14 Juicy Grilled Salmon And Veggies Recipes Everyone Enjoys

Grilling season is the perfect time to enjoy the fresh flavors of salmon and veggies. With 14 delicious recipes to explore, you’ll find plenty of inspiration for your next BBQ. From honey garlic salmon skewers with grilled zucchini to smoky paprika salmon with colorful bell peppers, each dish promises a delightful combination of taste and visual appeal. These recipes are sure to impress family and friends alike. Let’s get started on this flavorful journey together!

Lemon Herb Grilled Salmon With Asparagus

Lemon Herb Grilled Salmon With Asparagus is a delightful and healthy dish that brings out the best flavors of the ocean and the garden. This recipe combines the rich taste of grilled salmon with the fresh, crisp notes of asparagus, all enhanced by a zesty lemon herb marinade. Perfect for a family dinner or a small gathering, this meal isn’t only nutritious but also a feast for the senses. The combination of the juicy, tender salmon and the slightly charred, crunchy asparagus is bound to become a favorite.

The key to this dish is in the marinade, which infuses the salmon with a vibrant blend of lemon, garlic, and herbs, providing an invigorating contrast to the smoky char from the grill. The asparagus, cooked alongside the salmon, absorbs the flavors beautifully, making it an ideal side. This recipe is designed for 4-6 people, ensuring everyone at your table can enjoy a generous portion of this delicious, healthful meal.

Ingredients (for 4-6 servings):

• 4-6 salmon fillets (about 6 ounces each)
• 1 pound of asparagus, trimmed
• 3 tablespoons olive oil
• 2 tablespoons fresh lemon juice
• 2 teaspoons lemon zest
• 3 cloves garlic, minced
• 1 tablespoon fresh dill, chopped
• 1 tablespoon fresh parsley, chopped
• Salt and pepper to taste
• Lemon wedges for serving

Cooking Instructions:

1. Prepare the Marinade: In a small bowl, combine the olive oil, lemon juice, lemon zest, minced garlic, chopped dill, chopped parsley, salt, and pepper. Mix well to create a uniform marinade.
2. Marinate the Salmon: Place the salmon fillets in a shallow dish or a resealable plastic bag. Pour the marinade over the salmon, ensuring each fillet is well-coated. Cover the dish or seal the bag and refrigerate for at least 30 minutes to allow the flavors to meld.
3. Preheat the Grill: While the salmon is marinating, preheat your grill to medium-high heat. Lightly oil the grill grates to prevent sticking.
4. Prepare the Asparagus: Toss the trimmed asparagus with a little olive oil, salt, and pepper. Set aside.
5. Grill the Salmon: Once the grill is ready, place the salmon fillets skin-side down on the grill. Cook for about 4-5 minutes per side, or until the salmon is opaque and flakes easily with a fork.
6. Grill the Asparagus: During the last 5 minutes of the salmon’s cooking time, place the asparagus directly on the grill grates. Cook, turning occasionally, until they’re tender and have grill marks.
7. Serve: Remove the salmon and asparagus from the grill. Serve the salmon with a squeeze of fresh lemon juice and garnish with lemon wedges. Serve the grilled asparagus alongside.

Extra Tips:

For the best results, choose fresh salmon with vibrant, bright flesh for grilling. If possible, use wild-caught salmon for a deeper, richer flavor.

Be mindful not to overcook the salmon; it should be just cooked through and still slightly translucent in the center when removed from the grill, as it will continue to cook off the heat.

Additionally, keep an eye on the asparagus while grilling, as it can quickly go from perfectly charred to overcooked. Adjust the seasoning to your taste, and feel free to experiment with different herbs such as thyme or basil for a different flavor profile.

Honey Garlic Salmon Skewers With Zucchini

Grilled salmon and veggies make for a delightful and healthy meal that’s both flavorful and easy to prepare. Among the various ways to enjoy this combination, Honey Garlic Salmon Skewers With Zucchini stands out as a particularly delicious option. The blend of sweet honey, sharp garlic, and the rich taste of salmon, complemented by the fresh crunch of zucchini, creates a dish that’s certain to please any crowd.

Perfect for a summer BBQ or a cozy family dinner, these skewers offer a versatile and tasty way to enjoy healthy eating. These skewers not only bring together an array of flavors but are also visually appealing, making them ideal for entertaining guests. The vibrant colors of the salmon and zucchini add to the dish’s allure, while the process of grilling imparts a smoky aroma that enhances the overall taste.

Whether you’re a seasoned chef or a novice in the kitchen, this recipe is straightforward and rewarding.

Ingredients for 4-6 Servings:

• 2 lbs salmon fillets, cut into 1-inch cubes
• 2 medium zucchinis, sliced into 1/2-inch thick rounds
• 1/4 cup honey
• 3 cloves garlic, minced
• 2 tablespoons soy sauce
• 1 tablespoon olive oil
• 1 tablespoon lemon juice
• Salt and pepper, to taste
• Wooden or metal skewers

Cooking Instructions:

1. Prepare the Marinade: In a small bowl, mix together the honey, minced garlic, soy sauce, olive oil, and lemon juice. Stir until well combined. This mixture will serve as both the marinade and the glazing sauce for the salmon.
2. Marinate the Salmon: Place the salmon cubes in a shallow dish or a resealable plastic bag. Pour about half of the marinade over the salmon, reserving the other half for later. Confirm the salmon is evenly coated, then cover and refrigerate for at least 30 minutes to allow the flavors to infuse.
3. Prepare the Skewers: If you’re using wooden skewers, soak them in water for about 15 minutes to prevent them from burning on the grill. Alternate threading the marinated salmon cubes and zucchini slices onto the skewers, leaving a little space between each piece for even cooking.
4. Preheat the Grill: Preheat your grill to medium-high heat. Brush the grill grates with a little oil to prevent sticking.
5. Grill the Skewers: Place the skewers on the grill. Cook for about 4-5 minutes on each side, or until the salmon is cooked through and has grill marks. During the last couple of minutes of grilling, brush the reserved marinade over the skewers to enhance flavor.
6. Serve and Enjoy: Once cooked, remove the skewers from the grill and let them rest for a minute. Serve the Honey Garlic Salmon Skewers With Zucchini hot, garnished with additional lemon wedges if desired.

