Grilled Sockeye Salmon with Fresh Herbs and Garlic
Prep time
Cook time
Total time
Serves: 4 to 6 servings
  • 1½ pounds wild Alaska sockeye salmon, fresh or thawed
  • 1½ teaspoons kosher salt
  • ½ teaspoon freshly ground black pepper
  • ½ cup white wine
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons finely minced fresh garlic
  • 2 tablespoons chopped fresh herbs (such as chervil, chives, dill, basil, parsley, tarragon or thyme)
  1. Remove the salmon from the refrigerator 15 minutes before cooking. Heat your grill to 375°F.
  2. Cut 2 pieces of wide, heavy-duty aluminum foil about 6 inches longer than one salmon side. Stack the foil pieces (shiny side down) on baking sheet and spray generously with cooking spray. Place the salmon, skin side down, in the middle of the foil. Fold the foil sides and ends up (1–2 inches) to make a shallow pan around salmon, leaving at least a 1-inch margin around fish. Season the salmon with the salt and pepper.
  3. In small bowl, mix together the wine, oil, garlic and herbs. Spoon the mixture over top of salmon, drizzling with any remaining liquid.
  4. Carefully transfer the foil pan to the center of your preheated grill. Do not cover salmon with foil or close foil over salmon. Close the grill cover and cook 10 to 13 minutes, or just until fish is lightly translucent in center — it will finish cooking from retained heat. Remove from the grill and let rest a few minutes before serving.
Cook’s tip: Check salmon for doneness at 10 minutes.
Recipe by Go Dairy Free at