Grilled Salmon Recipe

Written by CMP on May 25, 2008
Grilled Salmon

To my constant dismay, my wife isn't a big meat eater. She'll eat a burger as long as there's "no red inside" and is pretty good about grilled chicken or chicken cutlets, but that's about it. This is particularly troublesome during grilling season which, as far as I'm concerned, is any day the temperature is above 50 degrees.

Being the good husband that I am, I try not to deny her food. She'll eat most any fish and salmon is one of her favorites, so it makes a regular appearance on the weber. Sometimes I make it simply, with just a little olive oil, salt, and pepper. Other times I like to make it as follows, with an Asian marinade and glaze. The dominant flavors in this one are Soy, Ginger, and Lime. The salmon cooks up fast and is great as leftovers, too.


  • Juice from 2 Limes
  • 3 Tbs Soy Sauce
  • 1 Tbs chopped fresh Ginger
  • 1 Tsp ground coriander
  • 3 Tbs Olive Oil
  • 1 Tbs Dijon Mustard
  • 1 1/2 lbs Salmon

Combine all ingredients in a large mixing bowl. Marinate salmon in ginger-soy-lime mixture for 30 minutes (refrigerated).

While your coals are getting hot, remove salmon from marinade and transfer liquid to a medium sauce pot. Bring to a boil over medium-high heat, then lower heat and simmer until mixture has reduced by half.

When coals are hot sear salmon, flesh side down, directly over coals (about 2 minutes, depending on how hot your fire is). Flip salmon and move off to the side of the grill to finish cooking over indirect-high heat. Spoon marinade reduction over top of the fish and cover grill. Fish will finish cooking in 10-12 minutes, depending on thickness.

Thanks to the folks at MarxFoods for featuring this recipe on their Whole White King Salmon page!

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This should win a few points with your wife - we're having a Win a Summer of Wild Salmon Recipe Contest. The prize for the best salmon recipe? 15 lbs. of wild salmon! If you'd like to enter this recipe or another favorite, please do so at

Looks great, the pictures are so awesome. I just did some salmon on a plank at my blog. First time using a plank and the grill. Come take a look when you get a chance.

Would love your ideas and opinions!


I have yet to have any good fish. Try as I might, I just can't seem to get over the "fish" taste of them. They all taste the same to me, even crab. Any ideas as to how to get past that?


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