Grilled Hawaiian Salmon
Grilled Hawaiian Salmon is a zesty, tropical-inspired dish seasoned with lemon pepper, paprika, and garlic powder. Finished with a squeeze of fresh citrus, it's perfect for a quick and flavorful weeknight meal. Optional marinade takes it to the next level.
Yields: 2-3 servings
Prep Time: 10 minutes
Cook Time: 10 Minutes
Special Equipment: grill or grill pan
Ingredients
1 lb salmon, skinned and filleted
Salt and pepper, to taste
Olive oil (or other high-heat cooking oil)
Lemon or lime wedges, for serving
1 tbsp lemon pepper
1 tbsp paprika
1 tbsp garlic powder
2 tbsp olive oil
2 tbsp lime juice
1 tsp garlic minced or powder
1 tsp paprika
½ tsp cumin
½ tsp chili powder
Salt and pepper, to taste
Directions
Prep the Salmon: Pat the salmon dry with paper towels. Season both sides generously with salt, pepper, lemon pepper, paprika, and garlic powder.
Marinade: For extra flavor, whisk together the optional marinade ingredients. Coat the salmon in the marinade and refrigerate for 30 minutes to 1 hour.
Prepare the Grill: Preheat the grill to medium-low heat to prevent sticking or burning. If using a grill pan, preheat over high heat. Clean the grill grates well and lightly grease them with vegetable oil.
Grill the Salmon: Place the salmon directly on the hot grill or grill pan. Grill for 3–5 minutes per side, depending on the thickness. The fish is done when it flakes easily and reaches an internal temperature of 145°F (63°C).
Tip: If using skin-on salmon, place skin side down on foil to prevent sticking and burning.
Serve: Squeeze fresh lemon or lime juice over the salmon just before serving. Garnish with chopped cilantro or fresh herbs, if desired. Serve hot with rice, grilled veggies, or pineapple salsa.
