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: 6 servings 1x
- Diet: Pescatarian, Omnivore
Description
Fire up the grill for this flavorful salmon dinner! Sweet corn, peppers, and potatoes get a Creole spice boost.
Ingredients
For the salmon:
- 6 skin-on center-cut salmon fillets (about 2 kg / 4.4 lb total)
- 2 lemons, sliced
- 1 tsp salt
- 1/2 tsp freshly ground black pepper
For the vegetables:
- 3 medium bell peppers (mixed colors), quartered and seeded
- 3 medium potatoes, scrubbed and cut into 1/2-inch rounds
- 3 ears corn, husked and halved
- 2 tbsp olive oil or melted butter
- 1 tsp Creole seasoning
- 1/2 tsp salt
- 1/4 tsp freshly ground black pepper
- Juice of 1 lime, for finishing
Instructions
- Place each salmon fillet on a sheet of foil. Lay lemon slices over the top and sprinkle with salt and pepper. Wrap loosely and marinate in the refrigerator for 30 minutes.
- Heat the grill to medium-high. Oil the grates lightly to prevent sticking.
- Toss the peppers, potatoes, and corn with the olive oil (or butter), Creole seasoning, salt, and pepper until well coated.
- Place the potato rounds on the grill first — they take the longest. Grill for about 5 minutes per side, or until tender and well-marked.
- Add the corn to the grill. Cook, turning, for about 8–10 minutes total until lightly charred.
- Add the bell peppers. Cook for about 3–4 minutes per side until charred and tender.
- While the vegetables finish, remove the salmon from the foil and pat the flesh side dry. Place skin-side down on the grill. Cook for 4–5 minutes, then flip and cook another 3–4 minutes, until the fish is dark pink all the way through and flakes easily when pressed.
- Drizzle the vegetables with lime juice. Serve the salmon and vegetables together.
Notes
Put the potatoes on the grill first — they take about twice as long as the peppers. Toss all the vegetables well in oil before they go on; dry vegetables stick and scorch at the edges before they cook through. The salmon is done when it feels firm but not hard when you press the thickest part; it will continue cooking off the heat, so pull it a minute early if unsure.
- 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.