Extra Tips:

For best results, verify your grill is properly preheated before placing the skewers on it. This helps in achieving a nice sear on the salmon while keeping it tender inside.

Be cautious not to overcook the salmon, as it can become dry. Also, feel free to add other vegetables like bell peppers or cherry tomatoes to the skewers for added color and flavor. If you prefer a spicier kick, consider adding a pinch of red pepper flakes to the marinade.

Smoky Paprika Salmon With Grilled Bell Peppers

Smoky Paprika Salmon With Grilled Bell Peppers is a delightful and healthy dish that combines the rich, buttery flavor of salmon with the sweet, smoky notes of grilled bell peppers. This recipe is perfect for a family dinner or a gathering with friends, offering a vibrant presentation and a burst of flavors. The use of smoked paprika adds a depth of flavor to the salmon, creating a savory and slightly spicy crust that complements the natural sweetness of the fish.

Paired with colorful grilled bell peppers, this dish not only appeals to the taste buds but also makes for a visually stunning plate. This dish isn’t only delicious but also nutritious, packed with omega-3 fatty acids from the salmon and a variety of vitamins and antioxidants from the bell peppers. The grilling process enhances the natural flavors of the vegetables and the fish, providing a charred, caramelized edge that’s irresistible.

Whether you’re an experienced cook or a beginner in the kitchen, this recipe is easy to follow and sure to impress your guests. Enjoy this Smoky Paprika Salmon With Grilled Bell Peppers as part of a balanced diet or as a show-stopping centerpiece for your next barbecue.

Ingredients (serves 4-6 people):

• 4-6 salmon fillets (about 6 ounces each)
• 2 tablespoons smoked paprika
• 2 tablespoons olive oil
• 4 cloves garlic, minced
• Juice of 1 lemon
• Salt and pepper to taste
• 3 large bell peppers (red, yellow, and green), cored and sliced into strips
• 1 tablespoon balsamic vinegar
• Fresh parsley, chopped, for garnish

Cooking Instructions:

1. Prepare the Marinade: In a small bowl, combine the smoked paprika, olive oil, minced garlic, lemon juice, salt, and pepper. Mix well to create a paste.
2. Marinate the Salmon: Place the salmon fillets in a shallow dish and coat them evenly with the paprika paste. Cover the dish with plastic wrap and let the salmon marinate in the refrigerator for at least 30 minutes to 1 hour to absorb the flavors.
3. Preheat the Grill: While the salmon is marinating, preheat your grill to medium-high heat. Confirm the grates are clean and lightly oiled to prevent sticking.
4. Prepare the Bell Peppers: Toss the sliced bell peppers in a bowl with balsamic vinegar, a drizzle of olive oil, salt, and pepper. Mix until the peppers are well coated.
5. Grill the Bell Peppers: Place the bell pepper strips on the grill. Cook for about 8-10 minutes, turning occasionally, until they’re tender and have a nice char.
6. Grill the Salmon: Once the peppers are done, place the marinated salmon fillets on the grill, skin-side down. Grill for about 4-5 minutes per side, or until the salmon is cooked through and flakes easily with a fork.
7. Serve: Transfer the grilled salmon and bell peppers to a serving platter. Garnish with fresh parsley and serve immediately with lemon wedges on the side for extra zest.

Extra Tips: For the best results, choose fresh salmon with a bright pink color and a firm texture. If possible, use wild-caught salmon for its superior taste and nutritional benefits.

When grilling, make sure to monitor the salmon closely to prevent overcooking, which can cause it to become dry. If you don’t have access to a grill, you can achieve similar results using a grill pan on the stovetop. Adjust the seasoning to your taste, adding a pinch of cayenne pepper to the marinade if you prefer a spicier kick.

Maple Glazed Salmon With Roasted Brussels Sprouts

Maple Glazed Salmon With Roasted Brussels Sprouts is a delightful and nutritious dish that brings together the rich flavors of salmon and the earthiness of Brussels sprouts with a touch of sweetness from maple syrup. This recipe is perfect for a family dinner or a small gathering, offering a balanced meal that’s both satisfying and delicious.

The combination of succulent salmon fillets glazed with a sweet and tangy maple sauce, paired with crispy roasted Brussels sprouts, creates a meal that’s not only healthy but also bursting with flavor.

This dish is simple to prepare, making it an excellent choice for both novice and experienced home cooks. The maple glaze adds a unique touch to the salmon, while the roasting process brings out the natural sweetness of the Brussels sprouts.

With minimal preparation and cooking time, you can enjoy this restaurant-quality meal in the comfort of your own home. Serve it as a main course with your choice of sides or a fresh salad for a complete and nutritious dining experience.

