Ina Garten Asian Grilled Salmon

The day I discovered this recipe, I wasn’t planning on grilling anything. But I had a side of salmon, a few pantry staples, and just enough time. I threw together the marinade, let it sit for 10 minutes, and grilled it on a whim.

It turned out better than half the things I plan for days.

Since then, it’s become my go-to when I need something elegant but effortless—bold flavors, short ingredient list, and almost impossible to mess up.

Why I’d Make It Again

It’s all about that marinade. Dijon mustard brings heat and body, soy sauce adds umami, and garlic punches through the richness of the fish. There’s no sugar here, so it doesn’t burn on the grill—just a clean, savory crust and moist, flavorful flesh.

My Ingredient Notes

• Fresh salmon, skin on – The skin protects the fish while it grills and helps hold everything together. I once used skinless fillets—delicious but harder to flip.
• Dijon mustard – Don’t use yellow or whole grain here. Dijon emulsifies the marinade and creates a slick coating that clings to the salmon.
• Good olive oil – This isn’t the time for your neutral bottle. A peppery, grassy olive oil makes this shine.
• Soy sauce – Ina says “good” soy sauce, and she’s right. I use tamari when I want it gluten-free.
• Garlic – Just a little. Raw garlic in a marinade can overwhelm, but ½ teaspoon here is just enough.

Safe Substitutions

• Tamari instead of soy sauce – Great if you’re gluten-free, and just as rich.
• Salmon fillets instead of a whole side – Just reduce grill time slightly.
• Lime juice splash in the marinade – I tried this once for brightness. Not traditional here, but very good.

Fixes That Mattered

What Went Wrong	Why It Happens	How to Fix It
Fish stuck to the grill	Grill wasn’t oiled or preheated	Always oil grates and preheat 10+ minutes
Salmon dried out	Overcooked or left too long on direct heat	Pull when just barely cooked—residual heat finishes it
Marinade burned	Brushed on too early or too much sugar added	Stick to the original—no honey or sugar needed

How to Make Ina Garten’s Asian Grilled Salmon

1. Prep the grill: Oil the grates and get it hot—medium-high heat is ideal.
2. Cut the fish: Slice the salmon into 4–6 even pieces. Keep the skin on.
3. Make the marinade: Whisk together Dijon mustard, soy sauce, olive oil, and minced garlic.
4. Marinate: Brush half the marinade onto the salmon and let it sit for 10 minutes. Set the rest aside.
5. Grill: Place salmon skin-side down on the grill. Cook 4–5 minutes per side, flipping once. Use a wide spatula.
6. Rest and finish: Transfer to a platter, skin-side down. Spoon remaining marinade over the top. Let rest 10 minutes before serving.

Tips From My Kitchen

• If you’re grilling skinless salmon, use a fish basket or foil for support—it’s delicate.
• I keep a small spray bottle of oil just for the grill grates. A quick mist prevents sticking better than brushing.
• This is equally delicious cold the next day over a soba noodle salad or tucked into lettuce wraps.

How I Store It

• Fridge: Keeps 3–4 days in an airtight container. I prefer serving leftovers cold or room temp.
• Freezer: Wrap tightly and freeze for up to 3 months. Defrost overnight in the fridge before reheating.
• Reheat tip: Warm gently at 275°F covered with foil. Or serve cold—it’s lovely either way.

Reader Qs Answered

Q: Can I bake instead of grill?
A: Yes—bake at 425°F for 12–15 minutes depending on thickness. Broil the last minute for a little char.

Q: What’s the best soy sauce for this?
A: I like Kikkoman or San-J low-sodium tamari. Avoid anything labeled “dark” or “sweet.”

Q: Can I marinate it longer?
A: You can, but 10 minutes is enough. The mustard and soy are strong—too long and it can overpower the salmon.

Q: Is this spicy?
A: Not at all. You could add a pinch of red pepper flakes if you want some heat.

Try More Recipes:

• Ina Garten Cassoulet Recipe
• Ina Garten Shepherd’s Pie
• Ina Garten Reuben Sandwich