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Dive into the simple yet delicate flavors of Sockeye Salmon, seasoned just right with a touch of olive oil, a sprinkle of Kosher salt, and a grind of fresh black pepper. This recipe highlights the natural richness of the salmon, making it a perfect meal for any occasion. Ready to treat your taste buds? Give this recipe a try tonight and savor the wholesomeness of beautifully prepared salmon!
Hey y’all! Today, we’re diving deep into the delicious world of grilling up some wild Sockeye salmon, a standout choice for anyone who’s into that rich, buttery flavor that only this type of salmon can deliver. This salmon recipe, hailing from the crisp waters of the Pacific Northwest, isn't just tasty—it's packed with heart-healthy goodness, making it a favorite for any salmon lover.
Why Go Wild with Sockeye Salmon?
Opting for wild-caught Sockeye salmon, especially those sourced from Alaska, means you're snagging some of the best fish out there. It’s known for its striking deep red flesh and a taste so subtle and non-fishy, it’s a top pick whether you're an old hand at salmon dishes or just starting out. This isn’t just any fish fillet; it’s a premium choice with a rich flavor that stands out in any fish recipe.
Ingredients Used
- If you cannot get Sockeye Salmon where you live, you can order it! Check out this Wild Sockeye Salmon on Amazon.
- Kosher Salt
- Freshly Ground Black Pepper
- Light Olive Oil
Equipment I used to grill salmon:
- Parchment Paper
- Salt and Pepper Grinders
- Oil Sprayer for Cooking
- Half Sheet Pans
- Wide Fish Spatula
- Instant Read Thermometer
- I absolutely LOVE my Blaze LTE 40-Inch 5-Burner Built-In Propane Grill! I'm amazed at how well it regulate the temperature and grills evenly all over the grill.
Chef Secrets: Prep Your Salmon Like a Pro
Here’s a quick rundown of those chef secrets so you can whip up a restaurant-quality dish right at home:
- Let It Warm Up: Give your salmon a little time to relax at room temperature before grilling. This little prep step helps the salmon cook evenly, so you don't end up with a charred outside and a too-raw middle.
- Pat It Dry: Don’t forget to dab your salmon dry with a paper towel. This might seem small, but it’s the trick to getting that skin nice and crispy and those grill marks just right.
- Keep Seasoning Simple: Just a little olive oil, Kosher salt, and black pepper go a long way. This trio complements the natural taste of the salmon without overwhelming it.
- Get That Grill Hot: Make sure your grill is nice and hot before you start, and don’t skimp on oiling it up. A hot, oiled grill sears the salmon quickly, keeping all the juicy flavors locked in and preventing sticking.
- Start Skin-Side Down: Begin with the skin side down to get that delicious crispy texture. Plus, it makes flipping the salmon a lot easier.
- Check the Temp: Keep an instant-read thermometer handy to check the salmon’s doneness. Aim for about 120°F for that perfect medium-rare that keeps the salmon moist and tender.
- Try a Cedar Plank: For an extra touch of smoky flavor, grill your salmon on a cedar plank. It’s a simple trick that adds a whole new flavor dimension.
- Pick Fresh Salmon: Opt for fresh, wild-caught sockeye salmon from the store on the day you plan to cook. Fresh is best, and it really does make a difference in taste.
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Grilling Techniques: Charcoal or Gas?
Whether you’re a fan of the smoky charm of a charcoal grill or the steady flame of a gas grill, here’s how to nail it:
- Charcoal Grill: If you’re all about that smoky taste, make sure your grill grates are hot and well-oiled. Place the salmon flesh side down initially if you want that crispy top or skin side down to keep it juicy. Maintain a steady medium heat and flip your fish carefully with large fish spatulas.
- Gas Grill: For those who favor precision, the gas grill should be your go-to. Prep your grill by brushing the grill rack to ensure your salmon doesn’t stick. Gas grills are great for maintaining a consistent medium-high heat that’s ideal for salmon, ensuring you get high-quality, moist results every time.
Keep an eye on how your salmon cooks using an instant-read thermometer. You’re aiming for medium-rare, generally around 120°F, to capture the best texture and moisture retention.
Flavor Boosting Tricks
In the last few minutes of cooking, why not slather your salmon with a tangy honey mustard glaze? This not only adds a zesty layer of flavor but helps seal in the moisture, ensuring your salmon stays succulent and flavorful.
Thinking of mixing things up? Grilling your salmon on a cedar plank adds a unique smoky flavor. Soak your plank in water beforehand to avoid any burn issues, then place your seasoned salmon on top and let the magic happen.
Pairing Your Perfectly Grilled Salmon
No feast is complete without the perfect sides. Serve your expertly grilled sockeye salmon with seasonal sides like grilled asparagus or roasted fingerling potatoes. These simple yet wholesome sides are the ideal compliment to the salmon’s rich flavors, making for a hearty meal especially great for those warmer days.
Grilling sockeye salmon is arguably the easiest and tastiest way to enjoy this type of salmon, keeping its vibrant flavors, rich texture, and all the heart-healthy benefits intact. Just remember to keep your grill clean, watch the temperature closely, use the right tools like fish spatulas for handling and instant read thermometers, and keep your seasonings simple—you’re all set to grill some of the best salmon that’s sure to impress.
For precise cooking, here are the temperature guidelines to ensure your salmon is cooked to perfection:
- Rare Salmon: 110-115°F (43-46°C)
- Medium Rare Salmon: 115-120°F (46-48°C)
- Medium Salmon: 120-125°F (48-51°C)
- Medium Well Salmon: 125-140°F (51-60°C)
- Well Done Salmon: 140-150°F (60-65°C)
Whether cooking for a special occasion or simply enjoying a meal on a warmer weather day, Sockeye Salmon cooked to perfection is always the right choice. With its fresh flavors, rich texture, and easy preparation, it's no wonder Sockeye Salmon is considered one of the best and most sustainable options in the seafood world. So next time you're in the mood for a delicious and nutritious meal, look no further than this flavorful and versatile fish. Happy grilling!
Now, if you're looking for more seafood inspiration, explore these fantastic recipes to create delicious meals at home:
Please let me know how your Simply Grilled Wild Sockeye Salmon turns out for you in the comments! I love hearing from you!
Simply Grilled Wild Sockeye Salmon
Ingredients
- 2-3 lb fillet Wild Sockeye Salmon
- 2-3 tablespoon Light Olive Oil or other neutral oil for drizzling
- 2 tablespoon Kosher Salt to taste
- 2 tablespoon fresh cracked black pepper to taste
Instructions
- Preheat your grill to 450 degrees. Make sure to clean the grates and rub with a little oil before grilling.
- Rinse salmon with cool water and pat dry with paper towels.
- Next, drizzle the top and bottom of the filet with oil and rub it around to coat both sides of the fish evenly.
- Sprinkle both sides evenly with salt and pepper.
- Place fillet skin-side down onto a 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 the lid and continue grilling for about 4 to 5 more minutes or until a minimum internal temperature of 120 degrees. At this temperature you will have a medium rare salmon. Let salmon rest with a loose piece of tin foil tenting over it (do not seal edges around foil or this will steam your salmon). After resting for 10 minutes, serve with your favorite sides.
Notes
- Rare Salmon: 110-115°F (43-46°C)
- Medium Rare Salmon: 115-120°F (46-48°C)
- Medium Salmon: 120-125°F (48-51°C)
- Medium Well Salmon: 125-140°F (51-60°C)
- Well Done Salmon: 140-150°F (60-65°C)
Nutrition
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.
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.