top of page

Elevated Barbecue with Grilled Salmon

Updated: 1 day ago


Looking to elevate your next barbecue? Ditch the usual hot dogs and hamburgers for a healthier alternative: grilled salmon. Perfectly cooked over an open flame, this versatile fish can be marinated or glazed to suit any palate. Whether you're aiming for a fresh, lemony zest or a savory soy-ginger kick, grilled salmon is a delicious way to enjoy fish, and there are several ways to prepare and marinate it to enhance its flavor. Here's a step-by-step guide on how to grill salmon, along with some marinade and glaze recipes.


Tips for Grilling Salmon

  • Skin-on Fillets: Grill skin-side down first to help keep the fish intact.

  • Indirect Heat: If you're worried about the salmon sticking or falling apart, use indirect heat. Place the salmon on a piece of foil or a cedar plank.

  • Don't Overcook: Salmon continues to cook a bit after you remove it from the grill. Remove it just before it's fully cooked to your liking.


Preparing Salmon for the Grill


Choosing the Salmon: If possible, opt for fresh, wild-caught salmon. You can select fillets with or without skin. Skin-on fillets are easier to grill, as the skin helps hold the fish together.


Prepping the Grill:

  • Clean the grill grates thoroughly to prevent sticking.

  • Preheat the grill to medium-high heat (about 375-400°F or 190-204°C).

  • Oil the grates with a high smoke point (like canola or grapeseed oil) using a paper towel and tongs. Seasoning the Salmon:

  • Pat the salmon dry with paper towels.

  • Season with salt and pepper, or use a marinade/glaze (recipes below). Grilling Time:

  • Place the salmon skin-side down on the grill.

  • Grill for about 6-8 minutes per side, depending on the thickness of the fillet. A general rule of thumb is 4-6 minutes per half-inch thickness. Checking Doneness:

  • The salmon should be opaque and flake easily with a fork.

  • The FDA recommends an internal temperature of 145°F (63°C) in the thickest part of the fillet. Removing from Grill:

  • Use a wide spatula to remove the salmon from the grill carefully.

  • Let it rest for a couple of minutes before serving.



Marinade Recipes


Lemon Herb Marinade


Ingredients:

  • 1/4 cup olive oil

  • 2 tablespoons lemon juice

  • 2 cloves garlic, minced

  • 1 tablespoon fresh dill, chopped

  • 1 tablespoon fresh parsley, chopped

  • Salt and pepper to taste Instructions:

  • Mix all ingredients in a bowl.

  • Place the salmon in a resealable plastic bag or a shallow dish and pour the marinade over the salmon.

  • Marinate in the refrigerator for at least 30 minutes, up to 2 hours.

Soy Ginger Marinade


Ingredients:

  • 1/4 cup soy sauce

  • 2 tablespoons rice vinegar

  • 1 tablespoon honey or brown sugar

  • 1 tablespoon fresh ginger, grated

  • 2 cloves garlic, minced

  • 1 teaspoon sesame oil

  • 1 green onion, chopped

Instructions:

  • Mix all ingredients in a bowl.

  • Place the salmon in a resealable plastic bag or a shallow dish and pour the marinade over the salmon.

  • Marinate for at least 30 minutes, up to 1 hour in the refrigerator.



Glaze Recipes


Maple Mustard Glaze


Ingredients:

  • 1/4 cup pure maple syrup

  • 2 tablespoons Dijon mustard

  • 1 tablespoon soy sauce

  • 1 tablespoon apple cider vinegar

  • 1 clove garlic, minced


Instructions:

  • Mix all ingredients in a bowl.

  • Brush the glaze on the salmon during the last few minutes of grilling.



Honey Garlic Glaze


Ingredients:

  • 1/4 cup honey

  • 2 tablespoons soy sauce

  • 2 cloves garlic, minced

  • 1 tablespoon apple cider vinegar

  • 1 teaspoon cornstarch mixed with 1 teaspoon water (optional for thickening)


Instructions:

  • Mix all ingredients (except the cornstarch mixture) in a saucepan.

  • Bring to a simmer and cook for about 5 minutes, until slightly thickened. If using cornstarch, add it and cook for an additional 1-2 minutes.

  • Brush the glaze on the salmon during the last few minutes of grilling.


12 views0 comments

Recent Posts

See All

Kommentare


bottom of page