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Ina Garten Asian Grilled Salmon Recipe

Ina Garten Asian Grilled Salmon Recipe

Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Course Dinner Meal, Main Course
Cuisine Asian
Servings 4
Calories 345 kcal


  • 4  salmon fillet, skin-on
  • 2 tbsp Dijon mustard
  • 3 tbsp soy sauce
  • 6 tbsp extra virgin olive oil
  • 1/2 tsp very finely minced fresh garlic


  • Heat grill to medium-high and clean grill grates
  • Cut salmon fillet into four portions, leaving the 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 
  • At this point, 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 find 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
  • Insert a probe thermometer into the thickest part until it reads 145F, about 5 or 6 minutes depending on how thick 
  • The tailpiece will cook before the rest so you should remove each piece as they reach 145F
  • Serve with the reserved sauce brushed over each piece or served on the side
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