I’m so excited to share this easy 3 ingredient grilled salmon recipe. I’ve been making this recipe for years. I’ve probably made it 500 times. Every time I try a new salmon recipe my family always tells me they like “the usual” better. So back we go. I love it because it is quick and packed with tons of flavor.
I buy my salmon frozen in little individual packs. If I’m not at a wharf, I want my fish to be frozen. And I’m not at a wharf, like ever. I pop these little babies in a bowl of cold water to thaw. They thaw out very quickly, sometimes in 20 minutes or less depending on the thickness of the fish. The individually wrapped frozen salmon steaks are perfect for the many nights that I don’t even think about dinner until 5. Making dinner gives me anxiety so I like to block it out of my mind. Using ingredients exclusively from the freezer and pantry allow me to be a total procrastinator.
If you buy a fresh salmon steak, just slice it up into 3-inch pieces. These can be cooked with or without the skin.
While your fish is thawing whip up the marinade/sauce. The three magical ingredients are olive oil, Dijon mustard and soy sauce (or Tamari sauce). Tamari is my new favorite pantry staple. Think of it as soy sauce’s gluten-free older brother (the hot one you always had a crush on). It’s thicker with a richer, less salty flavor. You can use the two interchangeably but I find myself reaching for the Tamari more often than not.
This sauce works better as an emulsion, which is helped along by the mustard. Just add the three ingredients and give it a good beating with a whisk until it comes together. Marinate the salmon in about half of the sauce for at least ten minutes. Save the rest to brush on the cooked salmon at the end.
I haven’t fired up my outdoor grill yet so grill pan it is. You can also use a flat skillet. But seriously, how cute are those little grill marks? Cook for 4-5 minutes on each side. Now here is the secret. Cook the fish until it is almost done. You still want to have a little line of dark pink running through the middle. Remove from the grill, tent with foil and let the fish keep cooking for a few minutes. I’ve found that the fish is a little too dry if cooked all the way through.
It really doesn’t take long to make an amazing salmon dinner. The soy sauce and mustard pack in a ton of flavor and compliment each other perfectly. I think that is why this recipe gets such high mileage on my menu. How about you? What’s your favorite go-to dinner?
Cooking fish is not only a healthy way to go, but it can be super tasty, too! Check out a few more of our favorite ways to prepare seafood: