Sockeye Salmon Recipe (Grilled)

This is the Best Grilled Salmon Recipe because it takes the fear out of grilling fish by giving you an action plan to cook it perfectly without it sticking to the grill or falling apart.

This Grilled Sockeye Salmon recipe is flavorful and fast!

Making grilled salmon doesn’t have to be scary. But I admit, I was intimidated the first time I tried it, and I even went to culinary school! It just SEEMS like it’s going to stick to the grill, right?

Don’t worry, I’m here to walk you through how to cook salmon on the grill successfully every time.

The two main keys to this grilled sockeye salmon recipe are simple: a clean grill and oil. I’ll also tell you everything else you need to know to become a salmon grilling pro.

Best Grilled Salmon Recipe ingredients

• salmon – one skin-on sockeye salmon fillet that is about 1-1/4 pounds is what we’re looking for. More on this below!
• nonstick cooking spray – SUPER important for coating the grill grates.
• chili powder, salt and pepper – for seasoning the fish.
• pineapple – the base of the juicy, tropical salsa.
• red bell pepper – adds a pop of vibrant color to the salsa.
• red onion – infuses the salsa with a pungent bite of onion.
• cilantro – elevates the freshness of the salsa.
• lime juice – adds a zesty, citrusy kick.

How to buy the best fish for this Grilled Salmon Fillet

While for recipes like salmon stuffed with crab and salmon piccata, I purchase thick, individual fillets of salmon (so, 4 separate fillets for 4 servings), I love doing a large fillet of salmon on the grill.

At the grocery store, butcher, or seafood market, ask them for a whole fillet of sockeye salmon with the skin on for this grilled sockeye salmon recipe.

Because sockeye are one of the smaller species of salmon, it should come out to be about 1-1/4 to 1-1/3 pounds or so (4 servings).

How to make the Best Grilled Salmon

1. MAKE THE SALSA. Stir together the bell pepper, onion, pineapple, cilantro, lime juice and salt and let it stand until you’re ready to eat.
2. PREP THE GRILL. Very throughly clean your grill with a wire brush, and then preheat the grill.
3. PREP THE FISH. Drizzle both sides of the salmon with olive oil, and then sprinkle the flesh side with salt, pepper and chili powder.
4. GRILL. Place the salmon, skin side down, directly on the grill grates. Cover the grill and cook 4 to 6 minutes or until the salmon skin is very crisp and the fish is beginning to turn opaque.
5. FLIP. Using two heatproof spatulas if necessary, carefully flip the fish. Then, cover and continue grilling a few minutes longer until the internal temperature of the fish reaches 145 degrees F.
6. SERVE. Cut the fish crosswise into 4 portions and serve it topped with the pineapple salsa.

How long to cook Grilled Sockeye Salmon

Cooking salmon on the grill takes 6 to 8 minutes or until the internal temperature of the fish reaches 145 degrees F.

First, place the salmon, skin side down, directly on the clean, oiled grill grates. Cover the grill and cook 4 to 6 minutes or until skin is very crisp and the fish is beginning to turn opaque.

Now it’s time to flip. I’ve had the most success by using two heatproof fish spatulas – one in each hand. But I’ve also been able to make it work with just one spatula.

One thing I learned in culinary school (this is more about flipping an egg with just a flick of the wrist, but it applies here, too) is that CONFIDENCE is your best tool.

Don’t hesitate when flipping, and don’t freak out. Take a few deep breaths, and just get in there and quickly and confidently flip the fish.

Once the fish is flipped, cover the grill again and cook 2 to 4 minutes longer.

If you have an instant read thermometer, the easiest way to check for doneness is to check for an internal temperature of 145 degrees F in the thickest part of the grilled salmon with skin. Having a thermometer is the easiest way to determine how long to cook salmon on the grill.

Make ahead instructions for the Pineapple Salsa

One way to make sure that this grilled sockeye salmon recipe comes together as fast as humanely possible on a busy weeknight is to make sure the ingredients are clean and ready to use.

Meaning, the cilantro is washed, the pineapple is butchered, and so on. Having the ingredients prepped and ready goes a long way to getting this on the table fast.

But beyond that, you can actually make and stir together the entire salsa for this pineapple salmon recipe up to 24 hours in advance. The lime juice will keep everything fresh, and in fact, the flavor only improves when it sits in the fridge for awhile.

So, if it’s easier for you to make the salsa the night before, go for it! Just keep it in an airtight container in the fridge until you’re ready to serve the salmon with pineapple salsa.

How to store Grilled Sockeye Salmon

Allow any leftover grilled salmon to cool and then place in an airtight container. Refrigerate up to 2 days or freeze up to 2 months. Store the salmon separately from the salsa.

What to serve with the Best Grilled Salmon Recipe

This grilled sockeye salmon pairs well with a wide variety of side dishes. Some of my favorites include:

• Mini Hasselback Potatoes
• Zucchini Grilled
• Balsamic Green Beans
• Acini de Pepe Pasta
• Farro Salad

Sockeye Salmon Recipe Grilled FAQs