- 2 - 4 salmon fillets (approximately 1 1/4 lb)
- 1/4 cup honey or maple syrup (I use maple syrup)
- 2 tablespoons lemon juice
- 1/2 to 1 teaspoon black pepper
- 1 teaspoon salt
- 1-2 tsp ginger
- 1-2 tsp lemongrass
- 1/4 cup coconut aminos (can also use Tamari and reduce the salt)
- 1/4 cup olive oil
- 2 tablespoons water
- 3 cloves minced garlic
Place all marinade ingredients into a gallon size zip lock bag and seal. Squeeze gently to combine ingredients, then add salmon fillets. Seal and refrigerate for 1 to 6 hours to allow flavors to absorb into the fish.
• Preheat grill to medium high heat. You can place salmon directly on the grill skin side down.
• Add a little of the marinade on top of the fish.
• Grill for 7-10 minutes with the lid closed. Flip the salmon onto the grill to sear the top, about 1-2 minutes. Carefully scrape off the skin (it should lift right off) and serve.
Heat oven to 425°. Place salmon in a baking dish lined with aluminum foil; pour marinade over top with a brush. Roast salmon until cooked through and flaky about 10-15 minutes. Skin should lift right off. Serve and enjoy!
This dish can be prepped in the morning and marinate in the fridge all day. I like to serve the marinade with the fish. Just bring the remaining marinade to a full boil on the stove and add to the salmon upon serving.
I've made this without the ginger and lemongrass and it's still delicious. I purchase jars of both of these ingredients to reduce prep time during the week.
Top with fresh lemon juice and serve with favorite sides! Goes well with my garlicky green beans and a simple brown rice or quinoa and a simple salad.
This is by far my kids' favorite salmon dish; no complaints from the peanut gallery when I serve this meal!