Name: Anthony's at Sinclair Inlets Wild Chargrilled Salmon Recipe
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Cuisine: American
Ingredients: 4 6 oz each wild salmon fillets, skin-on; 3 tbs extra-virgin olive oil; 2 tbs lemon juice, fresh; 1 tbs honey; 1 tsp garlic, minced; 1 tsp smoked paprika; 1 tsp sea salt; 1 tsp black pepper, freshly ground; 2 tsp unsalted butter, melted; 4 to taste lemon wedges; 1 tbs fresh parsley, finely chopped; 1 cup mild yogurt-dill dip (optional); 4 portions cooked rice or mashed potatoes (for serving)

Method

Salmon & Marinade

Prepare marinade

In a medium bowl whisk together 3 tbs olive oil, 2 tbs fresh lemon juice, 1 tbs honey, 1 tsp minced garlic, 1 tsp smoked paprika, 1 tsp sea salt and 1 tsp freshly ground black pepper until combined and slightly emulsified.

Marinate salmon

Pat the 4 wild salmon fillets dry with paper towels. Place fillets skin-side down in a shallow dish or zip-top bag. Pour two-thirds of the marinade over the fillets, reserving about one-third for basting. Turn fillets to coat. Marinate in the refrigerator for 20–30 minutes (no more than 45 minutes) to keep the fish tender for kids.

Preheat grill or chargrill pan

Preheat an outdoor grill or heavy chargrill pan over medium-high heat until hot (about 400°F / grill setting that gives you good sear but not flame). Oil the grill grates or pan lightly to prevent sticking.

Cook salmon

Remove fillets from marinade and let excess drip off. Place fillets skin-side down on the hot grill or pan. Cook undisturbed 4–5 minutes until the skin releases easily and grill marks form. Baste the top with a little of the reserved marinade, then carefully flip with a wide spatula and cook flesh-side down 2–3 minutes more until the internal temperature reaches 125–130°F for moist, slightly pink center (or 135°F if you prefer fully cooked for kids). Total cook time typically 6–8 minutes depending on thickness.

Finish and rest

Transfer salmon to a plate skin-side down. Brush the melted 2 tsp butter over the fillets and let rest 3–4 minutes. Resting lets the juices redistribute and finish cooking gently.

Kid-Friendly Finish & Serving

Flake and check: For younger children, gently flake a small corner of a fillet with a fork to ensure there are no bones and that the texture is suitable. Remove any bones found with tweezers.

Plate: Place each salmon fillet on a child-friendly portion of cooked rice or mashed potatoes. Spoon a little of the reserved marinade (warmed briefly if you prefer) over the top if extra flavor is desired.

Garnish & dip: Squeeze a lemon wedge over each fillet to taste and sprinkle with 1 tbs fresh chopped parsley. Serve with mild yogurt-dill dip on the side for dipping (especially helpful for picky eaters).

Serve warm: Serve immediately while warm. Leftovers can be cooled, refrigerated up to 2 days and gently reheated, but best freshly cooked for texture and flavor.