Grilled Sockeye Salmon | Christine Cushing

I love wild sockeye salmon on the bbq when in season, late spring through summer. I show you how to grill this highly prized Pacific fish to a perfect medium ( still pink in centre) doneness. No soy, no sugar, no honey necessary for this king of salmon! This ensures a juicy and tender interior. I have developed my own trick to maximize flavour and help stop the fish from sticking to your grill. It's also gluten free recipe. You can also use this technique for a richer Atlantic salmon, if you can't find the sockeye in your part of the world.
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#salmon

[@gregbellinger5765]

This lady knows what she's talking about. Great recipe. I very much appreciate my Canadian neighbors from here in Seattle. Best possible neighbors on the planet! GB

[@ChristineCushing]

Thank you so much !

[@miguelcastillo1344]

Thank you. Long story short got drunk asf bought whole sockeye salmon 😅😅😅😅 wanted to find a good recipe. I like this I will be cooking it tomorrow for my family. I'm good now 😂😆

[@christopherbrooks9170]

I’m 14 and I wanted to find a great recipe for cooking salmon since I’m the cook in the house. I love salmon but I haven’t grilled it before. This recipe will help me so much and for sure I’ll be finding more of your recipes, thank you very much

[@pamelabeaton6667]

Awesome only the best. Its the only salmon i eat. Wild caught sockeye. And must be grilled.😊 You are spot on Chef. Thankyou.

[@ChristineCushing]

Thanks for watching. I just grilled some last night.

[@gadgetgirlretires]

I made this tonight. It came out terrific. Thanks for the great instructions!

[@ChristineCushing]

Mary D that is so great. I am about to make it now. Got my first wild sockeye of the year.

[@tufankilinc636]

Getting ready to grill one. Thanks for the vid!

[@bbqbourbonblues3257]

That Salmon looks delicious! Keep up the great work!

[@ChristineCushing]

Many thanks

[@martinmi5]

Looks really good!

[@rickmyers1507]

Made this last night and it turned out great! The herbs smelled delicious as it cooked and everyone was very impressed with this method...thanks!

[@ChristineCushing]

So glad you tried and love it. Yes especially for this lean salmon like sockeye it delivers great results. I too , love the smell of the herbs charring .

[@Town101]

2024! I'm excited for the copper river Salmon run in the fall. Great video. Subscribed.

[@ChristineCushing]

Thanks so much ! Sockeye season is my favourite of the year.

[@justindavis352]

I just caught my first sockeye!!! I don’t have the herbs, but I CANT WAIT TO COOK IT THIS WAY!!! Thank you!!

[@ChristineCushing]

super exciting ! Sockeye is king !

[@enrilemoine]

A masterpiece! I grill a lot too! And I love it!

[@ChristineCushing]

Thank you ! it really was delicious Thanks for watching

[@gregmcdougall2105]

We are catching a lot of Coho (silvers) here in Vancouver area that are obviously hatchery fish but look and taste just like sockeye, cook them the same way and enjoy!

[@capeflatterytrail]

Brilliant approach. Sockeye is usually the hardest to grill because it can dry out. Putting woody herbs directly on the grill makes the difference. I have a couple of large rosemary plants, and it proved the perfect bed on the grill.

[@ChristineCushing]

So glad you enjoyed it. I think that's the reason many people say they' dislike' sockeye . It's very easy to overcook it. Keep watching !

[@jeffdemuro4208]

Cool so rosemary works? It works well with dill?

[@anthonycaudillo4640]

I love to grill! I haven’t grilled salmon before and will definitely try to!!

[@skijunkpowder]

Great tips , going to watch your Pan fried trout fillets video !

[@ChristineCushing]

skijunkpowder thank you ! I hope you watched the fried trout as I get many great comments about it.

[@janapennington7567]

Dang.... wish I was your neighbor! Seriously! Your great!

[@ChristineCushing]

Thank you. My neighbours do enjoy the treats that come their way ... See you in the kitchen

[@2highforthisshihh843]

I'm making this recipe with that dill and oil and zest all, never tried it like that, bet its amazing !

[@ChristineCushing]

Oh it's definitely amazing! I'm sure you'll love it

[@ReadyFreddy1011]

Omg I love Salmon so much 🥰

[@ChristineCushing]

I can't wait for the wild salmon season to start this spring. It' s sooo phenomenal. Thanks for watching

[@michaela.5363]

One piece of advice: you can also grill salmon or trout on indirect heat if you have a "top shelf" on your grill - that way for sure nothing is going to burn and it tastes great too. It's also great if you are cooking for a large crowd and have other things going on the main grill.

[@BlackBusyBody]

I have a fish box for the grill. It make grilling fish so much easier! But I’m grilling salmon for dinner this evening

[@abel5925]

Im gonna have to try this

[@sacattack17]

Thanks gonna try some of your tricks tonight

[@ChristineCushing]

thanks for watching and let me know how the tricks work out.

