I made this salmon for the first time at a cookout where nobody could agree on what to grill, and it solved the problem without much debate. Salmon in foil with lemon, salt, and pepper, then straight onto the grates once it’s had time to marinate. The vegetables cook alongside it with Creole seasoning and a finish of lime juice, and everything ends up with that char-edged, smoky quality that’s hard to replicate indoors. Corn and peppers on a grill are worth doing anyway, but next to salmon they make a full plate rather than a side.
How to Make Grilled Salmon and Vegetables
Marinate in the foil
Wrapping the salmon in foil with lemon and seasoning for thirty minutes before grilling lets the flavors penetrate without the fish sitting in liquid and going soft. Big difference. When you pull it out to grill, pat it dry so you get color on the flesh rather than steam.
Stagger the vegetables
Potatoes take longer than corn, and corn takes longer than peppers, so put them on in sequence rather than all at once. Toss everything well with olive oil before it goes on the grill; dry vegetables stick and burn at the edges before they cook through. 
Watch the salmon color
Dark pink all the way through is what you’re after. Salmon goes from undercooked to overcooked fast on a hot grill, so check it by pressing the thickest part with a finger: it should feel firm but not hard. Pull it a minute early if you’re unsure; residual heat does the rest.
Grilled Salmon and Vegetables
- Total Time: 35 minutes
- Yield: Serves 6
- Diet: Pescatarian, Omnivore
Description
Fire up the grill for this flavorful salmon dinner! Sweet corn, peppers, and potatoes get a Creole spice boost.
Ingredients
- 6 fillets (2 kg) skin-on center-cut salmon fillets
- 2 Lemons
- Salt
- Pepper
- Peppers
- Potatoes
- Corn
- Any other vegetables of your choice
- Salt
- Pepper
- Butter or Olive oil
- Creole seasoning
- Lime juice
Instructions
- Place a piece of salmon in foil. Sprinkle with lemon, salt, and pepper. Wrap and marinate for 30 minutes.
- Remove salmon from foil and place on the grill.
- Grill salmon until it is dark pink in color.
- Vegetables
- Toss all vegetables with olive oil, salt, pepper, and creole seasoning.
- Place vegetables on the grill by type, as cooking times will vary. Cook until desired doneness.
- Drizzle with lime juice, if desired.
Notes
- For even cooking, ensure your salmon fillets are similar in thickness. Thicker fillets may require slightly longer grilling time.
- To prevent sticking, lightly oil the grill grates before placing the salmon and vegetables.
- Leftover grilled vegetables can be added to salads or used as a side dish for other meals; store in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 fillet
- Calories: 450
- Sugar: 5
- Sodium: 400
- Fat: 25
- Saturated Fat: 5
- Unsaturated Fat: 15
- Carbohydrates: 20
- Fiber: 4
- Protein: 35
- Cholesterol: 100
Frequently Asked Questions
How do I keep the salmon from sticking to the grill?
Make sure the grill grates are clean and very hot before placing the salmon skin-side down. Oiling the grates lightly with a paper towel dipped in vegetable oil also helps. Don’t move the fish until it releases on its own.
How long should I grill the salmon?
For center-cut fillets about 1 inch thick, grill skin-side down for 4 to 5 minutes, then flip and cook another 3 to 4 minutes. The fish is done when it flakes easily but still looks moist inside.
What is creole seasoning?
It’s a spice blend typically made with paprika, garlic powder, onion powder, cayenne, oregano, thyme, salt, and black pepper. Store-bought blends work well, or you can mix your own to control the heat level.
