Sesame Soy Salmon
As a general guideline, ⅓ cup of marinade is enough for one pound of fish or meat if marinating in a zipper-top bag which allows the liquid to flow around the meat easily. (Plan on a ½ cup or so when marinating in a bowl.) For an effortless, complete meal, make extra marinade for use with veggies and grill alongside the salmon. The marinade would be excellent with shrimp and tuna as well.

Yield: a typical restaurant serving for salmon = 6 ounces.


  • 1/3 cup freshly squeezed lemon juice
  • 1/3 cup olive oil
  • 1/3 cup soy sauce
  • 1 tablespoon sesame oil (see notes)
  • 2-3 pounds salmon


  1. Mix the lemon juice, olive oil, soy sauce, and sesame oil together and place in a zipper-top bag along with the salmon.
  2. Allow the salmon to marinate for 30 minutes to 2 hours.
  3. Preheat the grill.
  4. Remove the salmon from the marinade, discarding the excess, and grill over medium heat for 10-15 minutes or until cooked to your preferred degree of doneness. The salmon will continue to cook for a few minutes after being removed from the grill. (see notes)


This recipe is delicious without the sesame oil, too. If you don’t have any on hand, feel free to omit.

We like to eat salmon just cooked through the middle, so I remove it from the grill when there is just the slightest bit of pinkish, translucent-looking meat in the center. As the salmon rests, it will continue to cook the remainder of the way through. If you are unsure as to whether it is done, cut into the center of the thickest part and take a peek. This will not effect the finished product at all. Also note that wild salmon, like sockeye, is leaner than farmed salmon and will cook more quickly.

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