Grilled Sockeye Salmon Fillet

marinade salmonsalmon shrimp

I love our Sunday grill, I wish heating up the grill didn’t take so long, I’d use it everyday. This week we decided to go with a fillet instead of a whole fish. We found this gorgeous sockeye salmon from Alaska, not very local, I know, but its color was so deep and so gorgeous that we had to try it. The fishmonger told us that they are only allowed to fish for this type of salmon, that they have been fishing since the mid 1800’s, for six weeks out of the year. That’s pretty enticing, so we tried it.


It had a very different flavor and texture than most salmon that you can find in Europe and North America, not as fatty, not as fishy and a lot flakier. We blended North and South by making a very mediterranean marinade for the fish, which added the perfect amount of flavor without overpowering the fish’s flavor. I threw in a few shrimp as well, which were wonderful, huge meaty shrimp that my husband eyed with longing.

shrimp salmon

Mediterranean Marinade for Fish

  • 3 tbsp extra virgin olive oil
  • zest of 1 lemon
  • juice of that same lemon
  • 2 tbsp chopped parsley
  • 1 tbsp capers
  • 2 cloves of garlic, peeled and roughly chopped
  • salt and pepper to taste

Mix all of the ingredients into a shallow dish and place fish in the marinade, turn to cover the whole fish and let sit for about an hour. Not too much longer because the acid in the lemon juice will eventually cook the fish.

While you are grilling the fish, brush it frequently with the marinade.

shrimp and salmon

~ by italicious on June 2, 2009.

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