[@gturcott1]

This woman is amazing

[@deliber8cre8tor]

Hello Christine.... What a great video ! What brand and where did you get your grill brush, I'd love to purchase one.... :)

[@glynnellis6519]

Thank you, I made it tonight. It was great…

[@ChristineCushing]

That is amazing to hear !

[@Mr_Mojo_Risin]

Looking good... and so does the salmon.

[@user-vo5kv9qi6k]

Outstanding! Some People like the skin. Be careful Today so much is in the Sea. But Sockeye is the most Healthy to eat period. Farm raised has Mercury from Chile Mexico. Be careful Sockeye is so good! Gods Blessings

[@emmgeevideo]

I recommend using a meat thermometer rather than poking and prodding.

[@courtneyboudreau4284]

Delicious

[@progers5019]

Tried to grill some this past week and screwed it up. I put Mr. Yoshida's on it like I saw another YT cook do, but he did it in an offset style not directly over the coals. I put mine over the coals meat side down in 450 degrees. Can you say Train Wreck. Well, we managed to salvage enough for the meal, but I definitely learned a lot on that cook. I like your method. What's funny I had even seen this video before, but it had been a while and I had forgotten. Comes with age. Thanks. Don't think I'll forget next time around. Thanks

[@ChristineCushing]

Ha , that's funny. I hope you try this method , I love using the herbs when I don't have or want to use a plank. !

[@bandoheme]

You are good at what you do. I’ll be back.

[@sattiesingh6818]

That herb she used on the grill was margoram.

[@TheRemake1]

Fantastic

[@gturcott1]

She has great teaching skills I bet she was a teacher

[@worshipwatcher55]

Good job; nicely done video. I don't like to turn my salmon so your video strikes a familiar chord with me. Cheers.

[@VintageVibesRadio]

"it'll release from the grill perfectly"... COMPLETELY DESTROYS FISH

[@cherylgentry9262]

Did you oil your grill?

[@VintageVibesRadio]

@@cherylgentry9262 LOL

[@whatsupwithsteve]

whoo that's a lot of dill!!!

[@Trueblue2053]

I heard if u scrub the grill down with a lemon it will keep the fish from sticking... I gues I will try it when I purchase my Yoder 1500 by June 25th

[@kylenash3346]

5:20 thats my dad (hes not that great) but he wouldnt shut up about how great his mahi mahi was one time so we got him a grill utensil set with "blackened perfectly the first time" engraved on the box.

[@1973chrisg]

Hi Christine! We met at Atlanta foods years ago, hope your doing well! Cooking bbq sockey tonight😊

[@ChristineCushing]

Hi Chris. Thanks for your note. I hope you enjoy the sockeye tonight.

[@1973chrisg]

Thanks, the sockeye turned out amazing, we have been using a recipe for years, brown sugar, teriyaki, garlic, olive oil.

[@petergrandien1440]

You grill salmon just like we do in Sweden, it looks perfect. I suspect there is some Scandinavian connection! You should try gravad lax, we eat it alot here, a must on the smorgasbord.

[@ChristineCushing]

Peter Grandien Greetings and thank you for your note and for watching. There is no Scandinavian connection so I’m happy to hear that’s how you make it. I wanted to develop a method to keep the delicate quality of this wild fish as I think people generally overlook and over flavour it. I love gravad lax.

[@JohnSmith-sv7ot]

Yameen good look

[@sheenasmith2739]

May I ask what herbs you used for the grill??

[@ChristineCushing]

Sorry , I just saw your question. I used, marjoram and oregano , mainly because they are woody and would hold up better than the delicate herbs that I put on salmon. Thanks for watching

[@pumasource4828]

@@ChristineCushing I thought you used dill, salt lemon and black pepper

[@anatoliy8212]

Why do you need 500 degrees I didn't get it. Fish is really delicate meal and very easy to burn it down. Everything else is perfect, but I would do it slow. Thanks for sharing with us your ideas. Definitely will try any way, I love salmon.

[@ChristineCushing]

Thanks for your comments and for watching. You make a good point about temperature but because I am keeping the skin on and not flipping the fish and sockeye is quite lean, I have found that this quicker , higher temperature method gets the skin crisp and keeps the fish super tender . Low and slow would work for a fattier salmon but you will probably have to flip it to get even cooking. Give this method a try to see how it works for you , if you can source sockeye. Happy Grilling

[@daniellat7963]

Any herb ?

[@fatboy20010fatboy]

why waste the dill on the skin side? That nuts?

[@jeffdemuro4208]

Whats the herb?

[@deanostayton1411]

Thanks for erasing that “Only men grill” stereotype. You go girl!!! Equality for all!!!

[@patrickking3896]

Salmon has such a bold flavor it is not necessary to use that much dill.

