Anne's Fabulous Grilled Salmon

Anne's Fabulous Grilled Salmon

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Esmee Williams 232

"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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1 h 5 m servings 432 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 432 kcal
  • 22%
  • Fat:
  • 21.8 g
  • 34%
  • Carbs:
  • 8.5g
  • 3%
  • Protein:
  • 48.9 g
  • 98%
  • Cholesterol:
  • 154 mg
  • 51%
  • Sodium:
  • 278 mg
  • 11%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

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  1. 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.
  2. 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.


  1. 93 Ratings

Most helpful positive review

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 ...

Most helpful critical review

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...

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 ...

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 ...

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 w...

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 tou...

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 f...

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...

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 ...

When the salmon is grilled in this sauce, it turns into the most succulent glaze - classy restaurant quality!!

Very good recipe. Next time I will marinade longer as suggested by other reviewers.

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