Ingredients for 4-6 servings:

• 4-6 salmon fillets (about 6 ounces each)
• 1 1/2 pounds Brussels sprouts, trimmed and halved
• 1/4 cup maple syrup
• 2 tablespoons soy sauce
• 1 tablespoon Dijon mustard
• 1 tablespoon olive oil
• Salt and pepper to taste
• 1 lemon, sliced (optional for garnish)

Cooking Instructions:

1. Preheat the Oven: Preheat your oven to 400°F (200°C). This temperature is perfect for roasting the Brussels sprouts and cooking the salmon to a perfect tenderness.
2. Prepare the Brussels Sprouts: Place the halved Brussels sprouts on a baking sheet. Drizzle them with olive oil, and sprinkle with salt and pepper. Toss the sprouts to confirm they’re evenly coated and spread them out in a single layer on the baking sheet.
3. Roast the Brussels Sprouts: Place the baking sheet in the preheated oven and roast for about 20-25 minutes, or until the Brussels sprouts are tender and slightly crispy on the edges. Stir them halfway through the cooking time to confirm even roasting.
4. Make the Maple Glaze: In a small bowl, whisk together the maple syrup, soy sauce, and Dijon mustard. This glaze will add a rich and sweet flavor to the salmon.
5. Prepare the Salmon: Line another baking sheet with parchment paper or lightly oil it to prevent sticking. Place the salmon fillets on the prepared baking sheet, skin-side down. Season the fillets with a pinch of salt and pepper.
6. Apply the Glaze: Brush the maple glaze generously over the top of each salmon fillet. Confirm they’re well coated for maximum flavor.
7. Bake the Salmon: Place the salmon in the oven alongside the Brussels sprouts and bake for 12-15 minutes, or until the salmon flakes easily with a fork and reaches an internal temperature of 145°F (63°C).
8. Serve: Once cooked, remove the salmon and Brussels sprouts from the oven. Arrange on a serving platter and garnish with lemon slices if desired. Serve immediately for the best flavor.

Extra Tips:

When preparing Maple Glazed Salmon With Roasted Brussels Sprouts, confirm that the Brussels sprouts are of similar size for even cooking.

If you prefer a stronger glaze flavor, feel free to marinate the salmon in the maple mixture for 15-30 minutes before baking.

Additionally, keep an eye on the salmon during baking to avoid overcooking, which can result in a dry texture.

If you like a bit of spice, consider adding a pinch of crushed red pepper flakes to the glaze for a subtle kick.

Enjoy your meal with a glass of white wine for a delightful dining experience!

Spicy Cajun Salmon With Grilled Corn and Avocado

Spicy Cajun Salmon With Grilled Corn and Avocado is a delightful dish that combines the rich, bold flavors of Cajun spices with the freshness of grilled vegetables and creamy avocado. This vibrant and nutritious meal is perfect for a summer cookout or a cozy family dinner.

The spicy salmon fillets are perfectly complemented by the sweetness of grilled corn and the smooth texture of avocado, creating a harmonious balance of flavors and textures that will tantalize your taste buds.

To prepare this dish, you’ll start by marinating the salmon in a zesty Cajun spice blend to infuse it with heat and flavor. While the salmon absorbs the spices, you’ll grill fresh corn until it’s charred and smoky, enhancing its natural sweetness. The creamy avocado provides a cooling contrast to the spiciness of the salmon.

Serve this delicious combination over a bed of mixed greens or with a side of quinoa for a well-rounded meal that’s sure to impress your family and friends.

Ingredients (serving size: 4-6 people):

• 4-6 salmon fillets (about 6 ounces each)
• 2 tablespoons Cajun seasoning
• 1 tablespoon olive oil
• 4 ears of corn, husked
• 2 ripe avocados, sliced
• Juice of 1 lime
• Salt and pepper to taste
• Fresh cilantro leaves for garnish

Cooking Instructions:

1. Marinate the Salmon: In a small bowl, mix the Cajun seasoning and olive oil to form a paste. Rub this mixture evenly over the salmon fillets, ensuring they’re well-coated. Let the salmon marinate in the refrigerator for at least 30 minutes to allow the flavors to penetrate the fish.
2. Prepare the Grill: Preheat your grill to medium-high heat. Lightly oil the grill grates to prevent sticking.
3. Grill the Corn: Place the husked corn directly on the grill. Cook, turning occasionally, until the corn is charred and tender, about 10-15 minutes. Remove from the grill and let it cool slightly before cutting the kernels off the cob.
4. Grill the Salmon: Place the marinated salmon fillets skin-side down on the grill. Cook for about 4-6 minutes on each side, or until the salmon is cooked through and flakes easily with a fork. Remove from the grill and let it rest for a few minutes.
5. Assemble the Dish: Arrange the grilled corn kernels and sliced avocado on a serving platter. Squeeze lime juice over the top and season with salt and pepper. Place the grilled salmon fillets on top and garnish with fresh cilantro leaves.

Extra Tips:

When grilling the salmon, make sure not to overcook it, as this can cause the fish to become dry. Aim for a slightly pink center that will continue to cook slightly after being removed from the grill.

If you prefer a less spicy dish, adjust the amount of Cajun seasoning to your taste. Additionally, feel free to add other vegetables to the grill, such as bell peppers or zucchini, to enhance the dish further.

Always remember to let the salmon rest after grilling to allow the juices to redistribute, resulting in a more flavorful and moist fish.

Teriyaki Salmon With Grilled Pineapple and Bok Choy

Indulge in a delicious fusion of flavors with this Teriyaki Salmon with Grilled Pineapple and Bok Choy recipe. The savory, slightly sweet teriyaki glaze perfectly complements the rich, buttery flavor of the salmon, while the sweetness of the grilled pineapple adds a revitalizing twist. The bok choy, with its mild flavor and crisp texture, provides a delightful contrast, making this dish not only visually appealing but also a treat for the taste buds.

