Grilled Sockeye Salmon with Mediterranean Glaze
A flavor-packed recipe starring wild-caught Alaska salmon from Kenai Fish Co.
Good food starts at the source and in our case, that source is the beautiful, bountiful Kenai River. Our wild caught Kenai River sockeye salmon is handled with care from the moment it’s pulled from the water, ensuring you get nothing but the freshest, most flavorful fillets delivered right to your doorstep.
Whether you’re grilling on a sunny deck in Homer or searing fillets in a city apartment, this Mediterranean-glazed grilled salmon is easy, bright, and full of that wild Alaskan goodness. And, yes, it tastes even better when you tell people you made it with sustainable salmon from Kenai, not that we’re biased!
Now, fire up the grill, pour a glass of something cold, and let’s make some fish magic.
Prep Time
45 Mins
Cook Time
20 Mins
Serves
4
Ingredients
Ingredients
For the Salmon
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1–1.5 lbs wild caught Kenai River sockeye salmon (skin on)
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Olive oil
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Salt & pepper
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Lemon wedges, for serving
For the Mediterranean glaze:
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1/4 cup balsamic vinegar
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1 Tbsp Dijon mustard
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1 Tbsp honey
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1 clove garlic, finely grated or minced
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1/2 tsp dried oregano
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1/2 tsp smoked paprika
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Pinch of red pepper flakes (optional, but highly encouraged)
SUBSTITUTIONS & TIPS
No grill? No problem. This salmon does great in a cast iron pan or broiled in the oven.
Don’t have balsamic? Red wine vinegar + a touch more honey can pinch-hit.
Want more punch? Add chopped kalamata olives or capers as a garnish.
This glaze is also amazing on chicken, shrimp, or even grilled veggies — just saying!
Preparation
1. Prep your fish.
Pat your wild Alaskan salmon dry — this helps it sear beautifully and hold onto all that glaze-worthy flavor. Drizzle with olive oil, and season with salt and pepper. Let it sit while you make the glaze.
2. Whisk the glaze.
In a small bowl, combine balsamic vinegar, mustard, honey, garlic, oregano, paprika, and red pepper flakes. Stir until it’s smooth and glossy like a fancy balsamic dressing. You’ll want to put this on everything. (Try to resist.)
3. Heat the grill.
Preheat your grill to medium-high heat. If you're using a grill pan indoors, same deal. Just pretend it’s a backyard in July and go with it.
4. Grill time!
Place the salmon skin-side down on the grill. Brush generously with your Mediterranean glaze. Cook for about 4–5 minutes on the first side, then gently flip (or don’t, if you're nervous—skin-side down works just fine too). Cook for another 3–4 minutes until the salmon flakes easily with a fork.
5. Finish and serve.
Hit it with one more glaze brush, a squeeze of lemon, and serve it up with couscous, a salad, or some roasted veggies. Bonus points for eating it outside with friends.