Salmon Recipe Grilled | SweetSavour
Here is a simple salmon recipe grilled, baked, or seared – whichever way you prefer. The main rule is to cook it for 3 minutes on each side. My family has also smoked salmon a few times, and it’s SO good. You can buy wood slats to lay the fish on, just soak the wood fully in water, and smoke the salmon on top. The wood flavors the fish, as well as the pellets in the smoker.
- 1 6oz salmon filet (per person)
- 1/4-1/2 cup dry rice
- Serving of veggies, to cook along side (bell peppers, asparagus, broccoli, etc)
- 1-2 T Avocado oil
- All seasons salt (to taste)
- 1 lemon sliced or lemon juice (optional)
- Dressing (optional)
For the rice in this recipe, simply follow the directions to properly cook it on the package you purchased. Whole grain rices, like brown or wild rice can take up to 45 minutes to cook, so you’ll want to do that first before focusing on the salmon.
Grilled. For a salmon recipe grilled, you’ll want to get the grill hot and place your cast iron skillet right on top and heat the skillet to a medium to high heat. I also add a little oil to the skillet, just enough to lightly coat it, before I heat it up fully. Once it is heated, it might be smoking a little, lay the salmon directly in the skillet (be careful, these things tend to pop and the oil is hot). Once your skillet is hot, as long as the salmon is fully thawed, it shouldn’t take more than 3 minutes per side to cook all the way through. Add lemon to help take away that fishy taste, I really enjoy salmon how it is and find that some seasoning with All Seasons Salt tastes great alone.
Seared. If cooking the salmon on the stove at home, with a cast iron skillet, follow the same procedures for heating up the skillet. If using a pan, it’s pretty much the same, I find that a warm to hot pan, with some oil, really generates a beautiful crisp sear on the outside of the salmon. Topped with some lemon juice and seasonings – it’s amazing!! If you’re like my husband and you really don’t like the taste of salmon, BBQ sauce like Sweet Baby Rays can really help with that, the lemon also helps take away the fishy taste. Also, buying a quality, wild-caught fish makes all the difference.
Baked. For salmon baked in oven, or a salmon oven recipe, foil really helps lock in moisture, add some lemon, spices, whatever sounds yummy to your tastebuds. Wrap it up, and bake at 400 for 5-10 minutes. It really doesn’t take that long, you know its done when it’s flaky and pink all the way through. If it’s soggy on the outside and you like more crisp, open the foil and turn the oven to a high broil. Just be sure to watch it closely, it won’t take long for the fish to finish.
For the veggies, grill, bake, or cook them along side with the salmon, a little oil and salt can go a long way!
For a yummy salmon sauce, I really like Don Pancho Cilantro Lime Crema, it’s similar to a Cafe Rio dressing, tastes amazing over the salmon with rice!