Charcoal-Grilled Pink Salmon
Fragrant and incredibly delicious – perfect for outdoor gatherings! Looking for something different to cook at a picnic? Try charcoal-grilled pink salmon. This simple dish is so flavorful that it is almost impossible to resist.
Updated : 25 August, 2026
Easy
About 30 min.
Ingredients
1
Pink salmon
3 tablespoon
Olive oil
1
Lemon
2 teaspoon
Dry spices
0.5 dessertspoon
Salt
to taste
Greens
to taste
Allspice
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Prepare the fish. A smaller whole fish works best, as it will be grilled without being cut into portions. You can use a previously thawed, headless frozen fish. Cut off the tail and, if necessary, the head. Remove the scales and rinse the fish thoroughly under running water.
Step 2
Prepare the seasonings. You can use sweet paprika, salt, dried rosemary, dried basil and coarsely ground chili flakes. Fresh thyme and rosemary also work well. Feel free to adjust the selection according to your taste. Rinse the lemon and cut it in half.
Step 3
Pour the olive oil into a small bowl. It gives the marinade a richer aroma than regular sunflower oil, but any vegetable oil can be used. Add the salt and seasonings.
Step 4
Mix everything thoroughly. The marinade is ready.
Step 5
Using a sharp knife, make several shallow cuts on both sides of the fish. This will help the marinade penetrate the flesh more quickly and evenly.
Step 6
Coat both sides of the pink salmon thoroughly with the seasoned oil. You can do this with your hands or a silicone pastry brush.
Step 7
Make sure the marinade gets inside the cuts as well.
Step 8
Coat the inside of the fish with the marinade.
Step 9
Squeeze the juice from half of the lemon over one side of the fish. Turn it over and squeeze the juice over the other side.
Step 10
Tear a couple of thyme sprigs and 2–3 rosemary leaves into smaller pieces. Cut a few slices from the squeezed lemon half.
Step 11
Place the lemon slices and herbs inside the fish.
Step 12
Season the fish with freshly ground black pepper or allspice. You can also add a little more chili. Leave the fish to marinate for 15–20 minutes. Meanwhile, light the charcoal grill.
Step 13
Clean and dry the grill grate thoroughly, then brush it with vegetable oil. This will prevent the fish from sticking and make it easier to remove after cooking. Place the pink salmon on the grate.
Step 14
Once the flames have died down and only hot coals remain, place the grate over the heat. Grill the fish until the skin is golden on one side, then turn it over and cook until the other side is browned. The cooking time will depend on the intensity of the heat.
Step 15
Turn the fish again and cook over the coals for another 3–5 minutes. Turn it once more and repeat on the other side. A fish weighing about 1½ lb will take approximately 20–30 minutes in total. Do not overcook it, or the flesh may become dry.
Step 16
Remove the cooked fish from the heat and transfer it to a platter. Squeeze the juice from the remaining lemon half over the top.
Step 17
Garnish the fish with rosemary, basil and a lemon wedge. Sprinkle with a little freshly ground allspice and serve.
Author note
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