Grilled Salmon Recipes That Aren’t Fishy

Grilled salmon is one of the best summer dishes that can make any barbecue up a level. Salmon has a delicate taste and isn’t too fishy if you purchase it right. So, a few tips for buying salmon before we get to the best recipes I could round up. 

  1. Salmon that’s fresh should not smell. If it smells fishy, don’t buy it.
  2. The salmon should glisten, not be dull.
  3. The salmon should have good marbling of pink/red and white.
  4. Colors will vary, but the fish should not be brown
  5. Last, but not least, wild is better than farmed.

Now, on to the recipes! I prefer my grilled salmon two ways: fresh and lemony, and teriyaki. However, there a couple of family secrets I’ll let you in on.

Grilled Lemon Salmon with Asparagus


  • 4 6-oz. skin-on salmon fillets
  • Extra-vorgin olive oil
  • salt
  • pepper
  • 2 lemons, sliced
  • Bunch of asparagus
  • 2 Tbsp. butter

Process: Heat grill to high. Brush your salmon and asparagus with the EVOO and add salt and pepper to taste. Put the salmon on the grill with the lemon slices and asparagus, and grill until the salmon is cooked through and the lemons are slightly charred, which should take about 5 minutes per side. Take the salmon off the grill and top with a 1/4 of the butter and a lemon slice. Allow the asparagus to grill until tender. Serve!

Grilled Teriyaki Salmon


  • 4 6-8 oz. salmon fillets
  • Salt and pepper

For the sauce:

  • 1/2 c. teriyaki sauce
  • 1/2 c. water
  • 1/4 c. white sugar
  • 1/4 c. brown sugar
  • Juice of 2 orange wedges
  • 1 1/2 Tbsp cornstarch, mixed with 1 Tbsp water
  • dash of ground ginger
  • Toasted sesame seeds, thinly sliced green onions for garnish

Process: Make the teriyaki sauce first by combining all of the sauce ingredients in a pan. Whisk them together and bring it to a boil. Lower heat and simmer until the sauce is thickened. Keep warm. Add salt and pepper to taste on salmon fillets. Grill about 2-3 minutes per side. Remove from grill and drizzle with teriyaki sauce, then add garnish. Serve over a bed of rice.

Tom’s Miracle Salmon


  • 4 6-8 oz. salmon fillets
  • 1/4 c. mayonaisse
  • 1/4 c. brown sugar
  • 1-2 lemon wedges
  • Extra virgin olive oil

Process: Pat the fillets dry with a paper towel. Brush EVOO over the fillets. Using the mayo, cover the salmon in an even layer, then sprinkle evenly with brown sugar. Wrap in foil and grill 3-5 minutes, or until the salmon easily parts from the skin. Serve immediately with a squeeze of fresh lemon.

And there you have it! Three different grilled salmon recipes that are not fishy in the least. Happy grilling!

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