on Oct 29, 2013, Updated Jul 12, 2021 17 Comments
Grilled Salmon is one of my all-time favorite fish recipes. Like ever. I could seriously eat it every week for the rest of my life and be a very happy girl. I thought I’d share with you my favorite way to prepare my grilled salmon that always just makes my mouth water thinking about it. It starts with absolutely the best possible salmon that I can find. A few years back, Bart and his brothers went on a fishing trip to Alaska and brought home so much salmon that I was in salmon loving heaven.
Grilled Salmon Recipe
Unfortunately, that stockpile of salmon has dwindled over the years and I seriously need for someone to take another Alaskan adventure to refill the freezer soon! There’s just nothing like the taste of wild caught salmon in my book. But you know, Georgia is a bit of a far cry from the shores of Alaska, so I definitely have become quiet the question-asker at my local grocery store’s meat and fish department. I feel sure they wish Bart would head on back to Alaska fishing, too! 🙂 Anyway, on to this recipe. It is definitely one we love and I feel sure you’ll love it, too!
How to Grill Salmon
Begin with wild-caught salmon from a reputable fish source. We prefer to use king and coho salmon. Mix together marinade ingredients and pour over the salmon filet(s). Cover and refrigerate for one hour. Preheat the grill to medium heat. Brush grill grates with olive oil and place salmon onto the grill flesh side down. Grill salmon for 6 – 7 minutes and then flip the salmon to skin side down until salmon registers 120º F when checked with an internal temperature probe. Remove from the grill, cover and allow to rest for 5 minutes. The temperature will continue to rise for the grilled salmon as it rests of a carryover temperature of about 127º F. If you prefer a more well-done grilled salmon, cook the salmon to 130º F and allow the carryover temperature to reach 140º F for serving.
Here’s my Grilled Salmon Recipe. I can’t wait to hear how you love it. Enjoy! Robyn xo From the Add a Pinch archives. Originally published 2013.
