A simple soy sauce and brown sugar marinade, with hints of lemon and garlic, are the perfect salty-sweet complement to rich salmon fillets. Even my 9 year old loves this recipe!
A simple soy sauce and brown sugar marinade, with hints of lemon and garlic, are the perfect salty-sweet complement to rich salmon fillets. Even my 9 year old loves this recipe!
Excellent recipe. Be sure to use plain Lemon Pepper and not Lemon Pepper Seasoning Salt (you will oversalt if you do). If grilling is rained out, this can be baked in a 450 degree oven for 12 minutes, and then broiled for 5 minutes. The soy sauce and brown sugar blend wonderfully with the salmon flavor.Read More
Excellent recipe. Be sure to use plain Lemon Pepper and not Lemon Pepper Seasoning Salt (you will oversalt if you do). If grilling is rained out, this can be baked in a 450 degree oven for 12 minutes, and then broiled for 5 minutes. The soy sauce and brown sugar blend wonderfully with the salmon flavor.
YUM! This is one of the best marinades I have tasted for salmon! I'd rather stay home and make this than pay for salmon at a restaurant with this recipe! The longer you marinate it - the better. I tried grilling this on a bbq - and it came out very good but didn't hold the seasoning in well (even though I wrapped it in foil). The second time, I wrapped it in foil again and broiled it in the oven - and the marinade really stuck. I use both the lemon pepper seasoning AND fresh lemon juice. I will make this recipe over and over again - especially since I live in the great Northwest where salmon is abundant. I think this would taste good with other types of fish also.
This is now a staple in our low-fat home. I substituted olive oil for vegetable oil and it worked beautifully. Also, leftovers can be sauteed in a little olive oil and fresh lemon juice, and it's even better the second time around!! Try the Dill Sauce recipe with it - Yum!!
This is my FAVORITE marinade for salmon! My whole family raves over it and it is SO easy! One tip - I grill the fish with the skin down first to capture the juices, when I flip it over the skin just peels off! Even people that don't like fish - love this recipe!
Must agree. I have used this recipe for years and have a tip for the grillers. Place the salmon side, skin side down, on aluminun foil. Grill for 8 minutes on medium heat. When it's time to turn, grab a long edge of the foil, sliding it off the fire and flip the fish gently onto the hot part of the grill. Gently remove the foil, and, viola, the skin comes right off. Brush on some more marinade at this point. Cover the grill and cook 7 more minutes. Mmmmmmm....
I made a variation. I used honey crystals rather than brown sugar (that's what I had on hand). In addition, I sprinkled the salt and lemon pepper seasoning on the fish. Finally, I cooked it in a hot skillet on top of the stove with the remainder of the marinade from the bag plus a little water. By the time the marinade had reduced the fish was tender and flaky and among the tastiest dishes I have ever made. A very forgiving recipe that really tastes great.
My 4-year old begs me to make this! I followed the advice of another reviewer and usually bake this in a 450 degree oven for 12 minutes and broil for 5 minutes. I also transfer the marinade to a saucepan to make a yummy gravy by adding 1 T. of corn starch and bringing to a boil. Serve with rice for an absolutely super meal!
LOVE IT!! Yummmmmyyyy.....VERY good recipe! The whole family loved it (including a VERY picky husband). My kids loved it! The only substitution I made was extra virgin olive oil instead of vegetable and I baked it in the oven at 450 for 12 mins and then broiled for 5 mins. (It was TOO cold to go out and BBQ). This one is a keeper and I have already shared this recipe with several of my friends. Thanks:)
Very good salmon. I love salmon and the flavor of the marinade was great!
this is a very good recipe. definitely save the marinade and cook it separately. add some cornstarch to thicken it and pour it over the salmon as a gravy. the flavor is a little light just the way it is right now. the gravy would make it perfect. serve it with rice and have the rice soak up that sweet and savory salmon gravy. very yummy. you also if you dont have time just bake the salmon plain then use the marinade to make a gravy to pour over the salmon. still works
This was great. I skinned the salmon before marinating it overnight, used lemon juice and pepper (instead of lemon pepper), light soy sauce, and olive oil (instead of vegetable oil). Cooked them in foil packets at 425 for 12 minutes, served with steamed green beans, sauteed, herbed red potatoes, and sauvignon blanc. Delicious!