Ideal for a weekend family meal or a special dinner gathering, this recipe promises a harmonious blend of tastes that will leave everyone wanting more. This dish is designed to serve 4-6 people, making it perfect for sharing. The preparation involves marinating the salmon in a homemade teriyaki sauce, grilling the pineapple to bring out its natural sweetness, and quickly sautéing the bok choy for a fresh, vibrant side.

With a little preparation and careful attention to cooking times, you can create a restaurant-quality meal at home that highlights the best of Asian-inspired cuisine.

Ingredients:

• 4-6 salmon fillets (about 6 ounces each)
• 1 cup soy sauce
• 1/2 cup mirin (sweet rice wine)
• 1/4 cup honey
• 2 tablespoons rice vinegar
• 2 teaspoons sesame oil
• 1 tablespoon fresh ginger, grated
• 2 cloves garlic, minced
• 1 fresh pineapple, peeled, cored, and cut into rings
• 4 heads of baby bok choy, halved lengthwise
• 2 tablespoons olive oil
• Salt and pepper to taste
• Sesame seeds, for garnish
• Sliced green onions, for garnish

Instructions:

1. Prepare the Teriyaki Marinade: In a medium bowl, combine the soy sauce, mirin, honey, rice vinegar, sesame oil, grated ginger, and minced garlic. Whisk until all the ingredients are well blended. Reserve a small portion of the marinade for basting during grilling.
2. Marinate the Salmon: Place the salmon fillets in a shallow dish or a resealable plastic bag. Pour the majority of the prepared teriyaki marinade over the salmon, guaranteeing each fillet is well coated. Let the salmon marinate in the refrigerator for at least 30 minutes to an hour for maximum flavor infusion.
3. Preheat the Grill: While the salmon is marinating, preheat your grill to medium-high heat. Oil the grill grates to prevent sticking.
4. Grill the Pineapple: Place the pineapple rings on the preheated grill. Grill for about 2-3 minutes on each side, until they’re caramelized and have defined grill marks. Remove the pineapple from the grill and set aside.
5. Grill the Salmon: Remove the salmon from the marinade and place the fillets on the grill, skin-side down. Grill for about 4-5 minutes per side, basting occasionally with the reserved marinade, until the salmon is cooked through and flakes easily with a fork.
6. Sauté the Bok Choy: While the salmon is grilling, heat olive oil in a large skillet over medium-high heat. Add the halved bok choy, cut side down, and sauté for about 2-3 minutes until the leaves are wilted and the stems are tender-crisp. Season with salt and pepper to taste.
7. Assemble and Serve: On a serving platter, arrange the grilled salmon fillets, accompanied by the grilled pineapple rings and sautéed bok choy. Garnish with sesame seeds and sliced green onions for a touch of freshness and crunch.

Extra Tips:

To maintain the salmon’s moisture and flavorful essence, avoid overcooking it. The key is to grill the salmon just until it flakes easily with a fork. If you don’t have a grill, you can use a grill pan on the stovetop.

When grilling the pineapple, keep a close eye on it as the natural sugars can cause it to burn quickly. If you prefer a spicier kick, consider adding a dash of chili flakes to the marinade. For a complete meal, serve the dish with steamed jasmine rice or quinoa.

Garlic Butter Salmon With Grilled Broccoli

Garlic Butter Salmon With Grilled Broccoli is a delightful and nutritious dish that perfectly balances flavor and health. This recipe combines the rich, buttery taste of salmon with the charred, earthy flavors of grilled broccoli, creating a meal that’s not only incredibly delicious but also quick and easy to prepare.

Whether you’re cooking for a family dinner or entertaining guests, this dish is sure to impress with its vibrant colors and mouthwatering aroma.

The key to this recipe is the garlic butter sauce, which infuses the salmon with a rich, savory flavor that complements the natural sweetness of the fish. Paired with the slightly crispy, grilled broccoli, this dish offers a satisfying contrast of textures and flavors.

This recipe is designed to serve 4-6 people, making it perfect for a small gathering or a cozy family meal.

Ingredients:

• 4-6 salmon fillets (approximately 6 oz each)
• 1 large head of broccoli, cut into florets
• 4 tablespoons unsalted butter
• 4 cloves garlic, minced
• 2 tablespoons olive oil
• Salt and pepper to taste
• Zest of 1 lemon
• Juice of 1 lemon
• Fresh parsley, chopped (for garnish)

Instructions:

1. Prepare the Garlic Butter: In a small saucepan over low heat, melt the butter. Add the minced garlic and cook for 1-2 minutes until fragrant. Remove from heat and stir in the lemon zest and juice. Set aside.
2. Season the Salmon: Pat the salmon fillets dry with paper towels. Season both sides generously with salt and pepper.
3. Prepare the Broccoli: In a large bowl, toss the broccoli florets with olive oil, salt, and pepper until evenly coated.
4. Preheat the Grill: Preheat your grill to medium-high heat. If using a gas grill, aim for about 400°F.
5. Grill the Broccoli: Place the broccoli florets on the grill, using a grill basket if desired. Cook for 8-10 minutes, turning occasionally, until they’re slightly charred and tender.
6. Grill the Salmon: Place the salmon fillets on the grill, skin-side down. Brush generously with the garlic butter sauce. Grill for 5-7 minutes per side, depending on the thickness, until the salmon is opaque and flakes easily with a fork.
7. Serve: Transfer the grilled salmon and broccoli to a serving platter. Drizzle any remaining garlic butter sauce over the salmon. Garnish with fresh parsley and serve immediately.

