Grilled Alaskan Sockeye Salmon with Garlic and Herbs
My husband's physician ordered him to eat fish 3-4 times a week, and boy has he taken it to heart! This method of cooking fresh salmon is his favorite way to enjoy it. Leftovers are perfect for adding to a garden salad though there are rarely leftovers. If you don't have a barbecue grill, you can cook it the same way in your oven.
Type: Main
Cuisine: Fish
Yield: 2-4
  • 1-1/2 lbs Alaskan sockeye salmon, fresh or thawed
  • Nonstick olive oil cooking spray
  • 1-1/2 tsp kosher salt
  • ½ tsp black pepper
  • ½ cup dry white wine
  • 2 Tbl melted butter or extra-virgin olive oil (or one of each)
  • 2 Tbl finely minced fresh garlic
  • 2 Tbl chopped fresh herbs of your choice (dill is particularly good as is parsley)
  1. Heat the grill to 375° F
  2. Pull the salmon from the refrigerator at least 15 minutes before cooking.
  3. Make a foil pan with wide heavy-duty aluminum foil, cut two pieces at least 6" inches longer than the length of the salmon. Place the foil pieces (shiny side down) on baking sheet overlapping lengthwise. Spray generously with cooking spray. Place the salmon, skin-side down, in the center of the foil. Fold the foil sides and ends up (approximately 1–2 inches) to create a shallow pan for the salmon but make sure you leave at least a 1" margin all around the fish.
  4. Season with salt and pepper; set aside.
  5. In a small bowl, mix the wine, butter, garlic, and herbs. Spoon the herbed butter mixture over the salmon.
  6. Carefully transfer your foil pan to the center of your preheated grill. The foil sides should not be touching the salmon.
  7. Close the grill cover and cook 10–13 minutes, or just until the salmon is translucent in the center. Remove the fish from the barbecue grill and allow it to rest for 2-3 min. It will finish cooking from retained heat; however, make sure it reaches a safe internal temperature of 145 °F as prescribed by the USDA before eating.
Wild Alaska Sockeye Salmon Nutrition at a Glance

This nutritional information is based on the USDA National Nutrient Database for Standard Reference (Release 22): Serving Size: 3.5 ounces/100 grams | Calories: 220 | Sodium: 65 milligrams | Protein: 27 grams | Fat: 11 grams Saturated fat: 2 grams | Sodium: 65 milligrams | Cholesterol: 85 milligrams | Omega-3: 1200 milligrams
Recipe by Baby to Boomer Lifestyle at