GRILLED SOCKEYE SALMON WITH BAKED VEGETABLES

Fire up your taste buds with this tantalizing grilled sockeye salmon, paired perfectly with a medley of savoury baked vegetables. This grilled salmon has a succulent and tender texture, infused with zesty notes of lemon, and garlic butter marinade.

Why this grilled sockeye salmon will rock your grilling season

Health benefits: Sockeye salmon is not only delicious but also incredibly nutritious. It is a rich source of omega-3 fatty acids, which are essential for heart health and brain function. Salmon is high in protein, vitamins, and minerals such as vitamin D, vitamin B12, and selenium.

By incorporating sockeye salmon into your diet, you can enjoy a flavourful meal while reaping the health benefits associated with its nutrient-rich profile.

Versatility and flavour: This grilled sockeye salmon recipe offers a perfect balance of flavours and textures. The marinade infuses the fish with zesty lemon, garlic, enhancing its natural taste while keeping it moist and tender.

Moreover, grilling imparts a smoky flavour and beautiful grill marks, adding depth to the dish. Paired with the assortment of baked vegetables, this meal becomes a symphony of flavours and colours. The combination of roasted and caramelized vegetables with the succulent salmon creates a satisfying and memorable dining experience, making it an excellent choice for a delicious and wholesome meal.

Ingredients

Sockeye Salmon:  As the star ingredient, sockeye salmon provides the main protein source for this dish. It has a rich, robust flavor that stands up well to grilling. The salmon’s natural oils contribute to its moist and tender texture when cooked, making it perfect for grilling.

Extra virgin olive oil: Olive oil is used in both the salmon marinade and the vegetable seasoning. It adds richness and helps to distribute the flavors evenly. Additionally, it aids in preventing the salmon from sticking to the grill and promotes a crispy exterior.

Garlic butter: Minced garlic is a flavor powerhouse in this recipe. It adds a pungent, aromatic depth to both the salmon marinade and the vegetable seasoning, enhancing the overall savory profile of the dish.

Lemon zest and juice: Lemon zest and juice provide a bright, citrusy flavor to the salmon marinade, balancing the richness of the fish and adding a refreshing note. The acidity also helps to tenderize the salmon fillets and enhance their flavor.

Salt and pepper: These basic seasonings are used to enhance the overall flavor of both the salmon and the vegetables. They help to bring out the natural flavors of the ingredients and balance the dish’s taste.

Potatoes, red bell pepper, zucchinis, purple onion: These colorful and nutritious vegetables form the bulk of the side dish. They contribute various textures and flavors to the ensemble. Broccoli and cauliflower provide a satisfying crunch, sweet potatoes and carrots add natural sweetness and a hearty texture, while mushrooms offer a meaty and earthy flavor.

What kind of salmon is best for grilling

Before we will start grilling this gorgeous wild sockeye salmon, please take your time to read here what kind of salmon is the best for grill and specifically for this recipe.

For this recipe of wild grilled sockeye salmon,  you can use any variety of salmon that you prefer or have available. However, Alaskan sockeye salmon ( wild caught sockeye salmon) is the best choice for grilling. Sockeye salmon, also known as red salmon, is a species of Pacific salmon known for its deep red flesh and rich flavor.

Wild sockeye salmon is prized for its firm texture and bold flavor, making it an excellent choice for grilling. Its vibrant color and distinct taste pair well with the marinade and baked vegetables in the recipe, creating a flavorful and satisfying dish.

If wild salmon is not available or if you prefer a different variety of salmon, such as king (chinook), Coho (silver), or Atlantic salmon, you can certainly use that instead. Each variety of salmon has its own unique flavor profile and texture, so feel free to choose the one that best suits your taste preferences. Just be aware that cooking times may vary slightly depending on the thickness of the fillets and the variety of salmon used. All info about  how to adjust cooking time accordingly to ensure that the salmon is cooked to perfection, are in the notes of recipe card.

How to make perfectly grilled sockeye salmon on BBQ

Step 1 – Preheat the BBQ grill

Ensure your BBQ grill is preheated to medium-high heat before grilling the salmon. This will help achieve perfect grill marks and prevent the salmon from sticking to the grill.

Step 2 – Prepare the salmon marinade

In a small bowl, combine olive oil, sesame oil, garlic butter, lemon zest, lemon juice, chopped parsley, salt, and pepper. This marinade not only infuses the salmon with delicious flavors but also helps to keep it moist and tender during grilling.

