Perfectly Grilled Sockeye Salmon: How Long For Bbq Bliss?

how long to cook sockeye salmon on bbq

Sockeye salmon is a wild Alaskan variety known for its deep red colour, full flavour, and firm texture. It is one of the most nutritious and sustainable types of fish, with lower fat and higher vitamin D and omega-3 content than farmed salmon. When cooking sockeye salmon on a BBQ, it's important to ensure your grill is clean and well-oiled to prevent the fish from sticking. You should also preheat your grill to medium-high heat (around 350–450°F) and cook the salmon skin-side down first. Depending on the thickness of your salmon fillets, the cooking time will vary, but generally, it should take around 3 minutes on each side for a total of 6–10 minutes. To check if your salmon is cooked, look for a flaky texture or use an instant-read thermometer to aim for an internal temperature of 120–125°F for medium-rare.

Characteristics Values
Prep Time 5 minutes
Cook Time 6-10 minutes
Total Time 11-15 minutes
Grill Temperature 350-450°F
Salmon Temperature 110-150°F
Grill Type Gas, Charcoal, Indoor Pan
Marinade Olive oil, salt, pepper, garlic, lemon juice, honey mustard glaze

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How to prepare your salmon for grilling

There are a few things to keep in mind when preparing your salmon for grilling to ensure the best results. Here are some tips to help you get started:

Choose Good-Quality Fish

Opt for wild-caught sockeye salmon, which is known for its deep red flesh and subtle, non-fishy taste. If you can't find fresh salmon, frozen sockeye salmon fillets are a good alternative. Just be sure to fully thaw them before grilling.

Let It Warm Up

Take your salmon out of the refrigerator about 15 minutes before you start grilling. This helps the salmon cook more evenly, preventing a charred outside and raw middle.

Pat It Dry

Use a paper towel to dab your salmon dry before placing it on the grill. This step is important for getting crispy skin and those desirable grill marks.

Keep Seasoning Simple

When it comes to seasoning, less is more. A light coating of olive oil, kosher salt, and freshly ground black pepper will complement the natural taste of the salmon without overwhelming it. You can also add some fresh herbs like dill for an extra touch of flavour.

Preheat Your Grill

Make sure your grill is nice and hot before placing the salmon on it. Preheat it to around 350-450 degrees Fahrenheit. Don't forget to oil the grill grates to prevent sticking and ensure even cooking.

Start Skin-Side Down

When placing the salmon on the grill, start with the skin side down. This helps achieve that crispy texture and makes flipping the salmon easier.

Check the Temperature

Use an instant-read thermometer to check the doneness of your salmon. For a perfect medium-rare, aim for an internal temperature of around 120-125 degrees Fahrenheit.

Try a Cedar Plank

For an extra smoky flavour, try grilling your salmon on a cedar plank. Soak the plank in water beforehand to avoid any burning issues.

Pair with Seasonal Sides

Serve your grilled sockeye salmon with seasonal sides like grilled asparagus, roasted potatoes, or a refreshing summer salad.

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How to grill sockeye salmon on a gas grill

Preparation

Before you begin grilling, ensure your grill grates are clean and well-oiled to prevent the fish from sticking and encourage even cooking. Preheat your grill to 350–450°F. While the grill is heating up, pat the salmon fillet dry with paper towels and let it rest at room temperature. Drizzle olive oil on the salmon, coating both sides of the fish evenly, and season with salt and pepper.

Cooking

Place the salmon on the grill, skin-side down, and cook uncovered for 3–5 minutes. Use two spatulas to carefully flip the salmon, then grill for another 3–5 minutes. The salmon is done when it reaches an internal temperature of 120–125°F for a medium-rare finish.

Serving

Transfer the grilled salmon to a plate and loosely cover it with aluminium foil for a few minutes before serving. If desired, drizzle the salmon with lemon juice and garnish with fresh dill.

Tips

  • If you're using frozen salmon, fully thaw it before grilling, preferably by storing it in the fridge overnight.
  • To test for doneness without a thermometer, use a fork to gently separate the layers of the salmon. If it flakes easily, it's ready.
  • For a smoky flavour, grill the salmon on a cedar plank. Soak the plank in water beforehand to avoid any burning issues.
  • For a tangy finish, slather the salmon with a honey mustard glaze during the last few minutes of cooking.
  • For a more complex flavour, marinate the salmon in a mixture of soy sauce, brown sugar, garlic, and ginger for a few hours before grilling.
  • To prevent overcooking, lower the heat if you notice white bubbles forming on the surface of the salmon.

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How to grill sockeye salmon on a charcoal grill

Grilling sockeye salmon on a charcoal grill is a great way to enjoy a healthy, flavourful meal. Here is a step-by-step guide to help you achieve perfectly grilled sockeye salmon:

Preparation:

Before you begin, gather your ingredients: a wild sockeye salmon fillet, olive oil or another neutral oil for drizzling, kosher salt, and freshly ground black pepper. You will also need a charcoal grill, grill grates, a paper towel, a small mixing bowl, a wire grill brush, a bowl of oil, a wad of paper towel, a metal fish spatula, an instant-read thermometer, and aluminium foil.

Step 1: Prepare the Salmon:

Rinse the salmon fillet with cool water and pat it dry with a paper towel. Drizzle the top and bottom of the fillet with oil and rub it around to coat both sides evenly. Sprinkle both sides with salt and pepper.

