This easy grilled salmon is a quick-cooking dinner that takes less than twenty minutes to make and tastes amazing!
I have made this both on our outdoor gas grill and on my grill pan indoors. These pictures show the grill pan (stove top) version. You could also make this on a cast iron skillet.
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I adapted this from Ina Garten. I stuck pretty close to her recipe. The main difference is that I opted for an oil with a higher smoke point – avocado oil. I like doing this when I sear meat to get that char.
I made four large filets, and I had plenty of marinade. I do only apply half of it to the raw fish and let it marinate for about thirty minutes. And I like to marinate mine in a ziplock bag, so that I can easily coat all sides with the mixture.
I reserve the other half of the marinade to use as a sauce to drizzle on top after it is cooked.
Hint: a little goes a long way! You don’t need much. I also topped mine with some diced green onions.
Confession: I rarely do the green onions in real life. I mainly did it for the blog photos. 😎
Serving suggestions: This goes great with a simple salad and a baked potato. If you have an Instant Pot, may I suggest my Instant Pot sweet potatoes? 😋 This is perfect for the warmer weather because it doesn’t heat up the whole kitchen like an oven does!🔥
It would also be really fantastic with my Asian ramen slaw!
Tools Used to Make Easy Grilled Salmon
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- Grill or Grill Pan. A well-seasoned cast iron skillet would work too!
- Measuring spoons for making the marinade
- Whisk and small mixing bowl for making the marinade
- Burger flipper to flip and serve the salmon
Easy Grilled Salmon Recipe
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Easy Grilled Salmon
This easy grilled salmon is a quick-cooking dinner that takes less than twenty minutes to make and tastes amazing! (Grill, grill pan or cast iron skillet)
- 2 Tablespoons Dijon mustard
- 3 Tablespoons soy sauce or tamari
- 6 Tablespoons Avocado oil
- 1/2 teaspoon finely minced garlic
- 4 salmon filets
Add the dijon mustard, soy sauce, avocado oil and garlic to a small mixing bowl, and whisk to combine.
Pour half of the marinade over the raw fish, and reserve the other half for serving.
Allow the fish to marinate for 30 minutes.
Spray a grill pan with non-stick cooking spray, and allow it to heat over medium high heat for two minutes or so, until it is hot.
Place the fish into the pan. I like to do the presentation side down first. If you are using skin-on salmon, put the pink meat-y side down first, and cook for about 4 to 5 minutes.
Flip it over, and cook on the other side for another 4 to 5 minutes. (Note: Cooking time may vary for thickness of the fish. Mine were pretty thin, so I did 4 minutes on each side.)
Remove the fish from the pan, and place it on a serving plate, allowing the fish to rest for 10 minutes. The fish will start out raw in the middle, but it will continue cooking (even after it is removed from the heat) as it rests.
Drizzle with reserved marinade. Hint: A little goes a long way. (Note: Make sure not to use the marinade that touched the raw fish! That portion should be discarded to avoid contamination.)
Serve and enjoy!
I would estimate that the amount of marinade would be enough for 6 large or 8 small filets. I like to marinate mine in a ziplock bag to make sure all sides get coated.