Grilled Mesquite Salmon is buttery and melt in your mouth delicious topped with lightly sauteed sweet corn and zucchini.
This dish truly celebrates summer dining to the max. First, because we’re using in season corn and zucchini – you can really taste summer here. Second, because we’re grilling and third, because it’s salmon. Salmon, to me, is one of those light delicate proteins that doesn’t weigh you down in the heat of summer.
You’ll love how simple this recipe is using Costco Sweet Mesquite Seasoning, butter and Lawry’s Garlic Salt. Just a few minutes on the grill, skin side down, over indirect heat and it’s ready! You can tell when it’s ready by gently pressing your finger. If it just starts to flake, take it off the grill. It will continue to cook as it rests, so removing when it’s a little under done is a good idea.
Fresh, wild salmon is always a yes for me. You can always tell wild caught salmon from farmed just by the difference in color. Wild salmon is bright orange / red in color and has a firmer texture. This is from swimming in natural waters and eating a natural, native diet. It is a clear choice for a healthy addition to your recipe as wild salmon has less fat and more Vitamin B12 and Vitamin D.
Ingredients in Grilled Mesquite Salmon
- Salmon – One wild salmon fillet, such as Copper River, deboned.
- Kirkland Sweet Mesquite Seasoning – Grab this seasoning on Amazon or at Costco.
- Lawry’s Garlic Salt – Find this on Amazon.
- Corn on the Cob – Fresh corn on the cob husks and silk removed, corn cut off cob.
- Zucchini – Fresh zucchini cut in half circles.
- Butter – Real butter (It’s all I use).
- Salt and Pepper – Salt and pepper to taste.
Related Recipes
Grilling fish adds so much flavor. Be sure to check out these other recipes. Grilled Sablefish with Roasted Poblano Vinaigrette – also known as black cod and this sauce? Amazing! You’ll want to have it on everything. Want a beautiful dish for family dinner? Sweet and Spicy Citrus Salmon is absolutely stunning on the table. Step it up a notch and get fancy with Grilled Halibut in Roasted Tomatillo Sauce, a little extra effort, but so worth it.
Tried It?
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Grilled Mesquite Salmon
Ingredients
- 1 lb wild salmon fillet deboned
- 1 tbsp. Kirkland Sweet Mesquite Seasoning
- 1 tsp. Lawry's Garlic Salt
- 1 medium zucchini sliced in 1/4 inch thick half circles
- 3 ears corn husked, corn cut off cob
- 5 tbsp. butter room temperature
- salt and pepper
- lemon wedges for serving
Instructions
- Fire up the grill. If using charcoal, set up an indirect heat cooking area.
- Rub butter gently over salmon fillet. Season salmon evenly with Kirkland Sweet Mesquite and Lawry's Garlic Salt. Place skin side down on grill over indirect heat. Close lid and let cook for about 6-8 minutes. Meanwhile, in a pan over medium heat, add butter, let melt, then add zucchini and stir for a minute or so. Add corn and cook until just warm. Remove from heat, season with salt and pepper. Check salmon, depending on thickness, you may need to cook another 6-8 minutes. Press finger gently on salmon to see if it starts to flake. If it doesn't flake at all, continue cooking, but check back every minute – salmon cooks quick! You are looking for 120 degrees for medium rare, which is what you want to remove salmon at because it will continue to cook. Serve corn and zucchini over salmon with lemon wedges.
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