As soon as you grill wild salmon, you’ll want fresh seafood for dinner all year long. The good news is that there are a lot of other wild-caught salmon recipes that are easy to make and will fill your table with omega-3s and rich, tender flavors. A classic Salmon Nicoise Salad will add a touch of class and freshness to your spread, or Salmon Coconut Soup with its creamy Thai flavor will please your taste buds. You can’t go wrong with these easy fish recipes!.
You only need two simple things to make this smoky recipe for fresh sockeye salmon on the grill: spice and fish.
I use a very basic seasoning mixture to prepare my sockeye salmon for grilling. If you’ve ever cooked Pacific salmon, you know that it tastes great on its own and doesn’t need much else.
To season the salmon, this simple recipe only needs a few items that you probably already have in your pantry. They will give the salmon an irresistibly light, zesty, and robust flavor.
Sockeye salmon, also known as red salmon, is one of the most popular and delicious types of salmon. Its rich, fatty flesh has a deep orange-red color and a robust, savory flavor that makes it a favorite for grilling. Grilling sockeye salmon on a gas grill results in tender, flaky, moist fish with a slightly smoky flavor With just a few simple tips, you can learn how to grill sockeye salmon on a gas grill perfectly every time.
Getting Started with Sockeye Salmon
If you want to grill sockeye salmon fillets, pick ones that are fresh and have the same color all over. Look for fillets that are translucent and bright red-orange, which indicates freshness. For grilling, thicker fillets work best because they hold up better on the grill. Fillets that are around 1 to 1 1/2 inches thick are perfect.
Always pat the salmon fillets dry before seasoning. This helps the seasoning adhere properly. Generously brush both sides of the fillets with olive oil. Then season with salt, pepper, and any other seasonings you desire. Some great seasoning options include garlic powder, onion powder, dried dill, paprika, lemon pepper, or Cajun seasoning.
Prep the Gas Grill
To get the best results when grilling salmon, you must first heat up the gas grill. Turn all burners to high and close the lid. Let the grill heat up for 10 to 15 minutes, or until it reaches at least 400°F. Use a grill thermometer to monitor the temperature.
Once preheated, clean the grates well with a grill brush. Then dip a wad of paper towels in vegetable oil and use tongs to rub the oiled paper towels over the grates. This creates a non-stick surface to prevent the salmon from sticking.
Grill the Salmon
For the best results, grill the salmon fillets skin-side down first. The skin helps protect the delicate flesh from the direct heat of the grill Place the fillets over direct heat, not over the cooler side burner. Grill uncovered with the lid down for 5-7 minutes until the salmon releases easily from the grates with a spatula Resist the urge to move or flip the fillets during this time.
Once the fillets release easily, flip them over using a thin spatula. Grill for 1-3 minutes with the lid closed until the thickest part of the fillet reaches 140°F when checked with an instant-read thermometer. This will yield medium doneness with moist, flaky salmon.
Quickly transfer the grilled salmon to a platter and tent it loosely with foil. Let it rest for 5 minutes before serving. The fillets will continue to cook slightly during the rest time.
Grilling Tips
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Use the thickest fillets possible, around 1 to 1 1/2 inches thick. Thinner cuts will dry out quickly.
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Pat the fillets very dry before oiling and seasoning. Moisture on the surface will cause sticking.
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Oil the grill grates just before placing the salmon on them. This prevents sticking.
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Resist moving the fillets for the first 5-7 minutes. Let them cook undisturbed to get grill marks.
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Use a thin spatula to carefully flip the delicate fillets. Don’t force or scrape them.
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Grill over direct heat, not indirect heat, for best sear and color.
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Check temperature in the thickest part with an instant thermometer for doneness.
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Allow the salmon to rest before serving so juices redistribute through the flesh.
Serving Suggestions
Grilled sockeye salmon is delicious served with a variety of sides and sauces. Here are some tasty suggestions:
- Rice pilaf or couscous
- Grilled asparagus or veggies
- A fresh green salad
- Lemon wedges or chili lime butter
- Mango salsa or peach salsa
- Pesto or chimichurri sauce
- Teriyaki glaze
So if you’re looking for an easy, flavorful grilled meal, sockeye salmon fillets cooked on the gas grill are just the ticket. In less than 30 minutes, you can have tender, juicy salmon hot off the grill that tastes amazing. Follow these simple steps for foolproof grilled sockeye salmon every time.
What to Serve With Grilled Alaskan Salmon?
Grilling sockeye salmon is a great way to get diverse, smoky meals all summer long. This collection of tasty sides—from tender potatoes to tangy salsas—pairs excellently with this heart-healthy meal.
- Grilled vegetables: You can serve almost any vegetable with wild salmon when you grill it. I love to serve this fish recipe with grilled zucchini and asparagus, and Mexican Street Corn is a creamy, tasty side that no one can refuse. You can also grill the lemons in this recipe to make them look better and give the fish a tempting smokiness, but you don’t have to.
- Salsa and sauces: Adding sauce is a simple way to make this simple grilled salmon recipe more delicious. A classic dish for summer barbecues is grilled salmon with pineapple salsa. For a stronger, fuller taste, you can serve your fillets with my five-minute Garlic Butter Sauce as well.
- Salads: Any of my tasty summer salads goes well with this red sockeye salmon recipe. One of my favorites is a tangy, crisp yogurt cucumber salad, and another is my healthy mayo-free coleslaw that everyone loves.
- Potatoes: My Red Potato Salad is a classic potato salad that’s dressed to impress. It goes well with fish because it has the right amount of savory, creamy, and fresh flavors. If you want to add a gourmet, salty twist to your dinner, Caper Potato Salad is a great choice. It has tender potatoes, strong mustard, and briny pickles.