My husband said this was better than any salmon he has ever had! I only marinated for about an hour and it still turned out good. I have a basket to put on the grill so it is easy to flip the fish over without it sticking. I put all the seasonings in with the liquids too, and it turned out great!
I used ¼ cup of pure maple syrup in lieu of the brown sugar. My choice of soy sauce was "low sodium". Added a dash of cayenne pepper (ground chili) to up its tanginess index and rubbed the fish down with all the ingredients incl. the oil. Skipped the lemon pepper and the salt. Baked in an open, lightly oiled Pyrex dish at 450ºF (10 min. per inch of thickness). Even without marinating this is a superb dish, a keeper; thanks!
Excellent! Summer lunch supreme....
I've been making this for a couple of years now and it is FANTASTIC ~ every time! Instead of grilling I put it in individual foil packets and bake at 425 for 15-20 minutes and it is fool proof... seriously, you cannot mess it up and it is delicious.
My husband loved this, but I found it far too sweet. If I make this again I'll add lots of ginger and maybe some sriracha to balance the sweetness.
I used a frozen fillet of salmon and baked it in foil. I sprinkled brown sugar, garlic powder, lemon pepper and salt on the bottom and then put the fillet down. I pushed the sides of the foil up and sprinkled the seasonings on again and then mixed the soy sauce, water & olive oil and poured it on top and sealed it in. I cooked it on a baking sheet in the foil at 400 degrees for 20 minutes. It was moist and delicious!!!
I've made this salmon twice, never altering the recipe and both times it was FANTASTIC! I did follow the recommendation of another reviewer and grilled it fleshside down first (skin up) and this creates a nice carmalization of the marinade. When done the meat slid right off the skin. The first time I made this, I only marinated it for the minimum of two hours, and it was really good. The second time I marinated the salmon all day and it was even better! A must add to the salmon recipes!
I have made this salmon recipe - exactly as written here - for family (both immediate and extended) and for friends... dozens of times over the past several years. I will never... I repeat NEVER... make salmon with any other recipe other than this one. So simple, yet so delicious. My two sons ask me to make it for them all the time; I would, except buying quality salmon isn't inexpensive. I have found that our local Costco has some of the freshest salmon available here in the desert southwest... plus, I like that their salmon comes skinless. (Just a matter of taste, but I'm not a big fan of skin on fish of any kind.). UPDATE: 11/1/14: In my opinion, this Is THE best recipe on AR!
This is the best way I have learned to cook salmon. My gf that wasn't sure if she ever likes salmon loves this recipe!
Absolutely fabulous! The taste was great even when in a hurry when I couldn't let the salmon marinate for the complete time alloted in the recipe! Excellent meal!
WoW! You will love this recipe. I have been using this for years and everyone I serve it to just raves! I substitute a lemon garlic spice blend for the lemon pepper and I throw in a generous amount of minced garlic as well. We liked the recipe as submitted, but we all love garlic, so we decided to make the change. You will not regret trying this recipe!
Excellent salmon recipe! I was a little worried after I made the marinade and tasted a little. But I thought, "hey, 823 people can't be wrong". Two hours and 15 minutes later I found out they weren't. Everything plays together really nicely, and it was a definite hit at my house. I took the advice of others who don't have grills, and 425 for 15 in a foil packet was perfect.
This marinade was absolutely delicious! I actually baked 6 oz. salmon filets, so I made some modifications. Added a couple splashes of lemon juice to the mixture, instead of seasoning the filets directly with lemon pepper. I also used jarred minced garlic to taste. Let the filets marinate for two hours, then wrapped them along with the all of the juice in tin foil and baked on 375 for 35 minutes. Outstanding!!!
