Grilled Wild Salmon

“We are so fortunate to live where we do, and I count wild salmon as one of the many benefits of coastal living,” says Lee Murphy, author of The Preservatory. “Thankfully I have a few fishermen in my family who keep our freezers well stocked, and in the summer there is nothing better than a fresh-off-the-grill fillet of sockeye salmon. This simple recipe is great for family BBQs. Serve with a warm potato salad dressed in red wine vinegar, grainy Dijon and olive oil along with a side of steamed green beans to round out the meal.”

Follow Lee Murphy on IG // FB

Print Pin

Grilled Wild Salmon

Course Main Course

Servings 4 servings

Ingredients

• 1 side wild sockeye (if you can find isalmon fillet skin on, pin bones removed
• ½ cup preserves
• ½ tsp salt

Marinade

• 1 Tbsp soy sauce or fresh lemon juice
• 1 Tbsp olive oil
• 1 clove garlic minced
• 1 tsp grated fresh ginger

Instructions

• Heat grill to medium-high.
• Whisk marinade ingredients in a small bowl. Place salmon on foil, skin side down, and pour marinade evenly over top. Let salmon sit in marinade for no more than 10 minutes, or it will cook without you.
• Smear preserves on flesh side from tip to tail and place salmon on grill. Salmon is perfectly cooked when the fat begins to turn white at the tail end. Remove from heat so as not to overcook.

Notes

NOTE: If you’re pressed for time or have run out of steam at dinnertime, as I often do, simply season salmon with salt in place of marinade and smear with preserves.

Sharing is caring!