In our home, we absolutely love grilled salmon, specifically—this sweet and spicy grilled salmon recipe.
However, if you have an outdoor grill, you’ve probably experienced the loss of grilled fish—or parts of a fish, due to the unfortunate occurrence of grill sticking.
In fact, if you’re a frequent fish consumer like myself, you may have experienced this when cooking fish in a stainless steel or cast iron pan.
And let me tell you, not being able to eat your grilled sweet and spicy salmon after spending the time to purchase and prep the ingredients can be the most frustrating thing in the entire world.
Of course, this is mostly due to user error, and it is possible to cook fish without it sticking to the pan or grill. But, sometimes, I like to hit the easy button, which in this case looks like a big sheet of aluminum foil.
For this recipe, you’ll be encapsulating a 4-6 oz salmon fillet in a sheet of aluminum foil, which will allow the fish to retain moisture and cook evenly. When making grilled salmon using this method, I recommend adding a small amount of coconut oil to the aluminum foil, and then placing the fish on top of it so you can lift the fish evenly from the foil once it’s finished cooking.
As an added bonus, you can add diced vegetables in to cook with each grilled salmon fillet, which makes providing a side dish simple and effortless. Simply sprinkle the spice mixture overtop of both the salmon and the vegetables so that each picks up the sweet and spicy flavoring.
- 4 4-6 oz salmon fillets
- 3–4 tbsp oil
- 1/2 tsp cumin
- 1/2 tsp paprika
- 1/8 tsp cinnamon
- 1/8 tsp cayenne pepper
- 1/4 tsp unprocessed sea salt and pepper, each
- 1 tsp raw honey
- Fire up your grill and set to medium-high heat.
- Tear out 4 pieces of heavy duty foil large enough to completely encapsulate each salmon fillet.
- Lay each salmon fillet skin down on a piece of tin foil. You can also add fresh vegetables to cook along with the fillet, including sliced pepper, onions, or finely diced carrots.
- Melt coconut oil and pour it over each salmon fillet (about 1 tbsp per piece.) Drizzle raw honey over each salmon fillet, and evenly coat salmon with cumin, paprika, cinnamon, cayenne, salt and pepper.
- Seal each piece of salmon in the foil by folding up the two opposite “long” sides first and rolling together at the edges. Then, roll the two “short” sides into the existing seal, making sure to keep any steam from seeping out.
- Cook on grill for 10-12 minutes. Check for doneness by flaking with a fork.
Have any questions about how to prepare this sweet and spicy grilled salmon recipe? Ask below and I’ll be happy to help!