Summer is a great time for grilled wild salmon. My favorites include king (chinook), silver (coho), or red (sockeye)—if they are fresh, they all taste fabulous. Salmon fillets should appear moist, the red-orange flesh should be intact (not cracked), and the fish should smell like the sea—it should not smell fishy. I prefer fillets with the skin for grilling. If you are buying a whole salmon, look at the eyes—they should be moist and plump.
Prep Time: 10 minutes
Marinating Time: 5 minutes
Grilling Time: 8-10 minutes
Serves: 4
Ingredients:
1.5 to 2 pounds salmon fillet (likely skin covering one side)
Juice of 1 lemon
½ teaspoon sea salt
¼ teaspoon ground black pepper
1 teaspoon dried dill weed
½ teaspoon paprika
Garnish: 1 tablespoon fresh dill weed or parsley and 4 lemon wedges
Directions:
Preheat grill to 450° (F).
Rinse salmon fillets in cold water. Marinate in a bowl with lemon juice for 5-10 minutes. Lay fillet skin side down on a plate, and sprinkle sea salt, black pepper, dill weed, and paprika over the fillet.
Grill salmon fillet initially skin side down for 6 minutes. To turn, separate the skin from the meat with a metal spatula. Flip the fillet, keeping the skin on the grill and placing the flesh over the skin. Grill another 2-4 minutes until cooked.
The USDA recommends an internal temperature of 145° (F), which is medium done. Most chefs prefer 125-130° (F), with the center a bit translucent and it will flake easily, as it is more moist and tender. Whichever temperature you choose, don’t overcook past 145° (F) or the fish becomes dry.
To serve, garnish with fresh herbs and lemon wedges.
Enjoy,
Steven Masley, MD
Thank you for this delicious Salmon recipe. I will use it next week on a fresh coho wild salmon. Can’t wait to tantalize my pallet with this delicious recipe!
DR Masley, I am a lover of salmon and will certainly try your recipe. That is my most desired fish along with sardines. Are sardines a good source of a healthy fish? Looking forward to this meal.
Thank you.
Nicholas, Sardines are likely the healthiest of fish, very low in mercury and pesticides, and high in long chain omega-3 fats.
Sounds scrumptious!! But, instead of the grill, can you just oven bake it? Our grill likes to burn things… And I can’t imagine how skinning the filet, and leaving that skin on the rack and then trying to flip the fish and have it land back on its skin,…. How on earth can that be done??
Ann,
Yes, you could bake or broil the salmon and skip the grill. Good quality salmon is great however you cook it. I’ll have record separating the skin from the filet with a video some day and post it. It isn’t that hard, just slip a metal spatula between the skin and the filet.