Best Seasoning For Salmon
We love our sugar free seafood seasoning for salmon. It is savory with herbs and a little heat. The key for grilling fish is any seasoning that does not contain sugar. Sugar will burn fast when over such high heat and that is not a pleasant flavor.
If you want a sweeter finish you can always glaze your salmon at the end . But dont add sugar prior to grilling.
We coat our salmon lightly with olive oil and then sprinkle a liberal amount of our seasoning over both the skin and the flesh side. We finish with a drizzle of grilled lemon for a fresh bright flavor at the end.
A Simple Salmon Supper
As for accompaniments to the salmon, I admit to being a purist. No honey-mustard marinades or mango salsas allowed when the fish is this good. Instead, I reach for one of these simple garnishes:
- grilled lemon slices
- any flavored butter, like this nettle butter to melt on top
- any herb sauce, like this garlic scape pesto or chermoula to dollop on top
- a flavorful side dish, such as this roasted potatoes in vinaigrette
And of course, eat every bite with some of that crispy skin!
To make dinner even easier, grill some vegetables tossed with olive oil, salt and pepper. Asparagus, sliced zucchini, eggplant, red peppers, portabella mushrooms, carrots or even lettuce.
When wild grilled salmon is on the menu, there isnt much else you need.
Just add some good friends, a chilled bottle of wine and enjoy this easy meal in your own great outdoors. Summer is on.
- 1mediumlemon, sliced
Our Fav Salmon Marinades & Seasonings
The key to flavorful grilled salmon is of course adding a delicious marinade or seasoning. Our fav and seasonings have three necessary components:
Ready to try one? Here are the best marinades for salmon:
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Cook This Firecracker Salmon In The Oven
Yes, you can easily make this delicious firecracker salmon right in the oven!
What Side Do You Grill Salmon On First
Grill the salmon first skin side down. Whichever variety of salmon you choose, choose a filet or salmon cut with the skin on. The salmon skin provides a layer of safety between the grill grates and the fishs flesh as it cooks.
Keep a lid on it. Maintain a more consistent cooking temperature with the grill lid covering the fish as it cooks, creating the same environment as an oven.
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Why This Grilled Salmon Recipe Works
- This method for grilled salmon yields tender, flaky, juicy salmon every single time!
- It uses just a handful of pantry basics for a simple, flavorful seasoning!
- Skip the hours of marinating time! All you need for this grilled salmon recipe is the time it takes for the grill to pre-heat!
- This grilled salmon is the ultimate blank canvasperfect for serving with all your favorite dishes or adapting to personal taste with other herbs, seasonings, and marinades!
- You can have this fish from your kitchen, then grill, to the table in under 30 minutes, with under 15 minutes grill time!
- You can swap the outdoor grill for a non-stick grill pan during the winter months and enjoy this flakey salmon year-round! .
Cooking Time For Salmon On The Grill
Grill the salmon skin side for around 6-8 minutes depending on your thickness.
Using a flat spatula , flip the salmon to cook the flesh side on the cooler cooking zone afterward.
If the salmon WON’T BUDGE from the grill, wait an additional 1-2 minutes BEFORE attempting to flip again.
Once flipped, let your salmon cook for an additional 2-4 minutes depending on your recipe and how well-done you want your salmon.
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How To Grill Perfect Salmon: Two Simple Methods
Method 1: directly on your grill
The traditional way to grill salmon is just like you would with any of your favorite proteins. Youll add the filets directly to your grill, cook them, then flip and cook them again:
Step 1: marinate your salmon. Pour or generously brush your favorite marinade over the salmon. You can also marinate it in the fridge in a bowl or shallow dish for a few hours before cooking.
Step 2: prep your grill. Preheat a gas grill over medium-high heat, around 375 to 400 degrees F. Use a grill brush to scrape off anything left over from previous cooking. Brush the grill with oil to prevent sticking.
Step 3: place your salmon. Youll start by grilling your salmon skin-side up for about 6-8 minutes. This helps to seal in all of the flavors and makes it easier to flip. No peeking under the lid while its cooking!
Step 4: flip & finish. Flip the salmon with a fish spatula and cook for another 6-8 minutes until the salmon is just cooked through and flakes easily. Feel free to brush with more of the marinade here, too. Its best to slightly undercook rather than overcook your salmon filets. Salmon is done typically when it reaches an internal temperature of 140 degrees F.
Step 5: let it rest. Once youve removed your salmon from the grill be sure to let it rest for a couple of minutes to seal in the flavor and juices. The salmon will also cook more as you let it rest, so its okay if you removed it a little bit early.
Method 2: grill salmon in foil packs
Can You Grill Frozen Salmon
Grilling frozen salmon is not recommended, as frozen meats and fish do not cook evenly and so you may end up with some raw parts and some overcooked parts.
