Grilled Salmon with Lemon-Ginger Marinade

JWU College of Culinary Arts

Minimum internal temperature 145°F

10 servings

Serving Size
4 ounces (115 grams)

Recipe ID

US standard
Salmon fillets, 4 ounces (115 grams), skinless, boneless
10 each
10 each
To taste
To taste
To taste
To taste
Olive oil
As needed
As needed
Lemon juice, fresh squeezed
8 ounces
237 milliliters
Garlic cloves, peeled, mashed
4 each
4 each
Ginger, fresh, peeled, grated
2 ounces
57 grams
Thyme leaves, fresh, stemmed, chopped
1 ounce
28 grams
Scallions, washed, thinly sliced
½ bunch
½ bunch
  1. Gather all the ingredients and equipment
  2. Preheat the grill.
  3. Combine all ingredients for the marinade and mix well.
  4. Season the salmon fillets with salt and pepper, place in a suitable hotel pan and pour the marinade over the fish. Refrigerate or hold on ice at 41°F (5°C) or below until needed.
  5. For à la minute preparation, remove the fish from the marinade and pat dry. Coat the fillets lightly with olive oil.
  6. Strain the marinade through a chinoise into a small sauce pan. Bring to a boil and reduce to desired strength. Hold for service at the proper temperature.
  7. Prepare the cooking surface of the grill by scraping-down with a wire brush and coating lightly with oil.
  8. Begin grilling the salmon with the “service side” down. Mark the service side and turn once to finish.
  9. Check for doneness by firmness to the touch and internal temperature of 145°F (63°C).
  10. Remove and serve immediately or hold for service at a minimum of 135°F (57°C). Ladle the cooked marinade over the salmon at service.