Grilled salmon
Tips
When selecting the salmon, look for fillets with bright, clean, and moist surfaces. The flesh should spring back when pressed lightly. Do not forget to check the smell – you want a mild scent, not a strong fishy smell.
Tips
Make sure your barbecue is hot before you add your salmon. A properly heated barbecue will prevent the fish from sticking to the grates and will give those beautiful BBQ marks. When barbecuing, start skin-side up. This way, the flesh side gets a nice sear but does not overcook. After a few minutes, flip and finish cooking it skin-side down.
Tips
If you do not have a thermometer to check the internal temperature, you can tell when it is done by its appearance and texture. Cooked salmon changes from translucent to opaque. If you peek at the thicker part, the layers should flake easily with a fork. But be careful not to overcook it – it continues to cook a bit after you remove it from the heat, so ideally, you want to remove it when it is still slightly translucent in the middle for the juiciest results.
Questions about grilled salmon
Grilled salmon is a delectable summer dish that you can prepare with ease. All you need is a few well-picked ingredients and a hot BBQ to get you going. Though the recipe is pretty straightforward, we suggest you read our answers to some of the most asked questions below. That way, you will have no trouble succeeding with our recipe.
Start by carefully removing any bones that may still be present. After this, lightly brush the salmon with butter and rapeseed oil. Next, prepare the seasoning and sprinkle the mixture over the salmon. Place it on the BBQ, starting with the skin side up. Allow it to cook for 2-3 minutes before flipping it carefully to the other side. Continue barbecuing for another 2-3 minutes. To ensure the fish is perfectly cooked, check its internal temperature, which should ideally be between 48-50°C.
Our ideal grilled salmon seasoning comprises a blend of dried oregano, garlic powder, chilli flakes, and salt. This combination works exceptionally well because the earthy oregano pairs beautifully with the robust flavour of salmon. Garlic powder adds a savoury taste, while chilli flakes introduce a hint of heat. Salt, being a flavour enhancer, ties all these flavours together, further enhancing the natural flavours and thereby creating a perfectly balanced dish.
In most cases, the fish should be grilled with the skin side down, but in this recipe, we start with the skin side up. This method is helpful because it allows the flesh of the salmon to cook gently without overcooking or becoming dry. It also makes it easier to flip the salmon without it falling apart, as the skin acts as a protective layer. After flipping, the skin gets a chance to become crispy from the direct heat, providing a nice texture contrast to the tender fish.
The salmon fillet should be grilled for about 2-3 minutes on each side until the flesh is moist and tender and the skin is crisp. As salmon is a delicate fish, it cooks rather quickly and typically only needs a couple of minutes. Make sure it is not overcooked, as this can lead to dryness and a loss of its naturally rich and succulent flavour. But note that the exact time can vary depending on the thickness of the fillet.
Serve the grilled salmon with salsa verde and a mix of grilled vegetables. The tangy and herbaceous taste of the green salsa sauce adds a wonderful contrast to the rich and savoury notes of the salmon while adding a layer of freshness to the dish. The slight charred and smoky flavour of the grilled vegetables contributes a natural sweetness that also pairs well with the salsa.
The best way to reheat grilled salmon is in a preheated oven at 135°C. Place the salmon on a lightly oiled baking sheet or dish. Cover it with foil to lock in the natural juices during the reheating process. Let it heat in the oven for about 15 minutes, but keep in mind that the exact timing may vary based on the thickness of the fillets. Avoid overheating, as it can easily result in a dry and overcooked result. The goal is to gently reheat it, preserving its delicious flavour and texture.
Ingredients
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Salmon fillet
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600 g |
|---|---|
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Butter and rapeseed oil
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2 tbsp |
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Dried oregano
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1 tbsp |
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Garlic powder
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½ tbsp |
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Chilli flakes
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1 tsp |
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Flake salt
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1 tsp |
Salsa verde
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Avocado
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1 |
|---|---|
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Fresh parsley leaves
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50 g |
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Fresh coriander
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1 pot |
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Fresh basil
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1 pot |
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Garlic clove
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1 |
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Lemon, juice
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1 |
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Flake salt
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1 tsp |
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Sour cream
|
200 ml |
Serve with
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Grilled mixed vegetables
|
|---|
Other recipes
Make a delicious salmon on the grill
There is nothing like the enticing aroma of a grilled salmon fillet wafting through the air on a warm summer evening. This easy grilled salmon recipe is complemented by a vibrant salsa verde and a mix of grilled vegetables that captures the spirit of the season in each bite. The tender, flaky fish delivers a flavourful punch, while the refreshing salsa verde and smoky vegetables round off the dish. It is a wholesome, satisfying meal that not only delights your taste buds but also brings a sense of joy that only the perfect summer dish can do.
