Can I bake the salmon instead of grilling?

Absolutely! Place marinated fillets on a lined baking sheet and bake at 400°F for about 10–12 minutes, depending on thickness. You’ll still get all that zippy, smoky flavor—just skip the grill marks.

What if I can’t find wild-caught salmon?

Farmed salmon works well, too, though wild-caught offers a slightly firmer texture and richer flavor. Use the thickest, freshest fillets available.

Can I make the marinade ahead of time?

Definitely. Whisk up the marinade up to three days in advance and store covered in the fridge. Give it a good stir before brushing on the salmon.

Does the skin have to be on the fish?

Not at all! Skin-on salmon helps hold the fillet together during grilling, but if you prefer skinless, reduce the grill time by a minute or two, as the fillets may cook a bit faster.

Grilled Salmon Marinade Recipe

Description

This Grilled Salmon Marinade recipe delivers tender, flavorful wild-caught salmon fillets, enhanced with a tangy blend of Dijon mustard, lemon juice, brown sugar, and liquid smoke for that perfect grill flavor. It’s quick, easy, and ideal for a healthy main course any time of year.

Ingredients

Scale

Fish

2 pounds wild-caught salmon, cut into 6 individual portions

Marinade

2 tablespoons olive oil
1 1/2 tablespoons Dijon mustard
1 tablespoon lemon juice
1 tablespoon brown sugar
1/2 teaspoon liquid smoke
1/2 teaspoon salt
1/4 teaspoon ground black pepper

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Instructions

Prepare the Salmon: If you have a whole fillet, cut it into 6 even portions. Pat the salmon pieces dry with a paper towel to ensure the marinade adheres well and to promote even grilling.
Make the Marinade: In a small bowl, whisk together the olive oil, Dijon mustard, lemon juice, brown sugar, liquid smoke, salt, and black pepper until the mixture is smooth and well blended.
Marinade the Salmon: Brush the prepared marinade generously over the top and sides of each salmon portion, making sure each piece is coated for maximum flavor.
Preheat and Prepare the Grill: Preheat the grill to medium heat (about 350-360°F / 175-182°C). Once hot, spray the grates with nonstick grill spray or use a folded, oiled paper towel and tongs to oil the grates, preventing sticking.
Grill Skin-Side Up: Place the salmon fillets on the grill with the top side (skinless side) facing down. Grill for about 2 minutes to achieve attractive grill marks.
Finish Grilling Skin-Side Down: Carefully flip the salmon onto the skin side. Grill for another 4 to 8 minutes, depending on thickness (total grilling time: 6 minutes for fillets under ½ inch thick, 9-10 minutes for fillets around 1 inch thick). The salmon should feel slightly firm but not hard when pressed on the thickest part.
Remove and Rest: Use a wide metal spatula to lift the salmon off the grill. If the skin sticks, gently separate it from the meat with the spatula. Let the salmon rest for 5 minutes before serving to allow juices to redistribute.

Notes

For best results, use wild-caught salmon, which provides superior flavor and texture.
Keep the grill at a steady medium heat to avoid burning or drying out the fish.
Oil the grill grates thoroughly to prevent the salmon from sticking.
Resting the salmon before serving ensures a juicy fillet.
You can substitute other types of mustard or add fresh herbs to the marinade for variation.

Nutrition

Serving Size: 5.3 oz
Calories: 267 kcal
Sugar: 2 g
Sodium: 305 mg
Fat: 14 g
Saturated Fat: 2 g
Unsaturated Fat: 12 g
Trans Fat: 0 g
Carbohydrates: 2 g
Fiber: 1 g
Protein: 30 g
Cholesterol: 83 mg