Grilled Wild Sockeye Salmon Northwest Style

Grilled Wild Sockeye Salmon Northwest Style Recipe

Photo: psfreeman

Recipe from Harris Teeter's Fresh Catch Newsletter The name sockeye comes from an attempt to translate the word suk-kegh from British Columbia's native Coast Salish language. Suk-kegh means red fish. The sockeye, also called red or blueback salmon, is among the smallest of the seven Pacific salmon species, but their succulent, bright-orange meat is prized above all others. They range in size from 24 to 33 inches in length and weigh between 5 and 15 lbs.


4 servings

Recipe from



2 pounds fresh sockeye salmon fillets
3/4 cup extra virgin olive oil (of Apulia)
3/4 cup soy sauce
2 tablespoons minced fresh garlic
2 tablespoons chopped fresh rosemary
6 ounces frozen limeade, thawed


1. Combine limeade, olive oil, soy sauce, garlic and rosemary in a flat dish or gallon size zip-top plastic bag.

2. Rinse the fresh Alaskan sockeye salmon fillets under cold water, pat dry with a paper towel.

3. Place salmon in the marinade, turning several times to coat. Cover, if needed, and refrigerate for one hour.

4. Preheat grill/coals to medium-high heat. Remove salmon from marinade and place on a well oiled grill, 4 to 5 inches from heat.

Cook, turning once, 8 to 10 minutes. Cook just until the fillets begin to flake.



July 2011
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