Dive into the delicious world of grilled wild-caught sockeye salmon—a dish that’s not only a feast for the eyes but also a delight for your taste buds! With its vibrant color and rich flavor, this salmon is a true showstopper that will have your guests raving. Imagine perfectly seared fillets, infused with zesty lemon and fresh herbs, all ready in just 20 minutes! Whether you're a seasoned chef or a kitchen novice, this simple yet elegant recipe will elevate your grilling game. Ready to impress? Let’s get cooking!
Prep Time: 5 mins
Cook Time: 15 mins
Total Time: 20 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 4 wild caught sockeye salmon fillets
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- Salt and pepper to taste
- Fresh herbs for garnish
Instructions
- Remove salmon fillets from refrigerator 15-20 minutes before cooking to allow them to reach room temperature, which ensures even cooking.
- Prepare your grill by preheating to medium-high heat (around 400-450°F). Clean and oil the grill grates to prevent sticking and ensure beautiful grill marks.
- Pat the salmon fillets dry with paper towels to remove excess moisture, which helps achieve a better sear and prevents steaming.
- Brush each salmon fillet with olive oil, ensuring complete coverage. This helps prevent sticking and promotes even browning.
- Season both sides of the salmon generously with salt and freshly ground black pepper. The seasoning will enhance the natural flavors of the wild-caught sockeye.
- Place salmon fillets skin-side down on the preheated grill. Cook for approximately 4-5 minutes without moving, allowing the skin to crisp and develop beautiful grill marks.
- Carefully flip the salmon using a wide spatula. Cook for an additional 2-3 minutes on the flesh side, or until the internal temperature reaches 145°F.
- Remove salmon from the grill and immediately drizzle with fresh lemon juice to brighten the flavors.
- Let the salmon rest for 2-3 minutes to allow juices to redistribute, ensuring a moist and tender result.
- Garnish with fresh herbs like dill, parsley, or chives before serving. Plate and enjoy immediately.
Tips
- Bring to Room Temperature: Allow your salmon fillets to sit at room temperature for 15-20 minutes before grilling. This ensures even cooking and helps achieve that perfect sear.
- Preheat Your Grill: For optimal results, preheat your grill to medium-high heat (around 400-450°F). A clean, well-oiled grill will prevent sticking and give you those beautiful grill marks.
- Dry the Fillets: Pat the salmon dry with paper towels before cooking. Removing excess moisture helps achieve a better sear and prevents steaming.
- Generous Seasoning: Don’t skimp on seasoning! A good amount of salt and freshly ground black pepper on both sides of the fillets enhances the natural flavors of the wild-caught sockeye.
- Perfect Cooking Time: Start grilling skin-side down for 4-5 minutes without moving the fillets. Then, carefully flip them and cook for an additional 2-3 minutes, or until the internal temperature reaches 145°F.
- Zesty Finish: After removing the salmon from the grill, drizzle it with fresh lemon juice to brighten the flavors and add a refreshing touch.
- Rest Before Serving: Let the salmon rest for 2-3 minutes after grilling. This allows the juices to redistribute, ensuring a moist and tender result.
- Garnish for Flair: Elevate your dish with fresh herbs like dill, parsley, or chives before serving. It adds not just flavor but also a pop of color to your plate.
Nutrition Facts
Calories: 280kcal
Carbohydrates: 0g
Protein: 33g
Fat: 16g
Saturated Fat: 3g
Cholesterol: 85mg
