How To Prepare The Best Grilled Salmon Recipes?

An excellent grilled salmon recipe makes the salmon flaky, tender, and full of flavor. This fish is excellent for grilling because it is highly moist when cooked over high heat, but it can be enhanced with marinades, rubs, and sauces. To prepare this dish, you’ll want to brush the flesh with olive oil and seasoning or use an indoor grill pan. The salmon should be grilled for 5 minutes per side and then covered with the marinade and placed on the grill. If you’d like to try a different technique, you can even wrap the fish in foil and cook it on the grill in this way.

_Grilled Salmon Recipes

To begin cooking your salmon, start by rubbing it with olive oil and then seasoning blend. After that, place the fish on a rack and grill for about 10 minutes. After that, remove the salmon from the rack and let it rest for about 5 minutes. If you’re going to store leftovers in the refrigerator, you can store them in the refrigerator. Then, grill the salmon until it flakes easily and serves immediately.

The Best Grilled Salmon Recipes

  • Lemon Garlic Salmon
  • Cedar Planked Salmon
  • Salmon Rosemary Burgers
  • Grilled Salmon

Once the salmon is skin-side-down, you can put it on the grill. To get the grill marks, start cooking the fish skin-side up, and then flip it over and cook for an additional eight minutes on medium heat. Then, peel off the foil and slide the fish onto the hot part of the grill. Brush on more marinade and serve! These recipes will give you a delicious, easy meal that will leave your guests wondering where you got it from!

1. Lemon Garlic Salmon

These flavorful salmon burgers fry up beautifully, mainly if you use a quality wild king salmon fillet. For a terrific BBQ main dish, serve on an onion roll with lettuce, tomato, mustard, and horseradish. Fresh salmon only requires minimal preparation. Salmon fillets are cooked in nice, sweet butter with minced garlic, then topped with a squeeze of lemon juice. Caramelize onions and pour them atop the fried salmon for an extra kick and a sophisticated presentation.

2. Cedar Planked Salmon

Soak the cedar boards in warm water for at least 1 hour. If you have time, soak for a more extended period. Stir together the vegetable oil, rice vinegar, sesame oil, soy sauce, green onions, ginger, and garlic in a shallow dish. Place the salmon fillets in the marinade and turn to coat. Cover and marinate for at least 15 minutes or up to one hour. Preheat a medium-hot outside grill. Arrange the planks on top of the grate. When the boards start to smoke and crackle a little, they’re ready.

Remove the salmon fillets from the marinade and place them on the planks—cover and cook for about 20 minutes on the grill. When you can flake the fish with a fork, it’s done. After you take it off the grill, it will continue to cook.

3. Salmon Rosemary Burgers

These savory salmon burgers are great on the grill, mainly if you use a quality wild king salmon fillet. For a delicious BBQ main dish, serve on an onion roll with lettuce, tomato, mustard, and horseradish. Prepare the salmon by slicing it into strips, crosswise slicing the strips, and chopping the fish until it is finely minced. Make sure you get rid of any residual bones.

Combine the minced salmon, bread crumbs, red onion, Dijon mustard, horseradish, and eggs in a large mixing basin. Add rosemary, salt, and pepper to taste. Refrigerate for at least 30 minutes before serving. Preheat the outdoor grill to medium-high. Make eight burger patties with the salmon mixture. Apply a thin layer of olive oil to each patty—Cook the salmon patties for 4 to 5 minutes on each side on the grill.

4. Grilled Salmon

This recipe for grilled salmon is served at the Saint Matthew Parish picnic in Seattle, Washington, every year. It can be made with any cut of salmon for grilling, but we prefer salmon fillets, and Sockeye or king salmon should be used. Double up layers of aluminum foil to make a pan large enough to hold your fillet.

Place the foil on a baking sheet and set it aside. With the skin side down, place the fillet on the foil. Combine the oil, soy sauce, Worcestershire sauce, lemon juice, ginger, honey, basil, and shallots in a small mixing bowl. The best-grilled salmon recipes should be prepared ahead of time. Essential tips include preheating the grill, marinating the fish for 30 minutes, and coating it with oil before grilling. Always remember to keep the temperature of the grill medium-high. A grilled salmon is an integral part of the meal. Soy sauce, garlic, and olive oil are great accompaniments to grilled salmon, and they enhance the flavor of grilled food.

Should You Soak Salmon Before Grilling?

In a bowl, soak the salmon in the brine. Fresh salmon usually has white skin when cooked, and this is something that you can easily avoid, or at the very least, considerably lessen. Soaking the fish in brine also makes the fish much juicier and tastier after cooking and prevents the fish from getting too dry if cooked a bit longer.

How Can You Improve The Flavor Of Salmon?

Freezing the fish as soon as possible ensures that it tastes as fresh (and hence less fishy) as possible. When it’s time, I take out as many salmon fillets as I need from the freezer and place them in the fridge to defrost—usually overnight. Second, quit acting as if you’ll develop a taste for raw salmon.

Do You Ever Eat The Skin From A Piece Of Salmon?

Salmon skin is typically considered safe to eat. Salmon is a popular choice for folks trying to replace red meat in their diets because of its health benefits. While some like to remove the skin before cooking a salmon fillet, others swear by keeping it on and eating it for added health benefits.

Is It Necessary To Rinse Salmon?

“Do not rinse raw fish, seafood, pork, or poultry,” the USDA warns. Bacteria in these raw juices can splash onto other foods and surfaces, spreading bacteria. “By fully cooking foods, dangerous microorganisms are killed.”

What Is The Best Way To Prepare Salmon Before Cooking It?

Before Cooking

An inch from one end of the fillet, insert blade just above the skin. Keep the blade just above the skin as you cut through the nearest end.
Rotate the fish and grab any loose skin. Run a slicing knife between the flesh and the skin, slightly above the skin, until the skin is entirely gone.

Once you have the grill ready, you can begin cooking the salmon. While grilled fish does not need a meat thermometer, it will not be as juicy as chicken or pork. You can test the doneness of your salmon by sticking it with a fork. You should also allow the fish to marinate for 30 minutes to be moister. Once the grill is ready, oil the fish. You can grill it on any grill, but you must be sure it is preheated.


While salmon cooks quickly over direct heat, it will take up to 8 minutes if cooked with its skin side up. On the other hand, if cooked skin side down, the fish will retain grill flavor. Start cooking the flesh side up first if you plan to cook the fish over indirect heat. This will keep the salmon from falling through the grates, and this method will allow the salmon to get grill marks and keep the grill flavor.