One of the easiest ways to dazzle with a dairy-free dinner is to buy the freshest, high-quality ingredients. And with wild salmon season upon us, it’s the perfect time to enjoy the delicious simplicity of grilled sockeye salmon.
Sockeye salmon is rarely farmed, so you can count on almost always finding a wild selection that is rich in flavor, heart-healthy omega-3 fats, protein, and minerals like selenium and potassium (seriously!).
The preparation of this grilled sockeye salmon makes it suitable for almost all guests, including paleo, celiac and food allergic visitors. The toppings are simple – olive oil, salt, pepper, fresh herbs, wine (see the special diet notes) and garlic – and it’s cooked in its own tinfoil pan to avoid contact with the grill and other foods (read: cuts cross-contamination risk!).
Most fresh herbs from your garden will pair nicely with grilled sockeye salmon, but parsley and thyme are two that really shine. I’ve included some other great herb options within the recipe.
Recipe and photos for this grilled sockeye salmon were shared with us by Alaska Seafood.
Special Diet Notes: Grilled Sockeye Salmon
By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, grain-free, nut-free, peanut-free, soy-free, and paleo. If wine is not suitable for your paleo diet, you can substitute homemade broth in this grilled sockeye salmon recipe. If you do use wine, keep in mind that some brands use gluten, dairy, or other allergens in the fining process. Make sure to choose one that suits your dietary needs.
- 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)
- Remove the salmon from the refrigerator 15 minutes before cooking. Heat your grill to 375°F.
- 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.
- In small bowl, mix together the wine, oil, garlic and herbs. Spoon the mixture over top of salmon, drizzling with any remaining liquid.
- 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.
