Fishing Orange Beach

Fresh Grilled Salmon with Cauliflower Recipe from Distraction Charters in Orange Beach, Alabama


Recipe Ingredients for Salmon and Cauliflower

This recipe will feed 6 people. Please cut back proportionately for smaller groups. However, there is nothing better than left over salmon to make into salmon salad the next day.

  • 3 Eight to Ten Ounce Filets (loin cut) of fresh Salmon.
  • 2 Whole Cauliflower heads - washed and cut down into two and three stem portions.
  • 1/4 Cup Canola Oil.
  • 6 tbs Soy Sauce.
  • 1/2 Teaspoon of fresh Dill.
  • 1/2 Teaspoon of Iodized Salt (iodine is a necessary nutrient).
  • 1/2 Teaspoon of fresh Ground Black Pepper.
  • 6 tbs Mayo
  • 2 tbs Mustard

How to make this Salmon Recipe

Preheat your grill to 375 degrees. Take the Salmon filets and place on a pan. With the skin side down, drizzle Canola oil on each Salmon filet. Flip and cover skin side with oil also. While skin side is up, sprinkle salt and pepper. Return Salmon to skin side down, salt, pepper and sprinkle dill over the surface.

In a large mixing bowl, place washed and drained Cauliflower pieces. Add Salt, Pepper, Canola Oil and Soy Sauce. Turn frequently so oil and spices get up into the underside of Cauliflower pieces. The Canola oil will help keep the Cauliflower from drying out during grilling.

One of the best kept Cauliflower condiments is a mixture of regular Mayo and Mustard.  Add these two ingredients together for a tangy topper for the Cauliflower.

Place Cauliflower on the preheated grill. There will be a little smoke from the oil dripping off. After 5 minutes, open grill and turn Cauliflower over. While grill is open, place Salmon filets skin side up on the preheated grill and close lid. After 5 minutes, gently run a large spatula underneath the Salmon filets and gently flip to skin side down. There is enough natural fat in the skin side of the Salmon to keep it from sticking to the grill for the last 10 minutes of cooking.

Keep rotating Cauliflower the last 10 minutes of cooking until you get the desired softness. The grill will almost certainly crisp up the Salmon Skin a bit, but that is a good thing. There is nothing better than nibbling on a piece of crunchy Salmon Skin with the Scales on. Yes, you heard me. Salmon Skin can be eaten with the scales on. Asian restaurants often make sushi hand rolls from the crunch cooked Salmon Skin.

When Cauliflower and Salmon are finished cooking, remove both from the grill and serve within 10 minutes. You may drizzle canola oil and soy sauce over cooked Cauliflower if you desire. We hope you enjoy this wonderful recipe from Distraction Charters.


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