Make this grilled sockeye salmon in less than 20 minutes, from start to finish.
This grilled sockeye salmon recipe features a savory ginger and fennel sauce.
What is Sockeye Salmon?
Sockeye salmon is a north Pacific salmon that sports red-orange meat with a succulent taste.
Bounding with nutritional value, this variety of Pacific salmon is also considered by many to be the best for eating.
It is often distinguished from other varieties of salmon due to its rich red, almost fluorescent color.
Lower in fat than the other salmon, it’s flavor is more pronounced and thus it’s high popularity among salmon lovers.
Sockeye salmon is loaded with nutrients and fast and easy to prepare.
How to Make this Grilled Salmon Recipe
This grilled salmon seasoning features a combination of savory fennel and fresh ginger.
We’ve used the savory fennel along with it pretty fronds a few times in the past and furthermore with today’s recipe we’re adding a new use to the list. Sockeye Salmon with Ginger Fennel Sauce.
It’s hard to say what it has more of flavor health or convenience; thus we will let you decide for yourself.
Whatever the case, you’re going to want to try this one yourself because that’s always the best way to decide!
-Dan
- Look for vibrant, pink flesh.
- Avoid any fish the smells fishy.
- If you see a brown spot on the salmon or the flesh looks dry and curled up, walk away.
- Sometimes frozen salmon is better than the fresh stuff since often the salmon goes directly on ice on the boat, to preserve freshness.
Try this grilled sockeye salmon soon!
Sockeye Salmon with Ginger Fennel Sauce
Ingredients
- 8 oz salmon fillet
- 1 cube ginger 1" x 2"
- 1/2 cup fennel chopped
- 1 clove garlic
- 1 teaspoon sugar
- A splash of low sodium soy sauce
- 1 tablespoon olive oil
- juice from 1/2 lemon
- 1 cob sweet corn grilled or roasted (optional)
Instructions
- Heat grill to medium-high setting
- Place ginger, fennel, garlic, sugar, soy sauce and olive oil in food processor and process until thick,l liquid consistency.
- Place salmon on grill, skin side down and spread 1/2 sauce on salmon.
- Grill for 6-8 minutes, until salmon is tender and flaky.
- Remove from grill and finally spread remaining sauce. Garnish with fennel fronds and roasted corn and serve immediately.
What a lovely salmon recipe, I love fennel and wish more people placed it in various recipes, the flavor is to die for.
Heidy, I agree completely. The more that I incorporate fennel into my recipes, the more I want to use it with other dishes. Thanks so much for dropping by!
Thanks so much Beeta. It’s easy to forget how much flavor and good pairing can be done with ordinary and seasonal produce and herbs. Sometimes, it’s all about thinking (or in this case, tasting) outside of the box. We love hearing from you and certainly appreciate you stopping by; thanks so much!
What a great recipe, Dan! Simple but flavorful. Ginger and fennel, paired with the salmon…wow! I’m always trying to eat more fish in my diet, and it can get easy to stick to the recipes I know. I love that you changed it up with this one without it being complicated or too fussy. Gorgeous, gorgeous salmon!