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Ina Garten's Asian Grilled Salmon

Asian grilled salmon is coated in a tangy Dijon-soy marinade and cooked skin-side down over medium-high heat. The salmon turns tender and flaky with lightly grilled edges, and extra marinade is served alongside.
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Prep Time 10 minutes
Cook Time 10 minutes
marinating 10 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Asian
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

For the salmon
  • 1 tbsp vegetable oil
  • 2 lb salmon fillet skin-on
For the marinade
  • 2 tbsp Dijon mustard
  • 3 tbsp soy sauce
  • 6 tbsp olive oil
  • 0.5 tsp garlic minced

Equipment

  • 1 gas or charcoal grill

Method
 

Prepare the grill
  1. Heat a gas grill to medium-high (400°F to 450°F) or prepare a charcoal grill for medium-high direct heat.
  2. Clean the grates.
  3. Brush the grates with vegetable oil.
Make the marinade
  1. Whisk the Dijon mustard, soy sauce, olive oil, and garlic in a small bowl until combined.
  2. Cut the salmon crosswise into 4 portions.
  3. Transfer half the marinade to a clean bowl for serving.
  4. Coat the salmon with the remaining marinade and let stand for 10 minutes at room temperature.
Grill the salmon
  1. Discard the marinade that touched the fish.
  2. Place the salmon skin-side down on the grate and grill for 5 to 6 minutes.
  3. Turn carefully and grill for 2 to 4 minutes more, until the thickest portion reaches 145°F.
  4. Serve with the reserved marinade.

Notes

For moist salmon, check the thickest portion for doneness rather than relying only on the grilling time. Refrigerate leftovers for up to 3 days; freezing is not recommended for best texture. Use tamari in place of soy sauce for a gluten-free option.