The Only Grilled Salmon You’ll Ever Need

Serving 3 people

25 min


  • agave nectar 2 teaspoons agave nectar
  • cayenne pepper 1/8 to ¼ teaspoon cayenne pepper
  • cherry tomatoes 1-½ cups cherry tomatoes, halved or quartered
  • chili powder 1 teaspoon chili powder
  • garlic 1 large clove garlic, minced
  • garlic powder 1 teaspoon garlic powder
  • jalapeno 1 jalapeno, seeded and chopped
  • lime juice 3 tablespoons lime juice
  • mint leaves 4 large mint leaves, finely chopped
  • olive oil 2 tablespoons olive oil
  • onion powder 1 teaspoon onion powder
  • red onion 1/4 cup red onion, finely chopped
  • salmon fillet 1-½ pounds skin-on salmon fillet
  • sea salt ¼ teaspoon sea salt
  • yellow squash Sea salt to taste
  • zucchini squash 1 medium yellow squash, grilled and chopped
  • 1 medium zucchini squash, grilled and chopped
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How to make it

  1. Brush your grill with a wire brush to remove any food particles, and coat or spray the grill with cooking oil. Preheat the grill to medium-high (400 to 450 degrees F).
  2. Mix together the seasoning and salt in a small bowl until well-combined.
  3. Drizzle the fish with olive oil and use your hands to gently coat the full surface of the flesh. Sprinkle the seasoning blend over the fish. NOTE: If you're performing this step ahead of time, store salmon in a seal-able container or plastic bag in the refrigerator until you're ready to grill.
  4. Place the salmon fillet on the grill skin side down (I put it over the hottest part of the grill) and cover. Cook for 3 to 6 minutes, or until the skin is super crispy and fish is opaque. Carefully flip and cook an additional 2 to 4 minutes, or until salmon reaches desired done-ness. For rare-in-the-center salmon, cook about 2 minutes per side. Adjust the grill time up for salmon fillets that are thicker than 1 inch.
  5. Transfer salmon to a serving platter and serve with grilled zucchini salsa!Grill the zucchini and yellow squash while you're grilling the fish. To do so, cut the zucchini into 1/4 to 1/2-inch thick rounds, lightly coat with olive oil, and sprinkle with salt and pepper.
  6. Place zucchini on the grill and cook until grill marks appear, about 2 minutes. Carefully flip and cook on the other side until grill marks appear, another 1 to 2 minutes.
  7. Transfer to a cutting board and chop when cool enough to handle.
  8. Transfer the chopped grilled zucchini and yellow squash to a mixing bowl.
  9. Add the remaining ingredients for the salsa and toss until well-combined.