We’ve compiled a list of grilled salmon recipe ideas for you to try.
Salmon is one of the most nutrient-dense foods available. This delicious fatty fish is not only high in nutrients, but it also lowers specific risk factors for a variety of disorders.
Salmon contains a high concentration of selenium, an essential component involved in DNA synthesis, thyroid hormone metabolism, and reproductive health. It’s also high in omega-3 fatty acids, a type of heart-healthy lipid that can reduce inflammation and improve cognitive health.
Grilled Salmon and Vegetables
Grilled salmon and vegetables provide a bright and balanced seafood supper in minutes. The grill cooks the salmon until it is flaky and juicy while also tenderizing the crunchy pepper and onion pieces. Brown rice or quinoa can be used to round out the meal.
Ingredient
- 1 medium zucchini, cut in half lengthwise
- 2 trimmed, halved, and seeded red, orange, and/or yellow bell peppers
- 1 medium red onion, sliced into 1-inch wedges
- 1 tbsp olive oil (extra virgin)
- 12 tsp salt, split
- 1/2 teaspoon black pepper
- 1/4 pound salmon filet, split into 4 pieces
- 1/4 cup fresh basil, finely sliced
- 1 lemon, divided into 4 wedges
Directions
- Step 1: Preheat the grill to medium-high heat.
- Step 2: Drizzle oil over the zucchini, peppers, and onion and season with 1/4 teaspoon salt. Season the salmon with pepper and the remaining 1/4 teaspoon salt to taste.
- Step 3: Put the veggies and salmon slices on the grill, skin side down. Heat, turning once or twice until the veggies are barely cooked, and grill marks form, 4 to 6 minutes per side. Cook the salmon, without turning, for 8 to 10 minutes or until it flakes when tested with a fork.
- Step 4: When the vegetables are cool enough to handle, roughly chop them and throw them in a large mixing basin. If preferred, remove the skin from the salmon fillets and serve with the veggies. Serve each plate with 1 tablespoon of basil and a lemon wedge.
Nutritional Information
Size of each serving: 1 cup of veggies and 1 piece of salmon
281 calories per serving; protein 30.2g; carbs 10.6g; dietary fiber 3.1g; sugars 5.9g; fat 12.7g; saturated fat 2.3g; cholesterol 66.3mg; vitamin a iu 3014.1IU; vitamin c 125.4mg; folate 73.8mcg; calcium 84 mg; iron 1.5mg; magnesium 64.5mg; potassium 895.7mg; sodium 369.3mg; thiamin 0.2mg.
Grilled Salmon with Mustard and Herbs Recipe
Salmon is cooked over a bed of lemon and fresh herbs to impart flavor while keeping the fish soft and juicy. We enjoy thyme, tarragon, and oregano together, but any of your favorite herbs will do. Make it into a meal: Serve with steamed green beans and grilled new potatoes dressed in a herb vinaigrette.
Ingredient
- 2 thinly sliced lemons, plus
- 1 lemon cut into wedges for garnish
- 20-30 fresh herb sprigs, plus 2 teaspoons chopped, divided
- 1 tsp garlic
- 1/4 teaspoon of salt
- 1 tbsp. Dijon mustard
- 1 pound peeled center-cut salmon (see Tip)
Directions
- Step 1: Preheat the grill to medium-high temperature.
- Step 2: Place two 9-inch pieces of heavy-duty foil on top of each other on a baking sheet with no rim. Place two layers of lemon slices in the center of the foil. Arrange herb sprigs on top of the lemons. Mash garlic and salt to produce a paste. Stir in mustard and the remaining 2 tablespoons of minced herbs in a small bowl. Cover both sides of the salmon with the mixture. Arrange the salmon on top of the herb sprigs.
- Step 3: Transfer the foil and salmon from the baking sheet to the grill, being careful not to disrupt the salmon-lemon stack. Cook, covered, for 18 to 24 minutes or until the center of the salmon is opaque. Transfer the foil and fish back onto the baking sheet using oven mitts. Serve the salmon in 4 pieces with lemon wedges (discard herb sprigs and lemon slices).
Tips
Skinning a salmon filet: Put the skin side down. Beginning at the tail end, slide a long knife between the meat and skin of the fish, holding tightly with your other hand. Carefully push the blade at a 30° angle along the filet to separate it from the skin without cutting through either.
