Ingredients:

  • 1/4 cup soy sauce
  • 2 tbsp brown sugar, packed
  • 1 tbsp fresh lemon juice
  • 1 tbsp olive oil
  • 2 cloves garlic, minced
  • 1/2 tsp cracked black pepper
  • 4 6 oz salmon fillets, skin-on
  • 1 tbsp neutral oil

Instructions:

  1. Whisk together the soy sauce, brown sugar, lemon juice, olive oil, minced garlic, and black pepper in a bowl until the sugar is completely dissolved.
  2. Place the salmon fillets in a resealable bag and pour the marinade over them.
  3. Seal and refrigerate for 30 minutes, flipping the bag halfway through to ensure total coverage.
  4. Preheat your grill to medium-high heat (approx. 400°F / 200°C).
  5. Dip a folded paper towel in neutral oil and rub it onto the grill grates to prevent sticking.
  6. Remove salmon from the marinade, letting excess drip off, and place fillets flesh-side down on the grill.
  7. Sear for 4–5 minutes without moving them, until a mahogany-colored crust forms and the fish releases easily from the grate.
  8. Flip and grill for another 4–5 minutes (skin-side) until the internal temperature reaches 125°F (52°C) for medium-rare or 135°F (57°C) for medium.
  9. Remove the fillets from the heat, transfer to a warm plate, and allow the salmon to rest for 3–5 minutes.