Try more of our BBQ recipes, for example, a grilled peach salad, juicy lamb skewers, or classic grilled corn on the cob.
Grilled salmon seasoning
The grilled salmon seasoning we are using in this recipe consists of a harmonious blend of dried oregano, garlic powder, chilli flakes, and salt. The oregano imparts a woody, earthy flavour that pairs beautifully with the robust flavour of the fish. The garlic powder quietly weaves in a layer of depth, its savouriness boosting the natural flavour of the fish. A dash of chilli flakes introduces a hint of heat, creating a pleasant contrast that sparks intrigue. Finally, the salt binds all these flavours together and intensifies the overall taste.
Salsa verde – a delicious green sauce full of flavour
Salsa verde is a vibrant green sauce that complements the grilled salmon perfectly. Our recipe for salsa verde involves combining avocado, parsley leaves, fresh coriander, fresh basil, garlic, lemon juice, and sour cream. The result is a salsa sauce that is packed with a refreshing zesty flavour that brightens up the savoury notes of the fish. The tangy citrus notes from the lemon combined with the creamy texture from the avocado and sour cream create a delightful flavour that accentuates the natural taste of the fish along with bold, herbal undertones from the fresh herbs.
Serve with grilled vegetables
One of the best sides is an assortment of grilled vegetables. The inherent sweetness that comes out of vegetables when barbecued pairs exceptionally well with the rich savouriness of the salmon. The charred edges of the vegetables introduce a smoky element that mirrors the grilled aspect of the fish. Furthermore, the varied textures and vibrant colours of your favourite chosen vegetables add a visual appeal and a satisfying crunch to the meal, making it a well-rounded meal.
The best way to grill salmon
When it comes to exploring summer grill delights, learning how to grill salmon is an essential skill. Grilled salmon with skin delivers a delicious combination of textures, from the crispy skin to the tender, succulent flesh. With the right preparation and cook time, the flavours are beautifully elevated, creating a dish that is simply too hard to resist.
Prepare the fish
The journey to a perfect result starts by ensuring that any remaining bones in the fish fillet are removed. This step ensures a seamless eating experience, free from the unpleasant surprise of biting into a hidden bone. Once the fillet is bone-free, it is time for the seasoning. The right grilled salmon seasoning not only gives the fish a flavourful surface but also seeps into its flesh, enhancing the naturally rich, oceanic taste that salmon is celebrated for.
Leave the skin on
Contrary to what you might expect, grilling the fish with the skin side up initially has its benefits. The flesh gets a chance to cook gently, preserving its tender texture and preventing it from becoming dry or stringy. Moreover, once you flip it over, the skin has direct contact with the heat, allowing it to crisp up beautifully. This layer of crispy skin provides a delightful contrast to the succulent salmon flesh.
Cook time
Timing is everything when it comes to grilling salmon. 2-3 minutes on each side usually results in a perfectly cooked fillet. The shorter cooking time allows the skin to develop a delicious golden crust while ensuring the flesh retains its moisture and tenderness. Overcooking can easily turn this delicate fish into a dry, less appealing dish. Hence, it is important to keep an eye on the fish while grilling it.
Internal temperature
The internal temperature of the salmon is another important factor to consider when aiming for perfectly grilled salmon. Ideally, the internal temperature should range between 48-50°C. This ensures that the fish is cooked just enough to be safe to eat while retaining its tender texture and natural juices. Using a meat thermometer can assist in getting an accurate reading and remove the guesswork from the equation.
Try different variations
Once you have mastered this basic recipe for grilled salmon, you can start experimenting with your own variations. The world of seasoning is your playground, so you can experiment with different spices and herbs and add a new depth to your grilled salmon.
Consider starting with a simple yet flavourful option like zesty lemon and dill. The bright, citrusy notes accentuate the freshness of the salmon, while the dill contributes a subtly sweet, slightly grassy flavour that complements the fish beautifully. This combination is a classic for a reason, providing a light and refreshing twist.
For those who appreciate a bit of a kick, try a spicy Cajun rub. This blend of various spices, including cayenne, garlic powder, paprika, and dried oregano, introduces a robust, smoky heat. The result is a tantalisingly spicy dish that is sure to ignite your senses.
Another exciting option could be an Asian-inspired marinade. Think soy sauce, ginger, and honey for a delightful sweet-salty balance, or miso paste for an intense umami punch that marries beautifully with the natural flavours of the salmon.