Barbecued Marinated Salmon

    Barbecued Marinated Salmon

    93saves
    2hours25min


    4127 people made this

    With a rich tasting fish like salmon your best bet is a simple marinade. This one is based on soy, lemon and sugar.

    Ingredients
    Serves: 6 

    • 1 tablespoon lemon zest
    • 3 teaspoons minced garlic
    • freshly ground black pepper, to taste
    • 4 tablespoons soy sauce
    • 3 tablespoons dark brown soft sugar
    • 4 tablespoons water
    • 4 tablespoons vegetable oil
    • 750g salmon fillets

    Directions
    Preparation:10min  ›  Cook:15min  ›  Extra time:2hours marinating  ›  Ready in:2hours25min 

    1. In a small bowl, stir together lemon zest, garlic, pepper, soy sauce, sugar, water and vegetable oil until sugar is dissolved. Place fish in a large resealable plastic bag with the marinade, seal and turn to coat. Refrigerate for at least 2 hours.
    2. Preheat barbecue for medium heat.
    3. Lightly oil cooking grill hotplate. Place salmon on the preheated barbecue and discard marinade. Cook salmon for 6 to 8 minutes on each side or until it flakes easily with a fork.

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    Reviews (9)

    rasckus
    by
    8

    An excellent receipe! I ended up marinating the salmon for 24 hours. I cooked the salmon on a George Foreman Grill. It was really delicious. While making the marinade I wanted to add ginger but didn't have any. Adding ginger would really compliment the flavours. Thanks for sharing your receipe! - 21 Oct 2009

    by
    6

    Something else. Added some ginger - 22 Jan 2009

    by
    6

    Something else. I have one thing that I do every time I cook salmon. I always make a little foil parcel for each fillet and seal, leaving a little room for air to circulate inside. If you bake the foil parcels on a baking tray at 200 for about 15 minutes (slightly longer depending on number of fillets), the salmon cooks to perfection every time! This is a great recipe to use when preparing salmon in foil parcels... it poaches gently in its own juices and always comes out so tender and delicious! - 21 Jul 2008

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