Pacific Northwest Grilled Salmon

Rated 4.9 stars by 15 users

Author:

Dana F. Besecker

This is a recipe that our father-in-law, Dana F. Besecker, used to make during his time fishing off of Lummi Island in the 1970's. It's a family favorite and guaranteed crowd pleaser. We have many fond memories of Dana over the grill with sides of salmon, always happy to share with his friends and family.

Image of Pacific Northwest Grilled Salmon

Ingredients

4 x 8 oz portions of King Salmon or Sockeye Salmon
1 lemon, cut into 4 wedges
4 tbsp butter, softened
soy sauce
worcestershire sauce
garlic powder
4 tbsp brown sugar
chopped green onions

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Directions

Pre-heat grill on med-high heat, approx 500 degrees.
Once hot, place fish skin side up and sear flesh for approx 4-5 min.
Flip the fish over, skin side down, and squeeze lemon onto fish (1 wedge per 8oz portion). Place approx 1 tbsp butter on each piece.
Let cook for 1-2 min.
Next, gently drizzle soy and worchestershire and a touch of garlic powder over the fish.
Let cook for another 3 min or so.
Next, sprinkle 1 tbsp brown sugar and the chopped green onions over the fish. Let cook until opaque in center, approx 3 more minutes.
Remove from grill and serve!

Recipe Note

*Note: Cooking times vary based on thickness of fish. Recipe can be substituted for sockeye salmon, just reduce cooking times by half. Salmon is best enjoyed medium rare, so the fish retains its natural oil and flavor.

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