Grilled Salmon

Submitted by Egret.

5/5 (1 Review)


  • Salmon fillets (with skin on), 4 to 5 ounces per serving
  • 1/2 cup soy sauce
  • 1/2 cup lemon juice
  • 1/3 cup brown sugar, packed
  • 1/4 cup vegetable oil
  • 2 cloves garlic, crushed
  • 2 tbsp butter, melted
  • 2 tbsp maple syrup
  • Your favorite commercial or homemade dry BBQ rub, to taste


Combine soy sauce, lemon juice, brown sugar, oil and garlic and stir to dissolve sugar. Pour into a zippered-top plastic bag and add salmon. Marinate in the refrigerator for 3 to 6 hours.

After marinating, allow the salmon to stand at room temperature for 30 minutes before grilling, then pat dry with a paper towel.

Mix together the butter and maple syrup and brush over entire surface of the salmon. Sprinkle with a liberal amount of BBQ rub.

Set the EGG® up for direct cooking at 350°F, place the salmon on a fish grid and cook for 15 to 20 minutes. Salmon is done when a knife inserted in the fillet slides in easily with no resistance and flesh is no longer opaque.

Remove salmon; using a clean brush, brush on any remaining maple syrup/butter mixture and wrap in foil for 5 to 10 minutes before serving.

4 thoughts on “Grilled Salmon”

  1. Love salmon. Did cedar plank initially and liked it. Tried direct grill as per these guidelines (350 for 15 to 20, skin side down) and love it. I put a large dollop of dill butter when you take it off and it’s the best thing I ever put in my mouth. I don’t mess with cedar anymore.

  2. do you flip? do you do skin side down? or up? or both? Currently I use my broiler and do skin side down for 6 min then skin up for 6 min, then remove and slide off the skin, then rest. Just put together my egg so want to make sure I don’t ruin a meal experimenting

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