If you want to find me when the sun is shining, venture to my BBQ because I’ll be parked up there, making this spicy salmon salad all summer long! It’s a perfect patio-ready recipe my family eats most weeks in the warmer months. I love how it’s light yet filling, healthy yet full of delicious flavor.
How to make this spicy salmon recipe
Isn’t it the best feeling when a dish gets a round of ‘wows’ as soon as it hits the table, yet it’s a breeze to make? This spicy salmon salad is exactly that. This is how it’s done: Here are five reasons it’s bound to become a seasonal favorite:
Preheat and oil the grill: This step is crucial for making sure your salmon doesn’t stick to the grill – we want a delicious grilled filet, not a flaky mess. Make sure you preheat your grill to medium-high, and oil it well. Pat it dry: If you’re working with thawed out salmon that was previously frozen, pat it down with a paper towel to help the spices stick. Even if it’s fresh salmon, remove excess moisture if needed. A drier fillet will sear better, making the most delicious delicate crust with the smoky-spice flavor. Grill time: Cook for 6-7 minutes total – when it flakes easily with a fork, it’s ready! Don’t worry if any white spots appear while grilling – it’s just a protein blob! You can remove them. Let it rest: When you take the salmon off the BBQ, give it a short rest of 2-3 minutes, helping the juices redistribute so it’s tender and delicious!
Don’t try peeling it away with your hands – instead, grab a sharp knife and cutting board. Lay the salmon down with the tail side facing you. Make a cut in the tail end, straight down until you reach the skin. Grab onto that tab of skin, and angle the knife towards the salmon, pulling the skin towards you while you gently rock the salmon back and forth. Before you know it, you’ll have a beautiful skinned salmon! I have a whole tutorial on how to remove salmon skin if you want more detailed instructions with pictures.
Keep if fresh: This recipe calls for salmon fillets, so canned salmon won’t work. Check at your local seafood counter to see what salmon filets are freshest at the moment. If you live in an area where fresh seafood is scarce, frozen works well, too! Just thaw it out and use paper towel to dry any excess moisture. Wild caught: The flavor of wild-caught salmon is often tastier than that of farmed salmon. If your best option is a farmed salmon, ensure that it has been sustainably sourced. Always ask: If you have any questions, your fishmonger is a great person to chat to. They’ll be able to give you insights. Consider using steelhead trout: This ocean going trout looks and tastes just like salmon, but is often more reasonably priced. It’s also a fattier fish, meaning it doesn’t dry out easily like salmon does. It’s my personal favorite option.
Did you make this?
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