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Grilled Salmon

Grilled salmon is served with a ginger-soy marinade for a quick and healthy meal.

  • Servings: 6

Photography: Minh + Wass

Source: Martha Stewart Living, June 2001


  • Vegetable oil, for pan
  • 2 tablespoons soy sauce
  • 6 tablespoons extra-virgin olive oil
  • 1 teaspoon grated ginger
  • 1 large (4 1/2 to 5 pounds) side fresh salmon, boned and skin on


  1. Preheat a grill or grillpan over medium-high heat. Brush with oil to prevent fish from sticking.

  2. In a small bowl, whisk soy sauce, olive oil, and ginger; set aside. Place salmon, skin side down, on a cutting board; cut crosswise into 2 1/2-inchwide pieces. Transfer to a shallow baking dish, and spoon half of the marinade over; let sit for 10 minutes.

  3. Grill salmon, skin side down, 4 to 5 minutes. Turn with a spatula; grill 4 to 5 minutes more, until almost cooked through. Transfer to a platter, skin side down; spoon remaining marinade on top. Let rest 10 minutes. Serve warm or at room temperature. Use leftover salmon to make Salmon Cakes.

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