Level-Up Your Next BBQ With the Ultimate Grilled Salmon Recipe

A good barbecue isn’t just about firing up the grill; it’s about crafting a meal that tantalizes the taste buds and leaves your guests raving. Salmon, with its rich flavor and buttery texture, is a perfect canvas for a backyard feast. Today, I’m sharing my ultimate grilled salmon recipe, infused with years of tweaking and perfecting, alongside some indispensable grilling tips to elevate your next BBQ.

Choosing Your Salmon

The journey to the perfect grilled salmon starts at the market. Opt for skin-on fillets—these not only prevent the salmon from sticking to the grill but also render out into a crispy delight that’s irresistible. I prefer wild-caught varieties like King or Sockeye for their deeper flavors and firmer textures, which stand up beautifully to grilling. Look for fillets with vibrant, uniform color and fatty marbling; this fat melts during cooking, keeping the fish moist and adding rich flavor.

Preparation: Simple Yet Sophisticated

For this recipe, simplicity is key. High-quality salmon doesn’t need much dressing up:

Ingredients:

4 skin-on salmon fillets (6-8 ounces each, about 1-inch thick)
2 tablespoons grape seed oil (or another high smoke point oil like avocado)
2 teaspoons kosher salt
2 teaspoons freshly ground black pepper
Optional: herbs or a squeeze of lemon for serving

Instructions:

Prepare the Grill: Preheat your outdoor grill to a high heat, around 450°F to 550°F. If using charcoal, this means allowing your coals to burn down to a white ash covering. For gas grills, preheat for at least 10 minutes.
Season the Salmon: Lightly coat the flesh side of the salmon fillets with oil. This not only adds flavor but also facilitates an easier release from the grill grates. Season evenly with kosher salt and freshly ground black pepper.
Grill the Salmon: Place the salmon skin side down directly over the high heat. Close the lid and let it cook undisturbed for about 6-8 minutes. This method allows the skin to crisp up beautifully without sticking. The key here is not to move the salmon until it’s ready to flip; it will release easily once the skin is crispy.
Flip and Finish: Once the skin is crisp and releases easily, flip the salmon over and grill for another 2-4 minutes, or until it reaches your desired doneness. For a medium-rare center, aim for an internal temperature of about 130°F, remembering that the fish will continue to cook slightly after removing it from the grill.
Rest and Serve: Transfer the salmon to a platter and let it rest for a couple of minutes. This helps the juices redistribute throughout the fish, making it even more succulent. Serve with lemon wedges, and perhaps a dollop of dill sauce or a sprinkle of fresh herbs.

Accompaniments and Serving Suggestions

A great grilled salmon can be enhanced with a few thoughtful accompaniments:

Sides: Serve your salmon with a side of grilled vegetables, like asparagus or zucchini, and a starch like roasted baby potatoes or a light quinoa salad.
Sauces: While the salmon is fantastic on its own, it also pairs wonderfully with sauces. Consider a mango salsa for a touch of sweetness, or a homemade tartar sauce for a classic touch.
Wines: Pair your salmon with a nice white wine; a Chardonnay or Sauvignon Blanc complements the richness of the fish without overpowering its delicate flavors.

Why This Works

This grilled salmon recipe capitalizes on the natural flavors of the fish, enhanced only by simple seasoning. By cooking primarily skin-side down, the fish retains its moisture while the skin becomes a crispy, flavorful treat. The high heat of the grill seals in the flavors and gives the salmon that irresistible smoky char.

Grilling salmon might seem daunting, but with the right technique, it becomes a show-stopping centerpiece for any barbecue. Remember, the best dishes are often marked by their simplicity, allowing the quality of the ingredients to shine through. So next time you’re planning a BBQ, consider this grilled salmon recipe your secret weapon for an unforgettable meal.