Grilled Salmon
This quick and easy Grilled Salmon recipe has a tasty brown sugar and malt vinegar glaze. A great weeknight dinner and delicious enough for entertaining guests.
Grilled Salmon
Grilled salmon is a healthy meal that only takes minutes to cook, making it a weeknight favorite. This recipes is so simple that you will be making it again and again.
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How to Make Grilled Salmon:
- Make glaze in a small sauce pan by combining brown sugar, malt vinegar, black pepper, garlic and salt. Bring mixture to a boil and then lower to simmer.
- Cook for 5 minutes, stirring often. Remove from heat to cool to room temperature. Glaze can be made a day in advance and refrigerated until ready to grill.
- Brush salmon fillets with glaze.
- Prepare grill fire to about 300°.
- Place salmon, skin side down, over indirect heat. Close the lid.
- Brush once more with glaze and cook until salmon reaches 145° internal temperature, about 10-12 minutes. Salmon will be flaky.
- Remove from grill and allow to rest 5 minutes before slicing and serving.
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Tips for Grilling Salmon:
- Always grill salmon, skin side down. The skin will protect the flesh from sticking to the grill and cooking too fast.
- Do not flip the salmon. The salmon will cook through without being flipped.
- You can also use a grill pan for fish if you are worried about it sticking to the grill and falling into the fire.
- Add smoke flavor to your salmon with pecan or oak.
- The USDA recommends cooking fish to 145°. If you prefer your salmon cooked to medium, grill to 130°.
Recipe Variations:
- Substitute red wine vinegar or apple cider vinegar for malt vinegar if you prefer it or need a gluten free option.
- I really love the flavor you get with the malt vinegar. It’s not overpowering as you might expect. The brown sugar balances out the sharp vinegar and combines well with the garlic and black pepper.
You might also like this easy Bass Recipe with avocado salsa for a quick and easy weeknight dinner.
Serve your grilled salmon over simple cooked pasta, rice pilaf or paired with Creamy Coleslaw and Quick Rosemary Garlic Knots for a delicious dinner.
Where to Buy Alaskan Salmon:
We received a sample box of Wild Alaskan Coho Salmon and Pacific Cod from Sitka Salmon Shares. Salmon is not easy to come by in the middle of nowhere, Oklahoma. To say we were excited to try it would be an understatement.
We were very impressed with the quality. The salmon was firm and brightly colored and the flavor was amazing.
In comparison to other box deliveries that we have tried, the Sitka Salmon Shares was far superior. We are not being compensated for this post, just sharing our honest experience.
Find out more about how Community Supported Fishery delivery works and get Wild Alaskan fish and seafood delivered to your door.
As cattle ranchers, we love know where our food comes from and supporting the small-batch fishing.
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If you love this Recipe as much as I do, please leave a comment and a five star review, and be sure to help me share on Pinterest!
Grilled Salmon
Ingredients
- 16 oz salmon filets
- 1/3 cup malt vinegar
- 2 tablespoons brown sugar
- 1 teaspoon coarse black pepper
- 1/2 teaspoon granulated garlic
- 1/4 teaspoon kosher salt
Instructions
- Prepare glaze by mixing brown sugar, malt vinegar, black pepper, garlic and salt.
- Place over medium- high heat and bring mixture to a boil. Lower to simmer and cook 5 minutes, stirring often.
- Remove from heat to cool to room temperature. Glaze can be made a day in advance and refrigerated until ready to grill.
- Brush salmon fillets with glaze.
- Prepare grill fire to about 300°.
- Place salmon skin side down on grill, over indirect heat. Cook with lid closed.
- Mid way through cooking, brush with glaze. Continue cooking until salmon reaches 145° internal temperature, about 10-12 minutes. Salmon will be flaky.
- Remove from grill and allow to rest 5 minutes before slicing and serving.
Wow! This Grilled Salmon looks very delicious and mouth-watering. Thanks for sharing this awesome recipe.
Thanks so much!
Sounds wonderful. I love all vinegars! And salmon is strong enough for just about any flavors! Where are you in OK? I’m in Enid!
Hi Mimi,
We are close to Antlers, down in SE Oklahoma. Thanks for stopping by.
~ Milisa