If your family enjoys grilled fish, some other tasty summer dishes you could try are our Grilled Tilapia and Salmon Foil Packets.
MORE SEAFOOD RECIPES:
Spicy Garlic Shrimp | Tuna Sandwich
ingredients for Grilled Salmon
You will need:
2 pounds salmon, skin on 4 teaspoons avocado oil or olive oil 1 teaspoon salt 1/2 teaspoon garlic powder 1/2 to 1 teaspoon ground white pepper 1 teaspoon dried basil Substitutions and Additions
Olive oil: If you don’t have any avocado oil on hand, you could use olive oil in its place.
Fish: Grilling previously frozen salmon works fine. Thaw fully in the fridge overnight for best results.
Cedar Planks: If you are a master griller and want to cook the salmon on a cedar plank, this addition would work fine. Just follow the packaging instructions to prepare the plank and then cook away!
How to Make This Grilled Salmon Recipe
STEP ONE: To prepare the salmon for grilling, trim off the thinner parts. This will help the salmon cook more evenly. These thin pieces can either be cooked separately for a shorter period or set aside to use at another time as a salad topping. Cut the remaining thicker portion of salmon into 4 servings.
PRO TIP: The thinner pieces of salmon cut off before seasoning/cooking could be quickly seared in a pan and then used on a salad or in a wrap.
STEP TWO: Drizzle each portion of salmon on the flesh side with 1 teaspoon of avocado oil. Then sprinkle each portion with 1/4 teaspoon salt, 1/8 teaspoon garlic powder, 1/8 to 1/4 teaspoon ground white pepper, and 1/4 teaspoon dried basil. Set aside. This can be put in the refrigerator for 30 minutes to an hour, giving the oil and seasonings time to settle into the fish.
PRO TIP: Ground white pepper has more heat than black pepper. It is made from the same seeds as black pepper but is derived from the fully mature seed.
STEP THREE: Prepare the grill by heating it to medium heat, 300 to 350°F. Once the grill is heated, using some barbecue tongs to hold a thick portion of paper towels or a clean rag, generously rub the cooking grate with cooking oil to prevent the fish from sticking.
PRO TIP: Grill plates can be used if your grill bars are too far apart for small fillets.
STEP FOUR: Place the salmon flesh side down (skin side up) and grill for 7 minutes. As the salmon cooks, it will pull away from the cooking grate. Carefully turn the salmon and cook for another 2 to 3 minutes.
PRO TIP I tried cooking the salmon by placing the skin side down first. It actually worked better to put it flesh side down first.
PRO TIP: My grill has wider “bars” on the cooking grate. The appearance may be better on a grill with smaller bars.
How To Serve
Cook the grilled salmon on the BBQ alongside some Grilled Potatoes and finish off the meal with a side of seasonal Sauteed Vegetables.
SIDES: This fish cooks very quickly on the grill, so make sure your sides are prepared or will be finished at the same time your salmon will, so you’re not serving cold fish.
Storage
IN THE FRIDGE: You can store cooked salmon in a shallow, airtight container for up to three days.
REHEATING: Salmon is best reheated in the oven. Cover and heat in the oven at 275°F for 15 minutes or until heated through.
IN THE FREEZER: You can freeze cooked salmon for up to 6 months. Thaw and use in salads or as a substitute for canned salmon in pasta or casseroles.
This is the best grilled salmon recipe around. Keep your kitchen cool and fire up that barbecue for a flakey, seasoned fish that is sure to make it into the dinner highlight reel.
more recipes you’ll love Tuna Melt Grilled Chicken Breast Beer Marinated Grilled Chicken Grilled Potatoes YES, GIVE ME RECIPES!
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Print Grilled Salmon This tasty grilled salmon is lightly seasoned and cooked to perfection on the barbecue for an easy and quick main entree. Course Main Course Cuisine American Keyword Grilled Salmon Recipe Prep Time 5 minutes Cook Time 10 minutes Servings 4 Calories 364kcal Ingredients 2 lb salmon skin on 4 tsp avocado oil 1 tsp salt 1/2 tsp garlic powder 1/2 to 1 tsp ground white pepper 1 tsp dried basil Instructions To prepare the salmon for grilling, trim off the thinner parts. This will help the salmon cook more evenly. These thin pieces can either be cooked separately (for a shorter period) or set aside to use at another time as a salad topping. Cut the remaining thicker portion of salmon into 4 servings. Drizzle each portion of salmon (on the flesh side) with 1 teaspoon of avocado oil. Then sprinkle each portion with 1/4 teaspoon salt, 1/8 teaspoon garlic powder, 1/8 to 1/4 teaspoon ground white pepper, and 1/4 teaspoon dried basil. Set aside. This can be put in the refrigerator for 30 minutes to an hour, giving the oil and seasonings time to settle into the fish. Prepare the grill by heating the grill to medium heat, 300 to 350 degrees. Once the grill is heated, use a thick portion of paper towels or clean rag and generously rub the cooking grate with cooking oil. Place the salmon flesh side down (skin side up) and grill for 7 minutes. As the salmon cooks, it will pull away from the cooking grate. Carefully turn the salmon and cook for another 2 to 3 minutes. Nutrition Calories: 364kcal | Carbohydrates: 1g | Protein: 45g | Fat: 19g | Saturated Fat: 3g | Cholesterol: 125mg | Sodium: 682mg | Potassium: 1123mg | Fiber: 1g | Sugar: 1g | Vitamin A: 93IU | Vitamin C: 1mg | Calcium: 34mg | Iron: 2mg
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