Table of Contents

Marinated Grilled Salmon With Tomato, Basil, and Goat Cheese

The scent of grilled salmon always transports me back to summer evenings spent on my grandfather’s porch. He had this old, trusty grill that he swore by, and his secret weapon was always a vibrant, herbaceous marinade. The simplicity of fresh flavors mingling with perfectly cooked fish created a meal that was both comforting and sophisticated – a memory I cherish and try to recreate whenever possible. This recipe, while evolved from his simple approach, definitely captures that essence.

Recipe Overview

Prep Time: 20 minutes
Cook Time: 10-15 minutes
Total Time: 30-35 minutes
Servings: 2
Dietary Type: Pescatarian

Ingredients

1/4 cup soy sauce
1/4 cup Worcestershire sauce
4-5 tablespoons brown sugar
4-5 tablespoons honey
Juice of one lemon
Juice of one lime
One chopped hot chili pepper
5-7 tablespoons olive oil
3-4 garlic cloves (chopped)
3 tablespoons Old Bay Seasoning
Salt and pepper to taste
5-7 fresh basil leaves
One heirloom tomato
Goat cheese
2 salmon steaks

Equipment Needed

Mixing bowl
Large freezer bag
Cutting board
Sharp knife
Grill
Grill brush

Instructions

Begin by preparing the marinade. In a mixing bowl, combine the soy sauce, Worcestershire sauce, brown sugar, honey, the juice of one lemon, and the juice of one lime.
Add the chopped hot chili pepper, olive oil, and chopped garlic cloves. Incorporate the Old Bay Seasoning, and season with salt and pepper. Whisk all ingredients together until well combined.
Pour the prepared marinade into a large freezer bag. This makes for easy cleanup and ensures the salmon steaks are evenly coated.
Place the salmon steaks into the freezer bag, seal it tightly, and gently massage the marinade around the fish. Ensure that both sides of the salmon are thoroughly coated.
Marinate the salmon for at least 20 minutes at room temperature. This allows the flavors to penetrate the fish without over-curing it.
While the salmon is marinating, prepare the tomato topping. Thinly slice the heirloom tomato and sprinkle the slices with salt and pepper. This will enhance the natural sweetness of the tomato.
Preheat your grill to medium-high heat. Ensure the grates are clean by using a grill brush to remove any residue from previous use. A clean grill prevents the salmon from sticking.
Remove the salmon steaks from the marinade and place them on the hot grill. Season the salmon with additional salt and pepper to taste. Freshly ground pepper is highly recommended.
As the salmon cooks, baste it frequently with the remaining marinade using a grill brush. This will keep the salmon moist and infuse it with more flavor. Aim to cook the salmon for about 3-5 minutes per side, depending on the thickness of the steaks.
To achieve attractive grill marks, turn the salmon a quarter turn (90 degrees) after it has cooked for approximately a quarter of the time on each side.
Flip the salmon halfway through the cooking process and season the other side with salt and pepper. Continue to baste this side with the marinade as well.
When the salmon is about three-quarters of the way cooked, carefully top each steak with the thinly sliced heirloom tomato.
Arrange fresh basil leaves on top of the tomato slices.
Finally, crumble goat cheese over the basil. The amount of goat cheese depends on your preference.
Close the grill lid and allow the goat cheese to melt slightly for a minute or two before removing the salmon.
Carefully remove the salmon from the grill and let it rest for a few minutes before serving. This allows the juices to redistribute, resulting in a more tender and flavorful fish.

Expert Tips & Tricks

Don’t be afraid to adjust the marinade to your liking. Taste it as you go and add more brown sugar for sweetness, lemon juice for tang, or chili pepper for heat.
If you don’t have fresh basil, you can use dried, but the flavor will be more intense, so use about 1 teaspoon per steak.
To prevent the salmon from sticking to the grill, lightly oil the grates before placing the fish on them.
The internal temperature of the salmon should reach 145°F (63°C) when fully cooked. Use a meat thermometer to ensure it is done.
For a smokier flavor, try adding a few wood chips (such as hickory or applewood) to your grill.

Serving & Storage Suggestions

Serve the marinated grilled salmon hot off the grill, garnished with extra fresh basil if desired. It pairs beautifully with a side of grilled asparagus, quinoa salad, or roasted potatoes.

Leftover salmon can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat or in the microwave. It’s best to consume it quickly to preserve the flavor and texture. Freezing is not recommended as it can affect the texture of the fish.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	650 kcal	33%
Total Fat	40g	51%
Saturated Fat	10g	50%
Cholesterol	75mg	25%
Sodium	1800mg	75%
Total Carbohydrate	40g	13%
Dietary Fiber	2g	8%
Sugars	30g	–
Protein	35g	70%

Note: Nutritional information is an estimate and can vary based on specific ingredients and portion sizes.

Variations & Substitutions

For a spicier kick, use a Serrano pepper instead of a standard hot chili pepper.
If you don’t have heirloom tomatoes, regular beefsteak tomatoes work well too.
Experiment with different types of goat cheese. A flavored goat cheese with herbs would add another layer of complexity.
If you’re not a fan of goat cheese, try using feta cheese or Parmesan cheese instead.
For a soy-free version, use tamari or coconut aminos instead of soy sauce.

FAQs (Frequently Asked Questions)

Q: Can I use frozen salmon for this recipe?
A: Yes, but be sure to thaw the salmon completely before marinating. Pat it dry with paper towels to remove excess moisture.

Q: How long can I marinate the salmon?
A: It’s best to marinate the salmon for at least 20 minutes, but no longer than an hour. Over-marinating can result in a mushy texture.

Q: Can I bake the salmon instead of grilling it?
A: Absolutely! Preheat your oven to 400°F (200°C) and bake the salmon on a baking sheet lined with parchment paper for 12-15 minutes, or until cooked through. Add the tomato, basil and goat cheese during the last couple of minutes.

Q: What is the best way to tell if the salmon is cooked?
A: The salmon is done when it flakes easily with a fork and the internal temperature reaches 145°F (63°C).

Q: Can I prepare the marinade ahead of time?
A: Yes, the marinade can be made up to 24 hours in advance. Store it in an airtight container in the refrigerator.

Final Thoughts

This Marinated Grilled Salmon recipe is a fantastic way to elevate a simple fish dish into something truly special. The combination of sweet, savory, and tangy flavors, along with the creamy goat cheese and fresh herbs, creates a symphony of tastes that will delight your palate. I encourage you to try this recipe and make it your own. Feel free to experiment with the marinade, adjust the seasonings to your liking, and share your creations with friends and family. Pair it with a crisp white wine for a truly unforgettable meal.

Marinated Grilled Salmon With Tomato, Basil, and Goat Cheese Recipe