This black garlic–marinated grilled salmon is deeply savory, gently sweet, and perfectly balanced with smoky charred scallions and bright Meyer lemon. The overnight marinade transforms simple salmon into an elegant, restaurant-quality dish that’s surprisingly easy to prepare at home.
Why You’ll Love This Recipe
The marinade is rich and complex thanks to black garlic, miso, tamarind, and prunes, creating layers of umami without overpowering the salmon. Grilling adds a subtle smokiness, while the charred scallions and fresh citrus bring balance and freshness. It’s impressive enough for guests yet simple enough for a weeknight when planned ahead.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the salmon and marinade
4 salmon fillets, skin on (about 170 g / 6 oz each)
120 g prunes, pitted and halved
2 tablespoons fish sauce
2 tablespoons red miso paste
6 cloves black garlic
1 tablespoon tamarind paste
3 to 5 tablespoons water, as needed
For grilling and serving
1 bunch scallions (about 8 to 10), trimmed
2 tablespoons neutral oil
1/2 teaspoon fine sea salt
1 Meyer lemon, cut into wedges
Directions
Place the prunes, fish sauce, red miso, black garlic, tamarind paste, and 3 tablespoons of water into a food processor. Blend until smooth and evenly combined. Add additional water, one tablespoon at a time, only if needed to keep the paste thick but spreadable.
Pat the salmon dry. Spread an even layer of the prune and black garlic paste over the flesh side of each fillet only, avoiding the skin. The coating should be thorough but not excessively thick.
Place the salmon uncovered in the refrigerator and marinate overnight, or for at least 8 hours.
Remove the salmon from the refrigerator 15 to 20 minutes before cooking to allow it to come to room temperature.
Heat a grill or grill pan over medium heat. Toss the scallions with the oil and grill them until soft and nicely charred on all sides. Remove and set aside.
Increase the grill heat to medium-high. Lightly salt both the flesh and skin sides of the salmon. Place the salmon skin side down on the grill and cook for 5 to 7 minutes, covering if necessary, until the skin is crisp and the flesh is medium-rare to medium.
Transfer the salmon to a serving platter, top with the charred scallions, and serve immediately with Meyer lemon wedges.
Servings and timing
Servings: 4
Preparation time: 20 minutes
Marinating time: 8 to 12 hours
Cooking time: 10 to 12 minutes
Total time: Approximately 8 hours 45 minutes
Storage/Reheating
Store leftover salmon in an airtight container in the refrigerator for up to 2 days. To reheat, warm gently in a covered skillet over low heat or in a low-temperature oven until just heated through. Avoid microwaving, as it can dry out the fish and intensify the marinade flavors too much.
FAQs
Can I use regular garlic instead of black garlic?
Black garlic is essential for the deep, sweet umami flavor of this dish. Regular garlic will not provide the same taste or texture.
Is it necessary to marinate overnight?
Overnight marinating is strongly recommended, as it allows the flavors to fully penetrate the salmon. In a pinch, 4 hours will work, but the result will be milder.
Can I cook this salmon without a grill?
Yes, a grill pan or heavy skillet works very well. Make sure it’s properly heated to achieve good caramelization.
What can I substitute for tamarind paste?
You can use a mixture of lemon juice and a small amount of date syrup or honey, though the flavor will be slightly different.
Should I remove the skin before cooking?
No, keeping the skin on protects the fish during grilling and adds texture. Just avoid putting marinade on the skin.
Can I make the marinade ahead of time?
Yes, the marinade can be prepared up to 3 days in advance and stored in the refrigerator in an airtight container.
What side dishes pair well with this salmon?
Steamed rice, grilled vegetables, or a simple cucumber salad pair beautifully with the rich flavors of the salmon.
Can I use frozen salmon?
Yes, but make sure it is fully thawed and thoroughly patted dry before marinating.
How do I know when the salmon is done?
The salmon is ready when it flakes easily at the thickest part and is still slightly translucent in the center for medium doneness.
Is this recipe suitable for meal prep?
It can be used for short-term meal prep, but it’s best enjoyed freshly cooked for optimal texture and flavor.
Conclusion
Black Garlic–Marinated Grilled Salmon with Charred Scallions is a standout dish that combines bold, savory flavors with simple grilling techniques. With a little planning ahead, you’ll be rewarded with tender, flavorful salmon that feels refined yet comforting, making it a recipe worth returning to again and again.
This Black Garlic–Marinated Grilled Salmon is rich with umami from a bold marinade of prunes, miso, tamarind, and black garlic. Grilled to perfection and served with charred scallions and Meyer lemon, it’s an elegant, flavor-packed dish ideal for entertaining or a special weeknight meal.
Ingredients
4 salmon fillets, skin on (about 170 g / 6 oz each)
120 g prunes, pitted and halved
2 tablespoons fish sauce
2 tablespoons red miso paste
6 cloves black garlic
1 tablespoon tamarind paste
3 to 5 tablespoons water, as needed
1 bunch scallions (about 8 to 10), trimmed
2 tablespoons neutral oil
1/2 teaspoon fine sea salt
1 Meyer lemon, cut into wedges
Instructions
In a food processor, blend prunes, fish sauce, red miso, black garlic, tamarind paste, and 3 tablespoons water until smooth. Add more water as needed to make a thick but spreadable paste.
Pat salmon fillets dry. Spread the marinade evenly over the flesh side of each fillet, avoiding the skin.
Place salmon uncovered in the refrigerator and marinate overnight, or for at least 8 hours.
Remove salmon from the fridge 15–20 minutes before cooking to come to room temperature.
Preheat grill or grill pan over medium heat. Toss scallions with oil and grill until soft and charred on all sides. Set aside.
Increase grill heat to medium-high. Lightly salt both sides of the salmon. Place skin side down on the grill and cook for 5–7 minutes until skin is crisp and flesh is medium-rare to medium.
Transfer salmon to a platter, top with charred scallions, and serve with Meyer lemon wedges.
Notes
Do not marinate the skin side of the salmon to keep it crisp during grilling.
The marinade can be made up to 3 days in advance and stored refrigerated.
A grill pan or heavy skillet can be used if an outdoor grill isn’t available.
Let salmon come to room temperature before grilling for even cooking.
Pairs well with rice, grilled vegetables, or a cucumber salad.
