This simple recipe is proof that you don’t need to spend hours in the kitchen to make a delicious, flavorful salmon! Just whip up the sauce, throw the filets on the grill, and you have dinner ready in under 15 minutes! No marinating time required.
For more salmon recipes, try our Easy Air Fryer Salmon or our Air Fryer Salmon Bites!
Why My Recipe
- A simple sauce with amazing flavor and no marinating time required!
- Quick and easy prep with less than 10 minutes on the grill.
- Make it a meal with rice, veggies, a salad, or pasta!
What’s great about salmon is you really don’t have to over-complicate it! The sauce is so simple yet flavorful, made with lemon juice, soy sauce, and a few pantry seasonings. Plus, salmon doesn’t have a long cook time, and the grill makes it even easier. The high heat from the grill gives the fish a delicious char while maintaining that tender, flaky inside.
Ingredient Notes
- Salmon: Use skinless or skin-on portions (either will work), about 1-inch thick.
- Lemon Juice: Use freshly squeezed lemon juice for the best flavor. Bottled lemon juice tends to have a more muted flavor.
- Olive Oil: Any neutral oil will work like avocado, canola, or vegetable.
- Soy Sauce: You can use reduced-sodium soy sauce, coconut aminos, or tamari in the same amount.
- Paprika: Smoked paprika or hot paprika can also be used to add more flavor.
Salmon Options
Portions or Fillets: You’ve got options. Salmon fillets are a full slab. Portions are just pre-cut servings, so you don’t have to butcher yourself. Heads up: the thinner tail-end cooks faster, so keep an eye on it.
Frozen Salmon: Thaw it in the fridge overnight or toss it in cold water (still in packaging) for about 30 minutes. Just pat it dry before seasoning.
Wild-caught vs. Farm-Raised: Wild-caught is that deeper, reddish-pink stuff. It’s firmer and has a stronger flavor (and by stronger flavor, I don’t mean fishy smell, but the salmon itself). It’s also usually pricier. Farm-raised is lighter in color and taste, but easier on the grocery budget. Either one works great, so go with what’s available and what feels right for your wallet.
Skin-on or Skinless: If the salmon you buy has skin, you can leave it on (it crisps up so good) or slide a sharp knife between the skin and flesh to take it off. No biggie either way.
Don’t Overcook!
The USDA recommends that fish needs to be cooked to an internal temperature of 145°F. However, some say that salmon is overdone at this point. If you want that tender, flaky, not dry sweet spot? Aim for 125 to 130°F and then let it rest for about 5 minutes off the heat. It’ll keep cooking as it sits, and you’ll end up with perfectly juicy, medium to medium-well salmon. No regrets.
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