It only takes a few minutes to prepare and tastes delicious to make this simple grilled salmon.
You could also make this on a cast iron skillet. I’ve cooked this on both our outdoor gas grill and my indoor grill pan. These photos show the indoor grill pan version.
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The main deviation from the original recipe, which I adapted from Ina Garten, is that I chose avocado oil because it has a higher smoke point, which I like to use when searing meat to get that char.
I only apply half of the marinade to the raw fish and let it marinate for about thirty minutes. I like to marinate mine in a ziplock bag, so that I can easily coat all sides with the mixture. I made four large filets, and I had plenty of marinade.
The other half of the marinade is set aside to be used as a sauce to drizzle over the cooked meat.
I also topped mine with some diced green onions, which is a hint: you don’t need much.
I did the green onions mostly for the blog photos; in reality, I hardly ever do them.
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! Serving suggestions: This goes great with a simple salad and a baked potato.
How to Perfectly Grill Salmon with Jamie Oliver
Grilled Salmon 🔗
This delicious grilled salmon recipe has a simple and flavorful marinade. Cook this grilled salmon on an outdoor grill or grill pan. It's perfect for a quick, easy and healthy dinner!
Prep: 5min
Total: 17min
Serving Size: 1 fillet
Nutrition Facts: servingSize 1 fillet, calories 383 kcal, Carbohydrate 5 g, Protein 35 g, Fat 24 g, Saturated Fat 4 g, Cholesterol 94 mg, Sodium 607 mg, Fiber 1 g, Sugar 3 g
Ingredients:
- ¼ cup olive oil
- ¼ cup low sodium soy sauce
- 1 tablespoon brown sugar
- 2 cloves garlic (minced)
- ¼ teaspoon black pepper
- 4 salmon fillets, skin on (about 6 ounces each)
Instruction:
- Combine the olive oil, soy sauce, brown sugar, garlic and black pepper in a large zip-top bag. Squish the bag to mix.
- Add salmon fillets to the marinade in the bag and make sure they are well coated. Place the bag with the marinade and salmon in the refrigerator for 1 to 8 hours.
- When you are ready to grill the salmon, oil a clean grill pan, gas grill or charcoal grill and preheat to medium-high heat. When the grill is hot, put the salmon on the grill or grill pan, skin side down. Discard any extra marinade.
- Cook with the grill cover on until fish is almost cooked through, about 6 to 10 minutes with the skin side down. Then flip the salmon over and cook 1 to 3 more minutes, until cooked through. Salmon is done when the internal temperature at the thickest part measures 145° F. Serve.
FAQ
How do you keep salmon from sticking to the grill pan?
Place the salmon in the pan skin-side up and cook until golden brown on one side, about 4 minutes; flip the fish over with a spatula and cook for an additional 3 minutes or until the skin is crisp, if desired; the skin can be served or easily removed with a knife or spoon.
How long should salmon be cooked in a pan?
Place the salmon skin-side down in a large nonstick pan that has been heated to medium-high heat, add the olive oil, and season both sides with salt and freshly ground black pepper. Cook the salmon for 6-7 minutes, turning it over once.
How does Gordon Ramsay cook salmon in a pan?
Grill salmon skin-side up for 6 to 8 minutes, then carefully flip it over and cook for another 6 to 8 minutes, or until the salmon is just cooked through and flakes easily. Brush the grill with oil to prevent sticking.
How long do you cook salmon on grill?
Grill salmon skin-side up for 6 to 8 minutes, then carefully flip it over and cook for another 6 to 8 minutes, or until the salmon is just cooked through and flakes easily. Brush the grill with oil to prevent sticking.