Imagine sinking your fork into a perfectly grilled salmon fillet, its crispy exterior giving way to a tender, flaky interior, all complemented by a tantalizing sweet and sour sauce that will make your dinner guests think you've trained in a professional kitchen. This isn't just another salmon recipe - this is a culinary adventure that transforms an ordinary weeknight meal into an extraordinary dining experience that's both incredibly delicious and surprisingly simple to prepare.
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 4 salmon fillets
- 1/2 cup ketchup
- 1/4 cup apple cider vinegar
- 1/4 cup brown sugar
- 1 tablespoon soy sauce
- Salt and pepper to taste
Instructions
- Begin by preparing the sweet and sour sauce. In a medium-sized bowl, combine 1/2 cup of ketchup, 1/4 cup of apple cider vinegar, 1/4 cup of brown sugar, and 1 tablespoon of soy sauce. Whisk the ingredients together until the brown sugar is fully dissolved and the mixture is smooth. Set the sauce aside.
- Preheat your grill to medium-high heat (about 375°F to 400°F). If you are using a charcoal grill, ensure the coals are evenly distributed and have turned white before cooking.
- While the grill is heating, prepare the salmon fillets. Pat each fillet dry with paper towels to remove excess moisture. This will help achieve a nice sear on the grill.
- Season both sides of the salmon fillets generously with salt and pepper to taste. This will enhance the flavor of the fish.
- Once the grill is hot, lightly oil the grill grates to prevent the salmon from sticking. You can do this by using a paper towel dipped in vegetable oil and tongs to wipe the grates.
- Place the seasoned salmon fillets skin-side down on the grill. Grill the fillets for about 6-7 minutes on the first side without moving them. This will help create grill marks and ensure the fish cooks evenly.
- After 6-7 minutes, carefully flip the salmon fillets using a spatula. Brush the top of each fillet with the sweet and sour sauce. Grill for an additional 4-5 minutes, or until the salmon is cooked through and flakes easily with a fork.
- During the last minute of grilling, you can brush on more of the sweet and sour sauce for added flavor. Remove the salmon from the grill when it is done cooking.
- Let the grilled salmon rest for a couple of minutes before serving. This allows the juices to redistribute, making the fish more tender.
- Serve the grilled salmon fillets on a plate and drizzle any remaining sweet and sour sauce over the top. You can garnish with fresh herbs, such as parsley or cilantro, if desired.
- Enjoy your delicious grilled salmon with sweet and sour sauce alongside your favorite sides, such as rice, grilled vegetables, or a fresh salad.
Tips
- Pat your salmon fillets completely dry before seasoning to ensure a beautiful sear and prevent sticking to the grill.
- Always preheat your grill and clean the grates to prevent the delicate fish from tearing.
- Cook salmon skin-side down first to protect the delicate flesh and create a crispy skin.
- Don't overcook! Salmon is best when it's still slightly translucent in the center - aim for 145°F internal temperature.
- Let the salmon rest for 2-3 minutes after grilling to allow the juices to redistribute, ensuring maximum tenderness.
- If you don't have a grill, this recipe works perfectly with a grill pan or even in the oven at 400°F.
- Experiment with the sweet and sour sauce by adding a touch of sriracha or ginger for extra complexity.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 15g
Protein: 35g
Fat: 18g
Saturated Fat: 4g
Cholesterol: 95mg