Extra Tips:

To make sure the salmon doesn’t stick to the grill, make sure it’s clean and well-oiled before cooking. You can also use a fish grill basket to make handling easier.

Keep an eye on the broccoli to prevent burning; adjust the grill heat as necessary. For an added burst of flavor, you can sprinkle some red pepper flakes over the broccoli before grilling.

Mediterranean Grilled Salmon With Eggplant and Tomatoes

Mediterranean Grilled Salmon with Eggplant and Tomatoes is a deliciously wholesome dish that brings together the rich flavors of the Mediterranean in one satisfying meal. Perfect for a healthy dinner or a special occasion, this recipe combines the heartiness of fresh salmon with the earthy flavors of grilled eggplant and the tangy sweetness of tomatoes. The blend of herbs and spices used will transport your taste buds to the sun-drenched coasts of the Mediterranean, making this dish both nutritious and flavorful.

This dish is ideal for serving a group of 4-6 people, making it a great choice for family dinners or small gatherings. The preparation process is straightforward, allowing even novice cooks to create a restaurant-quality meal at home. The key to achieving the best results is to use fresh, high-quality ingredients and to pay attention to the timing and temperature when grilling.

Follow the instructions below to create a delightful Mediterranean feast that will certainly impress your guests.

Ingredients (serves 4-6):

• 4 salmon fillets (about 6 oz each)
• 1 large eggplant, sliced into 1/2-inch rounds
• 2 cups cherry tomatoes, halved
• 1 tablespoon olive oil
• 2 tablespoons lemon juice
• 3 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• Salt and pepper to taste
• Fresh basil leaves for garnish

Instructions:

1. Prepare the Marinade: In a small bowl, combine the olive oil, lemon juice, minced garlic, dried oregano, dried thyme, salt, and pepper. Mix well to create a marinade.
2. Marinate the Salmon: Place the salmon fillets in a shallow dish and pour half of the marinade over them. Confirm the fillets are evenly coated and let them marinate in the refrigerator for at least 30 minutes.
3. Prepare the Vegetables: While the salmon is marinating, brush the eggplant slices with the remaining marinade and let them sit for 15 minutes. Halve the cherry tomatoes and set aside.
4. Preheat the Grill: Preheat your grill to medium-high heat. If using a grill pan, heat it over the stove on medium-high.
5. Grill the Eggplant: Place the eggplant slices on the grill and cook for about 5 minutes on each side or until tender and grill marks appear. Remove from the grill and set aside.
6. Grill the Salmon: Place the marinated salmon fillets on the grill. Cook for about 4-5 minutes on each side, depending on thickness, until the salmon is opaque and flakes easily with a fork.
7. Grill the Tomatoes: In the last few minutes of grilling the salmon, add the cherry tomatoes to the grill. Grill for 2-3 minutes, just until they start to soften.
8. Assemble the Dish: Arrange the grilled eggplant and cherry tomatoes on a serving platter. Place the grilled salmon fillets on top. Garnish with fresh basil leaves before serving.

Extra Tips:

To enhance the flavor, consider adding a sprinkle of feta cheese or a drizzle of balsamic glaze over the finished dish. Confirm that the grill or grill pan is well-heated before placing the salmon and vegetables to achieve those beautiful grill marks.

If you prefer a smoky flavor, you can use a charcoal grill. Remember not to overcook the salmon to keep it moist and tender. Enjoy this dish with a side of couscous or a green salad for a complete Mediterranean experience.

Pesto Grilled Salmon With Summer Squash

Pesto Grilled Salmon With Summer Squash is a vibrant and flavorful dish that combines the rich taste of grilled salmon with the fresh, herbaceous notes of pesto. This recipe is perfect for a summer gathering or a delightful family dinner. The salmon is marinated with a homemade pesto sauce, providing a zesty and aromatic touch that complements the natural flavors of the fish.

Paired with grilled summer squash, this dish offers a harmonious balance of textures and tastes, making it a healthy and satisfying meal option. The key to this recipe is the use of fresh ingredients, particularly the herbs in the pesto and the seasonal summer squash. The pesto not only adds a burst of flavor but also keeps the salmon moist and tender as it cooks on the grill.

The summer squash, with its slightly sweet and mild flavor, becomes perfectly caramelized and tender when grilled. Together, they create a dish that’s as nutritious as it’s delicious, ideal for those who enjoy a well-rounded meal that highlights the best of summer produce.

Ingredients (Serves 4-6):

• 4-6 salmon fillets (6 ounces each)
• 2 cups fresh basil leaves
• 1/2 cup grated Parmesan cheese
• 1/3 cup pine nuts
• 2 cloves garlic
• 1/2 cup extra-virgin olive oil
• Salt and pepper to taste
• 2 medium summer squash, sliced into rounds
• 1 tablespoon olive oil (for grilling squash)

Cooking Instructions:

1. Prepare the Pesto: In a food processor, combine the basil leaves, Parmesan cheese, pine nuts, and garlic. Pulse until finely chopped. With the machine running, slowly add the olive oil until the mixture is smooth and emulsified. Season with salt and pepper to taste.
2. Marinate the Salmon: Place the salmon fillets in a large dish and coat them generously with the prepared pesto. Cover and refrigerate for at least 30 minutes to allow the flavors to meld and the fish to absorb the pesto’s aromas.
3. Preheat the Grill: Heat your grill to medium-high heat. Confirm the grates are clean and lightly oiled to prevent sticking.
4. Grill the Salmon: Remove the salmon from the refrigerator and let it sit at room temperature for about 10 minutes. Place the salmon fillets skin-side down on the grill. Cook for about 4-5 minutes per side, depending on thickness, until the fish is opaque and flakes easily with a fork.
5. Grill the Summer Squash: While the salmon is grilling, toss the summer squash slices with olive oil, salt, and pepper. Place the slices on the grill and cook for about 3 minutes per side until tender and grill marks appear.
6. Serve: Once both the salmon and squash are cooked, arrange them on a serving platter. Drizzle any remaining pesto over the top for an extra burst of flavor. Serve immediately.

