Grilled Sockeye Salmon with Mediterranean Glaze
Simply grilled sockeye salmon is seasoned with vibrant Mediterranean flavors and grilled to perfection in just about 10 minutes!
Servings: 4 servings
Calories: 377kcal
Ingredients
- 1- ½ pound sockeye salmon filet
- ¼ cup olive oil
- 1 garlic grated
- 2 tablespoons chopped fresh parsley
- 1 tablespoon fresh lemon juice
- 1 tablespoon fresh orange juice
- 2 teaspoons honey
- 1 teaspoon sumac
- ¾ teaspoon Kosher salt
- ½ teaspoon Aleppo pepper or red pepper flakes
- Assorted vegetables for grilling summer squash, zucchini and or asparagus
Instructions
- Pre-heat the outdoor grill or an indoor grill pan to medium-high heat, about 375-400 degreesFahrenheit. If the fish is too large for the cooking area, cut the fillet into 4-ounce filets.
- Remove any pin bones from the salmon and pat the filet dry with paper towels.
- In a bowl, add the olive oil, grated garlic, parsley, lemon and orange juice, honey, sumac, salt and pepper and whisk until combined. Reserve half of the glaze for serving.
- Brush the rest of the glaze onto the salmon then place the salmon on the grill, skin side down. Cook the salmon for 8-10 minutes until just cooked through, thicker pieces may need an extra 1-2 minutes. Because the salmon is so thin, no flipping is needed, instead, close the grill for the final 2 minutes to cook the top of the salmon.
- Season the vegetables with salt, pepper and drizzle of olive oil and grill for 5 minutes until lightly charred on all sides.
- Once done, remove the salmon to a wide platter and brush on the reserved citrus olive oil glaze and serve with the grilled vegetables.
Notes
- Dry the salmon filet. With any protein, searing steak, grilling chicken and even with seafood recipes, use a paper towel to pay the salmon dry very well. This will help any seasoning and marinades stick to the protein better.
- Save half of the glaze. Before brushing the marinade onto the salmon, reserve half of it for after it's grilled.
- Don't flip the salmon. Sockeye salmon is a very thin salmon, compared to thicker filets such as King salmon. Because the salmon is so thin and delicate, the less handling the better. Cover the grill for the last few minutes to cook the top.
- Don't overcook the salmon. Most salmon filets need no more than 10-15 minutes of cooking. Thicker pieces may need an extra few minutes, so keep an eye on it to prevent the salmon from over cooking and drying out.
Nutrition
Calories: 377kcal | Carbohydrates: 4g | Protein: 34g | Fat: 24g | Saturated Fat: 4g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 13g | Cholesterol: 94mg | Sodium: 517mg | Potassium: 867mg | Fiber: 0.2g | Sugar: 3g | Vitamin A: 319IU | Vitamin C: 6mg | Calcium: 27mg | Iron: 2mg