I’m having trouble accepting that my grilling season is almost over.
Yes, I realize that the weather in Atlanta will permit grilling pretty much year-round, but it is harder to heat up when it’s cold. So I’m trying to squeeze all the grilling in that I can, and I’m on a super salmon kick.
I was so excited when my first salmon grilling (maple citrus grilled salmon) went so well, that I felt brave trying it again. This sesame-soy salmon was just as easy, but more of a savory (I always want to spell it savoury, like the Brits) spin.
Besides the salmon, the marinade takes ingredients you probably have on-hand (except maybe the sesame oil, but I highly recommend keeping that stocked—it’s awesome).
Whisk together all the marinade ingredients in a bowl.
Place the salmon fillets in a large ziploc or tupperware container that seals well.
Pour in the marinade, seal, and put in the refrigerator for a few hours. If you’re desperate for dinner, it can be less than that.
When you’re ready to cook them, heat your grill to medium (about 350-450 F). Cook for 3-4 minutes on each side.
Serve while they’re hot and fresh!
These were so flavorful and the salmon just melted in your mouth!
Other salmon recipes you’ll love:
- Pan-Caramelized Salmon
- Roasted Salmon with Shallots & Tomatoes
- Rosemary & Garlic Roasted Salmon
- Maple Citrus Grilled Salmon
Grilled Sesame-Soy Salmon
- 3 pieces of fresh salmon, 4 ounces each (wild-caught, if possible)
- 1 tablespoon of sesame oil
- 1 tablespoon of low-sodium soy sauce
- 1/2 teaspoon of garlic powder
- 1/2 teaspoon of onion powder
- 1/2 teaspoon of black pepper
- Whisk together the soy sauce, sesame oil, garlic powder and onion powder in a bowl.
- Place the salmon in a large ziploc bag or tupperware container. Pour the marinade over the salmon, seal, and let marinate for a couple hours (can be less if necessary).
- Heat grill to medium (between 350-450 F on my grill). Cook salmon for 3-4 minutes per side.
- Serve immediately and enjoy!
Original recipe here
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Good on you for buying wild caught salmon! I can’t bring myself to eat any kind of farm-raised fish–yuck! (Although, with all the nuclear waste in the Pacific Ocean from the Japan tsunami, we now have an even harder time buying fish because we will only buy fish caught in the Atlantic. You just can’t win nowadays because EVERYTHING is so polluted.)
Yeah, I never get farm-raised salmon. Sometimes with a frozen tilapia or something I will (though I almost never buy white fish) but with only buying for one or two people it’s totally worth it to spring for wild. Tastes way better too.