I first seasoned the salmon portions with salt, garlic podwer, freshly squeezed lemon juice and subsituted the Lemon peper with Club's House Lemon & Herb Mix (which contains onions, parsely, pepper, lemon shavings, etc.) I then marinated the portions for 3-4 hours (frequently stirring up the sauce) A tip, do NOT FORGET TO ADD SALT. I tested a portion without and the salt adds to the sweet & salty factor even with the soy sauce. I then wrapped the portion in foil underneath a bed of circular cut zucchini and lemon slices and baked for 10 minutes under 350. THIS WAS FANTASTIC! Paired it with some parma sprinkled asparagus and rizotto mozza/basil balls!
After grilling, I brought the leftover marinade to a low boil on the stove and added cornstarch to make a thicker glaze that we had at the table for people to pour over their salmon. What a hit! Even people who didn't like salmon had seconds!
This almost got a 4 star rating but I'm giving it a five because it WAS very good. Technique in grilling has something to do with how it tastes in the end. If you don't get it crunchy, with the sauce carmelized, the taste is not the same. (Some fillets were and some weren't... still learning how to grill it effectively). I get similar (tastier) results when I marinate salmon in Yoshida's Gourmet sauce so I may just do that next time because it's easier and quicker. But if I run out of Yoshida sauce, this is a great marinade from scratch for salmon. The next day we had the leftover salmon with pasta and alfredo sauce... yum.
This marinade is a dominant flavor, and goes toe-to-toe with flavorful salmon pretty well; with any other kind of fish, it would be a one-note dish. This recipe is ideal if your audience includes folks who don't like salmon -- the taste of the salmon is still there, but muted. However, if you're serving only people who love salmon, find a different recipe that will let the salmon shine.
This is an excellent recipe for grilled salmon. I always grill this instead of pan frying because of the great crust that forms. Marinade it for 24 hours.If you boil the left over marinade you can use this for your sauce. Try adding some toasted sesame seeds to top it off.
PHENOMENAL marinade. I also baked it for 20 minutes in foil at 425 instead of grilling, the broiled a couple of minutes to brown. So moist and flavorful. Don't throw out the extra marinade! Reduce it on the stove and add some flour to thicken, along with a tad more brown sugar to sweeten it. It creates a perfect soy reduction glaze to sprinkle over each filet that makes the dish a show stopper. Rave reviews! Will make this again and again.
This was fantastic! I seared it in olive oil on the stove, then put the pan in the oven at 425 for 15 minutes to finish cooking, then served on a bed of spring mix salad greens. I reserved the remaining marinade and brought to a boil, then removed from the heat and added rice wine vinegar to made a salad dressing. Will definitely make this again!
Excellent recipe. Cooked it in the oven at 425 for 20 min... perfect!
Oh My! I'm a HORRIBLE cook, but this was part of the best meal I have ever, ever made--and the easiest too! Since I live in an apartment and can't have a grill, I made it in a foil packet in my oven and let me just tell you--it was the most amazingly moist salmon ever.
Fantastic. I don't have a grill so I wrapped the salmon in foil with a little of the marinade, and baked it in the oven. It turned out great.
Very good, very easy. I eliminated the lemon pepper & salt, used low-sodium soy sauce and replaced the water with pineapple juice .
After all the accolades I read about on this recipe, i had to try it. We had very high-quality salmon that we had caught and i was worried that the marinade would cover up the natural flavor of the salmon, but it didn't. I marinated it for 10 hours and put it in a fish basket which i would definitely recommend to keep it from falling apart. Everybody raved about it. I liked it because it was so simple. Thanks!
This was a very easy and delicious recipe. I used all of the oil but next time I will cut it in half. I also used light soy sauce which tasted fine. It was cold out tonite so I broiled the fish in the oven for about 12 minutes and it came out delicious. I marinated it for 3 hours but next time I will do it overnight or for at least the entire day.
