Grilled Wild Salmon

Grilled Wild Salmon

BY Lee Murphy

Grilled Wild Salmon

Janis Nicolay

Seasonally Inspired Recipes for Creating and Cooking with Artisanal Preserves
Lee Murphy


This simple recipe is great for family BBQs. Serve with a warm potato salad dressed in red wine vinegar, grainy Dijon and olive oil along with a side of steamed green beans to round out the meal.



  • 1 side wild sockeye (if you can find it) salmon fillet, skin on, pin bones removed
  • 1/2 cup preserves (suggestions below)
  • 1/2 tsp salt


  • 1 Tbsp soy sauce or fresh lemon juice
  • 1 Tbsp olive oil
  • 1 clove garlic, minced
  • 1 tsp grated fresh ginger


  1. Heat grill to medium-high.
  2. Whisk marinade ingredients in a small bowl. Place salmon on foil, skin side down, and pour marinade evenly over top. Let salmon sit in marinade for no more than 10 minutes, or it will cook without you.
  3. Smear preserves on flesh side from tip to tail and place salmon on grill. Salmon is perfectly cooked when the fat begins to turn white at the tail end. Remove from heat so as not to overcook.


  • If you’re pressed for time or have run out of steam at dinnertime, as I often do, simply season salmon with salt in place of marinade and smear with preserves.
LEE MURPHY owns and operates The Preservatory and Vista D'oro Farms & Winery in South Langley, British Columbia, with her husband, Patrick. A... Read More