Best 7 Whole Salmon On The Grill With Fennel Lemon And Onions Recipes

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Who doesn't love a perfectly cooked, succulent whole salmon? The delicate flavor of the fish, the crispy skin, and the aromatic herbs and vegetables that accompany it make for a truly unforgettable dish. If you're looking to impress your friends and family with your culinary skills, this recipe for whole salmon on the grill with fennel, lemon, and onions is the perfect choice. Packed with Mediterranean flavors, this dish is sure to tantalize your taste buds and leave you craving more. Fire up your grill and get ready to take your grilling game to the next level with this easy-to-follow recipe.

Here are our top 7 tried and tested recipes!

GRILLED SALMON WITH CITRUS-FENNEL SALAD AND GRILLED ESCAROLE



Grilled Salmon with Citrus-Fennel Salad and Grilled Escarole image

Provided by Katie Lee Biegel

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 9

Four 6-ounce skin-on salmon filets
Extra-virgin olive oil
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
2 small heads escarole, halved lengthwise
Freshly squeezed lemon juice
1 small bulb fennel, cored and thinly sliced on a mandolin, plus 1 tablespoon fronds
1/2 small red onion, thinly sliced on a mandolin
1 navel orange, peeled, pith removed and cut into segments

Steps:

  • Preheat a gas grill to medium-high or prepare a medium-hot fire in a charcoal grill.
  • Brush both sides of the salmon with olive oil and sprinkle with salt and pepper. Grill the salmon, skin-side down, for 3 to 4 minutes with the gill lid closed. Open the grill, flip the salmon and cook and additional 3 to 4 minutes for medium doneness.
  • Meanwhile, brush the escarole with olive oil and season with salt and pepper. On a slightly cooler area of the grill (medium heat) place the escarole cut-side down, and grill until it begins to char and the leaves have wilted, about 3 minutes. Remove from the heat, season with a squeeze of lemon juice; reserve.
  • In a bowl, toss the fennel, fennel fronds, onions and orange segments together until combined. Drizzle 1 tablespoon of olive oil and a squeeze of lemon juice over the salad; season with salt and pepper and toss to combine.
  • To serve, divide the grilled escarole among 4 plates. Lean a salmon filet on the escarole on each plate and top with the citrus-fennel salad.

Nutrition Facts : Calories 353 calorie, Fat 15 grams, SaturatedFat 2 grams, Cholesterol 94 milligrams, Sodium 282 milligrams, Carbohydrate 18 grams, Fiber 11 grams, Protein 38 grams, Sugar 4 grams

LEMON GRILLED SALMON



Lemon Grilled Salmon image

This tender and flaky fish is wonderful to serve to family and friends. A savory marinade that includes dill gives the salmon mouthwatering flavor and since it can be grilled or broiled, you can enjoy it all year round! -Aelita Kivirist, Glenview, Illinois

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 6 servings.

Number Of Ingredients 12

2 teaspoons snipped fresh dill or 3/4 teaspoon dill weed
1/2 teaspoon lemon-pepper seasoning
1/2 teaspoon salt, optional
1/4 teaspoon garlic powder
1 salmon fillet (1-1/2 pounds)
1/4 cup packed brown sugar
3 tablespoons chicken broth
3 tablespoons canola oil
3 tablespoons reduced-sodium soy sauce
3 tablespoons finely chopped green onions
1 small lemon, thinly sliced
2 onion slices, separated into rings

Steps:

  • Sprinkle dill, lemon-pepper, salt if desired and garlic powder over salmon. In a large resealable plastic bag, combine the brown sugar, broth, oil, soy sauce and green onions; add salmon. Seal bag and turn to coat. Cover and refrigerate for 1 hour, turning once. , Drain and discard marinade. Grill salmon skin side down, over medium heat; arrange lemon and onion slices over the top. Cover and cook for 15-20 minutes or until fish flakes easily with a fork.

Nutrition Facts : Calories 280 calories, Fat 17g fat (3g saturated fat), Cholesterol 67mg cholesterol, Sodium 633mg sodium, Carbohydrate 7g carbohydrate (6g sugars, Fiber 0 fiber), Protein 23g protein.

GRILLED LEMON SALMON



Grilled Lemon Salmon image

Make and share this Grilled Lemon Salmon recipe from Food.com.

