Grilled 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 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.

GRILLED SALMON

Steps:

• Mix all marinade ingredients and pour over salmon. Marinate for 1 hour. Place fillets over medium hot coals.
• Grill for 3 to 4 minutes on each side.

GRILLED SALMON

Steps:

• Combine olive oil, lemon juice, green onions, parsley, rosemary, thyme, salt, black pepper, and garlic powder in a small bowl. Set aside 1/4 cup of the marinade. Place salmon in a shallow dish and pour the remaining marinade over the top. Cover and refrigerate for 30 minutes. Remove the salmon and discard the used marinade.
• Preheat grill for medium heat and lightly oil the grate.
• Place salmon on the preheated grill skin side down. Cook, basting occasionally with the reserved marinade, until the fish flakes easily with a fork, 15 to 20 minutes.

FIRECRACKER GRILLED SALMON

Steps:

• In a small bowl, combine the first 10 ingredients. Pour 1/4 cup marinade into a large resealable plastic bag. Add the salmon; seal bag and turn to coat. Refrigerate for up to 30 minutes. Cover and refrigerate remaining marinade. , Drain salmon, discarding marinade in bag. Place salmon skin side down on a greased grill rack. Grill, covered, over high heat or broil 3-4 in. from the heat for 5-10 minutes or until fish flakes easily with a fork, basting occasionally with remaining marinade.

BEST GRILLED SALMON RECIPE AND MARINADE

Steps:

• Mix together marinade ingredients in a baking dish: soy sauce, olive oil, brown sugar, ginger, and garlic. Add salmon fillets skin side up into the marinade and place in the fridge for 15-45 minutes.
• When ready to grill, start your Traeger grill on Smoke with the lid open until you see smoke appear (takes 3-5 minutes). Set the temperature to 350°F and preheat with the lid closed for 10-15 minutes.
• Remove salmon from marinade and place skin side up on grill. Cover (close the lid of the grill) and cook for 4 minutes. Flip carefully using a spatula. Cook for 20-25 minutes longer until fish is flaky. Serve immediately.

GRILLED SALMON

Steps:

• Place the olive oil, brown sugar, soy sauce, lemon zest, Dijon mustard, parsley, thyme, salt and pepper in a bowl. Whisk to combine.
• Reserve 1 tablespoon of the marinade in the refrigerator for later use. Add the garlic to the bowl.
• Add the salmon to the bowl of marinade. Spoon the marinade over the salmon and cover the bowl.
• Marinate in the refrigerator for at least 1 hour, or up to 8 hours.
• Remove the salmon from the marinade and scrape off any excess bits of herbs or garlic (otherwise they could burn on the grill!).
• Preheat an outdoor grill or indoor grill pan over medium high heat. If you're using an outdoor grill, be sure to thoroughly coat your grill grates with vegetable oil.
• Add the salmon fillets and cook for 5-6 minutes on each side or until salmon is opaque throughout.
• Brush the reserved marinade over the salmon fillets, then serve.

GRILLED LEMON-GARLIC SALMON

Steps:

• In a small bowl, mix the first five ingredients; rub over fillets. Let stand 15 minutes. Moisten a paper towel with cooking oil; using long-handled tongs, rub on grill rack to coat lightly. , Place salmon on grill rack, skin side up. Grill, covered, over medium heat or broil 4 in. from heat 4 minutes. Turn; grill 3-6 minutes longer or until fish just begins to flake easily with a fork.

GRILLED SALMON IN FOIL

Steps:

• Remove the salmon from the refrigerator and let stand at room temperature for 10 minutes while you prepare the other ingredients. Preheat an outdoor grill to medium (about 375 degrees F). Line a rimmed baking sheet (large enough to hold your piece of salmon) with a large piece of aluminum foil. If you prefer your food not to touch the foil directly, lay a piece of parchment paper on top (be sure none of it pokes out when the packet is sealed).
• Lightly coat the foil with baking spray. Then, arrange a few sprigs of dill down the middle. Cut the lemons into thin slices and arrange half of the slices down the middle with the dill. Place the salmon on top.
• Drizzle the salmon with the melted butter. Sprinkle with the salt and pepper. Scatter the garlic over the top, then lay a few more springs of dill and the remaining lemon slices on top of the salmon. Chop a tablespoon or so of the remaining dill and reserve for serving.
• Fold the sides of the aluminum foil up and over the top of the salmon until it is completely enclosed. If your piece of foil is not large enough, place a second piece on top and fold the edges under so that it forms a sealed packet. Leave a little room inside the foil for air to circulate.
• Carefully slide the wrapped salmon onto the grill. Close the grill and grill the salmon for 14-18 minutes, until the salmon is almost completely cooked through at the thickest part. The cooking time will vary based on the thickness of your salmon side. If your piece is thinner (around 1-inch thick) check several minutes early to ensure your salmon does not overcook. If your piece is very thick (1 1/2 inches or more), it may need longer.
• Open the grill, and carefully open the foil so that the top of the fish is completely uncovered (be careful of hot steam). Close the grill, and continue grilling until the fish is cooked through completely, about 3 minutes more. Watch the salmon closely to make sure it doesn't overcook. Remove the salmon from the grill (I like to use the foil to lift it right back on top of the baking sheet). If it still appears a bit underdone, you can wrap the foil back over the top, and let it rest for a few minutes. Do not let it sit too long-salmon can progress from "not done" to "over done" very quickly. As soon as it flakes easily with a fork, it's ready.
• To serve, cut the salmon into portions. Remove the topmost sprigs of dill and discard. Sprinkle with freshly chopped dill and top with an extra squeeze of lemon as desired.

5 INGREDIENT MARINATED GRILLED SALMON

Steps:

• Lay salmon skin side down on a cutting board and cut salmon crosswise into 6 equal portions, transfer to a 13 by 9-inch baking dish skin side down.
• In a small mixing bowl, whisk together soy sauce, mustard, garlic and olive oil until mixture is emulsified (fully comes together).
• Set aside about 2 Tbsp of the marinade mixture then spoon and spread remaining mixture over salmon, let rest at room temperature 10 minutes.
• Meanwhile preheat grill over medium-high heat to about 400 degrees F. Clean grill grates and brush with oil.
• Place salmon on grill skin side down and cook about 4 minutes, then carefully flip (I sort of roll it) and continue to cook another 4 minutes or to desired doneness.
• Remove skin from salmon then plate and brush remaining 2 Tbsp marinade mixture over salmon.
• Serve warm garnished with parsley if desired.