Nutritional Information
138 calories per serving; protein 22.7g; carbs 1.1g; dietary fiber 0.1g; sugars 0.3g; fat 4.2g; saturated fat 1g; cholesterol 53 mg; vitamin a iu 163.7IU; vitamin c 6.2mg; folate 14.9mcg; calcium 45.5mg; iron 0.6mg; magnesium 32.7mg;
Grill Salmon with Tomatoes and Basil Recipe
This recipe for salmon is both attractive and easy to make, making it ideal for entertaining. Just put minced garlic over one side of the salmon, sprinkle with fresh basil, then stack sliced tomatoes on top. Cook for 10 minutes on the grill, and you’re done!
thiamin 0.1mg; potassium 433.7mg; sodium 250.3mg.
Ingredient
- 2 minced garlic cloves
- 1 tsp kosher salt (divided)
- 1 tbsp olive oil (extra virgin)
- 1 complete wild salmon filet (approximately 1 1/2 pounds, sometimes known as a “side of salmon”; see Tips)
- 1/4 cup fresh basil
- 2 medium tomatoes thinly sliced
- 1/4 teaspoon freshly ground pepper
Directions
- Step 1: Preheat the grill to medium heat.
- Step 2: On a cutting board, mash the minced garlic and 3/4 teaspoon salt with the side of a chef’s knife or a spoon until paste forms. Transfer to a small mixing dish and toss in the oil.
- Step 3: Examine the fish for pin bones and, if required, remove them (see Tips). Cut a piece of heavy-duty foil (or a double sheet of standard foil) to fit the salmon filet. Use cooking spray to coat the foil. Spread the garlic mixture all over the salmon, skin side down, on the foil. Add 1/3 cup basil on top. Sprinkle the remaining 1/4 teaspoon salt and pepper on top of the tomato slices.
- Step 4: Place the salmon on foil on the grill. Grill for 10 – 12 minutes or until the salmon flakes easily. Slide the salmon off the foil to a serving plate using two large spatulas. Serve the salmon with the remaining 1/4 cup basil on top.
Tips
Tips: Wild-caught Pacific salmon (Alaska and Washington) are fished more sustainably and have a larger, more stable population. Further information is available at the Monterey Bay Aquarium Seafood Watch website, seafoodwatch.org.
Little white pin bones may still be present in the filet, depending on how your side of salmon was prepared at the market. We recommend removing them before cooking the salmon. To remove the bones, slide your hand underneath the filet and gently bend it up to expose the row of bones running down the length—they will protrude out of the flesh and point at an angle toward the filet’s wider end. Using a clean pair of tweezers or needle-nose pliers, gently pull each bone out in the direction of the wide end of the filet.
Nutrition Facts
Per Serving: 248 calories; protein 34.8g; carbohydrates 3.1g; dietary fiber 0.9g; sugars 1.6g; fat 9.9g; saturated fat 2g; cholesterol 79.5mg; vitamin an iu 1083.7IU; vitamin c 12mg; folate 32.3mcg; calcium 85.5mg; iron 1.3mg; magnesium 59.1mg; potassium 799.4mg; sodium 367.5mg; thiamin 0.1mg.
Grilled Salmon with Lemon-Pepper in Foil Recipe
We’re ready to bet that this simple grilled salmon recipe in foil recipe will become a weeknight supper staple. Cooking fish in foil keeps it moist and prevents it the sticking to the grill. The flavors of this flexible main meal are boosted by butter, lemon pepper, and fresh parsley. Sauté some veggies, such as asparagus, zucchini, and corn, alongside the fish packets for a quick and healthy dinner.
Ingredient
- 4 skin-on salmon filets (6 oz.)
- 2 tablespoons unsalted butter
- 1 tsp. lemon pepper
- 1/2 teaspoon of salt
- 8 thin lemon slices (from 1 lemon)
- 4 flat-leaf parsley sprigs
Directions
Preheat the grill to medium-high temperature (400-450 degrees F). Coat 4 (12-inch) foil squares in a single layer with cooking spray on a work surface. Put 1 salmon filet in the center of each, skin side down. 1 1/2 tablespoons butter, 1/4 teaspoon lemon pepper, 1/8 teaspoon salt, 2 lemon slices, and 1 parsley sprig should be applied to each filet. To carefully seal each foil package, crimp the sides together. Put the packets on the grill; cover and cook for 8 – 10 minutes, or until the salmon flakes easily with a fork.
Nutritional Information
Size of each serving: 1 salmon filet has 256 calories, 34g protein, 1.3g carbs, 0.5g dietary fiber, 0.5g sugars, 12g fat, 5.1g saturated fat, 94.8mg cholesterol, 500.8IU vitamin a, 9.3mg folate, 73.1mg calcium, 0.9mg iron, 48.3mg magnesium, 653.1mg potassium, 165.2mg sodium, and 0.1mg thiamin.