THE ONLY GRILLED SALMON RECIPE YOU'LL EVER NEED
An easy, goof-proof grilled salmon recipe that results in amazing salmon each and every time!
Provided by Julia
Categories Main Course
Time 25m
Number Of Ingredients 18
Steps:
- Brush your grill with a wire brush to remove any food particles, and coat or spray the grill with cooking oil. Preheat the grill to medium-high (400 to 450 degrees F).
- Mix together the seasoning and salt in a small bowl until well-combined. Drizzle the fish with olive oil and use your hands to gently coat the full surface of the flesh. Sprinkle the seasoning blend over the fish. NOTE: If you're performing this step ahead of time, store salmon in a seal-able container or plastic bag in the refrigerator until you're ready to grill.
- Place the salmon fillet on the grill skin side down (I put it over the hottest part of the grill) and cover. Cook for 3 to 6 minutes, or until the skin is super crispy and fish is opaque. Carefully flip and cook an additional 2 to 4 minutes, or until salmon reaches desired done-ness. For rare-in-the-center salmon, cook about 2 minutes per side. Adjust the grill time up for salmon fillets that are thicker than 1 inch.
- Transfer salmon to a serving platter and serve with grilled zucchini salsa!
- Grill the zucchini and yellow squash while you're grilling the fish. To do so, cut the zucchini into 1/4 to 1/2-inch thick rounds, lightly coat with olive oil, and sprinkle with salt and pepper. Place zucchini on the grill and cook until grill marks appear, about 2 minutes. Carefully flip and cook on the other side until grill marks appear, another 1 to 2 minutes. Transfer to a cutting board and chop when cool enough to handle.
- Transfer the chopped grilled zucchini and yellow squash to a mixing bowl. Add the remaining ingredients for the salsa and toss until well-combined.
Nutrition Facts : Calories 407 calories, Carbohydrate 1 grams carbohydrates, Fat 29 grams fat, Protein 31 grams protein, ServingSize 1 of 4, UnsaturatedFat 0 grams unsaturated fat
CAMPBELL RIVER GRILLED SALMON
Make and share this Campbell River Grilled Salmon recipe from Food.com.
Provided by KitchenCraftsnMore
Categories Very Low Carbs
Time 25m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Wipe the fish and place in a casserole dish.
- Combine the marinade ingredients.
- Pour marinade over the fish, reserving some for basting.
- Refrigerate for about 2-3 hours, turning the salmon several times.
- TO BARBECUE: Grill for 3 to 4 minutes per side, just until the fish flakes.
- Brush with remaining marinade several times during grilling.
- Serve with lemon wedges, wild rice and corn on the cob.
Nutrition Facts : Calories 425.2, Fat 24.7, SaturatedFat 3.4, Cholesterol 98.5, Sodium 464, Carbohydrate 5, Fiber 0.1, Sugar 4.5, Protein 38.4
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