Grilled Sockeye Salmon with Rustic Hash. See recipes for Grilled Sockeye Salmon with Rustic Hash, Sweet hash too. Drizzle olive oil onto skin-side and top of salmon; sprinkle generously with salt and fresh cracked pepper. Place salmon on preheated grill, skin-side down. See recipes for Grilled Sockeye Salmon with Rustic Hash too. The following cooking techniques have been developed specifically for Alaska sockeye salmon.

Make a foil pan Brush grill rack with oil. Drizzle olive oil onto skin-side and top of salmon; sprinkle generously with salt and fresh cracked pepper. Place salmon on preheated grill, skin-side down. You can have Grilled Sockeye Salmon with Rustic Hash using 21 ingredients and 11 steps. Here is how you achieve that.

Ingredients of Grilled Sockeye Salmon with Rustic Hash

You need 4 of Salmon fillet pieces with skin on, about 4-6oz. each, deboned.
Prepare 2-3 Tbsp of melted butter or canola oil (or Earth Balance Dairy-Free butter).
Prepare 1 of lemon, sliced into wedges.
Prepare of The Seasoning.
Prepare 1 Tbsp of garlic powder.
Prepare 1 Tbsp of coarse kosher salt.
Prepare 1 Tbsp of dried minced onion.
It's 1 Tbsp of dried basil.
Prepare 1 tsp of dill.
You need of The Hash.
It's 2 lb. of russet potatoes, rough peeled, cut into 1/2” cubes.
Prepare 1 of small green bell pepper.
It's 1 of small red bell pepper.
It's 1 of small red onion.
Prepare 2 cloves of minced garlic.
It's 3 slices of thick-cut bacon, chopped into small pieces.
You need 1 tsp of coarse kosher salt.
You need 1/2-1 tsp of fresh ground black pepper.
It's 1/4 tsp of cayenne or ancho Chile pepper.
You need About 2-3 Tbsp of canola oil.
Prepare 1/4 cup of chopped chives or green onion tops.

How to Cook Salmon on the BBQ. With its higher fat content, Copper River Sockeye Salmon is a perfect candidate for the grill. Preheat a grill for medium-low heat. Slide the foil with the salmon off of the cookie sheet and onto the grill.

Grilled Sockeye Salmon with Rustic Hash step by step

Prepare the grill. If using charcoal, try to use natural paper with vegetable oil in lieu of lighter fluid. Allow 20 minutes or so for coals to burn down to white, ashy surface. Grill should be 450-500 degrees..
Prep the salmon by patting dry with paper towel. Brush all sides with melted butter or canola oil. Evenly sprinkle seasoning on all sides, finishing skin side down..
Heat canola oil in large skillet or Dutch oven over medium to medium-high heat. Add chopped bacon and cook 4-5 minutes until starts to render and brown..
Add potatoes to skillet and fry 4-6 minutes. Turn once gently to not mash..
Add the red onion to the pan and cook another 5 minutes or so until onions start to cook.
Add the bell peppers and continue cooking until potatoes start to crisp and turn golden brown..
Shift gears- time to put the salmon on the grill. Arrange fillets over direct heat, skin side down. Be cautious not to put over direct flame. Cook about 6-8 minutes until color starts to change lighter pinks, and begins to flake..
While fish is grillin’, finish the hash. Reduce heat to medium or medium low. Add the minced garlic, salt, pepper, and cayenne. Allow to finish crisping the potatoes..
Back to the fish- after salmon has cooked 6-8 minutes, and begins to flake, gently turn fillets over to lightly grill the top side for about 1 minute. This will add just a little color and char to the top..
Transfer salmon to a platter, skin side down. Lightly spritz tops of the fish with a few fresh-squeezed lemon wedges..
Time to plate! Make a nice bed of hash in center of the plate. Place a piece of salmon on top. The fish can be served with or without the skin as you prefer. Garnish dish with a pinch of chives or chopped green onion..

Salmon should be able to flake with a fork, but not be too dry. Stack the foil pieces (shiny side down) on a baking sheet and spray generously with. Place the salmon fillet on the grill skin side down (I put it over the hottest part of the grill) and cover. With ingredients like chili-garlic sauce, white vinegar, fish sauce, sugar, and chopped peanuts, this salad could transform even the most basic salmon into a memorable meal. Remove salmon from marinade; reserve marinade.