Grilled Salmon with Shallot and Lemon Glaze

alaskan salmon
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Your Premium TRU-Infrared™ grill by Char-Broil® is the starting point for meal memories that will last a lifetime – that’s because it gives grillers the ability to “know their fire” and control the heat to achieve perfection in any kind of situation.

You will find the grill to be especially cooperative when grilling fish – its high infrared heat is perfect for searing and locking in the flavor and freshness of all kinds of filets.

We have chosen an Alaska Copper River sockeye salmon for the following Grilled Salmon with Shallot and Lemon Glaze recipe. Shop like a pro by following these tips for selecting the best salmon for the job. First, remember that price is not the most important factor when choosing salmon – you’ll want to look for cuts that are lower in oil content. Though they are less expensive than some other filets, don’t hesitate to grab them up, as they are great for marinating. Also, make sure you choose a salmon that was freshly caught, prepared and flash frozen – to lock in the freshness.

Grilled Salmon with Shallot and Lemon Glaze

Prep Time: 10 minutes

Cook Time: PT15-20M

Total Time: 30 minutes

Yield: 2

Serving Size: 1 piece

Calories per serving: ~

Fat per serving: ~


  • 12-16 oz of salmon fillet
  • For the Glaze
  • 4 ounces anchovy fillets or paste
  • 2 tablespoons fine chopped shallots
  • 3 tablespoons extra virgin olive oil
  • 3 garlic cloves, finely chopped
  • ½ teaspoon Worcestershire sauce
  • Juice from ½ lemon
  • 3 tablespoons chopped parsley
  • 1 tablespoon red wine vinegar
  • canola oil spray


  1. Rinse the fish under cool water and pat dry with paper towels.
  2. Chill in freezer for about 1 hour, then remove promptly. Do not allow the salmon to freeze.
  3. While waiting for the salmon to chill, mix together the ingredients for the glaze -- adding one ingredient at a time until blended. You can make in advance and store in fridge until ready to use.
  4. Preheat grill to high – temperature should measure about 450°F at the grates.
  5. Remove fish from freezer and spray both the skin side and flesh side with cooking spray.
  6. Place the fish on the hot clean dry grates, flesh side down and remember: "where it hits it sits” – do not move it once it is placed.
  7. The fish will sear in about 3-5 minutes. (Tip: When the sear is “browned,” the fish will easily lift away from the grates with no sticking. To check, use the tips of tongs to lift one will easily lift when ready. If there is only a little resistance you can use a spatula sized to fit the fish fillet that has a light coat of cooking oil on it. Place flat on the grates and in one swift movement – slide between grates and fish.
  8. Turn to skin side and sear another 3-5 minutes, or until skin lifts off grates. Alternately, you can slip the spatula between the skin and flesh and lift the cooked fish flesh away from the skin,
  9. Move fish away from direct heat and place in a disposable aluminum pan. Brush on sauce/glaze and close hood to allow warmth of grill to cook the glaze – just a few moments.
  10. Remove and serve as one piece or individual plates.


Salmon is “done” when the flesh firms up and turns opaque, lighter in color than the original raw. A safe temperature measurement is 145°F.

4 thoughts on “Grilled Salmon with Shallot and Lemon Glaze

  1. Would you please advise how to cook a whole fillet of King Salmon

    Time, temp, and at which control setting
    This is a large fillet that hopefully will serve 20 people

    1. Loretta – it would appear you like the idea of serving it as one large whole fish – and that is one of the most difficult ways to cook and serve. I won’t get in to all the details of how to remove pin bones, etc…but will do my best to respond to your question as I understand it.

      A traditional way of preparing a whole salmon is one the First Nations people here in the NW have done for centuries. As you can see in the photo of the linked page ( you stake the fish and cook it vertically – around a fire. My family has done this for years…and it requires constant attention to ensure you are rotating the fish and even inverting it to ensure perfect cooking.

      The secret of this method is – infrared! The fire/coals emit infrared that hits the fish and turns to heat — guess what? That’s the premise of Char-Broil TRU-Infrared grills.

      You can get a result that is very close to this by preparing the fish using similar stakes – to hold the fish in the open position – and placing horizontally on the grill by using the edges on both ends to support the fish but hovering above the grates. Close the lid and use the extra heat to roast whilst the heat from below cooks the fish. If your fish is too large (long) for your grill, you may want to cut it in half at the mid-way point. This method will also work in the Char-Broil BIG Easy cookers where the fish is positioned in the cooking chamber vertically.

      If you are uncertain about performing this technique – I would recommend trimming the fish into portions and cooking them individually. I trim off the belly fat as in the video at the top of the page. Grilling a whole fish is very difficult to get the meat cooked properly and evenly….moreover the chances are very high of having it stick to the grate because it hasn’t cooked completely

      BTW – I use a grill heat of about 400F degrees when roasting a whole fish and 500F+ grate temperature when grilling. If you grill remember “where it hits it sits” cause you want to allow the heat to brown/sear mark the flesh at which point the meat will ‘release’ from the grates. For a finished temperature you don’t need to let the meat of the fish get much hotter than 145F degrees… BUT there is not specific time I can give you because the variables include: temperature of the fish when you begin the cook. outdoor weather conditions and temperature of the grill/cooker + ability to maintain consistent cooking temperatures.

      I also recommend you head over to the Char-Broil LIVE Community Forums and get some tips and advice from other Char-Broil grill owners.

      OK – I’ve attempted to answer your question – but since I don’t know what grill you are using nor your comfort with the idea of cooking this fish — I hope my response has been helpful! ~ Barry CB Martin

    1. the ONLY correct answer is: “Until it’s done.”

      I know that sounds snarky but the truth is = so many variables to cooking and your cooker, set up, weather, thickness of salmon and temperature of the salmon when you start it = the temp of the cooker and even the thickness of the board and how hot it is when you place the salmon on the board and put back into the cooker….

      see what I mean?

      so – 145F degrees internal on the fish is a good finishing temp…if you are cooking steaks vs. filets it will make a difference in overall cooking time. filet has a thickness issue with main body sloping to belly — and the belly may cook faster. I trim the belly and cook it separately, or remove it from the plank when it’s done – leaving the thicker portion of the fish to finish cooking. OH – btw – consider cooking on other hard wood that is untreated…check with your lumber yard for end cuts of cherry, maple – etc.
      ~Barry CB Martin

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