Enjoy the best flavors of summer AND get your omega-3 fish oil with this family favorite grilled salmon recipe!
Growing up in the Pacific Northwest, grilled salmon was a summertime staple. My uncle would fly to Alaska each year to bring back fresh, wild caught salmon and it spoiled me for life. Some of my favorite childhood memories include running barefoot through emerald green tall grass at my uncle’s on Harstine Island, hiking craggy bluffs to rocky beaches, and licking my plate clean of buttery, jewel-pink Sockeye salmon.
My dad, who has always been my inspiration for gourmet cooking, would make this salmon recipe at home all summer long. We would eat outside on our patio overlooking Puget Sound and enjoy the seemingly endless northwestern summer evenings.
A true family favorite, it’s sweet and tart, rounded and buttery. This glaze is perfect because Sockeye has a delicate flavor, and it does a magnificent job of enhancing the salmon’s natural flavor without being overpowering.
While there are many salmon options available on the market, I highly recommend wild-caught Sockeye. Nothing compares to Sockeye’s mild flavor, creamy texture, and gorgeous deep-pink hue. Honestly, I’ve tried other varieties, and I can’t eat them. Like I said- growing up in the Pacific Northwest spoiled me on wild Alaskan salmon for life.
You all know my mission in life is to line nutritious up with delicious, and in this regard, salmon can’t be beat. It’s one of the best dietary sources of omega-3 fatty acids. Omega-3s do incredible things for your body, including lowering bad cholesterol and triglyceride levels, improving healthy cholesterol levels, and reducing inflammation. Reducing inflammation in the body helps with all sorts of conditions, including arthritis, chronic pain, and even cancer.
The American Heart Association recommends we eat at least 2, 3 oz servings of high omega-3 fish (like salmon) weekly to prevent heart attack and stroke. So you ready to eat some incredible salmon, improve your health, and capture summertime in every delicious bite?
Let’s make a mess!
- For the salmon:
- 2 pounds sockeye salmon
- ½ teaspoon pepper
- ½ teaspoon salt
- For the glaze:
- Zest and juice of 1 lemon
- 3 tablespoons of butter
- ½ cup maple syrup
- ½ teaspoon salt
- ½ teaspoon fresh cracked black pepper
- Dash of hot sauce (I used Valentina)
- Preheat the grill on medium high, or the oven at 375 degrees.
- Season the salmon with salt and pepper.
- Pour all the ingredients for the glaze into a microwave safe bowl, and microwave on high in 30 second intervals until melted. You can also heat in a small saucepan over medium heat. Stir well to combine.
- Pour the glaze over the salmon and let marinate while the grill/oven preheats.
- Place in the center of the oven and baste with the glaze every 5 minutes or so.
- Cook 10-12 minutes for individual fillets, 15-18 minutes for a large one. My two-pounder took 16 minutes and was cooked perfectly. It’s done when it turns a lighter, opaque pink and flakes easily with a fork. If in doubt, take it out early and add a few extra minutes in the heat as necessary. It’s easy to overcook salmon, and then it’s dry and chewy instead of buttery and smooth.
- Serve with grilled corn on the cob, buttered boiled potatoes, and a salad for a complete Pacific Northwest-inspired meal.