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Ina Garten’s Asian Grilled Salmon recipe combines Dijon mustard, soy sauce, olive oil and garlic as a marinade and sauce that is perfect for fresh salmon.Every summer – for years – Jack and I have been making this Asian Grilled Salmon recipe. It’s from Ina Garten’s Barefoot Contessa Parties! cookbook, and it’is one of our all-time favorite salmon recipes! (I don’t know why we waited so long to share it here on A Family Feast.) It takes only thirty minutes from start to finish – so it’s a great option for a quick weeknight meal, but it’s also perfect for a summer dinner party because it won’t take you away from your guests for very long.
Cook once – enjoy several mealsThis Asian Grilled Salmon recipe makes a generous amount – you’ll cook a three-pound salmon filet. Ina notes in her original recipe that this makes four servings. In my opinion – those are pretty large servings, so you can cut this recipe in half – or save the leftovers for other recipes like a Salmon Pasta Salad (recipe coming later this week!), Salmon Egg Salad, Salmon Hash, or any of our other recipes that call for cooked salmon.
How do I make Asian Grilled Salmon?Preheat your grill to medium high heat and make sure that the grill grates are clean. Cut the salmon filet into four pieces (leaving the skin on) and lay the pieces on a flat sheet pan. Wisk together Dijon mustard, soy sauce, extra virgin olive oil and minced, fresh garlic. Then pour half of the mixture over the salmon – let it marinate for about ten minutes. (The other half of the mixture will be used as a sauce when serving.) At this point, your grill should be hot. Oil the grates, then place the salmon skin-side down on the grills. When the edges start to curl (after about five minutes), carefully flip each piece over. (A fish turner like this works really well.) Cook the salmon for another five or six minutes (depending on how thick it is) – or until the thickest part of the filet has reached an internal temperature (use an instant read thermometer like this) of 145 degrees. (If your filets are thinner than each other, test the thinnest for doneness first and work you way up to the thickest pieces.) Serve your Asian Grilled Salmon immediately with the reserved sauce spooned on top.
What do I serve with Asian Grilled Salmon?
- Coconut Rice
- Asparagus with Lemon and Feta
- Brussels Sprouts with Sweet Chili Sauce
- Miso Glazed Japanese Sweet Potatoes
- Grilled Graffiti Eggplant
- Grilled Swordfish Salmoriglio
- Grilled Pineapple Salsa
- Grilled Stone Fruit with Mascarpone and Cherry Granola
- Grilled Coleslaw
3 pounds skin-on salmon filet
2 tablespoons Dijon mustard
3 tablespoons soy sauce
6 tablespoons extra virgin olive oil
½ teaspoon very finely minced fresh garlic
Heat grill to medium high and clean grill grates.
Cut salmon filet into four portions, leaving skin on and lay out on a sheet tray.
In a small bowl whisk mustard, soy, oil and garlic.
Ten minutes before grilling, brush half of this mixture onto the tops and sides of the salmon.
Brush the grill grates with vegetable oil and place the four portions, skin side down, and grill for about five minutes. You will notice the edges of the skin starting to curl and the bottom of the salmon starting to turn color.
Using a fish turner or large spatula, carefully flip each piece over.
At this point, I found it easy to peel the skin off with tongs and discard instead of waiting until after the salmon gets removed from the grill.
If you want cross hatch marks, after three minutes, turn each piece 90 degrees with your spatula, otherwise continue to cook until a probe thermometer inserted into the thickest part reads 145 degrees F, about five or six minutes depending on how thick. The tail piece will cook before the rest so you should remove each piece as they reach 145 degrees F.
Serve with the reserved sauce brushed over each piece or served on the side.
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