Extra Tips: For the best results, use fresh, high-quality ingredients, especially when making the pesto. Fresh basil will offer the most vibrant flavor, and freshly grated Parmesan will enhance the dish’s overall taste.

When grilling, keep an eye on the salmon to avoid overcooking, as it can become dry. If you don’t have pine nuts for the pesto, walnuts or almonds can be good substitutes. Additionally, consider using a grill basket for the squash to prevent the slices from falling through the grates.

Balsamic Glazed Salmon With Grilled Red Onions

Balsamic Glazed Salmon With Grilled Red Onions is a delightful and healthy dish that combines the rich flavors of balsamic vinegar with the smoky aroma of grilled onions. This recipe is perfect for a summer barbecue or a cozy family dinner. The sweetness of the balsamic glaze complements the succulent salmon, while the grilled red onions add a layer of depth to the overall flavor profile.

The dish isn’t only delicious but also packed with nutrients, making it a great choice for those looking to enjoy a healthy yet satisfying meal. Preparing this dish is relatively simple and requires minimal preparation time. It’s important to have fresh ingredients, as they play an essential role in enhancing the natural flavors of the salmon and onions.

The key to perfecting this recipe is to guarantee that the salmon is cooked just right, maintaining its moisture and tenderness, while the onions are grilled to a soft, caramelized state. This recipe serves 4-6 people, making it ideal for a small gathering or family meal.

Ingredients:

• 4-6 salmon fillets
• 2 large red onions, sliced into thick rings
• 1/2 cup balsamic vinegar
• 1/4 cup honey
• 2 tablespoons olive oil
• Salt and pepper to taste
• Fresh parsley for garnish (optional)
• Lemon wedges for serving (optional)

Cooking Instructions:

1. Prepare the Balsamic Glaze: In a small saucepan, combine the balsamic vinegar and honey. Stir the mixture over medium heat until it begins to simmer. Reduce the heat to low and let it simmer gently for about 10-15 minutes, or until it thickens to a syrupy consistency. Remove from heat and set aside.
2. Preheat the Grill: Prepare your grill for medium-high heat. If using a charcoal grill, allow the coals to become ashy and evenly distributed. For a gas grill, heat to about 400°F (200°C).
3. Season the Salmon and Onions: Brush the salmon fillets and red onion slices with olive oil. Season both sides generously with salt and pepper.
4. Grill the Onions: Place the onion rings directly on the grill grates. Cook for about 5 minutes on each side, or until they’re nicely charred and tender. Remove from the grill and set aside.
5. Grill the Salmon: Place the salmon fillets skin-side down on the grill. Cook for about 4-5 minutes per side, depending on the thickness of the fillets, or until the salmon is opaque and flakes easily with a fork.
6. Glaze the Salmon: In the last minute of grilling, brush the salmon generously with the balsamic glaze. Allow it to caramelize slightly without burning.
7. Serve: Remove the salmon from the grill and arrange it on a serving platter. Top with the grilled red onions. Garnish with fresh parsley and serve with lemon wedges on the side for an added zest.

Extra Tips: To guarantee the salmon doesn’t stick to the grill, make sure the grill grates are clean and well-oiled before cooking. If using wooden skewers to hold the onion rings together, soak them in water for at least 30 minutes to prevent burning.

For an extra depth of flavor, you can marinate the salmon in a little bit of the balsamic mixture for about 15-30 minutes before grilling. Always let the grilled salmon rest for a couple of minutes before serving to allow the juices to redistribute, ensuring a moist and flavorful bite every time.

Sesame Ginger Salmon With Grilled Snap Peas

Sesame Ginger Salmon With Grilled Snap Peas is a delightful dish that combines the rich flavors of marinated salmon with the crispness of grilled snap peas. This recipe is perfect for a summer evening meal, offering a healthy and flavorful option that will satisfy your taste buds. The marinade for the salmon is a harmonious blend of sesame oil, soy sauce, and fresh ginger, creating a savory and slightly sweet taste that complements the natural flavors of the fish.

The snap peas, grilled to perfection, add a rejuvenating crunch and a subtle sweetness that balances the meal. Preparing this dish is straightforward, making it an excellent choice for both novice and experienced home cooks looking to impress family and friends. The key to success lies in the quality of the ingredients; fresh salmon and crisp snap peas will elevate the flavors, while the marinade infuses the dish with a delightful Asian-inspired twist.

This recipe serves 4-6 people, making it ideal for a small gathering or a family dinner.

