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February 14, 2022 3 min read

All northern cultures across the globe have one thing in common: their food is amazing. From Vikings to Alaskan natives, salmon has been a centerpiece of survival, and today we're honoring them with an epic salmon cookout.

Get your coals glowing red, gather ‘round the grill and try out these two incredible smokey grilled salmon recipes to eat at your heart's content.


Grilled salmon

The first rule is: you need a THICC piece of salmon. The second rule is: seriously, get the THICCEST piece of salmon you can find. Once that's clear, check these essential tips for grilled salmon because messing this up is much easier than you think:

  • Get a skin-on salmon fillet. If you try to grill salmon without the skin you're sure to have a blowout in your hands. The flesh will stick to the grill and fall through the grates. No, any self-respecting pitmaster knows more than this, and that's why you're going to keep the skin and get an EPIC grilled salmon that is crrrrrispy on the outside and tender on the inside.
  • Go organic! It can't come as a surprise that organic, sustainable, and wild-caught or locally sourced salmon is going to give you the best results when cooking any of the two recipes we bring you today.
  • Sockeye and King salmon varieties have a richer flavor. Knowing the differences between salmon varieties is also the path to success. We've done the work for you, and choosing any of the two varieties mentioned above will be something your tastebuds will be happy about.
  • Marbling is a synonym for succulent fish. Find a salmon piece with plenty of fat marbling throughout the fillet, which should have a uniform light pink color.


4 6-ounce salmon steaks

2 tablespoons butter

2 tablespoons brown sugar

2 garlic cloves

1 tablespoon lemon juice

2 teaspoons smokey BBQ sauce

½ teaspoon pepper

2 tablespoons vegetal oil

For the grilled salmon marinade:

Combine the butter, sugar, minced garlic cloves, lemon juice, BBQ sauce, and pepper in a small saucepan. Bring to a simmer over low heat and stir until the sugar is dissolved.

To grill the salmon:

Get the grill to about 400 ºF. Brush the salmon pieces with vegetal oil and grill, cooking it skin-side down for about 8 minutes with the lid on. Halfway through, open the lid and baste the fish with the butter sauce. Flip the salmon and cook for another 2 minutes. Serve with tartar sauce or dill honey mustard sauce.


4 6-ounce salmon steaks

2 tablespoons olive oil

2 cloves garlic

1 teaspoon chopped fresh basil

1 tablespoon chopped fresh parsley

½ teaspoon dried dill

1 tablespoon lemon juice

½ teaspoon salt

3 dashes ground black pepper

lemon wedges for garnishing

For the grilled salmon marinade:

In a mixing bowl, combine the olive oil, minced garlic, basil, parsley, dill, lemon juice, salt, and pepper. To a resealable plastic bag, add the marinade and the salmon and refrigerate for 1 hour.

To grill the salmon:

When your grill's temperature has reached about 350-400 ºF, take the salmon out of the plastic bag and place it on top of the grill, skin side down, at a 45-degree angle for sweet grill marks. Close the lid and cook for 4 minutes, then flip the salmon and grill for another 4 minutes, basting the fillets with the remaining marinade. Move the salmon to the indirect heat side of the grill, cover the lid, and cook for another 2 minutes. Garnish with the lemon and serve with Sriracha mayo or dill honey mustard sauce.

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