Best Grilled Cured Salmon Recipes

THE ONLY GRILLED SALMON RECIPE YOU'LL EVER NEED

The Only Grilled Salmon Recipe You'll Ever Need image

An easy, goof-proof grilled salmon recipe that results in amazing salmon each and every time!

Provided by Julia

Time 25m

Number Of Ingredients 18

Ingredients

1-½ pounds skin-on salmon fillet
2 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon chili powder
1/8 teaspoon to ¼ cayenne pepper
¼ teaspoon sea salt
1 medium zucchini squash, grilled and chopped
1 medium yellow squash, grilled and chopped
1-½ cups cherry tomatoes, halved or quartered
1 jalapeno, seeded and chopped
1 clove large garlic, minced
1/4 cup red onion, finely chopped
4 leaves large mint, finely chopped
3 tablespoons lime juice
2 tablespoons olive oil
2 teaspoons agave nectar
sea salt

Steps:

Brush your grill with a wire brush to remove any food particles, and coat or spray the grill with cooking oil. Preheat the grill to medium-high (400 to 450 degrees F).
Mix together the seasoning and salt in a small bowl until well-combined. Drizzle the fish with olive oil and use your hands to gently coat the full surface of the flesh. Sprinkle the seasoning blend over the fish. NOTE: If you're performing this step ahead of time, store salmon in a seal-able container or plastic bag in the refrigerator until you're ready to grill.
Place the salmon fillet on the grill skin side down (I put it over the hottest part of the grill) and cover. Cook for 3 to 6 minutes, or until the skin is super crispy and fish is opaque. Carefully flip and cook an additional 2 to 4 minutes, or until salmon reaches desired done-ness. For rare-in-the-center salmon, cook about 2 minutes per side. Adjust the grill time up for salmon fillets that are thicker than 1 inch.
Transfer salmon to a serving platter and serve with grilled zucchini salsa!
Grill the zucchini and yellow squash while you're grilling the fish. To do so, cut the zucchini into 1/4 to 1/2-inch thick rounds, lightly coat with olive oil, and sprinkle with salt and pepper. Place zucchini on the grill and cook until grill marks appear, about 2 minutes. Carefully flip and cook on the other side until grill marks appear, another 1 to 2 minutes. Transfer to a cutting board and chop when cool enough to handle.
Transfer the chopped grilled zucchini and yellow squash to a mixing bowl. Add the remaining ingredients for the salsa and toss until well-combined.

Nutrition Facts : Calories 407 calories, Carbohydrate 1 grams carbohydrates, Fat 29 grams fat, Protein 31 grams protein, ServingSize 1 of 4, UnsaturatedFat 0 grams unsaturated fat

SIMPLEST GRILLED SALMON

Simplest Grilled Salmon image

For those who love seafood but don't like to cook it, fearing that the scent will overpower their kitchens, the grill is among the greatest of gifts. And cooking salmon on the grill couldn't be easier. You can use a charcoal or a gas grill, and you only need olive oil, salt and pepper to bring out the salmon's rich flavor. A clean grill is crucial for cooking fish, which doesn't have a lot of fat, meaning it's more liable to stick to the grate. Scrape and oil, always.

Provided by Sam Sifton

Categories dinner, easy, quick, weekday, main course

Time 10m

Yield 4 servings

Number Of Ingredients 3

Ingredients

4 (6- to 8-ounce) salmon fillets
Salt and pepper
Olive oil

Steps:

Build a medium-high fire on a clean gas or charcoal grill. (If the grill isn't clean, the salmon will stick to the grate.)
Season the salmon with salt and pepper, lightly oil the grate of the grill, then place the fillets skin-side up over the fire and cook for about 2 to 3 minutes, until lightly browned.
Gently flip the salmon over and cook 3 to 4 minutes more for medium rare. You can cook a little longer if you'd like, but take care not to overcook.

Nutrition Facts : @context http, Calories 438, UnsaturatedFat 17 grams, Carbohydrate 0 grams, Fat 29 grams, Fiber 0 grams, Protein 41 grams, SaturatedFat 6 grams, Sodium 469 milligrams, Sugar 0 grams

BROWN SUGAR-CURED SALMON

Brown Sugar-Cured Salmon image

This grilled and smoked salmon recipe by the food writer Betty Fussell calls for curing the fish for several hours with salt, brown sugar and spices before smoking it over indirect heat on your grill. While the fatty fish absorbs the smoke beautifully, the fish can also be successfully cooked in a grill pan, or under the broiler. The salt and sugar cure, laced with sweet spices, both flavors the fish and firms up its flesh, giving it a meaty, silky texture. Serve it with a crisp salad for a light supper, or with rice for something more substantial.

Provided by Melissa Clark

Categories dinner, lunch, main course

Time 4h25m

Yield 4 servings

Number Of Ingredients 9

Ingredients

4 skin-on, center-cut wild king or other salmon fillets (2 1/2 pounds total)
1/4 cup light brown sugar
2 teaspoons coarse kosher salt
1 teaspoon ground black pepper
1/4 teaspoon ground allspice
1/4 teaspoon ground mace
Finely grated zest of 1 lemon, plus lemon wedges for serving
Olive oil
1 1/2 cups hickory chips, soaked for 30 minutes and drained

Steps:

Pat fish dry with paper towels. In a small bowl, combine sugar, salt, pepper, spices and zest. Rub mixture all over fish. Place in a dish, cover and let cure in the fridge for at least 4 hours and preferably 8 hours. Rinse fillets and pat dry. Generously oil salmon.
Light the grill. Once coals are hot, scatter drained hickory chips over coals. (If you're using a gas grill, place them in a disposable metal pan on the grill next to the salmon.)
Place salmon flesh-side down on grill and cover, closing top vent so not much smoke is released. Smoke salmon, covered, for about 5 to 6 minutes, then flip. (If the fish is sticking to the grill grate, then it's not ready to flip. Cook for another 3 to 10 minutes, depending upon how hot your fire is. The fish is done when the interior is medium pink and exterior crisp and smoky. Serve with lemon wedges.