Dilly Salmon Packets with Asparagus
Adding the orange slices to the packets will perfume the fish and make the slices easier to squeeze after grilling. Remove the foil and arrange fillets over asparagus for a lovely presentation. No grill? Bake the packets at 425° for 15 minutes or until desired degree of doneness.
Wild Salmon with Horseradish-Mustard Sauce
Wild salmon tends to be leaner than farmed, making it trickier to cook; brushing the fillets with oil helps to keep them moist. Look for fresh starting in mid-may, or find it year-round in your freezer case. If using farmed salmon, look for fish caught in U.S. waters. We love the richness of full-fat sour cream here, but you can use reduced-fat if that's what you have.
Salmon with Potatoes and Horseradish Sauce
You’ll be surprised at the sophistication of this 5-ingredient dish, which is easy, elegant, and beautiful. You can't go wrong when you start with salmon and a sour cream sauce, especially if the sauce is flavored with dill and horseradish. Fill out the plate with a side of steamed asparagus or haricots verts (slender French green beans), or barely wilted spinach or Swiss chard. If you have a mandoline in your kitchen, use it—carefully—on the potatoes to make the job of slicing go faster.
Grilled Salmon with White Bean and Arugula Salad
Ask for salmon fillets from the head end of the fish—the tail end is much thinner.
Glazed Salmon and Rice Bowl
Salmon in Smoky Tomato Broth
This delicate broth is a grade-A example of how to build big flavor—fast. Keep this recipe on deck for last-minute company.
Salmon with Walnut-Avocado Guacamole
Salmon is a staple in paleo diets as it's incredibly rich in healthy fats. The dish contains 32 grams of total fat: That's the amount in three Butterfinger candy bars. But the quality of the food—salmon, walnuts, avocado, olive oil—is premium, fresh, and delicious. You'll walk away happy, satisfied, and comfortably full—a fullness that will last for hours. Bonus: It's fast food, ready in less than 20 minutes.
Sesame Cabbage Salad with Grilled Salmon
There are lots of sustainable salmon options available now, from wild Alaskan to farmed U.S. species. Keep this easy recipe in mind for times when you have leftover cabbage in the fridge.
Smoked Salmon, Barbecue University-Style
This whisky-scented smoked salmon combines the virtues of hot smoking and cedar planking. The dry brine in a sugar-salt mixture seasons the fish wonderfully.
Nice and Crisp
Our Grilled Salmon and Brown Butter Couscous recipe offers the perfect pairing for a hassle-free, great-tasting weeknight meal.
Grilled King Salmon with Tomato-Peach Salsa
Use a peach that's just ripe so it's juicy but still holds its shape. King (also called chinook) salmon is the best quality and works well in this dish, though sockeye works.
Cedar Plank-Grilled Salmon with Mango Kiwi Salsa
The smoky grilled salmon stands up nicely to the spicy sweetness of the tropical salsa. Prepare the mango salsa before the salmon so the flavors have time to meld.
Grilled Salmon with Tangy Cucumber Sauce
This recipe showcases the classic combination of salmon, cucumber, and horseradish. Use two spatulas to make handling the salmon easier. Garnish with lemon wedges, if desired.
This recipe receives rave reviews, even from picky eaters who don't normally try salmon.
Pan-Grilled Salmon with Red Pepper Salsa
This grilled salmon recipe pairs rich fish with bright flavors. While the fish cooks, prepare the easy red pepper and tomato salsa.
Grilled Pastrami-Style Salmon
The classic seasonings associated with beef pastrami taste fantastic on this grilled salmon. Allspice is a fairly strong spice, so if you're sensitive to its "burn," use the lesser amount. Purchase a whole center-cut salmon fillet so that it will cook more evenly than a cut that contains the thinner tail end.
Grilled Salmon with Chorizo and Fingerlings
Spanish chorizo is typically cured and has a smokier flavor profile than raw Mexican chorizo. If Spanish chorizo is unavailable, you can substitute Portuguese linguiça. Smoked paprika emphasizes the grilled flavor of the fish.
Plank-Grilled Salmon with Grape Relish
Serve this dish with pinot noir. Briny olives, sweet grapes, and rich salmon match well with the wine's balance of earthiness and acidity. Substitute picholine or other green olives, if necessary.
Maple Grilled Salmon
The sweet-sour marinade is cooked down to a syrupy glaze that's brushed on the salmon as it cooks. The citrus and maple flavors would also be tasty with pork. Garnish fillets with orange slices, if desired.
Grilled Salmon with Smoky Tomato Salsa
If you prefer a milder relish, remove seeds from the jalapeño before grilling.
Grilled Salmon and Spinach Salad
The citrus vinaigrette blends well with the smoky salmon, sweet orange slices, and crisp spinach in this superfast, super healthy recipe.
Cedar Plank-Grilled Salmon with Avocado-Orange Salsa
Serve this smoky, flavorful salmon with Roasted Asparagus with Dijon-Lemon Sauce to round out the meal.
Grilled Salmon with Apricot-Mustard Glaze
Friends and family will beg for the recipe when you serve this sophisticated take on salmon. Brush the fruit reduction on the fish at the last minute to prevent sugars from burning on the grill.
Grilled Salmon with Roasted Corn Relish
Grilled chiles and corn give the relish a wonderfully smoky flavor that pairs perfectly with grilled salmon seasoned with just salt, pepper, and cumin. Serve with a mixed green salad to round out the meal.
Ponzu Grilled Salmon with Golden Beet Couscous
Israeli couscous, highlighted with sweet golden beets, is the perfect companion to the sweet-tart Ponzu sauce that coats the salmon. Try for wild Alaskan salmon; its rich, red color makes this dish gorgeous.
Grilled Salmon with East-West Spice Rub and Orange-Soy Glaze
Don't remove the skin from the salmon until after you've taken it off the grill. The skin protects the flesh from the intense heat, allowing it to cook on just one side. This eliminates having to flip the fillets, which often fragments the fish.
Grilled Wild Salmon and Vegetables
You often can find different varieties of locally-grown onions at farmers' markets and occasionally at supermarkets. Use a grill basket to cook the fish and vegetables.
Alder-Planked Salmon in an Asian-Style Marinade
If you can get your hands on a filleted side of salmon, this is the recipe to choose. After a quick dip in a soy marinade rounded out with honey, ginger, and lemon, the salmon is grilled over indirect heat. Keeping it on a plank is one way to ensure that this large cut of fish stays extra-moist.
Grilled Salmon Caesar Salad
Prepare the dressing up to a day ahead. Coho salmon is especially good in this salad.