grilled in this sauce it turns into the most succulent glaze - classy restaurant quality!! Read More
(11)
Rating: 5 stars
06/01/2009
This was the best tasting and easiest salmon recipe I have ever made. I only used 2 salmon filets, but made the full marinade for grilling. It was fantastic and is taking over in my recipe book as my #1 salmon recipe. I paired with thai noodles and a nice fresh salad. Yum! Read More
(10)
Rating: 3 stars
08/09/2010
Salmon has great natural flavor but I prefer a little more kick. Also I would marinade the salmon longer and add more marinade per salmon amount. It was super easy so that is a plus. We used a grill pan instead of individual wrapping each one. This may have caused undesired results. Read More
(3)