product-info_badges_FINALproduct-info_badges_FINAL product-info_badges_FINALproduct-info_badges_FINALproduct-info_badges_FINALproduct-info_badges_FINALAsset 1product-info_badges_FINAL

We are taking extended measures to ensure the safety and wellness of our team members and communities at this time. Learn more.

Grilled Sockeye Salmon with Fresh Herb Salad

Serves 4
Time 45 min
If you’re looking to learn more about how to grill fish, we recommend firm, hearty fish (like salmon and swordfish) as opposed to lean, delicate fish — which have a tendency to dry out. With a quick flip on the grill, these sockeye salmon fillets are simply topped with a fresh herb salad dressed with a spicy and bright shallot-chile sauce. A paleo-friendly recipe perfect for any backyard grilling session!
Special Diets:
Ingredients
  • 4 (6.0-ounce) scaled, skin-on sockeye salmon fillets (about 1" thick), pin bones removed
  • 2 tablespoons grapeseed oil, plus more for the grill
  • 1 1/4 teaspoon kosher salt, divided
  • 1 1/4 teaspoon ground black pepper, divided
  • 3 tablespoons fresh lime juice
  • 2 teaspoons maple syrup
  • 1 red or green Thai chile (or serrano), thinly sliced
  • 2 shallots, very thinly sliced crosswise
  • 3 cups mint, parsley and cilantro leaves (with tender stems)
  • 2 limes, cut in half horizontally
Shop with Prime

Exclusively for Prime members in select ZIP codes.

Method

Prepare a grill for medium-heat cooking.

Rub salmon with grapeseed oil and season both sides with 1 teaspoon salt and 1 teaspoon black pepper.

In a medium bowl, whisk together lime juice, brown sugar, chile and 2 tablespoons water. Add sliced shallots and herbs and toss to coat; season with remaining ¼ teaspoon each salt and pepper.

Clean and oil grate, then immediately place salmon on grill — skin-side down — along with the limes and cover with the lid. Cook until skin is crisp and naturally releases from the grate (about 6 – 7 minutes). Then use a fish spatula to gently flip the fish to brown the other side for 1 – 2 minutes (closing the lid again) or until salmon is just translucent in the middle and flakes easily with a corner of the spatula. Move the limes away from the heat once they have developed blackened char lines.

Transfer salmon and limes to a plate and let cool slightly. If you don’t want to serve the salmon with the skin, slide a spatula between the skin and the fillet, leaving the skin behind. If it doesn’t come off easily, gently flip over the fish and scrape away the skin.

Divide salmon among plates and serve with limes and the herb salad scattered across the top.

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
See our Terms of Service.
  • 4 (6.0-ounce) scaled, skin-on sockeye salmon fillets (about 1" thick), pin bones removed
  • 2 tablespoons grapeseed oil, plus more for the grill
  • 1 1/4 teaspoon kosher salt, divided
  • 1 1/4 teaspoon ground black pepper, divided
  • 3 tablespoons fresh lime juice
  • 2 teaspoons maple syrup
  • 1 red or green Thai chile (or serrano), thinly sliced
  • 2 shallots, very thinly sliced crosswise
  • 3 cups mint, parsley and cilantro leaves (with tender stems)
  • 2 limes, cut in half horizontally
Shop with Prime

Exclusively for Prime members in select ZIP codes.