Seasoned Salmon is a delicious, healthy, and easy summertime meal! If you’re like me and it’s nice out, you’re grilling. Actually I live in Iowa, a lot of us even grill in the snow. This salmon is amazing! It’s tender, flavorful and has a magical seasoning. And when you add some Wine Magic you’re in for a great evening.
I’ve grilled salmon a dozen different ways until I tried this recipe. Salmon is so easy to over cook and under season. Even though the dog doesn’t mind, I do! I love fish and especially salmon. The key to this recipe is the magical seasoning blend. It’s so good I’m putting it on the vegetables I’m grilling as well.
The Deet’s on the Meats
Skin-on salmon fillets: Try to find wild-caught if you can: it tastes so much better and is most sustainable. Skin on is also important because it acts as a barrier between the fish and the grill while cooking.
Olive oil & salt: You’ll just need a little bit for rubbing and sprinkling.
The Seasoning: Here’s where the magic comes in…
- Brine the salmon first! Brining is placing the salmon in a salt water solution. I prefer overnight but a couple hours should do. It makes for perfectly moist salmon. You will want to lay the salmon out while the grill is warming up and bring it to room temperature. This will help the salmon cook more evenly.
- The temperature for grilled salmon? Medium high heat, or 375 to 450 degrees. Medium high heat makes for a perfectly cooked piece of salmon. While you can cook at high heat and then finish at lower heat, I like the ease of grilling at one temperature.
- How long to cook grilled salmon? 3 to 5 minutes skin side up until grill marks form and it releases from the grates, then 2 to 5 minutes skin side down, depending on the thickness! The best way to measure whether it’s done is using an internal thermometer. Stick it in the thickest part of the fish and it should read 125 to 130 degrees Fahrenheit.
Helpful hints so your fish don’t stick!
Some people complain about salmon sticking to the grill. The biggest problem? Don’t turn it too soon! When the salmon is cooked just enough, it will release from the grill grates, making it super easy to flip. But if you touch it before that time, it can stick and break apart. Just lightly oil the fish, and when cooking wait until the salmon is easy to release (about 5 minutes). Then flip it!
Another tip: make sure to cook with skin on salmon. This helps it to stay together on the grill. Salmon with the skin off sticks to the grill easier.
The Magic Seasoning
- I prefer Smoked paprika (but sweet paprika will work)
- Garlic powder
- Onion powder
- Thyme
- Celery seed
- Cumin
- Allspice
- Salt
I don’t measure out anything, use your own judgment, it will taste amazing!!
And as for the wine magic, this meal will go excellent with the Discoveries from Wine Ambassador. This is a 2018 Medium bodied Pinot Noir with interesting complexity. Earthy notes with plum, cherry, cloves and pepper, hints of dark chocolate and tobacco with grippy tannings and a very long finish. It will pair great with the Seasoned Salmon.
Try the recipe then Go here, buy some wine and join the club! And remember if you refer 3 you get yours for FREE! Even more Tasty Treats found here!
Response Magic