This Charcoal Grilled Salmon & Vegetables Recipe is fast, simple and delicious. Indulge in the mouth-watering flavors of our Charcoal Grilled Salmon & Vegetables. Each piece of succulent salmon is perfectly grilled over charcoal, while the vegetables are carefully chosen and grilled to perfection alongside. Experience the perfect balance of smoky and savory, and treat yourself to a truly delectable meal.
These charcoal grilled salmon fillets with fresh herbs and grilled vegetables are just the ticket when it comes to a beautifully BBQed seafood dinner. Smoky and flavorful, the salmon is a hearty fish that will hold up to the intense heat of the charcoal grill. It can be cooked directly on the grids, providing delicious sear marks. Serve family style, piled high with perfectly grilled vegetables and perhaps some fragrant rice on the side. Fresh naan bread or a hearty homemade loaf will also pair beautifully with this meal.
- 2 salmon fillets, skin on
- 2 tbsp. lemon and herb seasoning
- 2 sweet bell peppers, any color
- ½ Spanish onion, sliced
- 2 cloves garlic, sliced
- 8 cocktail tomatoes (little tomatoes on the vine)
- 1 lime, sliced
- 1 tbsp. butter
- salt and pepper to taste
- fresh basil for garnish
- Begin by lighting your charcoal grill and allowing it to preheat. Take newspaper or paper towel and scrunch it up into a tube. Place inside the bottom of your charcoal starter. If there is a hole in the middle, wad another piece into a loose ball and fill the gap. Fill the chimney with quality lump charcoal. Use a BBQ lighter to ignite the paper in the bottom of the charcoal starter. Allow it to burn off. This will generate a white smoke. Your bottom charcoals should be lit and you will know you were successful if there is heat coming from the top of the charcoal starter when you carefully hold your hand overtop. It will take about 15 minutes for all of the charcoal to ignite. Open the bottom vents on your charcoal grill about ½ way open. Once lit, pour the charcoal into your BBQ on one side. Place the cooking grids in the lowered position within the grill. Close the lid and allow the BBQ to preheat to between 400 and 450°F.
- While the grill is heating up, slice the vegetables into bite-sized pieces and season the salmon fillets generously. Leave the tomatoes on the vine, just wash them, as they’re going directly on the cooking grids.
- Place the vegetables into a grill-safe baking tray, dot with butter, seasoning to taste with salt and pepper. Place the vegetables over direct heat, then place the salmon, skin side down, over direct heat. Place the tomatoes close to direct heat, but not directly over, you want to blister them and get them warm. Grill the salmon for 6 to 8 minutes with the lid closed, until it releases easily from the cooking grids. Flip the salmon and cook an additional 3 or 4 minutes flesh side down. At this point it will be about medium-rare, so move the salmon to the side of the grill without the charcoal under it to finish cooking - an instant-read BBQ thermometer will read about 145°F. You can also move the tomatoes to the “cool” side of the grill when you move the salmon. Remember to mix the veggies up every time you move/flip the fish. You want a char, but not to burn the bottom.
- Once the salmon is done, remove everything from the BBQ and serve. You can serve this with fresh flavored rice, grilled naan bread, or homemade bread. Don’t forget to top with fresh basil and sliced citrus.