SOCKEYE SALMON GRILL RECIPE RECIPES
GRILLED WILD SOCKEYE SALMON - BIGOVEN
"Summer is here...so get out and get grillin'!"
Total Time 20 minutes
Prep Time 10 minutes
Yield 4
Number Of Ingredients 3
Steps:
- "Brush grill rack with oil. Drizzle olive oil onto skin-side and top of salmon; sprinkle generously with salt and fresh cracked pepper. Place salmon on preheated grill, skin-side down. Grill salmon uncovered 5 minutes. Using 1 or 2 large spatulas, carefully turn fish over. Grill until fish just begins to flake in center, 4 to 5 minutes longer. Transfer salmon to platter and serve immediately. (If you are using a wood-burning or charcoal grill, leave uncovered. Only cover if using gas grill.)"
Nutrition Facts : Calories 0 calories, FatContent 0 g, CarbohydrateContent 0 g, CholesterolContent 0 mg, FiberContent 0 g, ProteinContent 0 g, SaturatedFatContent 0 g, ServingSize 1 1 Serving (0g), SodiumContent 0 mg, SugarContent 0 g, TransFatContent 0 g
GRILLED WILD SOCKEYE SALMON NORTHWEST STYLE RECIPE
Recipe from Harris Teeter's Fresh Catch Newsletter The name sockeye comes from an attempt to translate the word suk-kegh from British Columbia's native Coast Salish language. Suk-kegh means red fish. The sockeye, also called red or blueback salmon, is among the smallest of the seven Pacific salmon species, but their succulent, bright-orange meat is prized above all others. They range in size from 24 to 33 inches in length and weigh between 5 and 15 lbs.
Provided by psfreeman
Yield 4 servings
Number Of Ingredients 6
Steps:
- Combine limeade, olive oil, soy sauce, garlic and rosemary in a flat dish or gallon size zip-top plastic bag.
- Rinse the fresh Alaskan sockeye salmon fillets under cold water, pat dry with a paper towel.
- Place salmon in the marinade, turning several times to coat. Cover, if needed, and refrigerate for one hour.
- Preheat grill/coals to medium-high heat. Remove salmon from marinade and place on a well oiled grill, 4 to 5 inches from heat.
- Cook, turning once, 8 to 10 minutes. Cook just until the fillets begin to flake.
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