[@goddesignd]

Sounds and looks good but I wish you would have cut into it so we could see inside.

[@TheRealRaul92]

I’m subscribing 😍

[@ChristineCushing]

The Real Raul Camacho thank you for the sub. Please be sure to check out many more videos.

[@Jacob-jc2gr]

Speaking for the men on the grill. Propane doesn't count, its an outside stove

[@ChristineCushing]

I hear you there. Most people don't have charcoal, so I intended it to be more of a beginner video. I'm just having fun with the men on grill bit. Thank you

[@Jacob-jc2gr]

@@ChristineCushing I'm just having fun too I really enjoyed the video 😁

[@badboy.7458]

What happen to lime juice and , butter. Lemon pepper?

[@ella5024]

135 It’s what my thermometer reads when my salmon is done.

[@yupk8303]

"we girls can grill better than men" proceeds to tear the salmon to bits removing it from grill

[@21daytona502]

Wedding ring...figures, the good cooks are married and the single ones are hard to find.

[@placido7132]

Hi! from Houston Texas. your fish looks delicious

[@jasonj6568]

450 degrees “super hot” I’d hate to hear what you think of 800+

[@austyndiaz1796]

better than half these "grilling dudes" awesome!

[@ChristineCushing]

Thank you! It's really let's that beautiful flavour of fish come through without burying it in soy, sugar etc. Glad you enjoyed watching

[@William14094]

Olive oil has a low smoke point. Better off using avocado oil.

[@Loc2TheBrain12345]

Gordon ....as a PNW person I pride myself on trying to cook local favorites the best I can. I’ve never had a problem using EVO with my salmon. I soak a plank a few hours prior (maybe salt water, red wine etc) do a light EVO, brown sugar, little secret rub, fresh dill and lemon slices. Cook on indirect heat until it’s cooked 👌🏽

[@leewvl9055]

what name music background sound?

[@harshsuryavanshi3803]

Sorry this is stupid question but plz tell me

[@BoyBlessing]

You’re pretty

[@aaronbaculy7429]

So many other animals other than us and grizzlies eat salmon too..

[@tracyjulien3287]

Nice but it needed turning over to the other side for a couple minutes!

[@Yessentuki4]

the comment about grilling was cute... especially while using a gas grill ;)

[@WideOpenThrottleC6]

being from the south, i cringed when she called the grill a bbq.

[@simonthompson9724]

your awsome

[@Gina-bt7qk]

Oh man, I could eat anything as long as it has marjoram on it!

[@donswietlik4292]

That's funny my wife is afraid of the grill.

[@ChristineCushing]

It is a common thing.

[@donswietlik4292]

@@ChristineCushing I love your receipt.

[@amirnikseresht6920]

the way you tested to see if it's cooked or not was pure BS!!!

[@mensaskip]

Too bad you can't get that year round.

[@margaretradley1589]

Swordfish

[@devendrachowhan6147]

I can’t concentrate on the salmon

[@jochenfeuerlein5007]

7 to 9 minutes? Oh, it's a Weber. On a real grill maybe 3 minutes.

[@masoa52]

Best Ultra Steamy Tasty Yummy !!! Lady

[@wendellworth353]

Not done!

[@Myway65]

Buy grillgrate!!! Nothing stick to grill ever.

[@harshsuryavanshi3803]

Hiii iam harshal from India your recipe so good and so tasty thanks for recipe and are you married madam ?

[@ItsMikeLearns]

LOL

[@clevelandeverhart5]

Hey baby

[@listen-compute5476]

at least a man would have removed the tiny bones in the salmon.

[@ChristineCushing]

You're totally welcome to do so. For sockeye salmon, the pin bones are smaller and well embedded and I didn't want to spoil the look of this beautiful side of salmon. Thanks for watching

[@ct7024]

That does not look done lmao

[@diinql]

Cmoney Dom you’ve never cooked salmon obviously

[@littlerascals6529]

Way too much oil

[@LightBender777]

Never let dill touch a salmon it Completely ruins it.

[@ChristineCushing]

Oh that's too bad. I LOVE dill. You can chose any other herbs you prefer..

[@littlegoobie]

have done it with dill many times since an AK friend suggested it maybe 20 years ago. family likes the combination too. Over the years, i've started slicing dill pickles on it and pouring some of the pickle water on it along with the chopped dill. Fish continues to cook after it's removed from heat so yea, it needs to come off earlier than most think. I bring fish home from AK every summer and this year i brought back a variety including copper river reds (sockeye). I stuff my face with fish all year, repeat next summer.

[@ct7024]

That's false

[@davidsouthall965]

not olive oil, too much smoke. Try avacado oil

[@ct7024]

It was all suppoed to come off wow false

[@h.jackson4319]

Or you could use a thermometer....

[@c3dmf4s]

Amateur hour...