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How To Cook Perfect Grilled Salmon

Updated on August 22, 2012

Culinary Basics - Grilled Salmon

This is a very unusual technique for grilling salmon - it is also the easiest recipe you will ever find!

Part of culinary basics is knowing what cooking technique to use when cooking fish. You want fish to be moist and yet you want fish to be done all the way through.

This technique for grilling fish certainly fits the bill. While this recipe is created for salmon, you can also use it for any other firm fish and other fattier fish such as mahi-mahi, tuna, etc.

I found this recipe initially on, however, I changed it up a bit to suit my own tastes. Experiment with it as well!




The original recipe on called for mayonnaise but I am not a huge fan of using a lot of mayonnaise.

I also for some reason thought at first this recipe sounded a little 'out there'. However, the first time I tried it, I loved it - and it truly DID work. It's a great technique for grilling or roasting fish!

I soon began to experiment though with other mediums to 'moisturize' my fish. I find that I like my ingredients better than mayo! Of course you can just use mayo as the recipe called for.

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courtesy flickr mcphersoncourtesy wikicommonscourtesy flickr foodiesathomecourtesy flickr wordridden
courtesy flickr mcpherson
courtesy flickr mcpherson
courtesy wikicommons
courtesy wikicommons
courtesy flickr foodiesathome
courtesy flickr foodiesathome
courtesy flickr wordridden
courtesy flickr wordridden


  • Salmon (or other fish) - in any quantity that you are going to grill
  • Enough Greek yogurt and/or sour cream or a mixture of both to cover the flesh of the fish (I use a combination of both)
  • Salt
  • Pepper
  • Lemon or lime juice
  • Minced garlic
  • Herbs such as dill - I use basil, marjoram and thyme as well


  1. Ready the grill - foil line it, spray with vegetable spray or brush with a bit of olive oil or specialty oil such as walnut - have ready at medium-low heat.
  2. Wash fish and pat dry.
  3. Combine yogurt, sour cream, lemon or lime juice and garlic.
  4. Place salmon on a cookie sheet or large platter.
  5. Spread the yogurt/sour cream mixture over the flesh of the fish - completely encase the flesh of the fish in this mixture. (I say I'm applying its 'moisturizer')
  6. Now sprinkle with herbs, salt and pepper.
  7. Carefully place on foil-lined grill and cook over medium-low heat until done - about 30 minutes. The thickest part should be nice and flaky.
  8. Remove from heat, put on serving tray and enjoy!

It doesn't get much simpler than this!


A recipe doesn't have to be complicated to be delicious and this one certainly is succinct. It also gives you the best chance at keeping your salmon moist and delicious.

That is the great secret to culinary basics - knowing how to take your ingredients and using a cooking technique that brings out the best in what you have to work with.

Grilling salmon using this technique will give you rave reviews. You can leave the yogurt/sour cream sauce on the outside of the fish or remove some of it later. Either way, the leftovers are great on salads or used to make sandwiches.

Make sure you check out the other ways to cook fish and different kinds of fish you can use!

Three Ways to Grill Fish

Culinary Basics - Grilled Salmon with Potatoes


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