Jul 14 2026
Restaurants›Flying Fish›Grilled Salmon Fillet Recipe

Grilled Salmon Fillet Recipe

Inspired by Flying Fish
Time1h
Serves4

Choose between Traditional, Snappy, Garlic Butter, or Chimichurri style. Served with slices of grilled zucchini and squash, white rice, and house Borracho beans.

Jump to Recipe

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Grilled Salmon

Traditional Marinade

Snappy Marinade

Garlic Butter Sauce

Chimichurri Sauce

Vegetables

White Rice

Borracho Beans

Method

Preparation of Grilled Salmon

  1. 1

    Marinate the Salmon

    In a bowl, combine olive oil, salt, black pepper, and minced garlic. Choose your preferred marinade type and add the corresponding ingredients. Place the salmon fillets in the marinade, ensuring they are evenly coated. Cover and refrigerate for at least 30 minutes.

  2. 2

    Preheat the Grill

    Preheat your grill to medium-high heat.

  3. 3

    Grill the Salmon

    Remove the salmon from the marinade and place it on the grill. Cook for about 5-6 minutes on each side or until cooked through and flaky.

Preparation of Grilled Vegetables

  1. 4

    Prepare the Vegetables

    Slice the zucchini and yellow squash into 1/2 inch thick rounds. Toss with olive oil, salt, and black pepper.

  2. 5

    Grill the Vegetables

    Place the seasoned vegetables on the grill alongside the salmon. Cook for about 3-4 minutes per side or until they are tender and have grill marks.

Cooking the White Rice

  1. 6

    Rinse the Rice

    Rinse the white rice under cold water until the water runs clear.

  2. 7

    Cook the Rice

    In a medium saucepan, combine the rinsed rice, water, and salt. Bring to a boil, then reduce heat to low, cover, and simmer for 18-20 minutes or until the rice is tender and water is absorbed.

Cooking the Borracho Beans

  1. 8

    Prepare the Beans

    In a saucepan, heat a little oil over medium heat. Add chopped onion and garlic, sauté until the onion is translucent.

  2. 9

    Add Beans and Beer

    Add the canned pinto beans (drained) and beer to the saucepan. Stir in cilantro, salt, and black pepper. Simmer for about 10-15 minutes until heated through and flavors meld.

More from Flying Fish