How do I keep salmon from sticking to the grill?

Make sure your grill grates are very clean and preheated. Brush the grates with a little oil right before adding the fish, and always start with the skin side down.

Can I make the lemon-basil mayo ahead of time?

Yes, the mayo can be made up to 2 days in advance and stored in an airtight container in the refrigerator to let the flavors meld.

Where can I find the best salmon for grilling?

For the freshest catch, check your local seafood markets or use FreshAIG.com to connect with trusted local fishermen and merchants.

Recipes

Easy Grilled Salmon Fillets with Lemon-Basil Mayo

Fire up the grill for these Easy Grilled Salmon Filets topped with a zesty Lemon-Basil Mayo, a healthy meal for the whole family. Discover the freshest salmon to elevate your weekend cookouts at FreshAIG.com.

FreshAIG Quick Facts

Species: Atlantic or Pacific Salmon
Total Time: 20 minutes
Diet Type: Gluten-Free, Keto-Friendly, High-Protein

Preparation Method: Grilling over medium-high heat to achieve a slightly crisp outer layer while keeping the dense, meaty interior tender, yet flaky.

Serves: 4 people

Ingredients

4 (6 oz) fresh salmon fillets, skin-on
1 tablespoon olive oil
Salt and freshly ground black pepper to taste
1/2 cup mayonnaise
1 tablespoon fresh lemon juice
2 tablespoons fresh basil, finely chopped
1 teaspoon lemon zest

Instructions

Preheat your grill to medium-high heat (about 375°F to 400°F). Ensure the grates are clean and lightly oiled to prevent sticking.
In a small bowl, whisk together the mayonnaise, fresh lemon juice, chopped basil, and lemon zest. Cover and refrigerate until ready to serve.
Pat the salmon fillets dry with a paper towel. Brush both sides lightly with olive oil and season generously with salt and pepper.
Place the salmon fillets skin-side down on the grill. Cook for 4 to 5 minutes until the skin is crisp and releases easily from the grates.
Carefully flip the fillets and grill for an additional 2 to 4 minutes, or until the salmon is opaque and flakes easily with a fork (internal temperature of 145°F).
Remove the salmon from the grill and let it rest for 2 minutes. Serve immediately with a generous dollop of the lemon-basil mayo on top.

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