Ingredients:

• 4-6 salmon fillets (about 6 oz each)
• 1 pound snap peas
• 1/4 cup soy sauce
• 2 tablespoons sesame oil
• 2 tablespoons honey
• 1 tablespoon rice vinegar
• 1 tablespoon freshly grated ginger
• 2 garlic cloves, minced
• 1 tablespoon sesame seeds
• Salt and pepper to taste
• 1 tablespoon vegetable oil (for grilling)

Instructions:

1. Prepare the Marinade: In a small bowl, combine the soy sauce, sesame oil, honey, rice vinegar, grated ginger, and minced garlic. Mix well to guarantee all ingredients are evenly combined.
2. Marinate the Salmon: Place the salmon fillets in a shallow dish or a zip-top bag and pour the marinade over them. Confirm each fillet is well coated. Allow the salmon to marinate in the refrigerator for at least 30 minutes, or up to 2 hours for more intense flavor.
3. Prepare the Snap Peas: While the salmon is marinating, wash and trim the ends of the snap peas. Pat them dry with a paper towel to remove excess moisture.
4. Preheat the Grill: Preheat your grill to medium-high heat. Lightly oil the grill grates with vegetable oil to prevent sticking.
5. Grill the Salmon: Remove the salmon from the marinade and place the fillets on the preheated grill. Grill each side for about 4-5 minutes, or until the salmon is cooked through and has nice grill marks. Remove from the grill and set aside.
6. Grill the Snap Peas: Toss the snap peas with a little vegetable oil, salt, and pepper. Place them on the grill and cook for about 3-4 minutes, turning occasionally, until they’re slightly charred and tender-crisp.
7. Serve: Arrange the grilled salmon and snap peas on a serving platter. Sprinkle sesame seeds over the salmon for garnish. Serve immediately while warm.

Extra Tips:

When grilling, it’s essential to monitor the salmon closely as it can easily become overcooked. Aim for a slightly pink center for ideal tenderness and flavor. If you don’t have a grill, the salmon and snap peas can also be cooked on a grill pan on the stovetop or roasted in the oven.

For an added touch of vibrancy, consider garnishing the dish with chopped green onions or a squeeze of fresh lemon juice before serving. Enjoy your Sesame Ginger Salmon With Grilled Snap Peas with a side of steamed rice or a light salad for a well-rounded meal.

Chili Lime Salmon With Grilled Sweet Potatoes

Chili Lime Salmon With Grilled Sweet Potatoes is a delightful dish that combines the rich flavors of succulent salmon with the sweetness of perfectly grilled sweet potatoes. The chili lime marinade infuses the salmon with a zesty and slightly spicy kick, creating a perfect balance of flavors. This dish isn’t only delicious but also packed with nutrients, making it an ideal choice for a healthy meal that doesn’t compromise on taste.

Whether you’re hosting a summer barbecue or preparing a cozy family dinner, this recipe is sure to impress with its vibrant flavors and beautiful presentation.

The key to this dish is the harmonious blend of spices and fresh ingredients. The salmon is marinated in a mixture of chili, lime, and honey, which enhances its natural flavors while providing a tangy and spicy crust when grilled. The sweet potatoes, on the other hand, are simply seasoned to allow their natural sweetness to shine through, complementing the bold flavors of the salmon.

This recipe is designed to serve 4-6 people, making it perfect for a small gathering or family dinner.

Ingredients:

• 4-6 salmon fillets (approximately 6 ounces each)
• 2 large sweet potatoes
• 3 tablespoons olive oil
• 3 tablespoons lime juice
• 2 tablespoons honey
• 1 tablespoon chili powder
• 1 teaspoon garlic powder
• Salt and pepper, to taste
• Fresh cilantro, for garnish
• Lime wedges, for serving

Cooking Instructions:

1. Prepare the Marinade: In a small bowl, combine the lime juice, honey, chili powder, garlic powder, and a pinch of salt. Mix well until the honey is fully dissolved and the ingredients are well incorporated.
2. Marinate the Salmon: Place the salmon fillets in a shallow dish and pour the marinade over them, ensuring each fillet is well coated. Cover the dish and let the salmon marinate in the refrigerator for at least 30 minutes to allow the flavors to infuse.
3. Preheat the Grill: While the salmon is marinating, preheat your grill to medium-high heat, around 375-400°F (190-205°C).
4. Prepare the Sweet Potatoes: Peel the sweet potatoes and slice them into 1/2-inch thick rounds. Toss the sweet potato slices with olive oil, salt, and pepper until they’re evenly coated.
5. Grill the Sweet Potatoes: Place the sweet potato slices on the preheated grill. Cook for about 5-7 minutes on each side, or until they’re tender and have nice grill marks. Remove from the grill and set aside.
6. Grill the Salmon: Once the sweet potatoes are done, place the marinated salmon fillets on the grill. Grill the salmon for about 4-5 minutes per side, depending on the thickness of the fillets, until they’re cooked through and have a nice char.
7. Serve: Arrange the grilled sweet potatoes on a platter and top with the grilled salmon fillets. Garnish with fresh cilantro and serve with lime wedges on the side for an extra burst of citrus flavor.

Extra Tips:

When grilling the salmon, be sure to oil the grill grates well to prevent the fish from sticking. It’s also important not to overcook the salmon to maintain its juicy texture; it should be opaque and flake easily with a fork.

If you don’t have access to a grill, this recipe can also be prepared using a grill pan or broiler. Finally, feel free to adjust the amount of chili powder to suit your spice preference, and consider adding a pinch of cayenne pepper for extra heat if desired.

Blackened Salmon With Grilled Cauliflower Steaks

Blackened Salmon with Grilled Cauliflower Steaks is a delightful dish that combines the rich, spicy flavors of blackened salmon with the subtle, nutty taste of grilled cauliflower. This dish is a perfect balance of protein and vegetables, making it a wholesome meal that’s both nutritious and delicious.

