Salmon Skewers with Almond Charmoula
Simply grilling fish is TV chef Andrew Zimmern’s favorite way to eat what comes out of the ocean. For these skewers, he pairs rich salmon with North African charmoula, a brightly acidic herb paste tempered with sweet fruit and—his personal twist—crunchy nuts.
Gingered Salmon with Grilled Corn and Watercress Salad
Quinn Hatfield stuffs pickled ginger into slits in the salmon to infuse it with flavor. To keep the sliced fish intact and the ginger in place, he cleverly skewers the fillets before cooking.
Honey-Mustard-Glazed Salmon Steaks
Grilled Salmon with Sweet Onions and Red Bell Peppers
Red bell peppers are packed with vitamin C. They are delicious when grilled alongside sweet onion halves and salmon fillets marinated in a blend of soy sauce, brown sugar and olive oil.
Barbecued Salmon with Green Mango Salad
Chef Pete Evans uses green mango—which is firm and a little crunchy—for the fresh, bright salad that accompanies the salmon fillets here.
Grilled Salmon with Melted Tomatoes
Jalapeños not only garnish this sweet-smoky grilled salmon but also infuse the oil used to sauté the tomatoes.
Grilled Salmon with Dill Pickle Butter
For Marcia Kiesel, salmon is an excellent low-maintenance ingredient for the grill because it doesn’t need careful testing for doneness—the fish is wonderful cooked anywhere from rare to medium. As soon as the fillets come off the grill, she tops them with a tangy pickle-studded butter.
Grilled Salmon with Preserved Lemon and Green Olives
Joe Bastianich likes the way protein- and omega 3-rich salmon gives him lots of energy without weighing him down. Here, it’s grilled until the skin is crisp. Green olives add more heart-healthy fat and a hit of cell-protecting vitamin E.
Grilled Salmon with Roasted Fennel and Tomatoes
Restaurants have the luxury of serving many components on a single plate. At Gotham Bar & Grill, for instance, Alfred Portale served a dish called Atlantic Salmon with Roasted Fennel, Confit Tomatoes, Spinach, Garlic and Lemon Oil. This is a pared-down version.
Grilled Salmon Gravlax
Megan Walhood and Jeremy Daniels cure salmon with aquavit before grilling it over hardwood charcoal. They serve it with lefse, a Norwegian flatbread made from potatoes.
Mini Corn Cakes with Seared Salmon
Francis Mallmann cooks salmon fillets on a large, flat stone that has been heated in hot coals so that it gets superhot and gives the food an incredible crisp crust; a griddle or flat-bottomed skillet would be fine, too. He cooks the salmon on one side only, charring it lightly, while the other side stays tender, sweet and fresh-tasting.
Grilled Glazed Salmon
As with any sweet glaze, brush the honey-horseradish-mustard sauce on the salmon in the last minutes of grilling, or else the sugars in it might burn.
Chile-Honey-Glazed Salmon with Two Sauces
Bobby Flay presents his sweet-spicy salmon with three different sauces, including tomatillo salsa, black bean sauce and jalapeño crema (a play on Mexican sour cream). To simplify things, omit the crema and serve the salmon with sour cream instead.
Salmon with Andouille Sausage and Green Olives
To drive home the point that oaked wines and smoky foods belong together, Marcia Kiesel tops rich, fatty grilled salmon with buttered andouille, a spicy, heavily smoked sausage that’s used in jambalaya.
Barbecued Salmon Sandwiches
This barbecue sauce, made with ketchup, cider vinegar, Worcestershire and canned chipotles in adobo, comes together quickly in a blender. The chipotles give the sauce an appealing smokiness.
Chipotle-Rubbed Salmon Tacos
These tacos are a great way to eat heart-healthy salmon; Deborah Schneider, a huge advocate of cooking with sustainable fish, prefers wild Alaskan salmon. She tops the fish with crunchy cabbage—a traditional taco garnish that has all kinds of vitamins and minerals, like vitamins A and C and calcium. The tangy apple-cucumber salsa is juicy, crisp and full of fiber.
Salmon Club Sandwiches
Charles Dale makes this healthy club sandwich with omega-3-rich salmon grilled in a lightly sweet, tangy tamarind sauce. The extra sauce here can be refrigerated for up to 1 week and is delicious on chicken or pork chops.
Grilled Salmon with Fennel and Creole Mustard Spaetzle
Curto’s Grilled Salmon with Bacon and Potato Hash
Salmon in Charmoula with Risotto-Style Israeli Couscous
Chef Michael Solomonov makes his salmon incredibly tasty by marinating it in charmoula, a tangy, cilantro-based Moroccan sauce. For the side, he treats Israeli couscous like risotto, simmering the pearl-shaped grains in a tomato sauce until they become rich and creamy.
Grilled Mustard-Herb Salmon
Grilled Salmon with Dilled Mustard Glaze
The sugar and dill in the glaze are used by Scandinavian-Americans in Minnesota to cure gravlax, but the combination works just as well on the grill.
Grilled Salmon with Cilantro-Pecan Pesto
Grilled Salmon with Teriyaki Shiitake
The Good News Dr. Andrew Weil mixes sake with soy sauce, sesame oil and brown sugar to make an Asian-accented glaze for shiitake. Using the meaty-tasting mushrooms as a topping for salmon creates a dish loaded with heart-protective omega-3 fatty acids, B vitamins and protein.