Grilled Alaskan Sockeye Salmon with Herbs and Garlic
Votes: 2
Time: 30 min.
Complexity: easily
Servings: 4 - 6
Complexity: easily
Servings: 4 - 6
Alaskan sockeye salmon fillets are grilled in a mixture of white wine, butter, garlic, and herbs. To do this, make a fish tray out of heavy-duty foil and place all the ingredients in it. You can bake sockeye salmon in the oven in the same way. The fish cooks quickly, and to prevent it from drying out, remove it from the heat when it's still slightly raw in the center. Let the fish rest for a few minutes, and it will finish cooking.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 0.7 kg of Alaskan sockeye salmon
- 1.5 tsp coarse salt
- 0.5 tsp freshly ground black
- 0.5 cups white wine
- 2 tablespoons melted butter or extra-virgin olive oil
- 2 tablespoons minced fresh garlic
- 2 tbsp chopped herbs
- Special equipment: heavy-duty foil
We recommend
Recipes with similar ingredients: salmon, white wine, garlic, parsley
Cooking the dish according to the recipe:
- Remove the Alaskan sockeye salmon from the refrigerator 15 minutes before cooking. Preheat the grill to 375°F (190°C). Cut two sheets of wide, heavy-duty aluminum foil about 6 inches longer than the fish. Stack the sheets of foil (shiny side down), place them on a baking sheet, and spray generously with cooking spray. Place the fish, skin-side down, in the center of the foil.
- Lift the sides of the foil up (2-5 cm) so that the sockeye salmon rests in a shallow pan, leaving at least 2 cm around the fish. Sprinkle the fish with salt and black pepper. In a small bowl, combine the wine, butter, garlic, and herbs. Drizzle the mixture over the fish. Carefully transfer the foil pan to the center of the preheated grill. Do not cover the sockeye salmon with foil. Cover the grill with a lid and bake for 10-13 minutes, until the fish is slightly translucent in the center (it will continue to cook when removed from the grill). Remove from the grill and let rest for a few minutes before serving.
- In the oven.
Bake in the oven at 190°C for 12-15 minutes, until the fish is slightly translucent in the center. Check for doneness after 10 minutes. Be sure to let the sockeye salmon rest for a few minutes before serving.
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