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.
This meal is great with grilled asparagus and roasted fingerling potatoes.
Enjoy!
Simply Grilled Wild Sockeye Salmon
Serves: 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.)
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Originally posted 2010-03-23 14:07:00. Republished by Blog Post Promoter
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: https://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.
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.