Sweet And Smoky Barbecued Salmon
- 15m Prep Time
- 20m Cook Time
- 8h Ready In
Salmon fillets marinated in a sweet and smoky blend of soy sauce, brown sugar, molasses, and garlic, then grilled to perfection. The marinade infuses the fish with rich flavor, while optional wood chips or cedar planks add natural smokiness.
Ingredients
- 1 cup soy sauce
- 1 cup packed dark brown sugar
- 1/4 cup molasses
- 1/4 cup vegetable oil
- 6 tbsp lemon juice
- 8 clove garlic
- 1 tsp flaky sea salt
- 1/2 tsp freshly ground black pepper
- 1 whole wild salmon filleted with the skin on
Nutrition (per serving, estimated)
Estimated based off 7 of 9 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 316 mg
- Iron: 4.09 mg
- Magnesium: 84.1 mg
- Phosphorus: 295 mg
- Potassium: 909 mg
- Zinc: 2.02 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 1 cup soy sauce
- 1 cup packed dark brown sugar
- 1/4 cup molasses
- 1/4 cup vegetable oil
- 6 tbsp lemon juice
- 8 clove garlic
- 1 tsp flaky sea salt
- 1/2 tsp freshly ground black pepper
Prepare
- 1 whole wild salmon, filleted with the skin on
Let's Cook
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Step 1.
Blend the soy sauce, sugar, molasses, oil, lemon juice, garlic, salt, and pepper in a blender until smooth. Pour the mixture over the salmon in a shallow glass dish or gallon ziplock bag. Marinate in the refrigerator for up to 8 hours.
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Step 2.
When ready to cook, place the salmon fillets skin side down on a medium-high heat, well-greased grill. Cook for 10 minutes per inch of thickness, brushing with the marinade several times during grilling. Do not flip the fillets. Test doneness by flaking the fillets with a fork at their thickest part. Do not overcook.
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Step 3.
Flavor Notes: We like to place a shallow flameproof pan of wood chips on the grill over the lowest flame setting to create a bit of a smoky outdoor campfire barbecue flavor. Alder is a common hardwood used for smoking salmon; it can be purchased in pellets, chopped chunks, or sawdust at most outdoor stores or online. We also like to soak cedar planks and grill the fish right on them for a similarly natural smokiness.