Grilled Salmon
This quick and easy recipe for juicy, flaky Grilled Salmon is our go-to BBQ seafood dish! The salmon only needs 30 minutes to soak up the tangy marinade, and it can be grilled with or without char marks.
Ingredients
- sea salt and freshly cracked pepper , to taste
- 4 6 ounce salmon fillets
- 1/4 cup ghee , melted
- 1 teaspoon avocado oil
- 1 tablespoon coconut aminos OR low sodium soy sauce if not Whole30/Paleo
- 1/2 teaspoon smoked paprika
- 2 cloves garlic , minced
- 4 tablespoons fresh lime juice , can also sub with lemon
- zest from half a lime , can also sub with lemon
- Oil for grilling
- Lime slices, chopped cilantro or parsley, for serving
Instructions
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Season salmon generously with salt and pepper. In a small bowl whisk together the melted ghee, avocado oil, paprika, coconut aminos, garlic, lime juice and lime zest. Reserve 1-2 tablespoons of the sauce to brush on the salmon once finished cooking.
Marinate the salmon in the rest of the sauce for at least 30 minutes before grilling. Once the salmon is ready, preheat your grill to medium-high heat.
To make salmon directly on the grill (with grill marks)
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Brush grill grates with oil. Place salmon fillets on the grill diagonally to the grill grates. Grill with the lid closed for 2-4 minutes (depending on the thickness of the salmon) or until grill marks appear. Use tongs and a wide spatula, carefully turn the fish onto the other side, so that the skin side is now on the grill grates.
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Close the grill lid. Cook for another 2-5 minutes, again depending on the thickness of the fillets. Salmon should be just barely opaque throughout when done.
To make salmon in foil packs (and no grill marks)
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Place each piece of salmon on a piece of large parchment paper on top of a larger piece of heavy duty foil. Add lime slices and drizzle with a spoonful of marinade. Wrap up salmon tightly in the parchment/foil packets.
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Place the foil packets on the hot grill and cook for 10-13 minutes, flipping halfway through. Remove from grill.
To serve
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Brush the tops of the salmon with reserved sauce and serve immediately with lime slices and chopped herbs, if desired.
Recipe Notes
How to Store and Reheat Leftovers
Leftover salmon should be refrigerated in an airtight container or wrapped tightly in aluminum foil. When stored properly, it lasts for 3-4 days.
Grilled salmon can be reheated in a 275°F oven for about 15 minutes. Just place it on a greased baking sheet, add a teaspoon or so of oil to keep it from drying out, and cover it with a layer of aluminum foil before reheating.
How to Freeze:
Place leftover salmon in a shallow freezer-safe container and store it for up to 4 months. When you're ready to enjoy it, thaw it out by submerging it under cold water or by transferring it to the fridge for a few hours.