Grilled Salmon with Sweet Peppers

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Grilled Salmon with Sweet Peppers
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).
Eric Wolfinger
active:
40 mins
total:
40 mins
Servings:
4
Grilled Salmon with Sweet Peppers

Ingredients

Directions

  • 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).

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  • 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.

Associated Recipes

Easy Chimichurri Sauce

Nutrition Facts

Serving Size:
4 oz. salmon & 1 1/2 cups vegetables
Per Serving:
256 calories; protein 30g; carbohydrates 12g; dietary fiber 3.2g; sugars 6.9g; fat 9.1g; saturated fat 1.8g; cholesterol 66.3mg; vitamin a iu 3755.2IU; vitamin c 150.6mg; folate 78.3mcg; calcium 74.8mg; iron 1.3mg; magnesium 58.9mg; potassium 842.5mg; sodium 316.6mg.
© Copyright 2022 EatingWell. All rights reserved. Printed from https://www.eatingwell.com 07/03/2022
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