Grilled Salmon, Every Which Way
Not all fish belongs on the grill, you know. Those wimpy, flaky little white fish so wonderful in other cooking just crumble (literally!) at the touch of an open flame. Sure, you can take various precautions to gentle them into flame-worthy goodness, but you know what else works? Salmon.
Beautiful salmon, with its meaty texture and relatively high omega-three fat content: It’s always juicy; it holds itself together in a crisis; it’s always available when you need it. It’s like the Anderson Cooper of grillable fish.
Fortunately, that’s not hard at all: there are more options than Green Eggs and Ham. You will love it glazed, or citrus; you will love it sweet, or herbed. Wrap it up, stick it on skewers, or keep it simple: you really can’t go wrong.
First, click here for our handy how-to video on how to grill restaurant-worthy salmon at home, then try your hand at these recipes:
The ingredients in this glaze work together with the flame to coat your salmon with scrumptious sweet-and-sour flavor. Glorious, indeed.
Bundled safely in foil and piled with veggies, the salmon stays extra moist — and easy just got easier.
This recipe can also be done with coho salmon, and it looks very show-offy!
Some prep-time in a brine takes this salmon into fantastic realms.
Break out the Chardonnay and fire up the grill—we’re having grilled salmon tonight! Explore all our grilled grilled salmon recipes recipes!