Beer marinated grilled salmon fillet with garlic, ginger, cilantro, and roasted red peppers on a serving platter

Beer Marinated Grilled Salmon with Ginger and Cilantro

Beer marinated grilled salmon gets savory depth from soy sauce, garlic, ginger, and cilantro before gentle cooking over indirect heat.

Course Main Course

Cuisine American

Prep Time 15

Cook Time 20

Marinating Time 1

Total Time 1 35

Servings servings

Calories 261

Equipment

1 Liquid Measuring Cup for the beer and soy sauce
1 set Dry Measuring Cups for the chopped cilantro
1 Garlic Press for the garlic
1 Fine Grater for the fresh ginger
1 Chef's Knife for the cilantro and portioning
1 Cutting Board for preparing the aromatics
1 Medium mixing bowl for mixing the marinade
1 Whisk for combining the marinade
1 Gallon-Size Zip-Top Bag for marinating the salmon
1 Rimmed Baking Sheet for containing the sealed bag in the refrigerator
1 Refrigerator for the 12-to-24-hour cold marinade
1 Grill with Lid for mostly indirect cooking
as needed, optional Alder Smoking Wood Chips for a light wood-smoke note
1 Fish Spatula for turning the fillets
1 Instant-Read Thermometer for checking the thickest part of the salmon
1 Serving Platter for resting and serving the salmon

Ingredients

Salmon and Marinade

2-3 pounds wild Alaska king or coho salmon fillets skin-on
6 fluid ounces Beer amber beer such as Alaskan Amber is preferred
6 fluid ounces soy sauce
8 cloves fresh garlic cloves pressed
2-3 inch piece fresh ginger finely grated
¾ cup fresh cilantro finely chopped

Instructions

Marinate

Measure the beer, preferably an amber beer such as Alaskan Amber, and the soy sauce in a liquid measuring cup. Press the garlic, finely grate the ginger, and chop the cilantro on a cutting board with a chef’s knife. Whisk the beer, soy sauce, garlic, ginger, and cilantro together in a medium mixing bowl.
6 fluid ounces Beer, 6 fluid ounces soy sauce, 8 cloves fresh garlic cloves, 2-3 inch piece fresh ginger, 3/4 cup fresh cilantro
Place the salmon in a gallon-size zip-top bag set on a rimmed baking sheet. Pour in the marinade, press out the excess air, seal the bag, and turn it so every surface is coated. Refrigerate for 12 to 24 hours, turning the bag once or twice when convenient.
2-3 pounds wild Alaska king or coho salmon fillets

Grill and Serve

Set up a covered grill for mostly indirect medium heat. If desired, prepare moist alder smoking wood chips according to the grill manufacturer’s directions. Remove the salmon from the bag and discard all used marinade.
Place the fillets skin side up over indirect heat. Cover and grill until the top firms enough to turn without tearing, then use a fish spatula to turn the fillets skin side down. Continue cooking until the thickest part reaches 145°F on an instant-read thermometer and flakes easily.
Transfer the salmon to a serving platter and let it stand briefly before dividing it into eight portions.

Notes

Keep the salmon refrigerated throughout the 12-to-24-hour marinade. Discard the used liquid after the fish comes out of the bag, and cook the thickest part of each fillet to 145°F.

Nutrition