Celebrate summer with this simple & tasty lemon-herb sockeye salmon on the grill!
It’s summer, which means grilling season! Celebrate the season with this flavorful and heart-healthy grilled salmon recipe. The tasty herb-filled marinade imparts the fish with a tangy and mouthwatering flavor that’s a perfect pairing with that smoky grilled taste.
It’s an easy weeknight dinner, and also great for having friends over on a nice summer day! And it only takes about 20 minutes of prep time, so you can enjoy the evening without spending hours preparing the meal.
You could also use the marinade on grilled chicken or pork if you prefer, but we think it’s magic with salmon! Try serving it with boiled fingerling potatoes and a fresh, green salad with mustard vinaigrette.
Grilled Lemon-Herb Sockeye Salmon Recipe
Yield: 4 servings
Active time: 20 minutes
Total time: 50 minutes
For the marinade
2 tablespoons Primal Kitchen Avocado Oil Mayonnaise
1 ½ teaspoon Organic Coriander Seeds, toasted and ground
¼ Mina Preserved Lemon peel minced (reserve inner flesh for another use)
2 teaspoons preserved lemon juice from jar
2-3 cloves garlic, grated
4 (4oz) filets Wild-Caught Alaskan Sockeye Salmon
Salt and freshly cracked pepper to taste
2 tablespoons fresh dill, chopped
To make the marinade, combine all marinade ingredients in a small bowl, mix well, and set aside. You can make the marinade a day before and store in the fridge, which will allow the flavors to deepen.
Pat the salmon filets dry with a paper towel and place in a glass or other non-reactive container. Smear a thin layer of the mayo marinade on each side of the salmon filets. Cover the container tightly and refrigerate for at least 30 minutes and up to overnight.
About 15 minutes before cooking, remove salmon from the fridge to allow it to reach room temperature. Heat grill to medium.
Once the grill is heated and salmon has reached room temperature, lightly oil the grill grates with avocado oil. Place salmon skin side up on the grill and cook for 3 to 4 minutes. Flip and cook skin side down for an additional 3 to 4 minutes. Salmon is done once the internal temperature reaches 145℉ or when flesh is opaque and flakes easily with a fork.
Remove from the grill and let rest for a few minutes. Top with chopped dill before serving.