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A grilled sockeye salmon fillet garnished with chopped herbs is served on a plate with grilled vegetables.

Grilled Sockeye Salmon Recipe

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 serve with grilled veggies!
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Course: Main Course
Cuisine: American
Prep Time: 10 minutes
Cook Time: 8 minutes
Marinating Time: 1 hour
Total Time: 1 hour 18 minutes
Servings: 4 servings
Calories: 450kcal

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

General
  1. 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.
  2. Try other fresh herbs, like basil or dill, if you'd like.
  3. You can use lime or orange in place of lemon juice.
Storage & Reheating
  1. 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.
  2. 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.
  3. 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.

Nutrition

Calories: 450kcal | Carbohydrates: 2g | Protein: 45g | Fat: 28g | Saturated Fat: 4g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 15g | Cholesterol: 125mg | Sodium: 102mg | Potassium: 1146mg | Fiber: 0.2g | Sugar: 0.2g | Vitamin A: 260IU | Vitamin C: 7mg | Calcium: 38mg | Iron: 2mg