This was a great marinade for salmon! The oil seals in the moisture and prevents the salmon from drying out quickly. I followed the recipe exactly, with great results. Also, I grilled it on a piece of foil in order to prevent it from sticking to the grill (didn't want to risk it sticking or falling apart). Thanks!
This is the most amazing recipe for salmon I have ever had. This recipe beats out any fish I have had at any restaurant. My family likes it as much as I do. I make no changes to the recipe other than the initial cooking. If the salmon has skin, I cook it on aluminum foil on the grill skin side down in the marinade for 5 minutes. The skin will stick to the aluminum foil when ready and remove the skin for you. I just use a spatula and flip it right onto the grill. I like to cook on high heat so the brown sugar caramelizes and the salmon is still moist. Thanks for the great recipe!
So simple and delicious! As others suggested, I replaced the lemon pepper with fresh lemon juice/ground pepper and used olive oil instead of veg. oil. The water helps cut the soy sauce's saltiness. Also added mirin to the marinade. Baked at 425 degrees uncovered for 6 minutes, broiled 1.5 minutes. I used coho salmon - adjust bake time if using less lean cut of salmon (i.e. Alaskan).
Your right my 9 year old girl loves this. Great. Even my inlaws raved.
Followed the recipe but I also think this was pretty bland. I will not make it again. Sorry.
This is a delicious dish. I wasn't a fan of salmon until now. There's not really a fishy taste to the salmon when you use this marinade. However, I did use extra virgin olive oil instead of the vegetable oil. Only because it think it's a healthier choice. My whole family loved it, even my 2 year old. I will use this recipe many times.
Amazing! Tastes sweet & salty! Followed the others advice on wrapping it in foil then putting it in the oven on 425 for 15 mins. Tender, and perfect! I covered the fish in the marinade before closing up the foil. Didnt even have to marinate in the fridge to get the flavor.
I marinated salmon steaks for about 5 hours and did them on the B.B.Q. I did not mention to the family that they had been marinated and they could barely taste any flavour. Not worth wasting the ingredients.
Best salmon I have ever had!
I am an 11 year old girl that cooks dinner for her family. It was very easy and my brother and dad loves it.
This was an excellent recipe. The longer you allow the salmon to marinate, the better it will taste. I let it marinate for 2 hours the first time, and then overnight the second time. While both times the salmon was delicious, it's just better if you leave it to marinate over night. The salmon will take about 7-9 minutes on a forman grill - you will know it's down when you pick the salmon up off the grill, and the skin immediatley falls off/separates from the salmon. This is a quick and easy recipe. I highly recommend you make it with a cucumber salad on the salad or rice pilaf - a great combo.
I thought this was great. I added finely minced garlic and onion to the marinade. The grill ran out of gas so I baked the salmon in a foil pouch and finished it under the broiler.
I really like this recipe - I already have been using it for a variety of meats on the grill. i'M giving it 5 stars even though I made quite a few changes, just because its a good starting point for your own additions. I added lemon zest and some lemon juice to the marinade, as well as one tsp of sesame oil, minced garlic and finely grated ginger. I used spring salmon fillets and marinated for 6 hours in the fridge, and then baked the fish in a hot over, in a foil wrapped dish. I also didn't drain the marinade, nothing wrong with pouring a bit in the baking dish to give it moisture. It really came out moist and flavourful.
Excellent! My husband, who adds seasoning to just about everything, ate it as served and loved it. That's saying a lot!
Very good marinade, it gave the salmon a wonderful flavor that wasn't overpowering. I kept it in the marinade for a little over two hours, skin side down. I used a 1.5 lb fillet and kept it whole until after it was cooked. Also, I don't have a grill so I baked it in tinfoil on a cookie sheet for 15 minutes or so at 400 degrees. Paired with the Baked Asparagus with Balsamic Butter sauce, it was wonderful.
