Sometimes simple is best, and I believe this is true for Salmon. Try this Simply Grilled Wild Sockeye Salmon with a drizzle of olive oil, salt and pepper and grill for a super quick meal!
Sometimes simple is the best recipe and I believe this is true for Salmon. This flavorful fish shouldn’t be covered up with too many ingredients or it hides the natural flavor. Wild Salmon tends to have a rich, buttery flavor and is a little less intense or “fishy” than farm-raised. If you’ve not tried salmon before, or have always smothered it with a sauce, give this simple approach a try and see if you agree.
First start with a 2-3 pound fillet of Wild Sockeye Salmon. Rinse with cool water and pat dry with paper towels.
Next, drizzle top and bottom of fillet with extra virgin olive oil.
You can season this any way you want, but tonight I just went with salt and fresh cracked pepper.
Place fillet skin-side down onto hot grill, close lid and grill for about 5 minutes.
Use a long metal fish spatula to slide under the salmon and gently flip over.
Close lid and continue grilling for about 4 to 5 more minutes.
Remove from grill and serve immediately.
Question: What is Sockeye Salmon?
Sockeye salmon is very high in omega-3s and is an oilier fish with dark red flesh. It has a stronger flavor and works very well for grilling.
Tips for buying and preparing Sockeye Salmon:
- For best results, buy fresh wild salmon the same day you are going to cook it.
- When purchasing, smell the fish – it should smell like the sea. Avoid any that smell “fishy” or have an ammonia odor.
- Purchase fillets or steaks with uniform thickness so that they cook evenly.
- Don’t be afraid to eat wild Pacific salmon that’s not cooked all the way through. Medium rare is best because the fish retains its flavor and texture.
- Grilling is best! The fat content of Sockeye Salmon helps it stand up to the heat of the grill.
- Like many other fish and seafood, salmon cooks (and overcooks) quickly. Pay attention during cooking. A good rule is to cook it for about 8 minutes per inch of thickness.
- Season it lightly. Sockeye salmon is very flavorful on its own, so in my opinion, a little salt and pepper is all that it needs.
Want more seafood inspiration? Check out some of these great recipes!
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Simply Grilled Wild Sockeye Salmon
Servings: 4 Servings
Ingredients
- 2-3 lb fillet Wild Sockeye Salmon
- Extra Virgin Olive Oil for drizzling
- Salt & Fresh Cracked Pepper to taste
Instructions
- Brush grill rack with oil. Drizzle olive oil onto skin-side and top of salmon; sprinkle generously with salt and fresh cracked pepper. Place salmon on preheated grill, skin-side down. Grill salmon uncovered 5 minutes. Using 1 or 2 large spatulas, carefully turn fish over. Grill until fish just begins to flake in center, 4 to 5 minutes longer. Transfer salmon to platter and serve immediately.
- (If you are using a wood-burning or charcoal grill, leave uncovered. Only cover if using gas grill.)
I am passionate about good food, cooking for family and friends, and creating recipes that form lasting memories from one generation to the next. I hope you find inspiration for cooking and creating here!
Hi Jennifer,
I have your recipe stuffed shrimp with basil cream sauce. However I did not get the recipe for the sauce. Would you mind posting this recipe on your site.
Thanks so much!!!
Hi Patti! The recipe for the cream sauce is at the bottom of the stuffed shrimp recipe here: http://jennifercooks.com/bacon-wrapped-crab-cake-stuffed-shrimp-with-a-creamy-pesto-sauce/
Good instructions in general. However, the absolute worst thing one can do with wild salmon is to overcook it. Thus, I HIGHLY recommend after you flip it, you only let it go for about 90 seconds or so before you check it and make sure there is still a tinge of uncooked looking center (it will finish cooking when you pull it out).
If it is overcooked, it is rubbish.
I agree with you about overcooking salmon. I like to cook mine to about Medium doneness.
I don’t flip it. Unnecessary if your grill has a cover.
Thank you for a great recipe, I have tried it twice and perfect results both times. ☺
Thanks Nick! I’m glad you enjoyed it. We make it almost weekly in our house.