Mohamed Shili This delicious grilled salmon recipe by Bobby Flay is a quick and easy meal perfect for busy nights or relaxed weekends. With a savory marinade and tender, flaky texture, it’s simple to prepare using everyday ingredients. Customize the flavors to your liking for a dish that’s both nutritious and satisfying.
Recipe Ingredients:
- 1 ½ pounds salmon fillets
- lemon pepper to taste
- garlic powder to taste
- salt to taste
- ⅓ cup soy sauce
- ⅓ cup brown sugar
- ⅓ cup water
- ¼ cup vegetable oil
How To Make Grilled Salmon?
- Gather Ingredients: Collect all ingredients for easy access.
- Season Salmon: Season the salmon fillets with lemon pepper, garlic powder, and salt to taste.
- Prepare Marinade: In a small bowl, mix soy sauce, brown sugar, water, and vegetable oil until the sugar dissolves completely.
- Marinate Salmon: Place the salmon fillets in a large resealable plastic bag, pour in the marinade, seal, and turn the bag to coat the fish thoroughly. Refrigerate for at least 2 hours.
- Preheat Grill: Preheat an outdoor grill to medium heat and lightly oil the grates.
- Grill Salmon: Place the marinated salmon on the preheated grill, discarding any leftover marinade. Cook the salmon for 6-8 minutes per side, or until it flakes easily with a fork.
- Serve: Plate the grilled salmon and enjoy!
Recipe Tips:
- Marinate Long Enough: For the best flavor, let the salmon marinate for at least 2 hours. This allows the seasoning to deeply infuse the fish.
- Use Fresh Salmon: Fresh, high-quality salmon will give the best taste and texture. Avoid previously frozen fish if possible for optimal flavor.
- Oil the Grill Grates: Lightly oil the grill before cooking to prevent the salmon from sticking and to ensure easy flipping.
- Check Doneness Carefully: Salmon cooks quickly, so keep an eye on it. It’s ready when it flakes easily with a fork—avoid overcooking to keep it moist.
- Discard the Marinade: Don’t reuse the marinade that touched raw fish. Discard it before grilling to ensure safe and fresh flavors in your dish.
How To Store Leftovers?
- Refrigerate: First, let the leftover grilled salmon cool until it reaches room temperature. Then, place it in an airtight container and store it in the refrigerator for up to 3 days.
- Freeze: Let the salmon cool completely, then wrap each piece tightly in plastic wrap and place it in a freezer-safe bag or container. Freeze for up to 3 months. To thaw, transfer to the refrigerator overnight before serving.
Nutrition Facts
Serving Size: 1 fillet (approximately 154 grams)
- Calories: 280
- Total Fat: 12 g
- Saturated Fat: 2 g
- Cholesterol: 90 mg
- Sodium: 500 mg
- Potassium: 780 mg
- Total Carbohydrate: 6 g
- Dietary Fiber: 0 g
- Sugars: 6 g
- Protein: 34 g
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Bobby Flay Grilled Salmon
Description
This delicious grilled salmon recipe by Bobby Flay is a quick and easy meal perfect for busy nights or relaxed weekends. With a savory marinade and tender, flaky texture, it’s simple to prepare using everyday ingredients. Customize the flavors to your liking for a dish that’s both nutritious and satisfying.
Ingredients
Instructions
- Gather Ingredients: Collect all ingredients for easy access.
- Season Salmon: Season the salmon fillets with lemon pepper, garlic powder, and salt to taste.
- Prepare Marinade: In a small bowl, mix soy sauce, brown sugar, water, and vegetable oil until the sugar dissolves completely.
- Marinate Salmon: Place the salmon fillets in a large resealable plastic bag, pour in the marinade, seal, and turn the bag to coat the fish thoroughly. Refrigerate for at least 2 hours.
- Preheat Grill: Preheat an outdoor grill to medium heat and lightly oil the grates.
- Grill Salmon: Place the marinated salmon on the preheated grill, discarding any leftover marinade. Cook the salmon for 6-8 minutes per side, or until it flakes easily with a fork.
- Serve: Plate the grilled salmon and enjoy!
Notes
- Marinate Long Enough: For the best flavor, let the salmon marinate for at least 2 hours. This allows the seasoning to deeply infuse the fish.
- Use Fresh Salmon: Fresh, high-quality salmon will give the best taste and texture. Avoid previously frozen fish if possible for optimal flavor.
- Oil the Grill Grates: Lightly oil the grill before cooking to prevent the salmon from sticking and to ensure easy flipping.
- Check Doneness Carefully: Salmon cooks quickly, so keep an eye on it. It’s ready when it flakes easily with a fork—avoid overcooking to keep it moist.
- Discard the Marinade: Don’t reuse the marinade that touched raw fish. Discard it before grilling to ensure safe and fresh flavors in your dish.
Bobby Flay Grilled Salmon