It’s Grilling Preseason so it’s time to start practicing and prepping those go-to summer recipes. Salmon is such a versatile fish you can make it for nearly any occasion and in any season. This sockeye salmon was marinated for a quick 15 minutes before being seasoned with Key Lime Pepper. It was grilled indirect on a bed of citrus with bourbon barrel chips bringing that sweet kiss of smoke. I basted the salmon a couple of times with some of the reserved marinade. Because wild caught sockeye is a lot leaner than farm raised, I always pull it between 130-135 degrees for the best texture and flavor. Have an amazing weekend everyone! Go out and spread a little positivity and kindness today. And eat more seafood!
- 1-2 pounds sockeye salmon
- ½ cup freshly squeezed grapefruit juice
- ¼ cup freshly squeezed orange juice
- 2 tbsp freshly squeezed lime juice
- ½ cup olive oil
- 6 garlic cloves, minced
- 1 scotch bonnet or habanero pepper, finely diced, remove seeds for less heat if desired
- ¼ cup cilantro, chopped
- ½ tsp kosher salt
- ½ tsp dried oregano
- ¼ tsp cumin
- ¼ tsp black pepper.
- Orange, grapefruit, and lime slices
- Seafood seasoning
- Add the citrus juices, garlic, cilantro, and seasonings to a bowl and whisk to combine.
- Continue to whisk as you slowly pour in the olive oil.
- Place the fish in a shallow dish and pour half of the marinade over it. Allow it to marinate for 10-15 minutes while you prepare your grill. Reserve the remaining
- mojo sauce.
- Prepare your grill for 2 zone cooking, banking your charcoal to one side.
- Sprinkle wood chips over the charcoal if desired.
- Place your citrus slices on the cool zone of the grill.
- Remove the fish from the marinade and lightly pat it dry. Lightly season it with your favorite seafood seasoning or salt and pepper.
- Place the fish on top of the citrus slices. Close the lid and allow the fish to grill for 10-12 minutes.
- Open the lid and baste your fish with the reserved mojo sauce. Baste every 10 minutes until your sockeye is between 130-135 degrees.
This same recipe can be made with other types of firm fish such as mahi-mahi, snapper, grouper, or even cod. Because of the citrus in the marinade, don't marinate the fish for more than 15 minutes as it will begin to cook the fish and change its texture. Wild sockeye salmon is leaner than farm raised salmon, so for the best texture always pull it between 130-135 degrees. Other types of fish will vary.