We LOVED this recipe! It was super easy and fast. I did not marinade the salmon for 2 hours because I did not want the fish to get too soggy. I only let it sit for about 30 minutes and then basted some reserve marinade 1/2 through grilling. The fish does not need to be flipped on the grill. Skin side down for 6-8 minutes on medium high does it! Serve this with some grilled, lemon-garlic asparagus and you have a quick, tasty healthy meal!
We enjoyed this recipe, and will use it again. Living in the NW, we have frequent access to fresh salmon. Filets are thin, they really don't need to be turned, to cook completely. We fold foil into a the shape of a jelly roll pan, put the fish on the foil, and the foil on a biscuit pan. We use the biscuit pan as a big spatulla to slide the foil and fish on and off the grill. We usually cook fillets 6-9 min, or until the fish flakes easily. The foil allows the fish to "cook" in the marinade. Wouldn't change anything else...Loved it! Thanks....
Fantastic. I made it with the Ginger-Scented Rice and Stir-Fried Sesame Asparagus recipes from Epicurious.com. I bought individual filets from Whole Foods, so they were very fresh. I used olive oil and I also saved the marinade and boiled it and skimmed off the oil to use as a sauce. One guest actually said "restaurant quality." Next time I'll spray the grill since some of them fell apart when I flipped them, but it's still worth flipping them for the beautiful look and texture on top. This is the first time I've reviewed a recipe - it was that good!
This produced the best meal I have ever tasted in my life! My fiance couldn't stop praising my cooking all night after this meal. I promise this recipe will not disappoint anyone. It's one that will suit everyone's tastes. We threw some mushrooms in the marinade and grilled those too and those tasted terrific as well!
Great recipe. The salmon fillets had a wonderful flavor. Highly recommend it.
Awesome dish,the only thing i changed was i put the seasons on last and squeezed lemon over the fish when it was cooked. Very good. Thank you
I have made a version of this recipe and although not exact, same idea so I had to let you know to MAKE THIS DISH!!! My version includes: 1/2 c chopped green onions, 1/4 c brown sugar, 1/3 c bourbon (or apple juice), 1 clove garlic, 1/3 c soy sauce, 2 T molasses, and 1/3 c Dijon mustard. Marinate for 8 hours. It is the best way to prepare salmon, esp for those new to eating fish. Divine!!!!
I love this recipe! I use the suggestion of the previous reviewer and cook in the oven at 450 for 12 minutes then broil for 5. This is so tasty and so easy.
Super delicious and easy! I used someone's tip to put it in foil and seal it in and bake it, and that worked really well!
We loved it, and reduced the extra sauce with a tish of flour or corn starch to drizzle over the top. I substituted lemon juice and fresh garlic and olive oil instead with no problems. Mmm!
I have one thing that I do every time I cook salmon. I always make a little foil packet for each fillet and close it up, leaving a little room for air to circulate inside. If you bake the foil packets on a cookie sheet at 425 for about 15 minutes (slightly longer depending on number of fillets), the salmon cooks to perfection every time! This is a great recipe to use when preparing salmon in foil packets... it poaches gently in its on juices and always comes out so tender and delicious!
I have tried this recipe twice because it's got such high ratings and I thought it was me or my soy sauce/salmon/something was bad but I can't stand this recipe and I've followed it to the T. My husband and I hate it. The last time I made it I couldn't even finish it I about threw up. I don't know what it is because I know I can cook and my food isn't rotten or bad. Im sure I'm the only 1 star rater but I'm not going to star something I can't stomach.
I love salmon .... wife, not so much. I have a recipe she likes so I made two versions -- her's and this one (for me). The only thing I added was a small sprinkle of cayenne just before baking. I offered her some of mine .... she tried it ..... and ... verdict was BETTER than her past "acceptable" recipe!!! So ... this recipe works for people who LIKE salmon AND those who do not!!! I followed this recipe exactly, except for the light sprinkling of cayenne and it was really good. I baked mine for 15 minutes at 400 then on broil for 5 minutes. I use a small cast iron pan for all of my baked fish ..... thank you for a new and wonderful recipe!!! CHEERS!!!
