Grilled Salmon
Succulent salmon fillets kissed by the grill, customizable with your choice of glaze, marinade, and vegetable sides. A versatile base dish that adapts to any flavor profile—from Asian-inspired to Mediterranean.
Ingredients
Method
Preheat your grill to medium-high heat (400–450°F) and brush the grates clean with a grill brush.
Pat salmon fillets dry with paper towels. Brush both sides lightly with olive oil and season with salt, black pepper, and fresh herbs.
Toss vegetable slices with a light coating of olive oil, salt, and pepper in a small bowl.
Place salmon skin-side up on the grill. Cook for 5–6 minutes without moving, then carefully flip and brush the cooked side with your chosen glaze or marinade.
Cook the other side for another 4–6 minutes until the salmon is opaque and flakes easily with a fork. Brush with glaze once more near the end.
Arrange vegetables on the grill alongside the salmon during the last 4–5 minutes of cooking, turning occasionally until tender and lightly charred.
Transfer salmon and vegetables to a serving platter. Squeeze fresh lemon or lime juice over the top and drizzle with optional sauce. Serve warm.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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