Grilled Sockeye Salmon with Rustic Hash. I love wild sockeye salmon on the bbq when in season, late spring through summer. I show you how to grill this highly prized Pacific fish to a perfect. It has a stronger flavor and works very well for grilling.
Grilling salmon without skin can be a mess, as the flesh sticks to the grill and falls through the cracks. In addition, Coho salmon has delicate flavor yet firm texture. When given the option, I always choose the fattiest salmon that will yield the moistest result, but that's my own personal preference. You can have Grilled Sockeye Salmon with Rustic Hash using 21 ingredients and 11 steps. Here is how you cook it.
Ingredients of Grilled Sockeye Salmon with Rustic Hash
- It’s 4 of Salmon fillet pieces with skin on, about 4-6oz. each, deboned.
- It’s 2-3 Tbsp of melted butter or canola oil (or Earth Balance Dairy-Free butter).
- You need 1 of lemon, sliced into wedges.
- It’s of The Seasoning.
- You need 1 Tbsp of garlic powder.
- Prepare 1 Tbsp of coarse kosher salt.
- It’s 1 Tbsp of dried minced onion.
- You need 1 Tbsp of dried basil.
- You need 1 tsp of dill.
- You need of The Hash.
- It’s 2 lb. of russet potatoes, rough peeled, cut into 1/2” cubes.
- It’s 1 of small green bell pepper.
- You need 1 of small red bell pepper.
- Prepare 1 of small red onion.
- It’s 2 cloves of minced garlic.
- Prepare 3 slices of thick-cut bacon, chopped into small pieces.
- Prepare 1 tsp of coarse kosher salt.
- It’s 1/2-1 tsp of fresh ground black pepper.
- It’s 1/4 tsp of cayenne or ancho Chile pepper.
- Prepare About 2-3 Tbsp of canola oil.
- You need 1/4 cup of chopped chives or green onion tops.
Grill some corn on the cob and asparagus along with it for a fantastic meal. Why Choose Wild Alaskan Sockey Salmon. But my husband prefers the taste of wild salmon and it's important to us that Alaska sockeye salmon come from a sustainably harvested ocean where the State takes sustainability. Grilled Wild Sockeye Salmon Northwest Style.
Grilled Sockeye Salmon with Rustic Hash instructions
- Prepare the grill. If using charcoal, try to use natural paper with vegetable oil in lieu of lighter fluid. Allow 20 minutes or so for coals to burn down to white, ashy surface. Grill should be 450-500 degrees..
- Prep the salmon by patting dry with paper towel. Brush all sides with melted butter or canola oil. Evenly sprinkle seasoning on all sides, finishing skin side down..
- Heat canola oil in large skillet or Dutch oven over medium to medium-high heat. Add chopped bacon and cook 4-5 minutes until starts to render and brown..
- Add potatoes to skillet and fry 4-6 minutes. Turn once gently to not mash..
- Add the red onion to the pan and cook another 5 minutes or so until onions start to cook.
- Add the bell peppers and continue cooking until potatoes start to crisp and turn golden brown..
- Shift gears- time to put the salmon on the grill. Arrange fillets over direct heat, skin side down. Be cautious not to put over direct flame. Cook about 6-8 minutes until color starts to change lighter pinks, and begins to flake..
- While fish is grillin’, finish the hash. Reduce heat to medium or medium low. Add the minced garlic, salt, pepper, and cayenne. Allow to finish crisping the potatoes..
- Back to the fish- after salmon has cooked 6-8 minutes, and begins to flake, gently turn fillets over to lightly grill the top side for about 1 minute. This will add just a little color and char to the top..
- Transfer salmon to a platter, skin side down. Lightly spritz tops of the fish with a few fresh-squeezed lemon wedges..
- Time to plate! Make a nice bed of hash in center of the plate. Place a piece of salmon on top. The fish can be served with or without the skin as you prefer. Garnish dish with a pinch of chives or chopped green onion..
The sockeye, also called red or blueback salmon, is among the smallest of the seven Pacific salmon species, but their succulent, bright-orange meat is prized above all others. Grilled Wild Sockeye Salmon recipe: Summer is here.so get out and get grillin'! Salt & Fresh Cracked Pepper, to taste. Drizzle olive oil onto skin-side and top of salmon; sprinkle generously with salt and fresh cracked pepper. Place salmon on preheated grill, skin-side down.