Grilled Coho Salmon Recipe

Escovitch is a spicy Jamaican dish made with fish, usually snapper, and scotch bonnet peppers, though you can use any kind and amount of peppers to customize the level of spiciness.

Since the sauce acts as a marinade, it’s a great way to spice up any leftover salmon you may have from grilling. You can use lime instead of vinegar, and try different vegetables or spices in the escovitch as well. This recipe is incredibly easy to make and adaptable.

On a hot charcoal or gas grill preheated to 450°F, cook salmon for about 5 minutes on the first side and don’t disturb until the fish lifts easily from the grate. Cook on the second side for about 2 minutes or until the salmon registers 125°F internal temperature or until medium-rare. Pat salmon dry with paper towels and let it sit at room temperature for about 15 minutes before cooking.

Instructions
  1. Preheat the grill to 375º F.
  2. Place the thawed coho salmon filets on a plate. Coat with salt, herbs, and sliced limes.
  3. Drizzle avocado oil on top.
  4. Place the fillets onto a large piece of aluminum foil. …
  5. Wrap the fish in the foil packets.
  6. Grill for 8 minutes until done. …
  7. Serve hot.

Perfectly GRILLED SALMON Every Time – Amazing Salmon Rub and Recipe

The Only Grilled Salmon Recipe You’ll Ever Need 🔗

An easy, goof-proof grilled salmon recipe that results in amazing salmon each and every time!

Prep: 15min

Total: 25min

Serving Size: 1 of 4

Nutrition Facts: calories 407 calories, Carbohydrate 1 grams carbohydrates, Fat 29 grams fat, Protein 31 grams protein, servingSize 1 of 4, unSaturated Fat 0 grams unsaturated fat

Ingredients:

  • 1-½ pounds skin-on salmon fillet
  • 2 tablespoons olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon chili powder
  • 1/8 teaspoon to ¼ cayenne pepper
  • ¼ teaspoon sea salt
  • 1 medium zucchini squash, grilled and chopped
  • 1 medium yellow squash, grilled and chopped
  • 1-½ cups cherry tomatoes, halved or quartered
  • 1 jalapeno, seeded and chopped
  • 1 clove large garlic, minced
  • 1/4 cup red onion, finely chopped
  • 4 leaves large mint, finely chopped
  • 3 tablespoons lime juice
  • 2 tablespoons olive oil
  • 2 teaspoons agave nectar
  • sea salt

Instruction:

  1. Brush your grill with a wire brush to remove any food particles, and coat or spray the grill with cooking oil. Preheat the grill to medium-high (400 to 450 degrees F).
  2. Mix together the seasoning and salt in a small bowl until well-combined. Drizzle the fish with olive oil and use your hands to gently coat the full surface of the flesh. Sprinkle the seasoning blend over the fish. NOTE: If you’re performing this step ahead of time, store salmon in a seal-able container or plastic bag in the refrigerator until you’re ready to grill.
  3. Place the salmon fillet on the grill skin side down (I put it over the hottest part of the grill) and cover. Cook for 3 to 6 minutes, or until the skin is super crispy and fish is opaque. Carefully flip and cook an additional 2 to 4 minutes, or until salmon reaches desired done-ness. For rare-in-the-center salmon, cook about 2 minutes per side. Adjust the grill time up for salmon fillets that are thicker than 1 inch.
  4. Transfer salmon to a serving platter and serve with grilled zucchini salsa!
  5. Grill the zucchini and yellow squash while you’re grilling the fish. To do so, cut the zucchini into 1/4 to 1/2-inch thick rounds, lightly coat with olive oil, and sprinkle with salt and pepper. Place zucchini on the grill and cook until grill marks appear, about 2 minutes. Carefully flip and cook on the other side until grill marks appear, another 1 to 2 minutes. Transfer to a cutting board and chop when cool enough to handle.
  6. Transfer the chopped grilled zucchini and yellow squash to a mixing bowl. Add the remaining ingredients for the salsa and toss until well-combined.

FAQ

How do you not overcook coho salmon?

You don’t want to overcook your salmon, so remove a portion from the oven when the internal temperature reaches 140°F and let it rest for 5 minutes. The salmon will continue to cook and increase in temperature during this time.

Is it better to grill salmon in foil or not?

The best way to grill a fish, in my opinion, is with a foil packet, which keeps the fish moist while it cooks and guarantees that the salmon will be perfectly tender and flaky, not dry. You can grill salmon without foil (like this outstanding Cedar Plank Salmon), but I find that the best way to grill a fish is with a foil packet.

How long should I grill my salmon?

Grill salmon skin-side up for 6 to 8 minutes, then carefully flip it over and cook for another 6 to 8 minutes, or until the salmon is just cooked through and flakes easily. Brush the grill with oil to prevent sticking.

What is special about coho salmon?

Although coho salmon is less expensive than king and sockeye salmon, its quality is still quite high. Coho are a medium fatty salmon that have nearly twice the oil content of pink and chum salmon, but less than sockeyes or kings. Coho salmon has rich, reddish-orange meat and has been called one of the best-tasting salmon.

Leave a Comment