- 4 salmon fillets (about 6 ounces each)
- 1/4 cup (60 milliliters) freshly squeezed lemon juice
- 1/4 cup (60 milliliters) soy sauce or tamari (choose gluten-free variety, if needed)
- 1/4 cup (56 milliliters) olive oil
- 1/4 cup (48 grams) lightly packed brown sugar
- 1 teaspoon dried thyme leaves
- 1 teaspoon dried rosemary
- 1/2 teaspoon garlic powder or 2 garlic cloves, minced
Crazy Good Salmon
This recipe builds on my incredibly flavorful yet shockingly easy 1/3-1/3-1/3 marinade.
Most lemons provide 3 tablespoons of juice, so you should plan on 2 lemons for this recipe. On occasion, I've used a mix a lemon and lime juice when I didn't have enough lemons.
Most lemons provide 3 tablespoons of juice, so you should plan on 2 lemons for this recipe. On occasion, I've used a mix a lemon and lime juice when I didn't have enough lemons.
Ingredients
Instructions
- Add the lemon juice, soy sauce, olive oil, brown sugar, thyme, rosemary, and garlic powder to a large, zipper-top bag. Carefully, swish around to make sure the ingredients are well mixed. Add the salmon fillets, making sure they are coated with the marinade. Seal the bag and allow the fillets to marinate in the refrigerator for at least 1 hour or up to several hours, turning occasionally.
- Preheat the grill to medium heat, and lightly oil the grate. Remove the salmon from the marinade, shaking off the excess. Discard the remaining marinade.
- Grill the salmon until browned and just barely cooked through the center (or to your preferred degree of doneness), about 5 minutes on each side.