How to Grill the Perfect Salmon and avoid a piece of dry, pale meat on your plate.
Yes, we do have a grilled salmon recipe to share in this post. In fact, you will find many ideas of sauces and sides to mix and match. But most importantly, our goal here is to help you perfect your grilled fillet.
Unlike the majority of blogs out there, we will start with the recipe. You’re welcome.
So if you are a curious person and/or a beginner at making salmon, you can keep scrolling for extra content. See the full content below:
- The Easiest Grilled Salmon Recipe
- Grilling Tips
- Sauce Recipes
- Serving Size
- Benefits of Eating Salmon
- How to Choose Salmon at the Grocery Store
- Wild vs. Captive Salmon
Cut the salmon into fillets (scroll down for serving size). Season with salt, a drizzle of olive oil and fresh herbs, such as rosemary and thyme. It is important that the fish is covered in oil so that it does not stick to the hot grill surface.
Place on the grill with the skin facing the grill until golden brown (approximately 15 minutes). The meat does not need to touch fire at any time. After a few minutes, remove the herbs.
The serving time depends on the fillet’s thickness and grill temperature. It is best to watch closely and look for signs of cooking. The salmon becomes opaque and slightly firm, but soft enough to cut easily with a fork.
Optional: marinate the salmon for 15-30 minutes at room temperature before grilling. It adds flavor and also keeps the salmon moist. Also, brush on the marinade while the fish is grilling.
On Google you will find endless recipes with marinades, but here’s a good combination: lime juice, garlic and white wine.
- Choose salmon with skin. The skin helps keep the meat intact. Be sure to remove all bones with pliers.
- Leaving the salmon out of the fridge for about 30 minutes before grilling helps it cook faster and more evenly.
- Prepare the grill:
- Preheat it over high heat for 2 to 3 minutes. Then brush the grill thoroughly and lower the temperature to medium-high to grill the salmon.
- Grease the grill well with oil using a cloth or a brush.
- Running out of a good grill? Browse our line of accessories or take a look at our home grills collection.
Sauces add a burst of flavor to any dish, having the power to completely change the way you taste and experience a certain food. They’re a quick and simple way to take your grilled salmon dish to the next level.
Passion Fruit Sauce
To honor our roots, we highlight a Passion Fruit based recipe, widely used and appreciated in Brazil to accompany salmon.
Passion fruit is a flowering tropical vine, known as Passiflora, that grows in warm climates, including Brazil. It has a tough outer rind and juicy, seed-filled center.
100 ml of passion fruit juice concentrate
1 passion fruit
1 tablespoon of sugar
1 teaspoon of cornstarch
1/2 teaspoon cool butter
How to Prepare the Sauce
- In a pan, add passion fruit juice, the pulp, sugar and salt and mix well;
- Let it boil for about 3 to 4 minutes. Dissolve the starch in water and pour it in the pan;
- Let it thicken, then turn off the heat, add the butter and let it melt. Serve the sauce with the salmon.
Easy and tasty!
But, like we promised, below are two lists of sauces and sides for you to mix and match with salmon and get creative in the kitchen. You can’t get tired of it.
But how much salmon should you get in the first place?
In the case of sliced salmon, a single portion size is, on average, usually about 3-4 ounces (85 grams to 113 grams).
Salmon contains many health benefits, including the following:
- Rich in omega-3 fatty acids
- A healthy source of protein
- Rich in antioxidants
- Excellent source of vitamin B, selenium and potassium.
- Fight inflammation
- Reduces the risk of heart disease and is good for brain health
- Helps with weight control
- It's versatile and delicious
When you pick up the fish it should feel firm, not floppy. Take a good look at the eyes - they should be clear and bright, not sunken or cloudy. The skin should be shiny, moist, slippery to the touch and free from odd smells. The gills should be a deep red.
Press the filet with your finger - the flesh should feel firm and spring back, not leave your fingerprint in it. The flesh should have a bright orange-red hue with nice marbling.
If the fillet is packaged, pay attention to excess liquid in the package, which may indicate inadequate temperature or prior defrosting.
Wild salmon are caught in the wild, while captive salmon are raised in a controlled environment, resulting in nutritional differences.
Wild salmon eat a variety of crustaceans (giving them their color), but sometimes they may not get enough nutrients.
On the other hand, farm-raised salmon is generally higher in healthy omega-3 fatty acids – but this can vary depending on the source.
Hope you find this post useful.
Share with your grill master friends and don’t forget to share your next grilled salmon recipes and tag us on social media!