Grilled Sockeye Salmon
Deep red sockeye grilled hot and fast with nothing but oil, salt and lemon.
- Prep
- 10 min
- Cook
- 12 min
- Total
- 22 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 340 kcal
Equipment
- •Barbecue or grill pan
Nutrition
Per serving, approximate
- Calories
- 340 kcal
- fat
- 20 g
- carbs
- 1 g
- protein
- 38 g
- calories
- 340
Instructions
- 1
Take the fish out of the fridge 20 minutes before cooking.
- 2
Pat dry, rub with oil and season both sides.
- 3
Heat the grill until very hot and clean the bars well.
- 4
Grill skin down for 5-6 minutes without moving until the skin crisps and releases.
- 5
Turn and cook 2-3 minutes more; sockeye is lean and overcooks fast.
- 6
Rest 3 minutes and serve with lemon and dill.
Chef's tips
Sockeye has far less fat than farmed salmon — pull it while the centre is still slightly translucent.
Ingredient substitutions
- sockeye salmon fillets → coho or spring salmon, adjusting the time for thickness
Storage
Keeps 2 days refrigerated.
Common mistakes to avoid
- •Moving the fish before the skin releases
- •Overcooking
Serving suggestions
Cooked Grilled Sockeye Salmon?
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