It’s finally grilling season, and today I share my recipe for simple grilled salmon. I must admit I was afraid to grill any kind of fish. We did not eat fish growing up. My family, however, loves it. We grill fish quite often. This recipe is easy and as always gluten, dairy, and soy-free. All you need is your grill. Let’s get started.
How To Grill Salmon On A Gas Grill
- Start by cooking the bacon. Then set it aside.
- Place thawed salmon fillets on a large cutting board.
- Lightly pat each fillet dry with a paper towel.
- Coat both sides of each salmon fillet with olive oil and gently rub it in.
- Sprinkle sea salt and ground black pepper evenly on both sides of the fillets, then gently rub it into the salmon.
- Preheat your grill on high heat.
- While the grill is heating, mix up your sauce. In a medium skillet add white cooking wine and minced garlic. Saute the garlic for 1 minute. Add the cooked bacon pieces. Mix and simmer on low for 5 minutes.
- Check your grill. Place each salmon fillet on the grill (skin side down). Grill on high heat for 2 minutes. Flip, then grill for another 2 minutes. Skin will be crispy.
- Remove from the grill and place on a serving tray. Let salmon stand for 5 minutes.
- Plate each fillet and top with the bacon/wine sauce.
- Serve with asparagus, potatoes, or your preferred side.
- Optional: Garnish with lemon slices.
VARIATIONS
- If you prefer a more spicy grilled salmon seasoning, try my Gluten-Free, Barbecue, Spice Mix as a rub for this recipe instead of the bacon/wine sauce.
- Use the bacon/wine sauce as a grilled salmon marinade. Just let the sauce cool for a few minutes first, then add it to a plastic bag. Add the raw, seasoned fillets to the bag and let stand for 20-30 minutes. Grill using the steps above.
- Make lemon-grilled salmon by marinating the salmon in fresh lemon juice for 20-30 minutes before grilling.
Simple Grilled Salmon
Equipment
- Gas Grill
- Grilling Spatula
- Cutting board
- Medium Skillet
- Measuring cups
- Measuring spoons
- Garlic Press
- Small Spatula
- Small knife to cut up bacon slices
Ingredients
- 2 8 oz (large) Salmon Fillets with or without the skin
- 2 tsp Olive Oil (divided) 1 tsp for each fillet
- 1 clove Garlic minced
- 1/4 cup White Cooking Wine see notes
- 4 slices Cooked bacon cut into small pieces
- Sea Salt (enough to lightly coat each fillet) for seasoning
- Ground Black Pepper (enough to lightly coat each fillet) for seasoning
Instructions
- Cook the bacon. Then set it aside.
- Place thawed salmon fillets on a large cutting board.
- Lightly pat each fillet dry with a paper towel.
- Coat both sides of each salmon fillet with olive oil and gently rub it in.
- Sprinkle the sea salt and the ground black pepper evenly on both sides of the fillets, then gently rub it into the salmon.
- Preheat your grill on high heat.
- Saute the garlic for 1 minute.
- Add the cooked bacon pieces.
- Mix and simmer on low for 5 minutes.
- Check your grill. Place each salmon fillet on the grill (skin side down).
- Grill on high heat for 2 minutes.
- Flip, then grill for another 2 minutes. Skin will be crispy.
- Remove from the grill and place on a serving tray. Let salmon stand for 5 minutes.
- Plate each fillet and top with the bacon/wine sauce.
- Serve with asparagus, potatoes, or preferred side.
- Optional: Garnish with lemon slices.
- Serve and Enjoy!
Notes
- If you prefer a more spicy grilled salmon seasoning, try my Gluten-Free, Barbecue, Spice Mix as a rub for this recipe instead of the bacon/wine sauce.
- Use the bacon/wine sauce as a grilled salmon marinade. Just let the sauce cool for a few minutes first, then add it to a plastic bag. Add the raw, seasoned fillets to the bag and let stand for 20-30 minutes. Grill using the steps above.
- Make lemon-grilled salmon by marinating the salmon in fresh lemon juice for 20-30 minutes before grilling.
Grilled Salmon Temperature
For medium to medium-well salmon cook for 3-5 minutes total on high heat or until the temperature reaches 125-130 degrees Fahrenheit. For well-done salmon, cook on high heat until the temperature reaches 145 degrees Fahrenheit. You will also know if your salmon is cooked by simply pressing down on the top of each fillet with a fork. If the meat flakes (separates easily along the fatty white lines) then it’s finished.
How Do You Grill Salmon Without Drying It Out?
Coat each piece of salmon with oil before grilling it to keep your salmon moist and tender. Use any kind of flavorless oil such as canola. Olive oil also pairs well with salmon. I use olive oil in this simple grilled salmon recipe.
Do You Grill Salmon With The Skin Side Down First?
Keep the skin on. It provides a barrier between the fish and the heat of the grill. Place the salmon skin-side down on the grill first. Once the skin starts to crisp then flip it. You can also grill salmon without the skin. Simply place the side that had the skin facing upwards first. Then flip it. You should only flip salmon once during the grilling process. Any more than this will cause the salmon to break apart.
Do You Eat The Skin On The Salmon?
Yes. You can eat the skin. It is considered safe to eat. The skin contains many of the same nutrients as the fish itself (omega-3 fatty acids, and vitamins B and D). Eating the skin is a matter of preference since the skin does not look appealing or appetizing many don’t eat it. The skin will give your body extra nutrients and works the same with or without it in recipes.
I hope you enjoy this Simple Grilled Salmon as much as we do. I am so excited to kick off the grilling season by sharing this recipe with you.
Leave a comment and let me know your favorite recipe for the grill. Let’s kick off this new season together!
Blessings, Laura xo