Step 3 – Cut & marinate the salmon

Take the salmon and wash in in cold running water. Place it on wooden board covered with paper towel. Take another piece of paper towel and gently tap on top of the salmon to remove all excess water. Cut the salmon in fillets 2-3 inches large. Leave the skin on. Place salmon fillets in a bowl and pour the marinade over them. Make sure to coat the fillets evenly with the marinade. Let them marinate for at least 15 minutes to allow the flavors to penetrate the fish.

Step 4 – Prepare the vegetables

While the salmon is marinating, preheat your oven to 400°F (200°C). Cut & clean the red bell peppers, zucchini, fingerling potatoes and purple onions. 

Step 5 – Season the vegetables

In a large mixing bowl, toss the prepared vegetables with olive oil, minced garlic, dried rosemary, salt, and pepper. Ensure the vegetables are evenly coated with the seasonings.

Step 6 – Bake the vegetables

Spread the seasoned vegetables out in a single layer on a large baking sheet lined with parchment paper. This allows the vegetables to cook evenly and ensures they develop a delicious golden-brown exterior. Bake in the preheated oven for 25-30 minutes, stirring halfway through the cooking time for even cooking.

Step 7 – Grill the sockeye salmon

Once the vegetables are in the oven, remove the salmon fillets from the marinade and discard any excess marinade. Preheat grill to medium-high heat and oil the grills. Place the fillets onto the grill, skin-side down. Grill for 4-5 minutes per side, or until the salmon is cooked through and easily flakes with a fork. Once the salmon is done grilling, remove it from the grill and let it rest for a few minutes before serving. This allows the juices to redistribute throughout the fish, ensuring moist and flavorful results. Avoid overcooking the salmon to prevent it from drying out.

Step 8 – Serve and Enjoy

Once the salmon is cooked and the vegetables are tender and caramelized, remove them from the grill and oven, respectively. Serve the grilled sockeye salmon alongside the baked vegetables for a delicious and nutritious meal. Garnish with fresh herbs like chopped parsley or a squeeze of lemon juice for an extra burst of flavor, if desired.

Variations:

Citrus Glazed Salmon: Instead of marinating the salmon with lemon zest and juice, prepare a citrus glaze using a combination of orange juice, honey, soy sauce, and minced garlic. Brush the glaze onto the salmon while grilling for a sweet and tangy flavor.

Asian-Inspired Vegetables: Give the baked vegetables an Asian twist by tossing them with sesame oil, soy sauce, minced ginger, and a pinch of red pepper flakes before baking. Top the finished dish with chopped green onions and toasted sesame seeds for added flavor and texture.

Herb-Crusted Salmon: Create a flavorful herb crust for the salmon by mixing chopped fresh herbs such as parsley, dill, and chives with breadcrumbs and a little olive oil. Press the herb mixture onto the top of the salmon fillets before grilling for a crispy and aromatic crust.

Mediterranean Vegetables: For a Mediterranean flair, season the vegetables with olive oil, balsamic vinegar, minced garlic, dried oregano, and a sprinkle of crumbled feta cheese before baking. Serve the grilled salmon alongside the Mediterranean-inspired vegetables for a delicious and colorful meal.

Spicy Cajun Salmon: Add some heat to the salmon by seasoning it with a Cajun spice blend before grilling. For the vegetables, toss them with olive oil, Cajun seasoning, and sliced bell peppers and onions before baking. Serve the spicy Cajun salmon with the flavorful baked vegetables for a bold and satisfying dish.

What to serve with grilled salmon

My preferred way is to serve this dish on a bed of baked or grilled vegetables. But here are few different suggestion on how to serve grilled sockeye salmon.

On a Bed of Quinoa or Rice: Serve the grilled sockeye salmon fillets on a bed of fluffy quinoa or aromatic jasmine rice. The grains will soak up the flavorful juices from the salmon and provide a hearty base for the meal.

With a Side Salad: Pair the grilled salmon with a refreshing side salad made with mixed greens, cherry tomatoes, cucumber slices, and a light vinaigrette dressing. The crisp and fresh flavors of the salad will complement the rich and savory salmon beautifully.

Alongside Steamed Vegetables: Serve the grilled salmon alongside a variety of steamed vegetables such as asparagus, green beans, and snow peas. The vibrant colors and tender textures of the steamed vegetables will add visual appeal to the dish and provide a nutritious accompaniment to the salmon.

