My husband and I first discovered wild sockeye salmon during a trip we took to Seattle years back when we were dating. Our vacation just so happened to take place in May, right as the wild sockeye season was in full swing. To our delight, we dined on the most flavorful, rich and tender salmon of our lives. The recipe I’m sharing with you today brings back so many great memories of Seattle.
No sockeye salmon available? No worries – this recipe works well with any type of salmon or fish. When possible, always purchase wild salmon but don’t skip the fatty fish if it’s not available. In fact, recent studies show that the health benefits of salmon out weigh the potential risks of purchasing farm raised salmon.
To read more about the health benefits of salmon, check out my earlier post on Dijon Crusted Salmon.
Your fork is waiting.
- Serves: 4
- Serving size: 1
- Calories: 302
- Fat: 18.9g
- Saturated fat: 3g
- Carbohydrates: 2.2g
- Sodium: 634mg
- Protein: 30.4g
- Cholesterol: 88mg
- 20 oz salmon – cut in 3-4 filets
- 2 tbs olive oil
- 2 cloves garlic – grated
- zest and juice of one lemon
- ¼ c fresh parsley – chopped
- 1 tsp sea salt
- ½ tsp pepper
- Pre-heat a grill (or grill pan) on high heat.
- Season flesh side of the salmon with a sprinkle of salt and pepper.
- When grill is hot, spray with non-stick grilling spray.
- Place salmon on the grill and cook about 5-6 minutes per side until you reach your desired level of doneness. (I like mine a little pink, especially when it’s high quality sockeye.)
- While fish is cooking, whisk together olive oil, garlic, lemon juice/zest, parsley, salt and pepper.
- Drizzle sauce over the fish before serving.