It may seem counterintuitive to start the fish skin-side up. But when you flip it, the fish skin captures the juices as it finishes cooking for extra-flavorful results. Serve with chimichurri sauce (see Associated Recipe). Source: EatingWell Magazine, June 2020

Eric Wolfinger


Ingredient Checklist

Associated Recipes


Instructions Checklist
  • Preheat a gas grill to high, build a fire in a charcoal grill or build a campfire and let it burn down to high heat (about 500 degrees F).

  • Brush or drizzle salmon with oil and sprinkle with 1/4 teaspoon salt. Sprinkle peppers and onions with the remaining 1/4 teaspoon salt.

  • Oil the grill rack (see Tip). Place the salmon, skin-side up, on the grill, along with the peppers and onions. Grill the salmon until browned, 3 to 4 minutes. Using a metal spatula, gently nudge one of the pieces: it should release from the grill without much force, but if it feels stuck, continue cooking for another minute. When the salmon releases easily, flip and continue cooking until browned and the flesh is opaque, about 3 minutes more. Cook the peppers and onions, turning frequently, until tender and well browned, 8 to 10 minutes total.

  • Serve the salmon with the vegetables.


Tip: To oil a hot grill rack, soak a paper towel in vegetable oil and hold it with tongs to rub it over the rack. (Do not use cooking spray on a hot grill.)

Nutrition Facts

256 calories; 9.1 g total fat; 1.8 g saturated fat; 66 mg cholesterol; 317 mg sodium. 842 mg potassium; 12 g carbohydrates; 3.2 g fiber; 7 g sugar; 30 g protein; 3755 IU vitamin a iu; 151 mg vitamin c; 78 mcg folate; 75 mg calcium; 1 mg iron; 59 mg magnesium;