Simple and delicious grilled sockeye salmon makes an easy dinner. Serve plain or top with a bit of fresh gremolata.
This delicious fish grills up in just 10 minutes!
Wild sockeye salmon
Rod went fishing this summer when the salmon run was at its best. He caught several sockeye salmon and we've stocked our freezer full.
Sockeye salmon are much smaller than king salmon. When spawning, their skin turns a vibrant red. These salmon were on their migration, and have not yet turned colors.
The wild sockeye salmon is a vibrant color and the flavor is very tasty. Some say sockeye salmon have the strongest salmon flavor out of all the salmon varieties. To me, the sockeye is delicious and not at all fishy tasting.
Fresh sockeye is available in many grocery stores from June through August. You might also be able to find frozen in some markets.
The salmon is perfectly grilled with just a bit of olive oil, salt and pepper. It takes almost no time to grill (3-4 minutes per side) and it's so delicious.
Ingredients
- Sockeye salmon - Fillets with the skin on. Consider 4-6 ounces per person. Use fresh or frozen. If frozen allow fish to fully thaw first.
- We clean and fillet our own fish and since these were on the smaller size, we left a small layer of bones on one portion of the fish. These are easier to remove once the fish is cooked and we don't lose as much meat. If you are buying from a market, these may already be removed.
- Olive oil - May also use canola or vegetable oil
- Seasoning - Just salt and pepper
Step by step directions
Prepare the grill
- Make certain the grates on your grill are clean
- Preheat grill on high for at least 15 minutes
- Fold a paper towel into a small 3x3 inch square and soak with oil (vegetable or canola)
- Use BBQ tongs to rub the paper towel over the top of the hot grates. This will help prevent the fish from sticking
- Lower heat to medium and close lid
Prepare the fish
- Rinse your fish under cool water
- Pat fish dry
- Drizzle olive oil over fish and rub over all areas, including skin and flesh
- Sprinkle flesh with salt and pepper
Grill the fish
- Place fish, skin side down on hot grill
- Close lid and cook for 3-4 minutes
- Flip fish and cook for another 3-4 minutes
- Flip fish back to original position and check to see if it's cooked through to your liking. If needed, cook for another 2-3 minutes.
- Lightly press the thickest part of the fish with your finger. It shouldn't feel soft and mushy
- Flake the fish with a spatula or fork. It should lightly flake if done
- Remove fish from grill
- If bottom belly bones were left intact, use a fork to gently lift bones out and discard
- Remove fish from skin and serve
Recipe tips
- Cook the salmon to your liking. Some people prefer it medium rare and some prefer it medium well done.
- When flipping the fish, it's easiest to slip a spatula under the middle of the fish and leave the long ends hanging off. Use your other hand, with your fingers on the fish to carefully hold the fish in place and gently roll the fish over.
- Always be cautious of bones when consuming fish
- Remove skin before eating
Frequently asked questions
Leftover salmon is perfect for adding to a salad. You can also gently flake the fish and add mayonnaise along with pickle relish, red onion and celery to make a salad similar to tuna salad.
Cooked sockeye salmon should be good for 3-4 days when kept in an airtight container in the refrigerator.
Serving suggestions
Serve grilled sockeye with any favorite side dish. Some favorites include:
- Roasted zucchini
- Asian cucumber salad
- Orzo pasta
- Sauteed sugar snap peas
- Caesar salad
- Crispy smashed potatoes
- Avocado corn salad
- Top with Gremolata and a lemon wedge
If you make this recipe, I’d love to hear about it! Leave a comment below and snap a picture and tag me on Instagram @beyondthechickencoop
Be certain to check out all my fish recipes!
Grilled Sockeye Salmon
Equipment
Ingredients
- 2 sockeye salmon fillets (skin on, bones removed)
- 2 tablespoons olive oil
- ¼ teaspoon salt
- ⅛ teaspoon pepper
Instructions
Prepare Grill
- Make certain the grates on your grill are clean. Preheat grill on high for at least 15 minutes
- Fold a paper towel into a small square and soak with oil (vegetable or canola.) Use BBQ tongs to rub the paper towel over the top of the hot grates. This will help prevent the fish from sticking. Lower heat to medium and close lid.
Prepare Fish
- Rinse your fish under cool water. Pat fish dry.2 sockeye salmon fillets
- Drizzle olive oil over fish and rub over all areas, including skin and flesh. Sprinkle flesh with salt and pepper2 tablespoons olive oil, ¼ teaspoon salt, ⅛ teaspoon pepper
- Place fish, skin side down on hot grill
- Flip fish and cook for another 3-4 minutes
- Close lid and cook for 3-4 minutes
- Flip fish and cook for another 3-4 minutes
- Flip fish back to original position and check to see if it's cook through to your liking. If needed, cook for another 2-3 minutes.
- Lightly press the thickest part of the fish with your finger. It shouldn't feel soft and mushy
- Flake the fish with spatula or fork. It should lightly flake if done
- Remove fish from grill
- If bottom belly bones were left intact, use a fork to gently lift bones out and discard. Remove fish from skin and serve
Notes
- Cook the salmon to your liking. Some people prefer it medium rare and some prefer it medium well done.
- To check for doneness: Lightly press the thickest part of the fish with your finger. It shouldn't feel soft and mushy. Flake the fish with a spatula or fork. It should lightly flake when done
- Wild sockeye salmon will vary in size and in thickness. Adjust servings and cooking time depending on the size of your salmon.
- We often keep the bottom belly bones intact and remove them after cooking. This will vary depending on where you get your fish. Market fish typically have bones removed.
- When flipping the fish, it's easiest to slip a spatula under the middle of the fish and leave the long ends hanging off. Use your other hand, with your fingers on the fish to carefully hold the fish in place and gently roll the fish over.
- Always be cautious of bones when consuming fish
- Remove skin before eating
Nutritional Disclaimer:
Nutritional information is provided as a courtesy and should only be construed as an estimate rather than a guarantee. To obtain the most precise nutritional information in a provided recipe, you should calculate the nutritional information with the exact ingredients you are using when preparing the recipe using your preferred nutrition calculator.
David @ Spiced says
I see what you did with that gremolata! I love wild-caught fish of any kind...the flavor is just so much better. I'm jealous that you have a steady supply! This makes me want to fire up the grill for dinner tonight now!
Kathy says
The gremolata was perfect on the salmon and the salmon was absolutely delcious!
Kelly | Foodtasia says
Their color is so vibrant! The salmon in my supermarket says "color added" which is definitely not as appetizing as these beautiful filetts!
Kathy says
Wild sockeye salmon is definitely a vibrant color. But I would avoid anything with color added.