I made 1 filet on my indoor grill and it was dry. I made the other 3 filets in the oven as another reviewer suggested and it was perfect!! It was done at 15 mins on 425 degrees. I cut down on the oil to 1 Tbs and used lemon juice and pepper instead of lemon pepper. This salmon is perfect when it comes out and does not need any extra lemon juice.
Simply the best salmon recipe we have EVER tried, and we eat a lot of salmon. Quick and easy.
I got four kids, 6 to 15, boys and girls, and everyone loved this recipe. Cooked it in the oven on broil, and it came out perfect. Highly recommend.
this is great! i actually didn't season the fish first, i just put in the marinade and it was still delicious. i served this with grilled corn and grilled green beans.
This marinade is so simple and tasty too. You can add additional flavors (ginger, fresh garlic, crushed red pepper, etc.) to your taste - but its terrific AS IS, too!! (works good on chicken as well....)
Great recipe. I used fresh garlic instead of the powder and I baked in the oven in a foil pouch. It creates its own sauce that is excellent with white rice. My 2 year old loved it.
Baked at 400 for 17 minutes, covered with foil. With the remaining marinade reduced in a sauce pan and added chopped pecans at the last minute. This is a winner, in fact my 10 year old and I fought over the last piece. Yummy!
Just had this for supper tonight. Excellent and very easy to make. Marinaded for about 3 hours and reduced the marinade and used it as a dipping sauce. Thanks for sharing another wonderful recipe.
I rarely rate recipes but this one is fantastic. We eat salmon two or three times a week and this is the only way that I prepare it. Makes my mouth water just to think about it.
This is the first time I have prepared Salmon and it was great! Wonderful flavor! I highly recommend this recipe.
This recipe is perfect for broiling or grilling. The sauce is quick to put together so it makes a quick weeknight meal. I like to serve it with couscous made with chicken broth instead of water and steamed broccoli.
Fantastic Salmon! I did not have time to let it sit for 2 hours but it still turned out great. I cant wait to try it again with more prep time. I would recommend grilling vs baking. Those well done edges that they get from the grill are soooo good.
Yum! Olive oil instead of veg oil, marinated for about 45 min. Grill needed no spray, salmon did not stick at all even without skin. Sweet, savory, easy. Great for any weeknight or for guests. I brought remaining marinade to boil and pour spoonfuls over fillets and veggies.
This recipe was super-easy and tasted really good. I cooked the fish on a George Foreman grill, 4 minutes on one side and 2 minutes on the other side.
This is so simple yet so good! Don't change a thing. I've fixed it twice and my whole family loves it.
I modified the recipe a bit for speed, but the flavor should be roughly the same, so my rating is based on that. It's delicious! I skipped the marinating step since I knew I'd have plenty of sauce for soaking and this was ready in half an hour. I used 1.5 lbs salmon (2 fillets) with half of the other ingredients as follows: 1. In a small bowl, mix 1.5 tbsp lemon juice, 1/8 tsp pepper, a pinch of garlic powder, 8 tsp low sodium soy sauce, 8 tsp brown sugar, 2 tbsp water, and 2 tbsp olive oil. 2. Rip a piece of aluminum foil large enough to wrap around a fillet roughly 1.5 to 2 times. Place the fillet on one half facedown, pour half the sauce over it, and then fold the foil over it. Pinch the very edges together, folding them over twice to make a well-sealed packet with some extra space inside (the packet will puff up a little in the oven). 3. Place salmon packets in the oven, preheated to 440 degrees. Bake for 10 minutes, then flip and bake for another 10. Serve alone or with a side - YUM!
This is a great recipe but best cooked on a grill starting with the skin side down. I don't care too much for salmon cooked in foil. This is a 5 star recipe.
