Grilled Whole Salmon Fillet
Submitted by Jacson04
Whole salmon fillet grilled on foil with a sweet teriyaki-lemon glaze and garlic. Smoky, caramelized edges with moist, flaky fish inside. Stunning for a crowd, simple enough for a weeknight.
YIELD
2 servingsPREP
20 minCOOK
30 minREADY
50 minGrilling a whole salmon fillet sounds like a showpiece, and it is. But the technique is simpler than you’d think.
The fish sits skin-side down on foil right on the grill, basted with a glaze of teriyaki sauce, lemon juice, brown sugar, and garlic that caramelizes into a sticky, sweet-savory crust. Thirty minutes over medium-low heat and you’ve got a centerpiece that feeds a crowd.
Serve it hot off the grill or let it cool to room temperature for a buffet-worthy presentation.
Pro Tips
- Use two layers of heavy-duty foil to prevent sticking and make transfer easier
- Pull the thin white pin bones with needle-nose pliers before grilling; run your hand across the fillet to find them
- Cook to 135-140 F internal temperature for moist, flaky results; the fish continues to cook slightly after you pull it
- This works equally well hot or cold, making it ideal for meal prep and next-day salads
Ingredients
Directions
Combine teriyaki sauce, lemon juice, brown sugar, oil and garlic and stir to mix.
Place salmon, skin side down, on 2 layers of heavy-duty foil.
Remove thin white pin bones.
Baste salmon with soy mixture andlet stand while preparing grill (medium-low heat).
Place fish on grill, with lid and vents open.
Cook about 30 minutes, basting occasionally, until fish is opaque when tested at its thickest part and reaches135 degrees F to 140 degrees F on an instant-read thermometer.
Transfer to platter.
Serve hot or cold.
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