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Ina Garten's Asian Grilled Salmon

Ina Garten salmon gets a soy-ginger glaze that caramelizes on the grill for a glossy finish. The salmon stays moist while showing distinct golden grill marks, then gets finished with sesame seeds and green onions.
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Prep Time 10 minutes
Cook Time 12 minutes
marinating 15 minutes
Total Time 37 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: Asian-American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Salmon fillet
  • 1 whole salmon fillet (2–3 lbs), skin on
Marinade and glaze
  • 0.25 cup Dijon mustard
  • 3 tbsp soy sauce
  • 6 garlic, minced
  • 1 tbsp fresh ginger, grated
  • 1 tbsp sesame oil
  • 2 tbsp honey
  • 2 tbsp fresh lemon juice
Garnish
  • 1 Sesame seeds for garnish
  • 1 green onions for garnish

Equipment

  • 1 sheet pan

Method
 

Make the soy-ginger marinade
  1. Whisk together Dijon mustard, soy sauce, garlic, ginger, sesame oil, honey, and fresh lemon juice until smooth and glossy.
  2. Place the salmon skin-side down on foil and brush generously with the marinade.
  3. Let the salmon marinate 15 minutes at room temperature, so the glaze clings to the surface.
Grill or broil
  1. Preheat the grill or oven broiler to high.
  2. Grill or broil the salmon 12–15 minutes, until just cooked through and caramelized on top with visible browning.
Finish and serve
  1. Garnish with sesame seeds and green onions.
  2. Serve directly from the foil on a platter, slicing at the table for neat presentation.

Notes

For the best caramelization, brush on an even coat of the soy-ginger mixture and avoid moving the salmon during the final minutes. Refrigerate leftovers up to 3 days; reheat gently so it stays tender. Freezing isn’t recommended because glaze and texture can degrade. For a lower-sugar option, use agave or a sugar-free honey substitute in the marinade.