With Garlic Mashed Potatoes: Serve the grilled salmon with a generous dollop of creamy garlic mashed potatoes. The creamy texture and garlicky flavor of the mashed potatoes will complement the succulent salmon and baked vegetables perfectly.

As Tacos or Wraps: Flake the grilled salmon and use it as a filling for tacos or wraps. Serve with shredded lettuce, diced tomatoes, avocado slices, and a drizzle of creamy cilantro-lime sauce for a delicious and portable meal option.

With a Squeeze of Fresh Lemon: Just before serving, squeeze some fresh lemon juice over the grilled salmon fillets to add a burst of citrusy freshness. The acidity of the lemon juice will brighten up the flavors of the salmon and enhance its overall taste.

Storing instructions

• Refrigeration: If you have leftover grilled sockeye salmon and baked vegetables, store them separately in airtight containers in the refrigerator. The salmon can be stored for up to 3-4 days, while the baked vegetables can be stored for 3-5 days.
• Salmon: When storing leftover grilled salmon, make sure to let it cool completely before refrigerating. To maintain its moisture and flavor, you can drizzle a little olive oil over the salmon before storing it. Alternatively, wrap the salmon tightly in plastic wrap or aluminum foil to prevent it from drying out.
• Vegetables To store leftover baked vegetables, allow them to cool to room temperature before transferring them to an airtight container. You can also store them in a shallow dish covered with plastic wrap. Make sure to separate any excess moisture from the vegetables to prevent them from becoming soggy in the refrigerator.
• Freezing: If you want to store the grilled salmon and baked vegetables for a longer period, you can freeze them. Wrap the salmon fillets individually in plastic wrap or aluminum foil and place them in a freezer-safe container or resealable freezer bags. For the baked vegetables, spread them out on a baking sheet and freeze them until solid before transferring them to a freezer-safe container or bag. Frozen salmon can be stored for up to 2-3 months, while frozen vegetables can be stored for 6-8 months.
• Thawing:  When ready to enjoy the leftover frozen sockeye salmon and baked vegetables, thaw them in the refrigerator overnight. Alternatively, you can thaw them more quickly by placing them in a bowl of cold water, making sure to change the water every 30 minutes.
• Reheating: Reheat the leftover grilled salmon and baked vegetables separately to maintain their flavors and textures. You can reheat the salmon in the oven at a low temperature (300°F) for about 10-15 minutes until warmed through. For the baked vegetables, reheat them in the oven at a slightly higher temperature (350°F) for 10-15 minutes or until heated to your liking.

How to use leftovers of grilled salmon

• Salmon salad: Flake the leftover grilled salmon and use it as a protein-rich topping for a green salad. Combine mixed greens, cherry tomatoes, cucumber slices, avocado chunks, and any other desired vegetables. Top the salad with the flaked salmon and drizzle with your favorite dressing for a light and refreshing meal.
• Salmon sandwich or wrap: Use the leftover grilled salmon as a filling for sandwiches or wraps. Spread your favorite sandwich spread or hummus on whole grain bread or tortillas, then add the flaked salmon along with lettuce, tomato slices, and avocado. Roll up the ingredients into a wrap or sandwich for a quick and satisfying meal on the go.
• Salmon pasta: Incorporate the flaked grilled salmon into a creamy pasta dish. Cook your favorite pasta according to package instructions, then toss it with a creamy Alfredo or pesto sauce. Add the flaked salmon and any desired vegetables such as spinach or peas, then heat through until warm. Serve the salmon pasta topped with grated Parmesan cheese for a comforting and flavorful meal.
• Salmon stir-fry: Use the leftover grilled salmon in a quick and easy stir-fry. Heat a wok or skillet over medium-high heat and add a drizzle of oil. Add your favorite stir-fry vegetables such as bell peppers, snap peas, and broccoli, along with minced garlic and ginger. Stir-fry until the vegetables are tender-crisp, then add the flaked salmon and a splash of soy sauce or teriyaki sauce. Cook until the salmon is heated through, then serve the stir-fry over rice or noodles.
• Salmon cakes: Use the leftover grilled salmon to make flavorful salmon cakes. Combine the flaked salmon with breadcrumbs, chopped herbs, minced onion, and an egg to bind everything together. Form the mixture into patties and pan-fry them until golden brown and crispy on the outside. Serve the salmon cakes with a squeeze of lemon and a dollop of tartar sauce or aioli for a delicious seafood dish.

