👩🍳 Instructions
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1
In a medium bowl, whisk together the soy sauce, brown sugar, 2 tablespoons olive oil, grated ginger, minced garlic, toasted sesame oil (if using), and black pepper until the brown sugar is fully dissolved.
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2
Place salmon fillets in a shallow dish or zip-top bag. Pour the marinade over the salmon, ensuring fillets are well-coated. Marinate in the refrigerator for 20-30 minutes. Discard any remaining marinade.
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3
Preheat your grill to medium-high heat (400-450°F or 200-230°C). Clean and generously oil the hot grill grates to prevent sticking.
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4
Carefully place salmon fillets, skin-side down (if applicable), on the hot grill. Close the lid and grill for 4-6 minutes, or until the skin easily releases and distinct grill marks appear.
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5
Gently flip the salmon. Close the lid and continue to grill for another 3-5 minutes, or until the salmon is cooked through and flakes easily with a fork (internal temperature 145°F/63°C).
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6
Transfer the grilled salmon to a platter. Squeeze fresh lemon wedges over the top and garnish with chopped fresh parsley or cilantro, if desired. Serve immediately.
💡 Notes
For best results, use low-sodium soy sauce. Do not marinate salmon for longer than 30 minutes to prevent the soy from 'cooking' the fish. If you don't have a grill, you can bake the salmon at 400°F (200°C) for 12-15 minutes or pan-fry until cooked through.
🥗 Nutrition (per serving)
Calories
350 kcal
Protein
25g
Total Fat
12g
Saturated Fat
4g
Carbs
35g
Fiber
3g
Sugar
5g
Sodium
450mg
Cholesterol
65mg