Provided by MizzNezz

Categories     Caribbean

Time 27m

Yield 4 serving(s)

Number Of Ingredients 13

2 teaspoons fresh dill
1/2 teaspoon pepper
1/2 teaspoon salt
1/2 teaspoon garlic powder
1 1/2 lbs salmon fillets
1/4 cup packed brown sugar
1 chicken bouillon cube, mixed with
3 tablespoons water
3 tablespoons oil
3 tablespoons soy sauce
4 tablespoons finely chopped green onions
1 lemon, thinly sliced
2 slices onions, seperated into rings

Steps:

  • Sprinkle dill, pepper, salt and garlic powder over salmon.
  • Place in shallow glass pan.
  • Mix sugar, chicken boullion, oil, soy sauce, and green onions.
  • Pour over salmon.
  • Cover and chill for 1 hour, turn once.
  • Drain and discard marinade.
  • Put on grill on med heat, place lemon and onion on top.
  • Cover and cook for 15 minutes, or until fish is done.

Nutrition Facts : Calories 380.7, Fat 17.9, SaturatedFat 2.8, Cholesterol 78.6, Sodium 1417.5, Carbohydrate 17.3, Fiber 0.9, Sugar 14.6, Protein 37

GRILLED HERBED WHOLE SALMON



Grilled Herbed Whole Salmon image

This is for the true salmon lovers who actually like the taste of the salmon and want the freshness to shine through. The ingredients in this recipe perfectly complement the salmon without overpowering it. This meat just melts in your mouth!

Provided by RedVinoGirl

Categories     < 4 Hours

Time 1h30m

Yield 8-10 , 8-10 serving(s)

Number Of Ingredients 6

2 lbs whole salmon, Alaskan (can be fresh, thawed or frozen)
4 sheets aluminum foil (6 inches larger than length of salmon)
1 large onion, sliced (can use 2 leeks separated into leaves)
1 lemon (can use lime too!)
1 tablespoon italian seasoning (can use any favorite, Mexican, Cajun, etc.)
1 1/2 cups coarsely chopped fresh herbs (basil, cilantro, oregano, dill, etc.)

Steps:

  • Rinse any ice glaze from frozen salmon under cold water and pat dry.
  • Lay out 2 sheets of aluminum foil, double thickness, on a large tray. Coat top layer with nonstick cooking spray.
  • Lay half of onions lengthwise across foil. Place salmon over onions.
  • Squeeze lemon on both sides of fish. Sprinkle dry seasoning onto salmon.
  • Place fresh herbs over, under and into belly cavity (if fish is not frozen).
  • Lay out remaining two sheets of foil, double thickness and coat top layer with nonstick spray and place coated side face down onto herbs and salmon.
  • Roll up, crimp, and seal all sides to form packet.
  • Cook frozen salmon over medium-hot grill (450 F), 5-6 inches from heat for 50-60 minutes, turning packet every 15 minutes.
  • Cook until fish is opaque throughout.
  • Cook fresh or thawed salmon over medium grill (400 F) 5-6 inches from heat for 45-55 minutes, turning packet over every 15 minutes. Cook until opaque throughout.

Nutrition Facts : Calories 245.5, Fat 15.3, SaturatedFat 3.5, Cholesterol 62.4, Sodium 67.8, Carbohydrate 2.4, Fiber 0.5, Sugar 1, Protein 23.4

GRILLED LEMON-GARLIC SALMON



Grilled Lemon-Garlic Salmon image

A lot of people fish here on the shore of Lake Michigan, so I've developed quite a few recipes for it, including this grilled salmon recipe. I love it, and so do my friends and family. When it's out of season, I look for wild-caught fresh Alaskan salmon at the grocery store. -Diane Nemitz, Ludington, Michigan

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 6

2 garlic cloves, minced
2 teaspoons grated lemon zest
1/2 teaspoon salt
1/2 teaspoon minced fresh rosemary
1/2 teaspoon pepper
4 salmon fillets (6 ounces each)

Steps:

  • In a small bowl, mix the first five ingredients; rub over fillets. Let stand 15 minutes. Moisten a paper towel with cooking oil; using long-handled tongs, rub on grill rack to coat lightly. , Place salmon on grill rack, skin side up. Grill, covered, over medium heat or broil 4 in. from heat 4 minutes. Turn; grill 3-6 minutes longer or until fish just begins to flake easily with a fork.