If you want to know how to grill sockeye salmon the right way, these tips will help. You’ll get rich, tender fillets every time with this easy guide.
- Good fish: When I went to see the people at Copper River Salmon, they taught me that choosing good fish is the best way to make a simple sockeye salmon recipe taste like a gourmet meal. Using fresh fish, cooking it within the first 24 to 48 hours will give it the best, most flavorful results. If you want to use frozen fillets instead, make sure they are completely thawed before roasting. The best way to do this is to put them in the fridge overnight.
- Warm up the grill: Make sure the grill gets hot to 350 degrees F. before adding your salmon. Because salmon cooks quickly, moving it too early will make the fillets too dry and overcooked.
- Clean and oil the grill grates well. For the best results, you must clean and oil the grill grates well before adding the salmon. If you don’t grease the grates well, the fish will stick to the grill, making it hard to flip and take the fillets off.
- Keep the skin on. The skin on your sockeye salmon fillet is a great fatty barrier that keeps the meat from cooking too much when it’s heated up. Therefore, I highly recommend keeping the skin on while grilling. Plus, it peels off easily after the cooking process.
- While the salmon is grilling, leave the fillet on the grates skin-side down and don’t move it. This is the key to perfectly cooked salmon. The salmon will come off the grates when it’s done cooking, and your spatula should be able to slide under it without tearing the meat.
- If this is your first time grilling a whole fish fillet, use two large spatulas (fish spatulas (affiliate link) are best if you have them) to flip it over. Having a lot of support makes it easier to flip them.
- When we tested this recipe, we also used a sheet of aluminum foil to grill the sockeye salmon. Even though the cooking time wasn’t different, the taste wasn’t as smokey. If you’d rather grill the salmon in foil, though, make sure to spray oil on the foil first. In the next step, move the salmon to the middle of the foil and grill it according to the recipe.
- In general, sockeye salmon is thinner than Atlantic salmon, which means it needs less time on the grill. What if your salmon is thicker? You may need to add more cooking time to make sure the fillets are fully cooked (and the same goes for thinner salmon).
- To make sockeye salmon that stays moist, be sure not to cook it too long. Keep in mind that salmon cooks so quickly. According to America’s Test Kitchen, 120 to 125 degrees F is the best temperature for sockeye salmon to be cooked all the way through.
- Marinade: You don’t need to marinate the wild Alaskan salmon ahead of time because the recipe has so many strong, natural flavors. You can change the taste of the fish by brushing it with a honey mustard glaze or a maple ginger glaze after grilling. For an Asian twist on this classic dish, use the honey mustard glaze.
Have more questions about how to cook Alaskan salmon? This easy-to-follow guide will answer all of them, from how to prepare the salmon to how long to grill it.
Because it has so much natural flavor, there’s no reason to marinade salmon steak before grilling. Nevertheless, if you want to make it taste even better, you can brush it with your favorite glaze after it’s been grilled.
I recommend grilling red salmon over 350 degrees F. for two and a half to three minutes on each side—no more than six minutes in total. But keep in mind that the thickness of your fish may mean you need to add a few minutes to the grilling time.
Yes! The shiny side of Alaska sockeye salmon (AKA the skin) is perfectly edible, and skin-on fillets often contain more healthy omega-3 fatty acids. However, if you are not a fan, you can easily remove the skin before serving as it will easily come off.
Wild sockeye salmon is a type of salmon that comes from the Pacific Northwest, close to the coasts of North America and Asia. Fresh sockeye salmon is in season from late spring through middle summer (i.e., May through July) and are known for their deep red color and rich, firm taste.
How to Store and Reheat?
You can enjoy this Pacific salmon recipe warm, at room temperature, or cold, which makes it a great choice for easy meal prep. With these simple storage tips, you won’t have to sacrifice a single bite of this sumptuous dish.
- Let your grilled salmon fillet cool to room temperature before putting it away. After that, put it in a container that won’t let air in and put it in the fridge for up to two days.
- Warm it up: To keep your grilled salmon from drying out, reheat it in a low-heat oven, preferably one that is 300 degrees F. —for 2-3 minutes or until warmed through.
Grilled Sockeye Salmon | Christine Cushing
FAQ
How long does it take to grill salmon on a gas grill?
Is it better to grill salmon in foil or not?
Do you have to flip salmon on the grill?
How do you grill salmon on a gas grill without sticking it?
How do you cook sockeye salmon on a grill?
Fill a bowl with oil, and dip a wad of paper towel inside. Use this oiled towel to coat the grates generously. Grill the salmon: Place the sockeye salmon on the grill, skin side down. Cook the fish uncovered for three minutes or until it releases easily from the grates when lifted with a spatula.
What are the benefits of smoked salmon over raw salmon?
It actually has the same characteristics as raw salmon, being relatively low in calories, it is an excellent source of protein, good fat and several vitamins and minerals. The smoking process just adds an aroma.
Do you flip grilled sockeye salmon?
Many grilled sockeye salmon recipes will instruct flipping the salmon, but there is no need as the salmon is thin and delicate. Sockeye Salmon: Use fresh or frozen sockeye salmon and make sure it’s wild, if possible. You can leave the sockeye salmon as a whole filet or cut it into smaller portions.
How to cook sockeye salmon?
Grill the sockeye salmon for an additional three minutes. Let the fish rest: Transfer the grilled wild salmon onto a plate and loosely cover it with a tent of aluminum foil for a few minutes. Serve: If desired, drizzle the top of the salmon with lemon juice and garnish it with fresh dill.