Another success story. This marinade made my salmon fillets perfect! It really toned down the "fishy" taste that can be so common with salmon. I marinated 2 fillets for about 5 hours and broiled them in my oven. I served them over rice cooked in chicken broth and ghee and stir-fried cabbage and cauliflower. My 19 month old even enjoyed this. Thanks Tina.
oh my goodness! i am not the biggest fan of salmon, but this recipe has changed that! i used agave instead of the brown sugar. i also seared the fish for about a minuet each side, and then baked it for 20 min in a 400 degree oven. yummy~
A Great Recipe! After reading the reviews, I decided to use lemon juice & pepper mix. I also substituted 1/8 vege oil & 1/8 olive oil instead of 1/4 cup vegetable oil, 1/6 Japanese soy sauce & 1/6 Chinese sauce (a total of 1/3 soy sauce) & a mix of 1/3 sugar - dark brown sugar & splenda. Yum & Great! :)
This is the best brown sugar marinade for salmon ever. Instead of pouring off the marinade, I poured it into a nonstick fry pan, added 1 huge tbsp of brown sugar, and reduced it to a glaze consistency to serve with the salmon. My dinner guests nearly licked their plates! Great served with jasmine rice prepared with garlic, ginger & cilantro.
I hate salmon, but this recipe makes it taste good!!!
So simple and so good. Made exactly as is and marinated for 3 hours. Thank you!
SOOOOO good! I like it best cooked in the oven in the foil packets (see other review). Remember, the longer you can let it set in the sauces, the more they can soak in and the yummier it will be!
When I try a new recipe, I usually have to tweek at least one thing with it to make it work right. I am happy to say that I didn't have to change a single thing with this recipe and everything is delicious! I'm going to try this marinade with chicken next...
I cooked my salmon in the oven because we can't grill in the snow. Even my super picky hubby loved it. He wants me to make salmon like this again. :) What I did different was that I used real garlic instead of garlic powder. Also, I reduced the leftover marinade until it's sauce-like. Left some on each plate as for dipping. It was sweet but not overwhelming and was very very good. Thank you so much for the recipe.
Delicious!!! I used fresh salmon and gently poked some holes in them to soak up the marinade. We had a change of plans for dinner the night I wanted to serve these, so they were left marinating for about a day and a half - the longer the better!! You have got to try this recipe, the marinade is so much better than anything store bought!
This is the best salmon I have ever made. My son, after declaring over and over that "I DO NOT LIKE SALMON" when he saw it, actually ate almost all of it.
BEST salmon recipe we ever ate!! I use a whole Wild Sockeye Salmon filet (around 1 1/2 pounds) when available. Used low sodium soy sauce and kept all other ingredients the same. I imagine the oil could definitely be cut to 1/8 cup. Spray grill so fish does not stick. Grilled flesh side down for 4 minutes first to get a nice glazed grill mark. Turned skin side down for another 4 minutes. DO NOT OVERCOOK WILD SALMON or it will be very dry. This is the only salmon recipe my family will allow me to make!! ENJOY!
My second time making this and this time I think it was even better! I baked it for 45 mins @ 400 degrees -- First line a pan with foil, then put in the pieces of salmon and all the left over marinade from the bag. Then pour two small (like the ones you can get for (.89 cents a bag) bags of veggies around the salmon and just stir them into the marinade a little. It came out PERFECT and looked so nice with all the other colors mixed in from the veggies. It was a hit at our table again, and my toddler ate two servings! I really think he thinks it's chicken :-)
We had a terrential rain storm the night I planned on making this. So, I followed Elizabeth's recommendation and created foil packets, baked at 425 for 15 minutes. These were delicious, even my 19 month-old twins liked it!
Really good. No changes needed!
Oh. My. Goodness. I hardly ever rate a recipe 5 stars, but this one definitely deserves that and more! I don't think I will ever eat salmon any other way again!