Nutrition Facts : Calories 268 calories, Fat 16g fat (3g saturated fat), Cholesterol 85mg cholesterol, Sodium 381mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 29g protein. Diabetic Exchanges

GRILLED SALMON WITH FENNEL ORANGE SALSA



Grilled Salmon with Fennel Orange Salsa image

Categories     Citrus     Fish     Olive     Marinate     Backyard BBQ     Orange     Salmon     Fennel     Grill/Barbecue     Gourmet

Yield Serves 8

Number Of Ingredients 11

For the salsa
1 cup finely diced fennel bulb (sometimes called anise) plus 1 tablespoon minced fennel leaves
1/2 cup finely diced orange sections
10 picholine olives (available at specialty foods shops) or other green olives, pitted and minced
2 tablespoons drained bottled small capers
1 tablespoon fresh orange juice
1 teaspoon fresh lemon juice, or to taste
1/4 cup olive oil
4 teaspoons fresh lemon juice
eight 1/4-pound pieces of skinned salmon fillet
32 radicchio leaves (about 3 or 4 heads)

Steps:

  • Make the salsa:
  • In a bowl stir together the fennel bulb and leaves, the diced orange, the olives, the capers, the juices, and salt and pepper to taste.
  • In a small bowl stir together the oil, the lemon juice, and salt and pepper to taste. Put the salmon on a large platter, pour the oil mixture over it, and let the salmon marinate, turning it once, for 10 minutes.
  • Grill the salmon, skinned sides down, on an oiled rack set 5 to 6 inches over glowing coals or in a hot well-seasoned ridged grill pan over moderately high heat for 5 minutes, turn it, and grill it for 3 minutes more, or until it is just cooked through. Arrange 4 of the radicchio leaves on each of 8 heated plates, put a piece of salmon in the center, and top it with some of the salsa.

GRILLED SALMON WITH FENNEL SALAD (SAUMON GRILLE ET SALADE DE FENOUIL)



Grilled Salmon With Fennel Salad (Saumon Grille Et Salade De Fenouil) image

Provided by Craig Claiborne And Pierre Franey

Categories     dinner, weekday, main course

Time 25m

Yield Four servings

Number Of Ingredients 12

1 center-cut skinless, boneless fillet of salmon, about 2 pounds
2 tablespoons olive oil
Salt to taste, if desired
Freshly ground pepper to taste
1/2 pound fresh fennel, trimmed and sliced as thinly as possible
1/4 cup walnuts, finely chopped
2 tablespoons fresh chives cut into 1-inch lengths
1/3 cup skinless, seeded tomatoes cut into 1/4-inch cubes
3 tablespoons freshly squeezed lemon juice
5 tablespoons oil, preferably walnut, or use olive oil
12 whole walnut meats
1 tablespoon red-wine vinegar

Steps:

  • Preheat a charcoal grill to high.
  • Cut the salmon fillet crosswise into four rectangular pieces weighing a half pound each. Place the pieces in a bowl and add two tablespoons of olive oil and salt and pepper to taste. Let stand until ready to cook.
  • Put the sliced fennel, chopped walnuts, half the chives and tomatoes in a mixing bowl.
  • Combine the lemon juice, walnut oil, salt and pepper to taste in another small bowl and blend well. Pour this over the fennel mixture and toss to blend.
  • Place the salmon pieces on the grill and cook seven minutes, turning the pieces once or twice.
  • Scatter the salad on an oval serving dish and arrange the grilled salmon pieces neatly on top. Garnish each piece of salmon with three walnut meats. Sprinkle with the remaining chives and the vinegar.

Tips:

  • Choose the right salmon. Look for wild-caught salmon that is fresh, firm, and has a bright red or orange color. Avoid salmon that is farmed or has been frozen for a long time.
  • Prepare the salmon properly. Rinse the salmon under cold water and pat it dry with paper towels. Remove any bones or scales. If you are using a whole salmon, cut it into steaks or fillets.
  • Season the salmon generously. Use a combination of salt, pepper, garlic powder, and onion powder. You can also add other herbs and spices, such as dill, rosemary, or thyme.
  • Grill the salmon over medium heat. This will help to prevent the salmon from overcooking and drying out. Cook the salmon for 8-10 minutes per side, or until it is cooked through.
  • Serve the salmon immediately. Salmon is best served hot off the grill, with your favorite sides, such as roasted vegetables, grilled lemon wedges, or a simple salad.

Conclusion:

Grilling salmon is a quick and easy way to enjoy this delicious and healthy fish. By following these tips, you can cook salmon that is perfectly cooked and full of flavor. So next time you're looking for a healthy and delicious meal, give grilled salmon a try.

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