Its pretty quick and easy to thaw salmon fillets in a bowl of water, or you can do so in the fridge overnight. Do not thaw the salmon in the marinade.
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Why Use Danish Creamery Butter
My husband and I both LOVE Danish Creamery Butter! Butter is all about flavor and luxurious creaminess and no one does that better than Danish Creamery you can literally taste the velvety, rich difference!
Danish Creamery butter is made with high quality cream from pasture-raised cows since 1895. Their European Style Butter boasts an 85% butterfat making it a dream in sauces, baking, or even just to spread on toast.
Add Danish Creamery Butter to this grilled salmon in foil recipe and instantly elevate your cooking!
What Temperature To Cook Salmon
The FDA advises salmon should be cooked to an internal temperature of 145 degrees Fahrenheit, HOWEVER, if you cook your salmon to this temperature, it will be dry, chalky and overdone due to the carry over meaning the salmon will continue to cook once it is removed from the heat source.
Americas Test Kitchen, on the other hand, advises cooking salmon to 125-130 degrees F to avoid overcooked salmon. I like to cook my salmon somewhere in between, to about 130-135 degrees F which always results in perfectly juicy salmon after a 5-minute rest. During the 5-minute rest, the salmon will continue to cook once pulled from the grill and rise about 5 degrees. Always take this carry over into consideration when taking the temperature of your salmon or any protein.
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How Do You Season Grilled Salmon
This is the KEY to the perfect piece of grilled fish, my friends! I never prepare our salmon without using my mom’s “House Seasoning,” which is just a simple blend of herbs and salt that works like magic in this recipe.
I have provided the instructions to make your own batch of House Seasoning, which you can use in this grilled salmon recipe, as well as in many other dishes that you will prepare.
I hate clutter on my kitchen counters, but this little blue dish has earned a permanent spot by my stove because I use it all of the time! I season chicken and fish with the House Seasoning regularly, I use it to season pasta with butter, I use it to season regular green salads, pasta salads, roasted vegetables, homemade Tzatziki sauces, and the list goes on…
Trust me and make yourself a big batch so that you can continue to enjoy it with grilled salmon and almost everything else that you prepare this season!
Once you have a batch of House Seasoning sitting on your counter, the rest is easy-peasy!
Should You Flip Salmon When Cooking
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 dont flip. Grill approximately 8 minutes per inch of thickness.
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Grilled Salmon = Easy Grilling
When it comes to grilling, salmon is one of the quickest and easiest proteins to grill as long as you follow a few simple steps.
Our grilled salmon recipe is made flavored with the basics so that you can serve your salmon in many different ways. Try eating it next to your favorite grilled veggies, in a rice bowl, or in a breakfast scramble!
Let The Grilling Begin
As soon as you feel that the gas grill is ready, adjust the heating to a low-heat setting. To get the best grilled salmon, start placing the marinated fillets with the skin side up. Close the lid of the gas grill for cooking. The cooking time for each side of the fillet is mentioned above. Once you feel that one side of the fillet is cooked perfectly, remove the lid and flip the fillets with a thin spatula. Repeat the same procedure for the skin side.
If you want to add another layer of taste, rub both sides with olive oil or butter. Also, dont forget to place the salmon pieces at an equal distance so that they cook evenly. If set at the right heating temperature, a one-inch thick piece takes 10 minutes to cook thoroughly.
The appearance of white beads on the salmons surface and sides indicate that the fish is now overcooking. Remove the fish immediately upon noticing these signs.
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Can I Eat Salmon Skin
Yes! Also long as the scales have been scraped off. I usually will use a spoon on the whole fillet to remove the scales before cutting. Simply run the spoon in the opposite direction of the scales and theyll flick off. If youre lucky, some grocery stores already have them cleaned and ready to eat.
Wine Pairing With Grilled Salmon Steaks
The go to pairing for salmon is Pinot Noir, especially from Oregon or the Burgundy region of France. Dont fall into the trap of white wine with fish and red wine with meat. Salmon has a richer flavor than most fish, and grilling salmon brings out some bold flavors, not to mention the char on the outside.
With the grilled element of earthiness and herbs from the dry rub, another great options would be Gamay, or if you want something refreshing try a fruity rosé.
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What Else Can I Make With Grilled Salmon
This grilled salmon recipe is fabulous in its simplicity or it is magical in its versatility. The Cajun honey mustard marinade lends itself to so many different types of cuisines and dishes. Here are just a few to make with leftovers or with the salmon hot off the grill:
- Grilled Salmon Salad: I LOVE adding salmon leftovers to this salad. Add salmon to a bed of baby arugula, spring mix or spinach along with cucumbers, craisins, feta, sliced almonds and sunflower seeds. Drizzle with olive oil and balsamic vinegar or I love mine with peach vinegar .
