Salmon is a great fish for the grill and its also one of my family’s favourite seafood. While the smoky flavour may be the top reason to grill salmon, the quick prep time is also a benefit. This is a quick and delicious recipe that will have a heart-healthy yet complete meal prepared in minutes so you can feel good about indulging in a tender, melt-in-your mouth salmon dinner. A simple marinate makes these grilled salmon fillets simply irresistible.
Simple Charcoal Grilled Salmon
Tap or Hover to Adjust Servings
- ½ tablespoon packed brown sugar
- ½ tablespoon butter, melted
- ½ tablespoon olive oil
- ½ tablespoon honey
- ½ tablespoon soy sauce
- ½ teaspoon garlic, finely chopped
- ½ tablespoon Dijon mustard
- 1 salmon fillet, cut into 3 pieces ( about 500g / 1 lb)
- Rinse the salmon fillets under cold water and pat dry with paper towels. Leave the skin on and pull out any obvious bones. Cut the salmon into serving-size pieces.
- Place the salmon fillets skin-side up in a shallow glass or plastic container.
- In a small bowl, mix all ingredients except the salmon fillets. Pour the marinade over the salmon. Cover and refrigerated for at least 30 minutes but not longer than 1 hour.
- Remove the marinated salmon from the fridge 1 hour before grilling to bring to room temperature. Place the marinated salmon to drain on a plate. Reserve the marinate for brushing on fillet during grilling.
- The salmon fillet is finally ready for the grill. Prepare the charcoal grill for medium heat.
- Place the salmon fillet skin side side up on the grill rack directly over medium coals. Cover and grill over medium heat for about 6 to 8 minutes or until fillet begins to flake when tested with a fork.
- Using a thin-bladed turner, flip the fillet over, now skin-side down. Brush the salmon with the reserved marinade after turning to add flavour and keep it moist.
- Cover and continue grilling for another 6 minutes. Using a fork, check the flesh at the thickest part of the fillet. When it's done, grilled salmon will be opaque, flaky yet moist and will pull apart easily.
- Slide the turner under the fillet and remove the fish from the grill to serve.
First rinse the serving-size salmon fillets under cold water and pat dry with paper towels. Pull out any obvious bones.
Measure the ingredients needed to marinade the fillets.
Mix thoroughly all ingredients to marinate the salmon in a small bowl making sure that all brown sugar has been dissolved.
Also not forgetting to add in the Dijon mustard for extra flavour.
Place the salmon fillets skin-side up in a shallow glass or plastic container.
Pour the marinade over the salmon fillets.
Cover and refrigerate for about 20 to 30 minutes.
Drain the salmon fillets and place on a plate after removing from refrigerator 20 minutes before grilling to bring to room temperature.
Prepare the charcoal grill for MEDIUM HEAT grilling. Place the charcoal briquettes in the centre of the grill.
Light the charcoal briquettes.
Use a grilling tong to even out the heat. Let the charcoal briquettes burn till they turn into hot coal ash and glow red.
When the charcoal has turned into red coal ashes, lightly oiled a clean grill grate placed above it. Make sure the grill grate is HOT and fully oiled.
Placed the drained salmon fillets skin-side up on the grill grate directly above the medium coals to cook over medium heat.
Cover and grill for 6 to 8 minutes or until fillets begin to FLAKE when tested with a fork.
When fillets have begin to flake, use a thin-bladed turner to carefully flip the fish over.
The salmon fillets are flipped, SKIN-SIDE DOWN now.
Brush the fillets with the reserved marinade after turning to add flavour and keep it moist.
Cover and continue grilling for another 6 minutes or until the salmon fillets are completely cooked.
Check the flesh at the thickest part of the fillet. When it’s done, grilled salmon will be opaque, flaky yet moist and will pull apart easily.
Remove the cooked salmon from the grill, place on serving plate and serve immediately.
Squeeze a tinge of lemon juice on the top of the grilled salmon before serving to give it extra citrus flavour.
We had our grilled salmon served alongside butter grilled corn which is the perfect summer side dish.
AS ALWAYS ….. ENJOY!