"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!" — tinamenina
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1 1/2 pounds
lemon pepper to taste
garlic powder to taste
salt to taste
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!
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.
My husband really liked this one. I used 1/3 c. lemon juice and 1/4 tsp. black pepper instead of the lemon pepper. I cut the soy sauce to 1/4 c. to lesson the salt flavor and used only 1 T. olive oil to cut calories. I also sprayed the grill plate with olive oil to keep the salmon from sticking. Turned out wonderfully.
FANTASTIC! We live in Alaska, and have lots of salmon to eat. We are always looking for the next great Salmon Recipe. This one is now our favorite. Try it, you WILL like it. My only suggestion is to grill the fish, flesh side down first (facing the hot coals). This allows the brown sugar to glaze the fish and seal in the moisture. Then after about 7 minutes, flip the fish over with the skin side down facing the hot coals. Don't worry about sticking to the grill, the oil in the recipe help to make this not a problem. Enjoy....Thanks for the 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.
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!
* Percent Daily Values are based on a 2,000 calorie diet.
Grilled Salmon I
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 181
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