How long should I marinate salmon?

Aim for 2–4 hours for good flavor penetration. You can go up to 6–8 hours but avoid overnight if your soy solution is very salty.

Should I grill with skin on or off?

Skin-on grills better — it protects the flesh and helps keep the fillet intact. Serve skin-side down or remove after cooking if guests prefer.

What’s the ideal internal temperature for salmon?

125–130°F yields moist, slightly translucent center. 145°F gives a fully cooked fillet but can be drier. Use a thermometer for consistent results.

Can I make this on a stovetop?

Yes. Use a well-oiled cast-iron skillet over medium-high heat and sear for 3–4 minutes per side, finishing in a 350°F oven if needed.

Can I substitute other fish?

Firm, fatty fish like trout or Arctic char work well. Lean fish like cod will cook faster and need less marinating.

Is this safe for pregnant people?

Cook the salmon to 165°F to meet common recommendations for fully cooked fish. Check local guidelines if pregnant or immunocompromised.

Best Grilled Salmon — Easy & Flavor-Packed

Description

Sweet, savory, and bright — this grilled salmon gets a quick soy-and-brown-sugar soak with a touch of lemon and garlic seasoning. The marinade caramelizes on the grill for a glossy, flavorful crust while the flesh stays tender. Kid-friendly and weeknight-easy.

Ingredients

Scale

1½ lb (about 700 g) salmon fillets
Lemon pepper, to season
Garlic powder, to season
Salt, to taste

For the marinade

⅓ cup soy sauce
⅓ cup packed brown sugar
⅓ cup water
¼ cup vegetable oil

Instructions

Lay out your ingredients so everything’s ready. Pat the salmon dry with paper towels.
Sprinkle the fillets evenly with lemon pepper, garlic powder, and a little salt on both sides. This gives the fish a balanced savory base.
In a small bowl, whisk together the soy sauce, brown sugar, water, and vegetable oil until the sugar fully dissolves.
Place the seasoned salmon into a large zip-top bag or shallow container. Pour the marinade over the fish, seal, and flip the bag so every piece is coated. Refrigerate for at least 2 hours to let the flavors soak in.
Heat an outdoor grill to medium. Brush the grill grates with oil to prevent sticking.
Remove the salmon from the marinade (discard any used marinade). Put the fillets on the hot grill, skin-side down if applicable. Grill until the flesh flakes easily with a fork — typically about 6–8 minutes per side, depending on thickness.
Transfer to a platter, let rest briefly, then serve warm.

Nutrition

Serving Size: 1 serving
Calories: 318
Fat: 20g
Carbohydrates: 13g
Protein: 21g