This perfectly grilled sockeye salmon has an easy citrus and herb marinade and comes together in under twenty minutes. With just a few ingredients, this salmon is a perfect match for a simple summer salad or grilled veggies!
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Why You’ll Love This Grilled Sockeye Salmon Recipe
The combination of fresh citrus juice, aromatic herbs, and a touch of garlic creates a marinade that’s bright, bold, and enhances the rich taste of the sockeye salmon.
I’ve tested many wild sockeye salmon recipes (we cook salmon just about every week!), but this one is the most loved at our house.
This recipe is perfect for busy weeknights, parties, or days spent by the pool. The marinade takes just a few minutes to make and the salmon cooks up quickly on the grill, so you'll have dinner on the table in no time!
You'll also love this recipe because it’s so versatile. You can serve it with a variety of sides, from quick salads to roasted vegetables, making it a flexible addition to any lunch or dinner. Plus, it’s great for meal planning and prepping.
So, why choose sockeye salmon?
While there are other types of salmon, like king salmon and Atlantic salmon, sockeye salmon is a great choice for grilling because of its rich flavor and firm texture.
Are you a salmon lover? Let me know if you tried this recipe and leave a comment with what you think!
What You’ll Need
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For the Salmon
- Alaskan Sockeye Salmon: I recommend using fresh sockeye salmon. Salmon season is typically from May through July, but if you’re making this dish outside of that period or can’t find fresh salmon, then frozen sockeye salmon fillets are a great alternative.
- Salt and Pepper: I prefer using kosher salt because it's less salty by volume than table salt. Its unique shape makes it easier to spread evenly, so you have better control over flavor and reduce the risk of over-salting your dishes.
- Butter: Optional. It can be nice to finish your grilled salmon with a pat of butter.
For the Marinade
- Extra Virgin Olive Oil: This provides the best flavor, will keep your salmon moist, and avoid it sticking to the grill. You can also use avocado oil if you’d like.
- Garlic: Mince the garlic finely to ensure its flavor distributes evenly throughout the marinade.
- Lemon Juice: I recommend using freshly squeezed lemon juice. If you can't find fresh, bottled lemon juice is a convenient alternative and can be found in most grocery stores.
- Italian Parsley: Chop the parsley finely to impart its full flavor and ensure it blends well with the other ingredients.
Recommended Equipment
Gas Grill, Charcoal Grill, or Grill Pan
How to Make Grilled Salmon
On The Grill
Step One: Mix the olive oil, garlic, lemon juice, and parsley in a small bowl.
Step Two: Place the salmon in a 9x13-inch casserole dish, mixing bowl, or resealable plastic or silicone bag and pour over the marinade. Flip the salmon several times to coat the salmon flesh evenly. If using a dish, cover with plastic wrap. Place it in the refrigerator for 1 hour to marinate. Pat the salmon dry with paper towels and discard the marinade.
Step Three: Preheat your grill for five minutes. Brush a bit of oil on the grill grates. Season the fish just before grilling with salt and pepper. Cook the salmon skin side down for four minutes, then flip and cook for another four minutes or until salmon turns a vibrant orange-red color through the center, with an internal temperature of 120 degrees Fahrenheit for medium-rare and 125 degrees Fahrenheit for medium.
Step Four: Remove the salmon from the grill, garnish with additional fresh herbs and lemon wedges if desired, and serve right away.
On The Grill Pan
- Follow directions 1-3 above.
- Preheat your grill pan on the stovetop over medium heat for about 5 minutes. Lightly oil the grill pan to prevent sticking.
- Remove the salmon from the refrigerator and season both sides with salt and pepper just before grilling.
- Place the salmon fillets skin side down on the preheated grill pan. Cook for 4 minutes, then flip the fillets and cook for another 4 minutes, or until the salmon turns a vibrant orange-red. The internal temperature should reach 120°F for medium-rare or 125°F for medium.
- Remove the salmon from the grill pan. Garnish with additional fresh herbs and lemon wedges if desired. Serve.
Variations and Substitutions
Soy Sauce: Add a splash of low-sodium soy sauce to the marinade for a hint of umami flavor.
Sweeter Marinade: Adding honey or maple syrup adds a subtle sweetness to the salmon glaze.
Oven-Baked: If you want to make this recipe in the cooler months, you can make this recipe using an oven. Place the marinated salmon in a preheated oven at 425 degrees Fahrenheit (190 degrees Celsius) for 12-15 minutes.
Storage and Reheating
Fridge: Store leftover grilled salmon in an airtight container in the refrigerator. It will stay fresh for up to 3 to 4 days. To keep salmon from drying out, you can brush the salmon with a bit of olive oil to help retain moisture.
Freezer: If you have leftover grilled seafood, allow it to cool completely before freezing. Wrap each fillet tightly in plastic wrap or aluminum foil, then place them in a resealable freezer bag or airtight container. Use within 2 to 3 months.
Reheating: Heat a skillet over medium heat. Add a small amount of olive oil or butter and gently warm the salmon for 2 to 3 minutes on each side, or until heated through.