Step 2: Preheat the Grill:

Preheat your charcoal grill to a medium-high heat of around 400°F. Make sure your grill grates are clean and well-oiled to prevent the fish from sticking.

Step 3: Grill the Salmon:

Place the salmon fillet on the grill, skin-side down. Cook the fish uncovered for 3 minutes or until it releases easily from the grates when lifted with a spatula. Use two spatulas to carefully flip the salmon. Grill the salmon for an additional 3 minutes for a total cook time of 6 minutes.

Step 4: Rest the Salmon:

Transfer the grilled salmon onto a plate and loosely cover it with a tent of aluminium foil. Let the fish rest for a few minutes before serving.

Step 5: Check the Temperature:

Use an instant-read thermometer to check the salmon's doneness. Aim for an internal temperature of 120-125°F for a perfect medium-rare salmon.

Step 6: Serve:

Drizzle the top of the salmon with lemon juice and garnish with fresh dill, if desired. Enjoy your grilled sockeye salmon!

Tips:

  • When purchasing salmon, opt for wild-caught sockeye salmon from Alaska, known for its deep red flesh and subtle flavour.
  • If you want to enhance the flavour of your salmon, try marinating it in a mixture of soy sauce, brown sugar, garlic, and ginger before grilling, or brush a honey mustard glaze over the salmon during the last few minutes of cooking.
  • To achieve crispy skin, start grilling the salmon with the skin-side down.
  • Avoid overcooking the salmon, as this will dry out the fillet.

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How to prevent your salmon from overcooking

Don't Season Too Early

Although it may be tempting to season your salmon ahead of time, doing so can lead to drier fillets. This is because salt pulls out moisture from the fish over time. Therefore, it is best to wait until just before cooking to season your salmon with salt.

Use a "Barrier"

When baking your salmon fillets, create a protective barrier between the fish and the heat source. You can use olive oil, butter, or even a sauce to help prevent moisture loss. Additionally, herbs, vegetables, and lemon slices can be used to add flavour and moisture to the fillets as they cook.

Leave the Skin On

The skin of the salmon acts as a natural barrier, helping to prevent overcooking. This is especially important when using high-heat cooking methods, such as grilling. The skin also makes it easier to remove the salmon from the grill without it sticking or falling apart.

Adjust Cooking Times

Recipes are typically written for farmed salmon fillets, which have a higher fat content than wild-caught salmon. Therefore, to avoid overcooking wild-caught salmon, reduce the total cooking time by a few minutes. Wild-caught salmon, such as sockeye, cooks faster and is more delicate than farmed salmon.

Allow for Carryover Cooking

Even after removing your salmon from the heat source, it will continue to cook. This is called carryover cooking, and it will increase the temperature of the fillet by a few degrees. Therefore, it is important to remove the salmon from the heat just before it reaches your desired level of doneness.

Check for Doneness

To check if your salmon is overcooked, use a fork to gently flake the fish. Perfectly cooked salmon will flake easily into large, tender pieces. Overcooked salmon, on the other hand, will be more difficult to flake and will have a dry, shredded appearance. You can also use an instant-read thermometer to check the internal temperature of the thickest part of the fillet. Wild-caught salmon is typically considered medium-rare and cooked to a temperature of 120°F to 125°F.

Start with a Clean Grill

When grilling salmon, it is important to start with a clean and well-oiled grill. This will prevent the fish from sticking and ensure even cooking. Make sure to preheat your grill to medium-high heat (around 400°F) before adding your salmon.

Use an Appropriate Cooking Method

Some cooking methods are less likely to overcook your salmon. For example, slow-roasting salmon in an oven at a low temperature (around 275°F) will result in a beautifully tender and moist fillet. Additionally, grilling salmon in a foil packet can help prevent overcooking by creating a barrier between the fish and the direct heat of the grill.

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How to grill sockeye salmon indoors

Preparation

Before you begin grilling, make sure your grill grates are clean and well-oiled to prevent the fish from sticking and ensure even cooking. Preheat your grill to 350–450°F.

If you're using a gas grill, brush the grill rack to ensure the salmon doesn't stick. Gas grills are great for maintaining a consistent medium-high heat, ideal for salmon.

If you're using a charcoal grill and want that smoky taste, make sure your grill grates are hot and well-oiled. Place the salmon flesh side down initially for a crispy top, or skin side down to keep it juicy.

Cooking the Salmon

For a simple seasoning, brush both sides of the salmon fillet with olive oil and sprinkle with salt and pepper. You can also add some garlic or garlic powder, fresh herbs like dill, and lemon slices for a tangy flavour.

Place the salmon on the grill, skin side down, and cook for 3–5 minutes. Then, carefully flip the salmon and grill for an additional 3–5 minutes. The salmon is ready when it reaches an internal temperature of 120–125°F for a medium-rare finish.

Let the salmon rest on a plate, loosely covered with aluminium foil, for a few minutes before serving.

Tips

  • To ensure your salmon cooks evenly, let it sit at room temperature for 15 minutes before grilling.
  • Pat the salmon dry with a paper towel before seasoning to get that crispy skin and perfect grill marks.
  • Start grilling with the skin side down to make flipping easier.
  • Check the salmon's internal temperature with an instant-read thermometer.
  • For an extra smoky flavour, grill your salmon on a cedar plank. Soak the plank in water first to avoid burning.
  • Always opt for fresh, wild-caught sockeye salmon, and try to cook it within 24–48 hours for the best flavour.
  • Don't overcook the salmon. It's best enjoyed when it's still moist and slightly translucent in the centre.

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