The salmon is seasoned with a blend of spices that create a blackened crust when seared, adding depth and intensity to the fish. Meanwhile, the cauliflower steaks are grilled to perfection, providing a tender yet slightly crisp texture that complements the salmon beautifully.

This recipe serves 4-6 people, making it ideal for a family dinner or a small gathering. The preparation and cooking process is straightforward, guaranteeing that even beginner cooks can achieve a restaurant-quality dish at home. By following the step-by-step instructions, you’ll be able to create a meal that not only pleases the palate but also impresses your guests with its vibrant flavors and presentation.

Ingredients:

• 4-6 salmon fillets
• 1 large head of cauliflower
• 2 tablespoons olive oil
• 2 tablespoons paprika
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 tablespoon dried thyme
• 1 tablespoon dried oregano
• 1 teaspoon cayenne pepper
• 1 teaspoon black pepper
• Salt to taste
• Lemon wedges for serving
• Fresh parsley for garnish

Cooking Instructions:

1. Prepare the Cauliflower Steaks: Remove the outer leaves from the cauliflower and trim the stem. Slice the cauliflower into 1-inch thick steaks. You should be able to cut 4-6 steaks depending on the size of the cauliflower head.
2. Season the Cauliflower: Preheat your grill to medium-high heat. Brush each cauliflower steak with olive oil and season with salt and black pepper on both sides.
3. Grill the Cauliflower: Place the cauliflower steaks on the grill. Cook for about 6-8 minutes on each side, or until they’re tender and have nice grill marks. Remove from the grill and set aside.
4. Prepare the Blackened Seasoning: In a small bowl, mix together paprika, garlic powder, onion powder, thyme, oregano, cayenne pepper, black pepper, and a pinch of salt.
5. Season the Salmon: Pat the salmon fillets dry with paper towels. Generously coat each fillet with the blackened seasoning on both sides.
6. Cook the Salmon: Heat a large cast-iron skillet over medium-high heat. Add a tablespoon of olive oil. Once the oil is hot, place the seasoned salmon fillets in the skillet. Cook for about 3-4 minutes on each side, or until the salmon is cooked through and has a blackened crust.
7. Serve: Arrange the grilled cauliflower steaks on a platter and place the blackened salmon fillets on top. Garnish with fresh parsley and serve with lemon wedges.

Extra Tips:

To guarantee the salmon is perfectly cooked, look for a flaky texture when you gently press it with a fork. If you prefer a less spicy dish, you can reduce the amount of cayenne pepper in the seasoning mix.

Additionally, if you don’t have a grill, the cauliflower steaks can be roasted in the oven at 400°F (200°C) for about 20-25 minutes. Remember to let the salmon rest for a few minutes after cooking to allow the juices to redistribute, guaranteeing a moist and flavorful bite.

Cilantro Lime Salmon With Grilled Mango

Cilantro Lime Salmon With Grilled Mango is a vibrant and delicious dish that combines the rich flavors of marinated salmon with the sweetness of grilled mango. This recipe is perfect for a summer cookout or a family dinner, as it brings together fresh, zesty, and tropical elements that are both invigorating and satisfying.

The cilantro and lime marinade infuses the salmon with a bright, citrusy taste, while the grilled mango adds a caramelized sweetness that perfectly complements the savory fish. This dish isn’t only packed with flavor, but it’s also healthy and easy to make. The salmon provides a good source of omega-3 fatty acids, while the mango offers vitamins A and C.

Pair this with some grilled vegetables or a light salad, and you have a wholesome meal that will impress your guests. This recipe serves 4-6 people, making it ideal for a small gathering or a family meal.

Ingredients:

• 4-6 salmon fillets (about 6 oz each)
• 2 ripe mangoes, peeled and sliced
• 1/4 cup fresh cilantro, chopped
• 2 limes, juiced
• 2 tablespoons olive oil
• 1 tablespoon honey
• 2 cloves garlic, minced
• Salt and pepper to taste

Instructions:

1. Prepare the Marinade: In a mixing bowl, combine the lime juice, olive oil, honey, minced garlic, and chopped cilantro. Whisk the ingredients together until they’re well combined. Season the marinade with salt and pepper to taste.
2. Marinate the Salmon: Place the salmon fillets in a large resealable plastic bag or a shallow dish. Pour the marinade over the salmon, making sure each fillet is well-coated. Seal the bag or cover the dish, and refrigerate for at least 30 minutes, allowing the flavors to infuse the fish.
3. Preheat the Grill: While the salmon is marinating, preheat your grill to medium-high heat. Lightly oil the grill grates to prevent sticking.
4. Grill the Mango: Slice the mango into thick slices and place them on the grill. Cook for 2-3 minutes on each side until grill marks appear and the mango is slightly caramelized. Remove from the grill and set aside.
5. Grill the Salmon: Remove the salmon from the marinade and place it on the hot grill. Cook for about 4-5 minutes per side, depending on the thickness of the fillets, until the salmon is opaque and flakes easily with a fork.
6. Assemble the Dish: Arrange the grilled salmon on a serving platter and top with grilled mango slices. Garnish with additional fresh cilantro if desired.

Extra Tips:

For the best results, use fresh, ripe mangoes to guarantee a sweet and juicy flavor. If you’re using a charcoal grill, add a few wood chips for a smokier taste.

When grilling, make sure not to overcook the salmon, as it can become dry quickly. It’s better to slightly undercook it and let it rest for a few minutes, as it will continue to cook off the heat. For a spicier kick, consider adding a pinch of cayenne pepper to the marinade.