This delicious Asian Grilled Salmon by Barefoot Contessa is a quick and easy meal that combines the rich flavor of salmon with a tangy, umami-rich marinade. Using simple ingredients like Dijon mustard, soy sauce, olive oil, and garlic, this recipe offers flexibility for any home cook. The key feature is its crispy skin and tender, moist interior, making it perfect for a nutritious weeknight dinner or an impressive dish for guests.
Ingredients Needed
Salmon:
- 1 side fresh salmon, boned but skin on (about 1.3 kg / 3 lbs)
Marinade:
- 2 tbsp Dijon mustard
- 3 tbsp soy sauce
- 6 tbsp extra virgin olive oil
- ½ tsp minced garlic
How To Make Asian Grilled Salmon
- Preheat the grill: Light charcoal briquettes (or preheat a gas grill to medium-high). Brush the grill rack with oil to prevent sticking.
- Prepare the salmon: Place the salmon skin-side down on a cutting board and cut crosswise into 4 equal pieces.
- Make the marinade: In a small bowl, whisk together the mustard, soy sauce, olive oil, and garlic.
- Marinate the salmon: Drizzle half the marinade over the salmon and let it sit for 10 minutes at room temperature.
- Grill the salmon: Place the salmon skin-side down on the hot grill and discard the used marinade. Grill for 4–5 minutes per side, carefully flipping with a wide spatula. The salmon should be slightly undercooked in the centre.it will continue cooking as it rests.
- Rest and serve: Transfer to a plate, skin-side down, and spoon the reserved marinade over the top. Let it rest for 10 minutes, then remove the skin and serve warm, at room temperature, or chilled.
Recipe Tips
- Choose Fresh Salmon: Opt for bright, firm fillets with a fresh scent to ensure the best flavor and texture.
- Marinate Briefly: Limit marinating to 10 minutes; longer times can overpower the salmon’s natural taste.
- Preheat and Oil the Grill: Ensure the grill is hot and the grates are oiled to prevent sticking and achieve proper searing.
- Monitor Cooking Time: Grill for 4-5 minutes per side, avoiding overcooking to maintain moistness.
- Allow Resting: Let the salmon rest for 10 minutes after grilling to redistribute juices and finish cooking.
How To Store & Reheat Leftovers
- Refrigerate: Place leftover asian grilled salmon in an airtight container and refrigerate for up to 3 days.
- Freeze: Wrap leftover asian grilled salmon tightly in plastic wrap and place it in a freezer-safe container. Freeze for up to 2 months. To thaw, transfer the salmon to the refrigerator overnight before reheating.
- Reheating: To reheat, preheat your oven 300°F. Place leftover asian grilled salmon on a baking sheet and warm for about 10 minutes, or until heated through.
Nutrition Facts
Serving Size: 1 of 4 servings
- Calories: 542
- Total Fat: 38g
- Saturated Fat: 6g
- Cholesterol: 124mg
- Sodium: 585mg
- Potassium: 0mg
- Dietary Fiber: 0g
- Sugars: 0g
- Protein: 46g
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Barefoot Contessa Asian Grilled Salmon
Description
This delicious Asian Grilled Salmon by Barefoot Contessa is a quick and easy meal that combines the rich flavor of salmon with a tangy, umami-rich marinade. Using simple ingredients like Dijon mustard, soy sauce, olive oil, and garlic, this recipe offers flexibility for any home cook. The key feature is its crispy skin and tender, moist interior, making it perfect for a nutritious weeknight dinner or an impressive dish for guests.
Ingredients
Salmon:
Marinade:
Instructions
- Preheat the grill: Light charcoal briquettes (or preheat a gas grill to medium-high). Brush the grill rack with oil to prevent sticking.
- Prepare the salmon: Place the salmon skin-side down on a cutting board and cut crosswise into 4 equal pieces.
- Make the marinade: In a small bowl, whisk together the mustard, soy sauce, olive oil, and garlic.
- Marinate the salmon: Drizzle half the marinade over the salmon and let it sit for 10 minutes at room temperature.
- Grill the salmon: Place the salmon skin-side down on the hot grill and discard the used marinade. Grill for 4–5 minutes per side, carefully flipping with a wide spatula. The salmon should be slightly undercooked in the centre—it will continue cooking as it rests.
- Rest and serve: Transfer to a plate, skin-side down, and spoon the reserved marinade over the top. Let it rest for 10 minutes, then remove the skin and serve warm, at room temperature, or chilled.
Notes
- Choose Fresh Salmon: Opt for bright, firm fillets with a fresh scent to ensure the best flavor and texture.
- Marinate Briefly: Limit marinating to 10 minutes; longer times can overpower the salmon’s natural taste.
- Preheat and Oil the Grill: Ensure the grill is hot and the grates are oiled to prevent sticking and achieve proper searing.
- Monitor Cooking Time: Grill for 4-5 minutes per side, avoiding overcooking to maintain moistness.
- Allow Resting: Let the salmon rest for 10 minutes after grilling to redistribute juices and finish cooking.
Barefoot Contessa Asian Grilled Salmon