Grilled King Salmon Recipes

THE ONLY GRILLED SALMON RECIPE YOU'LL EVER NEED

Steps:

• Brush your grill with a wire brush to remove any food particles, and coat or spray the grill with cooking oil. Preheat the grill to medium-high (400 to 450 degrees F).
• Mix together the seasoning and salt in a small bowl until well-combined. Drizzle the fish with olive oil and use your hands to gently coat the full surface of the flesh. Sprinkle the seasoning blend over the fish. NOTE: If you're performing this step ahead of time, store salmon in a seal-able container or plastic bag in the refrigerator until you're ready to grill.
• Place the salmon fillet on the grill skin side down (I put it over the hottest part of the grill) and cover. Cook for 3 to 6 minutes, or until the skin is super crispy and fish is opaque. Carefully flip and cook an additional 2 to 4 minutes, or until salmon reaches desired done-ness. For rare-in-the-center salmon, cook about 2 minutes per side. Adjust the grill time up for salmon fillets that are thicker than 1 inch.
• Transfer salmon to a serving platter and serve with grilled zucchini salsa!
• Grill the zucchini and yellow squash while you're grilling the fish. To do so, cut the zucchini into 1/4 to 1/2-inch thick rounds, lightly coat with olive oil, and sprinkle with salt and pepper. Place zucchini on the grill and cook until grill marks appear, about 2 minutes. Carefully flip and cook on the other side until grill marks appear, another 1 to 2 minutes. Transfer to a cutting board and chop when cool enough to handle.
• Transfer the chopped grilled zucchini and yellow squash to a mixing bowl. Add the remaining ingredients for the salsa and toss until well-combined.

GRILLED KING SALMON WITH LENTIL SALAD

Steps:

• Add the lentils to the stock and 1 cup of water in a pot and bring to a boil.
• Simmer for about 25 minutes, Drain and cool.
• In a blender mix the red wine vinegar, basil, salt and pepper.
• Slowly add the olive oil until well mixed. Set aside.
• Preheat the grill to a high heat.
• Lightly season the salmon with some salt and black pepper and rub each side of it with 2 tablespoons of the olive oil.
• Place the peppers, sliced zucchini and avocado on large plate.
• Drizzle the veggies with the remaining olive oil and season with salt and pepper.
• Place the salmon carefully onto the hot grill skin side up and let it sear for about 8 minutes. Using 1 or 2 large spatulas flip the salmon over and repeat.
• While the salmon is cooking, place the veggies on the grill and cook until they get a good dark char on them.
• Transfer the veggies to a plate and take the salmon off the grill. Let it rest covered with some foil.
• Add the cooled lentils to a large bowl.
• Scrape any loose burned pieces of skin from the peppers and chop into small pieces.
• Add to the lentils along with the chopped grilled zucchini and green onion.
• Add half of the dressing and taste. Add more salt, pepper and dressing if desired.
• Toss well and serve along with the salmon and grilled avocado.

GRILLED SALMON I

Steps:

• Season salmon fillets with lemon pepper, garlic powder, and salt.
• In a small bowl, stir together soy sauce, brown sugar, water, and vegetable oil until sugar is dissolved. Place fish in a large resealable plastic bag with the soy sauce mixture, seal, and turn to coat. Refrigerate for at least 2 hours.
• Preheat grill for medium heat.
• Lightly oil grill grate. Place salmon on the preheated grill, and discard marinade. Cook salmon for 6 to 8 minutes per side, or until the fish flakes easily with a fork.

ANNE'S FABULOUS GRILLED SALMON

Steps:

• Make a pan out of aluminum foil by doubling up layers of foil large enough to hold your fillet. Place the foil onto a cookie sheet. Lay the fillet onto the foil with the skin side down. In a small bowl, stir together the oil, soy sauce, Worcestershire sauce, lemon juice, ginger, honey, basil and shallots. Pour over the salmon and let it marinate while you preheat the grill, about 20 minutes.
• Preheat a grill for medium-low heat. Slide the foil with the salmon off of the cookie sheet and onto the grill. Cover with the lid and grill the fillet for 10 minutes per inch of thickness, about 20 minutes. Salmon should be able to flake with a fork, but not be too dry. When you serve the salmon, the skin will stick to the foil and your grill will remain clean. Simply slice and use a spatula to scoop the fillet off of the skin to serve.

GRILLED KING SALMON WITH PLUM SAUCE

Steps:

• Preheat grill and fish basket until they're both very hot.
• While grill heats up, heat the olive oil on medium-high in a sauté pan. When the oil is hot, and ripples when swirled around the pan, add the plums and stir with a wooden spoon. Sauté about 2 minutes, until the plums soften.
• Add the soy sauce and cayenne, and continue sautéing for another 2 minutes. Once the sauce has thickened, turn the heat to low, and add the vinegar. Taste the sauce, and add sugar if desired. Remove the sauce from heat, and cover the pan to keep the sauce warm while you grill the salmon.
• Pat salmon dry. Sprinkle both sides with salt and pepper.
• Carefully open the hot fish basket, using heat proof gloves if your basket doesn't have an insulated handle, and set salmon inside the basket.
• Grill the salmon 4-5 minutes, skin side down, then flip the basket. Grill the salmon for about 4 more minutes, until the salmon's translucent pink flesh has just barely turned pale pink. If you're concerned about overcooking your salmon, you can leave the grill lid off, and wait until the flesh has turned cooked through about halfway before flipping the fish. If you leave the lid off, take care to stand back from the grill, since the oil dripping off this extra-oily fish can cause the grill to flame up.
• Remove salmon from the basket, and serve immediately with the plum sauce.

GRILLED KING SALMON

Steps:

• Melt butter. Stir in seasoning. Spoon over fish, reserving about one tablespoon. Grill approximately 8 minutes or to desired doneness. Baste with remaining tablespoon of seasoned butter just before serving.