Grilled Salmon Recipe – How to Grill Salmon for the Best Flavor!
Hey, folks! Thank y’all for stopping by. So, what have we got cooking there today? I got a recipe for y’all that will blow you out of the water. It is a grilled salmon with a butter brown sugar smokey glaze.
Buy the Fresh Salmon
Get the fresh salmon, never frozen.
When you go to buy salmon, try to buy that fresh, wild caught salmon, never frozen. You’re gonna be so much better off in the long run. And I do like to leave the skin on because it helps hold the fish together.
You also need to make sure to pat them dry before you season them- this will help the seasoning stick. Seasoning with salt on both sides also will help keep the salmon from sticking on the grill. So, get some good coarse sea salt and put it on there pretty generously. If you can find some of that good smoked sea salt, that’s good too.
Season the salmon with some sea salt and coarse black pepper.
Then, coarse ground black pepper.
Now, while we let it sit there for about ten minutes, let me give you one really important tip.
Hot grill! Yeah. It’s gotta be hot, it’s gotta be cleaned and old, because, if you ever grilled fish, you know that if it ain’t, that thing will stick to it like Poligrip to dentures and you’ll never get it off!
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Grill the Salmon on a Good and Hot Fire
Fry the salmon for 2-2.5 minutes, meat side first.
Put your salmon meat side down first to make them pretty little rascals. This is a pretty quick method, cause these ain’t as thick as what some of y’all might see. This is pretty thin, so I’m gonna shut that lid and leave it just for a minute.
When the salmon is about ¾ -inch thick grill it about 2 1/2 each side. If you ever begin to see the white fat bubble up and make spots of color in there, you’ve cooked that salmon too long. Make sure you don’t overcook it.
Get to basting the salmon with the glaze.
When you flip it you’ll want to give it some glaze on the tops.
Now, we gonna shut the lid for 30 seconds. Start the countdown!
Before you serve it, give it another good basting and enjoy this good fish!
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Watch the full Grilled Salmon Recipe with more tips and a little bonus footage
Grilled Salmon Recipe - Cowboy Kent Rollins
Ingredients
- Coarse sea salt – or smoked sea salt
- Coarse black pepper
- 1 side salmon or 4 – 6 (4 oz.) filets, fresh wild-caught is best
- 3 tablespoons butter. melted
- 1 clove garlic minced
- 3 tablespoons light brown sugar
- 1 tablespoon avocado oil you can substitute olive, grapeseed, etc
- 1 teaspoon soy sauce
- 1 teaspoon smoked paprika
- Juice from 1 lemon
Instructions
- Season both sides of the salmon with the sea salt and press in lightly. Season the tops (meat side) with the pepper. Let rest 10 minutes before grilling.
- Meanwhile, in a small saucepan whisk together the butter, garlic, brown sugar and avocado oil. Cook over medium heat, until it begins to warm, stirring occasionally.
- Stir in the soy sauce, smoked paprika and lemon juice. Continue cooking until it reaches a low bowl, stirring occasionally. Remove from heat.
- Be sure you have a hot, clean and well-oiled grill. Place the salmon, meat side down, on the grill. Shut the lid and grill for about 2 to 2 ½ minutes (for under an inch-thick filet) or until the skin just begins to turn white around the edges. Flip over.
- Grill an additional 1 ½ to 2 minutes, with the lid open.
- Baste with the sauce and shut the lid for about 30 seconds. Remove from the grill and let rest a few minutes. Baste again before serving, if desired. Serve warm.
