Grilled Salmon

Name: Grilled Salmon
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4 servings
Cuisine: Japanese
Ingredients: 4 salmon fillets, patted dry; 1/4 cup soy sauce; 2 tbsp mirin; 2 tbsp sake; 1 tsp fresh ginger, grated; 2 tbsp vegetable oil

Juicy salmon fillets glazed with a savory soy and mirin reduction, grilled over direct heat for a smoky flavor.

20 minEasyServes 4380 cal/serving

JapaneseDinnerGrillPescatarianHigh ProteinLow CarbDairy-FreeNut-FreeEgg-FreeShellfish-FreePork-FreeNightshade-Free

Ingredients

4 salmon fillets, patted dry
1/4 cup soy sauce
2 tbsp mirin
2 tbsp sake
1 tsp fresh ginger, grated
2 tbsp vegetable oil

Instructions

1

In a small saucepan, combine 1/4 cup soy sauce, 2 tbsp mirin, 2 tbsp sake, and 1 tsp grated fresh ginger over medium heat, simmering for 3 minutes until slightly thickened.
2

Preheat the grill to medium-high heat and brush the grates with 2 tbsp vegetable oil.
3

Place 4 patted dry salmon fillets flesh-side down on the grates and grill for 4 minutes.
4

Flip the salmon, brush with the glaze, and grill for 3 to 4 more minutes until the internal temperature reaches 145 degrees F.
5

Remove from heat and let rest for 2 minutes before serving.

Questions

Can I make Grilled Salmon gluten-free?

Yes. The gluten in this entry is 1/4 cup soy sauce. Swap the soy-based sauce for tamari or coconut aminos. Everything else proceeds as written.

How long does Grilled Salmon keep?

Refrigerate leftovers within two hours and eat them within two days (seafood turns fast). Reheat in a hot skillet rather than the microwave to keep the char.

Can I halve or double Grilled Salmon?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. Doubling on the grill just takes more surface area; keep the heat zones the same.

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