Expert tips

• Start with fresh salmon: For the best flavor and texture, start with fresh, high-quality salmon. Look for fillets that are firm to the touch, with no fishy odor. Wild-caught salmon, such as sockeye or king salmon, often have superior flavor compared to farm-raised varieties.
• Preheat the grill: Preheat your grill to medium-high heat (around 375-400°F or 190-200°C) before adding the salmon. A hot grill ensures that the salmon cooks evenly and develops a nice sear on the outside while remaining tender and moist on the inside.
• Oil the grill grates: To prevent the salmon from sticking to the grill, lightly oil the grill grates with a high-heat cooking oil such as vegetable oil, canola oil, or grapeseed oil. Use a folded paper towel dipped in oil and a pair of tongs to grease the grates before placing the salmon on the grill.
• Grill skin-side down first: If your salmon fillets have the skin on, start grilling them skin-side down. The skin helps protect the delicate flesh from direct heat, preventing it from drying out and sticking to the grill. Cook the salmon skin-side down for about 4-5 minutes before carefully flipping it over to finish cooking.
• Avoid overcooking: Salmon cooks relatively quickly on the grill, so keep a close eye on it to avoid overcooking. As a general rule, grill the salmon for about 4-5 minutes per side for fillets that are about 1 inch thick. The salmon is done when it flakes easily with a fork but is still slightly translucent in the center.
• Use a fish spatula: When flipping the salmon, use a fish spatula or a thin, flexible spatula to gently lift and turn the fillets. This helps prevent the salmon from falling apart or sticking to the grill grates.
• Let it rest: Once the salmon is done grilling, remove it from the grill and let it rest for a few minutes before serving. This allows the juices to redistribute throughout the fish, ensuring moist and flavorful results.
• Serve with Fresh Herbs or Citrus: Before serving, garnish the grilled salmon with fresh herbs such as chopped dill, parsley, or chives, or add a squeeze of lemon or lime juice for a burst of freshness and brightness.

Extra tips on how to handle raw salmon

Handling raw salmon properly is essential to ensure food safety and maintain its quality. Here are a few expert tips on how to handle raw salmon:

Purchase Fresh Salmon: When buying raw salmon, choose fillets or steaks that look firm, moist, and have a mild ocean smell. Avoid salmon with dull, dry flesh or strong fishy odors, as these are signs of spoilage.

Transport and Store Properly: If you’re not cooking the salmon immediately after purchasing it, transport it home in a cooler with ice packs to keep it cold. Once home, store the raw salmon in the coldest part of your refrigerator and use it within 1-2 days for optimal freshness.

Keep it Cold: Raw salmon is highly perishable and should be kept refrigerated at all times. Store it in the coldest part of your refrigerator at a temperature below 40°F (4°C) to prevent bacterial growth. If you’re not cooking it right away, keep it wrapped tightly in plastic wrap or an airtight container.

Handle with Clean Hands and Surfaces: Wash your hands thoroughly with soap and water before and after handling raw salmon to prevent cross-contamination. Also, clean and sanitize any surfaces, utensils, or cutting boards that come into contact with the raw fish to avoid spreading bacteria.

Avoid Thawing at Room Temperature: If your salmon is frozen, thaw it safely in the refrigerator overnight or under cold running water. Never thaw salmon at room temperature, as this can promote bacterial growth and increase the risk of foodborne illness.

Use Separate Cutting Boards: Use a separate cutting board for raw salmon to avoid cross-contamination with other foods, especially ready-to-eat items like vegetables or fruits. Consider using color-coded cutting boards to designate specific boards for raw meat, poultry, seafood, and produce.

Practice Proper Knife Handling: Use a sharp knife to cut raw salmon fillets or steaks. Sharp knives are safer and more precise than dull ones, reducing the risk of accidents and injuries. Always cut away from your body and keep your fingers clear of the blade to prevent cuts.

Discard Unused Portions: If you have any leftover raw salmon that you don’t plan to use immediately, wrap it tightly in plastic wrap or aluminum foil and freeze it for later use. Frozen salmon can be safely stored in the freezer for up to 2-3 months. Note: Do not re-freeze already defrosted salmon!

FAQ’s for grilled sockeye salmon

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