Summer Salmon Recipes
Salmon dishes are always a hit, especially in the summer. The flaky texture and savory taste of salmon pairs well with summer vegetables and salads. We have rounded up a few of our favorites for you to try at home this season.
15-Minute Grilled Salmon
- 1– 1 ½ lbs. salmon fillet, cut into 4 pieces
- 1 ½ Tbsp. Olive oil
- ½ tsp. Garlic powder
- ½ tsp. Kosher salt
- ½ tsp. Dried parsley
- ½ tsp. Onion powder
- ½ tsp. dried basil
- In a bowl, mix dry seasonings together.
- Preheat the grill to medium heat.
- Cut the salmon fillet into 4 pieces of approximately the same size. (This will help the salmon cook quicker and more evenly.)
- Pat each piece of salmon dry with a paper towel. Then brush both sides with olive oil.
- Sprinkle each side of the salmon with the seasoning mix (about ¼ teaspoon per side).
- Place the salmon on the grill and cover it. Cook for about 5 minutes, then flip it to the other side. Cook for another 5 minutes or until it flakes easily when you insert a fork.
Wondering how much salmon you need for dinner? Most chefs recommend purchasing ¼ lb. per person.
Spiced Salmon Kebabs
- 1 1/2 pounds skinless salmon fillet, cut into 1″ pieces
- 1 pineapple, cut into thin strips
- 2 tablespoons fresh oregano, chopped
- 2 teaspoons sesame seeds
- 1 teaspoon ground cumin
- 1 teaspoon kosher salt
- 1/4 teaspoon crushed red pepper flakes
- 2 tablespoons olive oil
16 bamboo skewers (soaked in water for 1 hour)
- Turn on your grill and preheat it to medium heat.
- In a small bowl, mix the oregano, sesame seeds, cumin, salt, and red pepper flakes. Then set aside.
- Pat the salmon dry with a paper towel. Then thread the salmon pieces and pineapple chunks onto the skewers, beginning and ending with salmon. Use two skewers for each kebab for a total of 8 kebabs.
- Brush with olive oil and sprinkle the seasoning mixture on all sides.
- Place the skewers on the grill and cover it. Cook for about 5 minutes on one side, then flip it to the other side. Cook for another 5 minutes or until it the salmon is flakey.
Tip: Using two skewers instead of one prevents the meat and vegetables from spinning around and makes it easier to flip the kebabs.
- 1/2 pound grilled or canned salmon
- 1 red or yellow bell pepper, cut into bite-sized pieces
- 3 cups toasted pine nuts or roasted chickpeas
- 10 cherry tomatoes, halved
- 12 to 15 black or green olives, pitted and coarsely chopped
- 4 cups assorted salad greens, trimmed, washed, and dried
- 1/3 cup extra-virgin olive oil
- 1/4 cup minced fresh basil leaves
- 1/4 cup minced fresh parsley leaves
- 1/4 cup diced shallots
- Juice of 1 large lemon, (or more to taste)
- Salt and freshly ground black pepper to taste
- Drain the canned salmon or grill the salmon. If grilling salmon, you can follow the 15-minute grilled salmon recipe above. After the salmon is cooked, cut it into bite-sized pieces and let it cool before tossing it in the salad.
- In a small bowl, mix the dressing ingredients.
- Place the assorted salad greens into a large bowl. Add bell pepper, cherry tomatoes, olives, and toasted pine nuts or roasted chickpeas. Then toss together.
- Place salmon on top and drizzle with dressing.
Let us know in the comments which summer salmon recipe is your favorite!
Visit City Fish Market
Stop by City Fish Market to pick up fresh salmon fillets and steaks! At our seafood counter, you can choose between lean Norwegian salmon, rich red sockeye salmon, or tender farm-raised salmon.