Favorite Grilled Salmon & Marinade

This grilled salmon marinade goes light on the strong flavors so the fish actually tastes like fish. The red wine vinegar and oil base is essentially a vinaigrette, with a touch of garlic, Italian seasoning, and a quarter teaspoon of sugar to balance the acidity. The result is a clean, herbaceous marinade that brightens salmon without overpowering it.

Thirty minutes is the sweet spot for the marinade. Less than that and the flavors don’t penetrate. More than an hour and the vinegar starts to chemically cook the surface of the fish, giving you a chalky, opaque exterior that grills unevenly. Set a timer.

The brushing-with-leftover-marinade step matters. Keep some marinade aside (don’t reuse what touched raw fish) for basting, which builds flavor layers and keeps the salmon from drying out on the grill.

Fillets cook fast (about 6 minutes per side), so don’t walk away from the grill. Steaks need longer (15 minutes per side because of the bone), but watch closely to avoid overcooking. Salmon is done when it flakes with gentle fork pressure but still has a slightly translucent center.

Grill skin-side down first if your fillets have skin attached. The skin protects the flesh from direct heat and crisps into a delicious chip-like layer.

Pro Tips

• Oil the grill grates well before putting the fish on. Salmon sticks more aggressively than almost any other protein.
• Use a fish spatula (long, thin, slotted) for flipping. Standard spatulas tear the flesh.
• Pull the fish at 125°F (52°C) internal for medium-rare or 135°F (57°C) for medium. It carries over to perfect during the rest.

Variations

• Substitute fresh dill for the Italian seasoning for a Scandinavian-style salmon.
• Add 1 tablespoon of soy sauce and 1 teaspoon of grated ginger for an Asian-inspired version.
• Use lemon juice instead of red wine vinegar for a more delicate, citrus-forward flavor.