- Breakfast foods: add flaked salmon to quiche, frittata, eggs benedict, or scrambled eggs or serve on the side of any type of eggs so good!
- Grilled Salmon Tacos: top tortillas with black or pinto beans, salmon and desired toppings. Pick from avocado corn salsa,corn salsa,avocado crema or guacamole, cotija cheese, pickled red onions and/or hot sauce.
- Grilled Salmon Burritos: layer a burrito size tortilla with plain rice, cilantro lime rice or Mexican Rice, black or pinto beans, salmon, avocado corn salsa and sour cream.
- Grilled Salmon Burrito Bowls: layer cilantro lime rice or cauliflower rice with cheese, black beans or pinto beans, salmon, chopped lettuce, and your favorite toppings including tomatoes, corn, crushed tortilla chips and either sour cream/Greek yogurt or I highly recommend either Avocado Crema, Tomatillo Avocado Ranch or Cilantro Lime Dressing.
The Best Grill Temperature For Grilled Salmon
Grill the salmon on a 450°-500° F hot grill. The number one way to ensure success when grilling fish is a smoking hot grill. Cook for skin side down for about 6-8 minutes on hot grates to ensure the fish wont stick to the grates and will lift easily away once its done.
Oil the fish, not the grill. Contrary to popular belief, theres no need to oil the grill grates. Oiling the fish itself improves the chances of it releasing more easily from the grates to lookand tastebetter. Again, a neutral-flavored oil with a high smoke point like grape seed oil is a good one to choose.
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How To Prepare The Salmon For Grilling
If buying a whole filet:
- Remove the belly area that has bones. This is typically the area where silver skin can be seen. We slice along the top of it to keep a nice uniform shape.
- Remove the pin bones if it has not already been done with tweezers.
- Slice the salmon into four equal filets around 6 8 ounces each depending on the size of the salmon. Pat the salmon dry with a paper towel and prepare to season.
Chefs Tip on Bone-In Salmon: Ask your fish monger or butcher counter to remove pin bones. Pin bones are not fun to pick through. Any good monger or butcher will do this for you.
If you use the tail end, leave that filet slightly larger to get the same weight and note that it will cook faster than the center cut. There is no need to marinade or brine the salmon.
How To Clean And Heat The Grill For Salmon
Start with a clean grill while it’s still cold, brush any food residue from the grates. Then lightly coat a bunched-up paper towel with olive oil. Using tongs, wipe the oil onto the grill grates. Dont use too muchdripping oil can cause flare-ups and excess smoke.
Make two cooking zones: a hot zone for searing and another for lower, gentle cooking. For a gas grill, turn the burners on one side to high and the other side to low. If you’re cooking with charcoal, push the hot coals onto one-half of the grill. The two zones will allow you to sear the salmon on the high-heat side, then transfer it to the cooler side to finish cooking. Close the lid and preheat for 15 minutes. This will burn off the oil and make the grill nonstick and very hot, about 500 degrees. For a charcoal grill, keep the lid vents open for air circulation.
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Make The Grill Hot For Grilled Salmon
Preheat the grill. Once the coals are in place, top with the lid to preheat the grill grates, similar to preheating an oven. This takes about 10 minutes.
How long will charcoal briquettes last? Plan on a batch of 80 to 100 briquettes to last about an hour, adding more briquettes as needed to increase the heat as you cook.
MY HUSBANDS TIP: Carefully place your hand 3-4 inches above the grill grates. When you can hold your hand in place for one-one thousand counts, the grill is the right temperature to start grilling. Be very careful, you never want to touch a grate to see if its hot! Or, be like me and just look at the temperature gauge on the lid, looking for it to read 450°F.
Baked Salmon In Foil So Many Ways To Love Thee
Ive cooked baked salmon in foil dozens of different ways. While all you really need for a satisfying piece of baked salmon is salt, pepper, and olive oil, the foil method is easy to adapt to different herbs and ingredients. You have plenty of options to keep it exciting and new.
A few of my favorites include:
- Baked Salmon in Foil with Lemon and Dill. Follow the recipe below, swapping sprigs of dill for the rosemary. You can also use parsley or green onion or both or whatever other herbs in your refrigerator are threatening to turn brown.
- Baked Salmon in Foil with Lemon and Butter. No fresh herbs? No problem. Leave them out, and brush the salmon with melted butter instead . I dont recommend dried herbs, as they take away from the freshness of the fish.
- Garlic Butter Salmon in Foil. Is there anything on my dinner plate that these two ingredients dont make better? I didnt think so.
- Baked Salmon in Pesto. Omit the rosemary. Smother the top of the salmon with pesto and arrange the lemon on top prior to closing the foil packet around it.
- Baked Salmon with Lemon and Rosemary. The version I am sharing with you today!
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