Marinated Grilled Salmon

by Brad Barrett | Published Aug 31, 2021 | Last updated Nov 9, 2021 | 0 comments

CategoryAll Recipes, Fish and Seafood, Outdoor

Prep Time6 minsCook Time8 minsTotal Time14 minsYields2 Servings

This recipe adds a marinade to a hot and fast grilled filet. Adding a marinade for the last couple of minutes of the cook brings a great boost of flavor to the filet.

Nutrition Facts

Serving Size 1 filet

Servings 2

Amount Per Serving
Calories 312

% Daily Value *
Total Fat 21g33%
Saturated Fat 3g15%
Trans Fat 0g
Cholesterol 74mg25%
Sodium 555mg24%
Potassium 43mg2%
Total Carbohydrate 5g2%
Dietary Fiber 0g
Sugars 5g
Protein 30g60%

Vitamin A 6%
Vitamin C 4%
Calcium 2%
Iron 4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Directions

Lightly coat or spray the filet with oil. Olive oil is OK, avocado oil or duck fat oil is preferred.

Season the flesh side(s) of the filets.

Pre-heat the grill to high.

Oil (spray or wipe) the GrillGrates with Canola or Duck fat IF the GrillGrates appear dry or are not well seasoned yet.

Place the filets on a hot GrillGrate at an angle to the rails just as you would a steak.

Allow to sear for 2-3 minutes.

Use the GrateTool to lift and twist the filet (same side down) to put a nice cross-hatch on the flesh.

Grill another 2-3 minutes.

Flip the filets with the GrateTool and see how nicely the salmon sears.

If your filet has skin on one side you may want to start with skin down for 1/3 of the cook, then sear the flesh side to be up and ready for the pour.

Pour marinade over the salmon allowing it to spill over into the valleys. You can baste with a brush but pouring is more fun! It is OK to make a mess in the valleys, do not worry about flare-ups.

Grill to finish by observing the flesh color as it goes to all pink and by testing with an instant-read thermometer. I usually remove at 135-140°F. Enjoy the sizzling marinade!