Grilled Salmon Recipes

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 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.

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.

Ask for salmon fillets from the head end of the fish—the tail end is much thinner.

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 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.

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.

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.

Our Grilled Salmon and Brown Butter Couscous recipe offers the perfect pairing for a hassle-free, great-tasting weeknight meal.

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.

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.

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.

This grilled salmon recipe pairs rich fish with bright flavors. While the fish cooks, prepare the easy red pepper and tomato salsa.

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.

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.

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.

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.

If you prefer a milder relish, remove seeds from the jalapeño before grilling.

The citrus vinaigrette blends well with the smoky salmon, sweet orange slices, and crisp spinach in this superfast, super healthy recipe.

Serve this smoky, flavorful salmon with Roasted Asparagus with Dijon-Lemon Sauce to round out the meal.

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 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.

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.

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.

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.

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.

Prepare the dressing up to a day ahead. Coho salmon is especially good in this salad.