Grilled salmon. So good. If you're using coals, make sure they're good and hot before you begin grilling over them. We like to throw some veggies on the grill at the same time as the salmon.
- 3-4 Wild Alaska Sockeye Portions
- 2 tablespoons olive oil
- 1 lemon, juiced
- 2 cloves garlic, minced
- Salt and black pepper, to taste
- Fresh parsley, chopped (for garnish)
- Optional: your favorite herbsfor extra flavor
- Preheat your grill high heat, around 400 - 450°F. Clean and oil the grill grates to prevent the salmon from sticking.
- Rinse the salmon under cold water and pat them dry with paper towels.
- Drizzle the olive oil over the salmon fillets, ensuring they are evenly coated. On the skin side, too. This helps prevent sticking as well.
- Squeeze fresh lemon juice over the fillets and sprinkle minced garlic, salt, and black pepper evenly on both sides of the salmon. Add your favorite herbs if desired, for added flavor.
- Let the salmon marinate for about 15 minutes. This allows the flavors to penetrate the fish.
- Place the salmon fillets directly onto the grill grates, skin-side down. Close the grill lid and cook for about 6 minutes. Flip and cook the last 2 minutes skin side up.
- Use a meat thermometer to check the internal temperature of the salmon. Insert the thermometer into the thickest part of the fillet. Aim for an internal temperature of 120-125°F (49-52°C) for medium-rare salmon.
- Once the salmon reaches the desired internal temperature, remove it from the grill and let it rest for a couple of minutes. This allows the juices to redistribute, keeping the salmon moist and flavorful.
- Garnish the grilled salmon with freshly chopped parsley and serve hot.