This recipe for Easy Grilled Salmon is one of our go-to recipes for weeknight dinners. It’s so quick and easy to make, and the sauce is unbelievable tasty. If you have never cooked fish before, or you want a fish recipe your kids will love, this is it! Easy Grilled Salmon is quick enough for weeknight dinners, but elegant enough for company.
The sauce, which doubles as a marinade, is a simple combination of olive oil, soy sauce, dijon mustard, and garlic. It’s the perfect combination of flavors for a fresh cut of salmon.
This recipe is slightly adapted from Ina Garten’ s Asian Grilled Salmon . I am a complete lover of any Barefoot Contessa recipe, and Barefoot Contessa at Home is one of my all-time favorite cookbooks.
- Fresh salmon filet about 1.5 pound
- 2 tablespoons of dijon mustard can also use spicy brown mustard
- 3 tablespoon of soy sauce
- 6 tablespoons of extra virgin olive oil
- 1 garlic clove finely minced or crushed in a garlic press
- Kosher salt and pepper
Start by checking salmon for any small bones left behind. Remove any before cooking.
Prepare marinade by whisking together mustard, soy sauce, olive oil, garlic, salt and pepper.
Add just a pinch of salt, since the soy sauce is already high in salt, and pepper to taste.
Pour just 1/2 of the mixture over the salmon filet and let marinade for 10-15 minutes.
Oil grill grates very well, discard marinade and grill salmon skin side up over high heat for about 5 minutes.
Carefully flip salmon and grill for about 5 more minutes depending on thickness.
Transfer to plate and pour the remaining marinade/sauce over the salmon and serve.
To prepare in the oven. Cook fish skin side down for about 15 minutes in a 425 degree oven. Make sure you have oiled or sprayed the cooking dish with non stick cooking spray.
The recommended safe temperature for cooking fish to is 145 degrees. Remove salmon before it reaches this high as it will continue cooking off the grill. I prefer my salmon to be slightly underdone, so I will usually keep the thicker portion for myself and serve my kids the thinner, more well done portions.
Some notes about cooking with fish: My strong preference is to cook the fish the same day I buy it. Buy fish that looks nice and firm and does not have a strong fishy smell. As I noted in the recipe, check fish for bones before cooking. I just lightly run my fingers over the fish and remove any tiny bones I feel with a pair of sharp tweezer I keep just in the kitchen. This recipe works for a salmon filet, or for portion sizes.
If you have picky eaters, or a family who doesn’t love fish, try this recipe! I think they are going to love it.
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