What should I make for dinner tonight? This might just be the number one question that we ask ourselves almost daily over here.
Then you have come to the right place, we have rounded up 15 grilled salmon recipes that we have shared over the years.
Plus, there is such a variety of flavours in these recipes, so you are sure to find something for you. Most of these recipes are quick and easy ones made especially for busy weeknights.
15 Grilled Salmon Recipes
Grilled Salmon I
The Perfect 15-Minute Grilled Salmon
Best Grilled Salmon
Marinated Grilled Salmon
Grilled Salmon
Grilled Salmon with Avocado Salsa
Grilled Salmon {The BEST!}
Easy Grilled Salmon
Grilled Salmon with Avocado Salsa Recipe
Easy Grilled Salmon (Perfectly Seasoned!)
How to Grill Salmon (two different ways)
Honey Mustard Grilled Salmon in Foil
Do you have to flip salmon on the grill?
Place the salmon skin side down on the grill. There is no need to flip. Unless you have a well seasoned cast iron grill or one of the really cheap portable grills with thin grates, the flesh of the salmon will most likely stick. To avoid the “sticking panic” cook salmon skin side down and don’t flip.
What flavors go well with salmon?
Our Favorite Salmon Flavor Combinations
- Salty: lower-sodium soy sauce, capers, miso, olives.
- Sweet: honey, brown sugar, maple syrup, orange juice or zest.
- Sour: fresh lemon, fresh lime, vinegar.
- Pungent: onion, shallot, garlic, ginger, horseradish, sesame.
- Creamy: cream cheese, yogurt, crème fraîche, butter.
Should I use foil to grill salmon?
While you can grill salmon without foil, I find that the foil option is by far the easiest, most effective way to grill salmon. Using foil to make a packet around the salmon traps moisture. It ensures the salmon turns out perfectly tender and flaky, not dry.
How long does it take to grill a salmon?
Brush the grill with oil to prevent sticking. Place salmon skin-side up and close the grill lid. Grill salmon for 6-8 minutes. Carefully flip the salmon and cook for another 6-8 minutes until the salmon is just cooked through and flakes easily.
Should I rinse salmon before cooking?
The USDA cautions: “do not rinse raw fish, seafood, meat, and poultry. Bacteria in these raw juices can splash and spread to other foods and surfaces. Cooking foods thoroughly will kill harmful bacteria.”
What side do you grill salmon on first?
First of all—skin is tasty! So when you’re cooking salmon, keep that skin on: It provides a safety layer between your fish’s flesh and a hot pan or grill. Start with the skin-side down, and let it crisp up. It’s much easier to slide a fish spatula under the salmon’s skin than under its delicate flesh.
How can I add flavor to salmon?
5 Delicious Flavour Ideas for Roasted Salmon:
- Simple Seasoning: Before roasting, season the salmon generously with salt and pepper. …
- Dill & Butter: Before roasting, lather each piece of salmon with butter, then add dill. …
- Sweet & Spicy: Before roasting, brush each piece of salmon generously with a sweet chili sauce.
What spice goes well with salmon?
The best herbs to use on salmon are parsley, dill, basil, tarragon, sage, rosemary, bay leaves, thyme, cilantro and fennel. Be creative, experiment with herbs to make delicious salmon fillet dishes!
What is salmon served with?
Luckily, super-versatile salmon is easy to pair with veggies, grains, pasta and more. These are some of our favorite salmon sides — they’re easy to make and add a nice balance of veggies and carbs to your plate.
How can you tell when salmon is done?
The easiest way to see if your salmon has finished cooking is to gently press down on the top of the fillet with a fork or your finger. If the flesh of the salmon flakes—meaning, it separates easily along the white lines that run across the fillet (strips of fish fat)—it’s finished cooking. Take it off of the heat!
How hot should salmon be cooked to?
Can you BBQ salmon from frozen?
You may be wondering, “Can you cook frozen salmon on the grill?” And the answer is yes! With just a few tips, you can transform frozen salmon into a perfectly charred, delicate piece of fish on the grill without needing to thaw it first.