Grilled Salmon

Grilled Salmon

I love grilled salmon – done right, you have a nice crust on the outside and a soft, flaky inside. What I love most about it (aside from being delicious), is that it is quick, healthy, easy to make and really shakes up the weekly dinner routine.

Fish is something that can seem intimidating to make at home. First there is the buying process-Where to buy it from? What kind? Wild caught or farm raised? And then there is the actual cooking – what do you do to it once you get it home?

I actually like to think of fish as kinda easy – I think once it loses its home-cooked meal enigma status, you can enjoy the easy preparation and the quick cooking of it. Fish is also being sold in different ways that make it easier to make at home.

So how to buy: if you are buying fish from the seafood counter at your grocery store, talk to the person working behind the counter. At most places they should be able to let you know what is fresh and they should be able to describe the fish for you and might even be willing to share some preparation ideas and tips. Another option is to buy fish that is frozen. Most grocery stores and also Costco sell bags of individually wrapped pieces of frozen fish (often times found near the seafood counter at the grocery store and in the regular freezer section at Costco). As for farm raised or wild caught? There are actually benefits and disadvantages to both and it would take another whole post to describe it, but as a general rule, I think that if possible, its best to buy wild caught more often than farm raised. That way you are eating a fish that ate what a fish usually eats and swims where it usually swims – just doing its fishy thing as it usually does. 

My favorite place and way to buy salmon? Costco from the fresh seafood section - a large piece of wild caught salmon and we eat a couple dinners and a lunch off of it.

So how to prepare: I like to prepare salmon one of two ways. I either season it really well and then cook it, or I season with salt and pepper and then make a sauce or salsa to go on top of it. Today I'm talking about my favorite way to make salmon, which also happens to be the easiest way, and it seasoning it with a seasoning that my mother introduced me to - we refer to it as salmon crack.

You can find it at William Sonoma. It is pricey (as if you needed me to say it after I said where it was from) but a little goes a long way and it really does last a long time… unless you eat salmon every night… which you might be inclined to do once you taste it. This seasoning does have some heat, so keep that in mind and use less for the kiddos or the family members that are spice sensitive.


  • Salmon - about 6 ounces per person (if buying a large piece of salmon, go ahead and cut into portions)
  • Potlatch seasoning from Williams Sonoma
  • Canola oil-spray or or regular ole' canola oil brushed on


  1. Heat grill to high heat
  2. If your salmon has the skin on still, that is ok, you can just leave it on-just don't eat that part later.
  3. Brush your salmon with oil or spray with cooking spray on both sides  
  4. Sprinkle about 1/4-1/2 teaspoon of the seasoning evenly on each fish filet 
  5. Place on oiled grill skin side down (if there is skin) and grill on high heat for about 4 minutes or until a crust forms and then flip over and grill for another 3-4 minutes. 
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