Grilled Alaska Salmon Three Ways (At Seven)

Grilled Alaska Salmon is an easy, fast dinner. In fact, dinner was on the table right at seven o’clock tonight.

And… drum roll please….. it was SALMON!

Grilled Alaska Salmon – Three ways!

With fresh dill and lemon juice, with olive oil and salt & pepper, with lemon juice and salt & pepper.

It doesn’t get any better than this, boys and girls, fresh-caught Alaskan Red Salmon from the Kenai. Courtesy of my friends who went dipnetting yesterday.


And it’s so easy:

Make a foil “boat”, spread your toppings on your salmon:

Again, I used:

Dill & Lemon Juice
Olive Oil, Salt & Pepper
Lemon Juice, Salt and Pepper.

But some of my favorite others are Thai Peanut Sauce and Teriyaki sauce (recipes coming soon).

Heat grill to medium high, and then cook until flaky (about 12 minutes).

In the meantime, prep your lettuce beds; tonight, I served over romaine lettuce and sliced avocado.

Voila! Salmon (served) At Seven!

Enjoy with a glass of your favorite white wine (this is my favorite – New Age, light and a little bubbly – perfect for summer!)


These glasses were a new purchase from Pier 1 this year… I feel like they are very fitting with my fabulous garden!

Grilled Alaska Salmon Three Ways (At Seven)
Recipe Type: Main
Author: Salmon At Seven
Prep time: 5 mins
Cook time: 12 mins
Total time: 17 mins
Serves: 3
Three great flavors for your grilled salmon.
  • 1 fillet fresh Alaskan red salmon
  • olive oil
  • fresh dill
  • lemon juice (fresh squeezed is best)
  • salt & pepper
  • 9 small romaine leaves
  • 1 avocado roughly chopped
  1. Preheat grill to a medium-high heat.
  2. Slice your salmon into three equal pieces.
  3. On one, drizzle with lemon juice and place dill on top.
  4. On the second, drizzle with olive oil and grind salt & pepper on top.
  5. On the third, drizzle with lemon juice and top with ground salt & pepper.
  6. Optional, place thinly sliced fresh lemon on the third section.
  7. Place in foil boat (together is fine, though boats is fine too).
  8. Grill for about 12 minutes or until salmon is flaky.
  9. Serve 1/3 of each fillet over lettuce and avocado.

# servings is dependent on size of fillet.
Fresh-caught Alaska salmon is ideal, though other types of salmon may be substituted. You can play with lots of different spices, but this on it’s own, in my opinion is the bee’s knees (or should I say – the Sockeye’s Suprise?) hehehe!

Looking for more great seafood recipes? Check out 7 Great Seafood Recipes for more ideas!

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7 Responses

  1. tannawings says:

    Gosh that looks so good! I love salmon any way I can get it- trade ya some homegrown sweetcorn for fresh caught salmon any day 🙂

  2. My favorite piece of salmon is the one on the left – it’s the belly portion! 🙂

    • Thank you for stopping by. It’s funny, in all the years I’ve been eating fish (pretty much my whole life), I’ve never taken the time to learn the different pieces. I just season, cook and eat! ha – just learned that I’ll be getting loads more salmon soon. mmmmm

  1. August 5, 2012

    […] amazed I didn’t think of it sooner! This dish is made up of salmon left over from my Grilled Alaska Salmon – 3 Ways post, a few days […]

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