Grilled Salmon

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  • 1 1/2 pounds salmon fillets
  • Lemon pepper to taste
  • Garlic powder to taste
  • Salt to taste
  • 1/3 cup soy sauce
  • 1/3 cup brown sugar
  • 1/3 cup water
  • 1/4 cup vegetable oil
  • Lemon slices

  1. Remove skin and any bones from salmon fillets. Rinse under running cold water and pat dry with paper towels.
  2. Season salmon fillets with lemon pepper, garlic powder, and salt.
  3. In a small bowl, stir together soy sauce, brown sugar, water, and vegetable oil until sugar is dissolved. Place fish in a large resealable plastic bag with the soy sauce mixture, seal, and turn to coat. Refrigerate for at least 2 hours.
  4. Preheat grill for medium heat.
  5. Lightly oil grill grate. Place salmon on the preheated grill, and discard marinade. Cook salmon for 6 to 8 minutes per side, or until the fish flakes easily with a fork.  
  6. A cedar plank can also be used. Remember to soak the plank in water for at least an hour, preferably longer. Then brush the plank with olive oil.  Place salmon on the plank and place in center of grill grate. Cover the grill and cook until cooked through, about 20 minutes.  Keep a water mister handy because it is possible the edges of the plank can catch fire. 
  7. The internal temperature of the salmon should read 135 degrees. 
  8. Serve with fresh lemon slices for additional flavor and garnish. 
*Cedar Cooking Planks have a very delicate hint of sweetness. Ideal in grilling fish, pork, poultry, beef, and vegetables. Traditionally used in the pacific Northwest to smoke Salmon. To use your planks, soak them in water, fruit juices, vinegar, wine, or other alcohols, coat cooking side with olive oil. Place on indirect heat, not over 350° F - for the most effective use. Using vines, twigs and leaves can provide a subtle sweet smoky flavor to foods. Try lemon grass, slender cinnamon sticks, rosemary branches, and licorice wood as well.


Cooking With Crevolyn
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