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Simply Grilled Wild Sockeye Salmon

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4.6 from 10 reviews

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.

Ingredients

Scale

Instructions

  1. Preheat your grill to 450 degrees. Make sure to clean the grates and rub with a little oil before grilling.
  2. Rinse salmon with cool water and pat dry with paper towels.
  3. Next, drizzle the top and bottom of the filet with oil and rub it around to coat both sides of the fish evenly.
  4. Sprinkle both sides evenly with salt and pepper.
  5. Place fillet skin-side down onto a hot grill, close lid and grill for about 5 minutes.
  6. Use a long metal fish spatula to slide under the salmon and gently flip over.
  7. 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.
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Notes

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)

*Allow cooked fish to rest for 10 minutes before serving.

Nutrition

Find it online: https://jennifercooks.com/simply-grilled-wild-sockeye-salmon/