Frequently Asked Questions (FAQS)
Grill salmon with skin on. This will help prevent the delicate meat from overcooking. You can serve it with the skin on or off after it is cooked, using a pair of tongs to peel it off if desired. The skin is delicious and crisp if it's cooked correctly.
Season your salmon quickly just before you cook it. Otherwise, the salt will draw out moisture and could dry the fish.
Grilling the salmon at high temperatures or for too long may produce a dry piece of fish. A sign you're overcooking is when you see the albumen, a white fatty protein, forced out between the layers of the salmon meat.
How to Serve Sockeye Salmon
This grilled salmon recipe pairs perfectly with a variety of side dishes. Check out the suggestions below!
Almost any vegetable pairs wonderfully with grilled wild salmon. I personally enjoy serving this dish with grilled asparagus, mixed grilled vegetables, or this air fryer zucchini and squash.
Adding a sauce is a simple way to give complexity to this fish recipe. Try pairing the salmon with creamy dill sauce, pineapple habanero sauce or with mango pico de gallo on top.
You can also serve this with salads like this potato salad with bacon or this delicious elote bowl.
Looking for a starch to make it a complete and hearty meal? Serve it with this easy and flavorful chimichurri rice or air fryer fingerling potatoes.
Expert Tips
- Thaw properly if using frozen fish. Use fresh or frozen sockeye salmon that is properly thawed for the best flavor and texture. Bring the fish to room temperature before grilling for about 20 to 30 minutes. This helps to cook more evenly and prevents the salmon from becoming dry.
- Make sure your grill grates are clean. A clean grill prevents your salmon from sticking and ensures even cooking. Use a grill brush to scrub the grates while they’re still warm. For a deeper clean, you can use a mixture of water and vinegar to wipe down the grates.
- Remember to pat your salmon dry with a paper towel. It may seem like a small step, but it’s key to achieving perfectly crispy skin and those ideal grill marks.
- Let the salmon rest. Give your salmon a few minutes to rest before serving. This helps the juices redistribute, resulting in a more flavorful and moist fillet.
Did you make this recipe? Be sure to leave a comment 💬 and a ⭐⭐⭐⭐⭐ rating below! You can also tag us @twocloveskitchen on Instagram or follow us on Facebook!
More Salmon Recipes to Try
📖 Recipe
Grilled Sockeye Salmon Recipe
Ingredients
Marinade
- 1 cup extra virgin olive oil
- 2 tablespoons fresh minced garlic cloves about 6 cloves, finely diced
- 2 tablespoons lemon juice from 1 large lemon, freshly squeezed
- 2 tablespoons fresh chopped Italian parsley
Salmon
- 1 (2 pound) salmon fillet cut into equal portions
- kosher salt to taste
- black pepper to taste
- lemon wedges optional
- fresh parsley optional
Instructions
Grill Instructions
- Mix the olive oil, garlic, lemon juice, and parsley in a small bowl.
- Place the salmon in a 9x13-inch casserole dish or a large mixing bowl and pour over the marinade. Flip the salmon several times to coat salmon flesh side evenly. Cover the casserole dish with plastic wrap and place it in the refrigerator for 1 hour.
- Pat the salmon dry with paper towels. Discard the remaining marinade.
- Preheat your grill for five minutes. Brush a bit of oil on the grill grates. Season just before grilling with salt and pepper. Cook the salmon skin side down for four minutes, then flip and cook the flesh side for another four minutes, or until salmon turns a vibrant orange-red color through the center, with an internal temperature of 120 degrees Fahrenheit for medium-rare and 125 degrees Fahrenheit for medium.
- Remove the salmon from the grill, garnish with additional fresh herbs and lemon wedges if desired, and serve right away.
Grill Pan Instructions
- Follow directions 1-3 above.
- Preheat your grill pan on the stovetop over medium heat for about 5 minutes. Lightly oil the grill pan to prevent sticking.
- Remove the salmon from the refrigerator and season both sides with salt and pepper just before grilling.
- Place the salmon fillets skin side down on the preheated grill pan. Cook for 4 minutes, then flip the fillets and cook for another 4 minutes, or until the salmon turns a vibrant orange-red. The internal temperature should reach 120°F for medium-rare or 125°F for medium.
- Remove the salmon from the grill pan. Garnish with additional fresh herbs and lemon wedges if desired. Serve.
Notes
- You can use a different type of salmon for this recipe. Just be sure it is at least 1 inch thick to prevent overcooking. Use an instant-read thermometer for the best results.
- Try other fresh herbs, like basil or dill, if you'd like.
- You can use lime or orange in place of lemon juice.
- Fridge: Store leftover grilled salmon in an airtight container in the refrigerator. It will stay fresh for up to 3-4 days. To keep salmon from drying out, you can brush the salmon with a bit of olive oil to help retain moisture.
- Freezer: If you have leftover grilled seafood, allow it to cool completely before freezing. Wrap each fillet tightly in plastic wrap or aluminum foil, then place them in a resealable freezer bag or airtight container. Use within 2-3 months.
- Reheating: Heat a non-stick skillet over medium heat. Add a small amount of olive oil or butter and gently warm the salmon for 2-3 minutes on each side, or until heated through.
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