Canadian National Dishes

Grilled Sockeye Salmon

Wild sockeye from British Columbia has a naturally rich flavour and firm, lean flesh that needs little dressing. This straightforward grill method uses only salmon, neutral oil, salt and black pepper, keeping the fish at the centre of the plate. A hot, clean grate gives the skin a lightly crisp edge while the flesh cooks quickly. Grilling times are estimates because fillets vary in thickness; use a digital thermometer and cook the thickest part to 70°C for food safety.

Canadian National Dishes
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Grilled sockeye salmon on a pale plate, placed to the right with open tabletop on the left.
A wide view of grilled sockeye with clear space beside the plate.
Prep 15 minutes
Cook 12 minutes
Total 32 minutes
Calories About 320 kcal
Ingredients ↓
Overview

Grilled Sockeye Salmon

Wild sockeye from British Columbia has a naturally rich flavour and firm, lean flesh that needs little dressing. This straightforward grill method uses only salmon, neutral oil, salt and black pepper, keeping the fish at the centre of the plate. A hot, clean grate gives the skin a lightly crisp edge while the flesh cooks quickly. Grilling times are estimates because fillets vary in thickness; use a digital thermometer and cook the thickest part to 70°C for food safety.

Practical

Practical

  • Bring the grill fully to temperature before the fish goes on, and keep the grate clean.
  • Pat the salmon dry and lift it with a wide fish spatula so the fillet stays intact.
  • Use a digital thermometer in the thickest part; colour and flakes alone do not confirm safe cooking.
Ingredients

Ingredients

Salmon and seasoning

  • 800 g skin-on sockeye salmon fillet, pin bones removed
  • 15 mL neutral canola oil
  • 4 g fine sea salt
  • 1 g freshly ground black pepper
Directions

Directions

Method

  1. Step 1Keep the salmon refrigerated until you are ready to prepare it. If frozen, thaw it in the refrigerator; wash your hands and clean the board and knife after raw-fish contact.

  2. Step 2Check the fillet for pin bones and remove any with clean tweezers. Cut it into four even portions, keeping the skin on so each piece is easier to turn.

  3. Step 3Pat the portions dry with paper towel. Brush the flesh and skin lightly with the measured canola oil, then season both sides evenly with the salt and pepper.

  4. Step 4Clean the barbecue grate with a grill brush and preheat it to medium-high. If using a grill pan, heat it over medium-high until evenly hot.

  5. Step 5Lightly oil the hot grate with a little of the measured oil on folded paper towel held in tongs. Keep your hands away from the hot surface and never pour oil directly onto a flame.

  6. Step 6Set the salmon skin-side down on the grate, leaving space between portions. Close the barbecue lid and cook without moving the fish for about 4–5 minutes.

  7. Step 7Slide a wide fish spatula under each portion and turn it once. Grill the second side for about 3–4 minutes; thicker pieces may need longer, while thin pieces cook faster.

  8. Step 8Insert a clean digital thermometer sideways into the thickest portion without touching the grate. Cook until the centre reaches 70°C; time and colour are only guides.

  9. Step 9If a portion has not reached 70°C, return it to the grill and check again after a short interval. Use clean utensils for the cooked fish, not those that touched it raw.

  10. Step 10Transfer the salmon to a clean plate and rest for 5 minutes. The skin may be served or lifted away at the table; do not return cooked fish to the raw-fish plate.

  11. Step 11Serve while hot, keeping portions intact so the flesh stays moist. Refrigerate any leftovers in a shallow clean container within 2 hours.

  12. Step 12Eat refrigerated leftovers within 2–3 days or freeze them promptly. Reheat only the portion you need to 74°C; discard fish left out over 2 hours, or over 1 hour in hot outdoor weather.

Practical

Practical

Serving

Serve the salmon as soon as it has rested, with the crisp skin facing up if you want to preserve its texture. The restrained seasoning works with many sides, but none is needed for the recipe itself. Refrigerate leftovers promptly in a shallow container and eat them within 2–3 days, or freeze them for longer storage. Reheat to 74°C and avoid reheating the same portion more than once.

Control points

Control points

  • The fish sticks to the grate: wait until the first side releases more easily, then slide a wide spatula underneath; next time, clean and preheat the grate thoroughly.
  • The salmon seems dry: it may be thinner than the timing assumes. Check temperature earlier next time, but always cook the centre to 70°C.
Nutrition

Nutrition

  • Serving size200 g raw fish
  • Calories340 kcal
  • Carbohydrate0 g
  • Protein44 g
  • Fat18 g
  • Fibre0 g
  • Sodium510 mg

Estimate per 200 g raw portion, including an even share of the oil and salt. Values use generic sockeye nutrition data; actual fat, sodium and calories vary by fish, oil retained and seasoning left on the grate.

Allergens and food safety

Allergens and food safety

Contains fish (sockeye salmon). Check product labels for cross-contact information and use clean grill tools and plates to prevent contact with other allergens or raw fish.

FAQ

FAQ

Can I cook this on a grill pan?

Yes. Heat a clean, lightly oiled grill pan over medium-high and follow the same timing cues. Measure the thickest part and cook it to 70°C.

Closing notes

Closing notes

  • Use a thermometer for the 70°C endpoint, especially when portions differ in thickness.
  • Keep raw and cooked fish on separate plates and refrigerate leftovers within 2 hours.