Ina Garten’s Asian Grilled Salmon

Name: Ina Garten's Asian Grilled Salmon
Prep time: 10 min
Cook time: 10 min
Total time: 30 min
Ingredients: 1 tbsp vegetable oil; 2 lb salmon fillet (skin-on); 2 tbsp Dijon mustard; 3 tbsp soy sauce; 6 tbsp olive oil; 0.5 tsp garlic (minced)

Posted on October 12, 2026

When salmon goes onto a clean, hot grill, the skin gives you a sturdy first side to cook and helps protect the flesh from direct heat. That matters with Ina Garten’s Asian Grilled Salmon, where a quick turn is all the handling the tender portions need. The marinade is bold enough to season the fish without covering up its flavor.

I whisk Dijon mustard, soy sauce, olive oil, and garlic until the mixture comes together, then use only part of it on the salmon. The rest stays clean for serving, which gives you a punchy sauce at the table without putting raw-fish marinade back on cooked food. A short rest at room temperature lets the coating cling while the grill heats up, and the finished salmon has a savory, mustardy glaze with a tender center.

Ina Garten's Asian Grilled Salmon glossy grilled fillet

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Kitchen Note

Set aside the serving marinade before the salmon touches the rest. I use a separate clean bowl, so there’s no guessing later about which sauce is safe to spoon over the cooked fish.

Save Ina Garten’s Asian Grilled Salmon for a dinner built around savory Dijon-soy marinade and tender, grilled salmon.

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Why This Salmon Needs Only a Short Marinade

A thick coating of marinade doesn’t mean more flavor inside the fish. This mixture is made with soy sauce, olive oil, Dijon, and garlic, so it seasons the surface rather than soaking deeply into the salmon. The soy sauce brings plenty of savory salt, and leaving the fish in it for too long can make the outside taste more intensely seasoned than the center.

Ten minutes at room temperature gives the coating a chance to cling without turning this into an all-day project. It also keeps the sequence straightforward: the grill heats while the salmon rests, and the fish goes on while the marinade is still fresh on its surface. You’re looking for an even coating, not a puddle of sauce around each portion. If the mixture has separated a little, whisk it back together before coating the fish.

That brief rest also suits the way the salmon cooks. The grill supplies the heat; the marinade adds a savory finish. Let the fish’s own texture—not a long soak—do the work.

Why Dijon Gives This Soy-and-Olive-Oil Marinade Its Body

Ina Garten's Asian Grilled Salmon mustard soy glaze

Skin-on salmon — The skin helps the portions hold together on the grill and gives you a clear side to place against the grates first. Look for a fillet with an even thickness so the portions cook at a similar pace. I wouldn’t swap in a much thinner fish and rely on the same timing.
Dijon mustard — Dijon adds gentle tang and helps the oil and soy sauce stay more evenly blended while you coat the fish. A standard grocery-store Dijon works well; there’s no need for a specialty jar. Yellow mustard can stand in measure-for-measure, though it tastes sharper and less rounded.
Soy sauce — This is the marinade’s salty, savory backbone, so an everyday soy sauce is a good fit. Tamari is the closest swap if you need a gluten-free option, while reduced-sodium soy sauce softens the saltiness. Both will shift the final seasoning a little.
Olive oil — The oil carries the mustard and garlic over the salmon and gives the marinade a fuller texture. A basic olive oil is fine; save an expensive finishing oil for another use. Avocado oil works measure-for-measure if you prefer a more neutral taste.
Minced garlic and vegetable oil — Minced garlic gives the marinade a fresh, savory edge, and freshly minced garlic has a livelier aroma than dried garlic. Vegetable oil is for brushing the grill grates, not for the sauce; canola oil is a practical neutral substitute for that job.

From a Clean, Oiled Grate to a Just-Cooked Center

Get the Grill Ready for Skin-On Fish

Heat a gas grill to medium-high, 400°F to 450°F, or prepare a charcoal grill for medium-high direct heat. Clean the grates, then brush them with vegetable oil. A dirty grate can catch the skin and make a careful turn harder, so take time on the cleaning before the fish goes on. The grill should be hot before you start cooking the portions.

Whisk, Portion, and Coat

Whisk the Dijon mustard, soy sauce, olive oil, and minced garlic in a small bowl until combined. Cut the salmon crosswise into four portions. Transfer half the marinade to a clean bowl for serving, then coat the salmon with what remains and let it stand at room temperature for 10 minutes. Discard the marinade that touched the fish; don’t save it for the table.

Grill Skin-Side Down, Then Turn Carefully

Set the salmon skin-side down on the grate and grill for 5 to 6 minutes. Turn each portion carefully and grill for 2 to 4 minutes more, until the thickest portion reaches 145°F. The thickest part is the one to check, since thinner edges cook sooner. Serve the fish with the marinade you reserved before coating the raw salmon.

Two Easy Swaps for the Soy Sauce

Make It Gluten-Free with Tamari

Replace the soy sauce measure-for-measure with tamari labeled gluten-free. It keeps the marinade savory and close to the original, though its saltiness varies by brand, so the finished fish may taste a little different.

Use Coconut Aminos for a Soy-Free Version

Swap in coconut aminos measure-for-measure for the soy sauce. They’re generally sweeter and less salty, so the marinade will have a softer savory edge while the Dijon and garlic remain noticeable.

Storage and Reheating

Refrigerator: Refrigerate leftover cooked salmon within 2 hours in a covered container and use it within 3 to 4 days. The fish will be firmer and less juicy after chilling.
Freezer: Cooked salmon freezes well for up to 2 to 3 months when wrapped airtight. Thaw it in the refrigerator; the texture may be softer after freezing.
Reheating: Warm portions gently in the microwave in short bursts, or use a low oven, until leftovers reach 165°F. High heat for too long dries salmon out quickly.

The Questions That Come Up at the Grill

Can I use skinless salmon for this?+

You can, but the skin helps protect the fish and gives you a sturdier surface to turn. Skinless portions are more delicate and more likely to stick, so handle them gently and pay close attention as you turn them.

How do I keep the salmon from sticking to the grill?+

A dirty grate or one that hasn’t been brushed with oil is the most likely culprit. Clean and oil the grates before cooking, then turn the portions carefully rather than tugging at them. Skin-on salmon is less fragile to handle than skinless fillets.

Can I mix the marinade ahead of time?+

Yes. Whisk it earlier the same day and keep it covered in the refrigerator; olive oil may cloud or thicken when chilled. Let it loosen briefly, then whisk again before dividing it between the serving bowl and the salmon.

Can I grill the salmon as one large piece instead of four portions?+

You can, but the whole fillet is harder to turn and its thickness may vary from end to end. Cutting it crosswise into four portions makes it easier to handle and gives you a more consistent result with the stated grill timing.