Restaurants›Duke's Seafood Tacoma›Grilled Wild Alaska Coho Salmon Recipe

Grilled Wild Alaska Coho Salmon Recipe

Inspired by Duke's Seafood Tacoma
Time40m
Serves4

Make Grilled Wild Alaska Coho Salmon Recipe in just 40m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Salmon & Marinade

Finishing & Garnish

Method

Salmon & Marinade

1

Prepare salmon

Pat the salmon fillets dry with paper towels. Inspect for pin bones and remove with fish tweezers if present. Leave skin on to help hold the fish on the grill and for flavor.

2

Make marinade

In a shallow bowl or wide dish, whisk together 4 tbs extra-virgin olive oil, 3 tbs fresh lemon juice, 1.5 tbs soy sauce, 1.5 tbs honey, 2 cloves minced garlic, 1 tsp grated fresh ginger, 1 tsp smoked paprika, 1 tsp kosher salt, and 0.5 tsp black pepper until combined and honey is dissolved.

3

Marinate salmon

Place the salmon fillets skin-side down in the dish and spoon or brush the marinade over the flesh to coat evenly. Cover and refrigerate for 20–30 minutes (no more than 30 minutes to avoid 'cooking' the fish with acid). Reserve remaining marinade.

Grilling

4

Preheat grill

Preheat a gas or charcoal grill to medium-high heat (about 400°F / 200°C). If using a grill pan or cast-iron skillet on the stovetop, preheat over medium-high heat for several minutes until very hot.

5

Prepare grill grates

Clean the grill grates thoroughly with a wire brush. Oil the grates by dipping a folded paper towel in 1 tbs olive oil, holding with tongs, and rubbing across the hot grates to create a thin nonstick layer.

6

Grill salmon

Remove salmon from marinade and let excess drip off. Place fillets skin-side down on the hot grill. Close the lid and cook without moving for 4–6 minutes, depending on thickness (about 1" thick = 5 minutes). Use a thin spatula to gently lift an edge; the fish should release easily when a crust has formed.

7

Finish on heat

Flip the fillets carefully and grill flesh-side for 1–2 minutes more, brushing with reserved marinade during the last minute (optional). The salmon is done when the internal temperature reads 125–130°F (52–54°C) for medium-rare to medium and flakes easily but is still moist. Avoid overcooking.

8

Rest

Transfer the salmon to a plate, skin-side down, and let rest 3–5 minutes to allow residual heat to finish cooking and juices to redistribute.

Finishing & Garnish

9

Just before serving, sprinkle the chopped fresh dill evenly over the fillets and serve with lemon wedges for squeezing. If desired, remove skin or serve skin-side down; the skin will be crispy if grill was hot enough.

10

Pair with your choice of sides (grilled vegetables, steamed rice, or a crisp salad) and enjoy immediately.