Grilled Curry Salmon Fillets

Course: Main Course

Cuisine: American

Diet: Gluten Free

Prep Time: 5

Cook Time: 12

Total Time: 17

Servings: servings

Calories: 234kcal

Author: Jazzmine Woodard

Simple smoky salmon topped with a flavor-packed curry glaze

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Equipment

1 smoker grill charcoal, gas, or wood
1 mixing bowl
1 spoon
1 pastry brush optional
1 grill tongs
1 food thermometer optional

Ingredients

½ lime
4 cloves garlic minced
2 tablespoons honey
1 teaspoon curry powder
½ teaspoon onion powder
½ teaspoon smoked paprika
¼ teaspoon ground ginger
1 pound salmon fillets
sea salt to taste
black pepper to taste
1 tablespoon avocado oil or oil of your choosing

Instructions

Prep the Ingredients: Preheat smoker to 450 degrees Fahrenheit (if using a gas grill see notes section). Mix lime juice, garlic, honey, curry powder, onion powder, smoked paprika, and ground ginger in a bowl until uniform.
½ lime, 4 cloves garlic, 2 tablespoons honey, 1 teaspoon curry powder, ½ teaspoon onion powder, ½ teaspoon smoked paprika, ¼ teaspoon ground ginger
Season the fleshy side of the salmon with salt and pepper. Flip and brush a thin layer of oil onto the skin side.
1 pound salmon fillets, 1 tablespoon avocado oil, sea salt, black pepper
Grill the Fish: Place salmon filets, skin side down on heated grill and spoon curry sauce over top. Cook for about 6-8 minutes or until the salmon easily releases from the grill grates. The flesh of the salmon will start to turn opaque and lighter pink.
Flip and cook flesh side down for 6 minutes or until the internal temperature reaches 145 degrees Fahrenheit.

Notes

Preparation

How long to grill salmon? The general rule of thumb is to grill fish for 8-10 minutes per inch of thickness. This is the total grilling time, so cook for half this time on one side, then repeat on the other. Use a food thermometer to be sure.

You can make this dish on a charcoal or gas grill or a wood smoker (I originally developed the recipe on my Traeger). On a gas grill, I recommend lighting two-thirds of the burners to medium-high for indirect heat.

Modifications

You can use previously frozen salmon for this recipe, but for the best results, I recommend fully thawing it before cooking.

Feel free to sweeten your grilling sauce with the liquid option of your choice, including honey, maple syrup, date sweetener, or something zero-sugar like stevia or monk fruit.

I use lime juice in the curry sauce, but you can also use another type of citrus, such as sour orange or lemon, for similar zesty flavor.

Storage

Store in an airtight container in the refrigerator. Keeps for up to four days.

You can freeze cooked salmon; however, the texture once thawed will be much softer--like that of smoked salmon. So keep that in mind for how you plan to use it. To freeze, allow the salmon to come to room temperature, then wrap each portion snugly in plastic wrap or aluminum foil and place in an airtight, freezer-safe container. Keeps for up to three months.

Nutrition