Tuesday, March 13, 2012

Grilled Salmon with a Brown Sugar Glaze

The temperature here in Kansas today was in the lower 80s. In March. With no wind.

So... what does this mean?

Yes, my friends, you guessed it--springtime is here (well, technically not for a few weeks but close enough)! Nothing says springtime to me quite like grilling up something delicious. No, not hamburgers or brats (even though brats are one of my favorite foods).. but seafood.

Now, I am not a huge griller (I am typically not trusted around an open flame..) but my sweet fiance is. In fact, he went out and bought our first grill yesterday! So, to break it in, he grilled up some delicious salmon, lobster tail AND corn on the cob tonight. And it was amazing.

This week on Annie One Can Cook, we're going to be talking about grilling recipes, as well as grilling tips for novices like myself. 

So, foodies: here is Brandon's (oh, by the way, my fiances name is Brandon) recipe for a delicious, melt in your mouth grilled salmon with a brown sugar glaze.

  • 2 pieces skinless salmon filets
  • 1 tsp. garlic powder
  • 1 tsp. table salt
  • 1/4 cup Extra Virgin Olive Oil
  • 1/3 cup brown sugar
  • 1/3 cup soy sauce
  • Two slices of lemon
  1. Mix garlic and table salt together and rub on pieces of salmon.
  2. Combine olive oil, brown sugar, soy sauce and lemon juice in bowl. Mix.
  3. Add pieces of salmon to mixture. Set in refrigerator for 3 hours to marinate.
  4. Add oil to racks on grill so salmon does not stick.
  5. Grill (Brandon recommends 3-5 minutes on each side but says it varies depending on grill and how thick filet is)!


  1. Hi, it's Food on Friday time again on Carole's Chatter. The theme this time is salmon! Yum. It would be neat if you linked this post in. This is the link . Have a good week.

  2. Thanks for linking this super salmon post in to Food on Friday. I am now signed up to follow you. A follow back to Carole's Chatter would be wonderful – or are you already following? Cheers

    1. Thanks, Carole! I'm following you back :) Thanks for hosting and thanks for the follow!


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