Last week we discussed using a Crock Pot during the summer to keep the heat down in the kitchen. This week, I bring to you a way to keep all the heat outside (where it belongs!). Of course, I mean cooking on the grill. This is a time honored summer tradition. Not only does it prevent you from turning your kitchen into a sweat inducing inferno, it also makes cool char marks on everything you cook!

I got this recipe several years ago from my friend Amy of Memoirs of a Reluctant Cook.

This recipe is ridiculously easy and has a mere six ingredients (four if you don’t count salt and pepper as an ingredient). Aside from the salmon, you probably already have all these ingredients in your cabinet:

  • Salmon filets
  • Salt
  • Pepper
  • Paprika
  • Olive oil
  • Honey


Another great thing about this recipe is that you are hardly going to get any dishes dirty preparing the meal. There’s not really any measuring involved so no cups or spoons to wash later!

Before you start any prep, you probably should get that grill heating up.

First thing’s first: season that fish. With the skin side down, sprinkle on some salt, pepper, and a generous portion of paprika. Well that was easy.


Once your grill is nice and hot, put those fish filets on the grill skin side down and let them cook 2-3 minutes. Fish does not take long at all!

Drizzle a tiny tiny bit of olive oil onto the fish. This is to prevent the fish from sticking to the grill, so you can omit it if you like scraping charred fish flesh from your grill. Once they’re all slicked up, go ahead and flip those fish.


Now you are looking at the skin side up. Good news, the skin is now delightfully easy to peel off. You can do that now or wait until you are not holding your hand above a scorching metal box. Let the fish cook another 2-3 minutes.


The fish is all cooked now! Remove it from the grill. Make sure you have taken the skin off and then drizzle honey over the top of each filet.


Serve it up! We chose to serve it with some steamed broccoli and au gratin potatoes.


Six ingredients, six minutes to cook. Hard to beat for an easy weeknight summer dish!

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Southern Carolina Family