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!
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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- 2-3 lb fillet Wild Sockeye Salmon
- Extra Virgin Olive Oil, for drizzling
- Salt & Fresh Cracked Pepper, to taste
- 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.)