Grilled Salmon with Louisiana Remoulade

gorgeous salmon on a flaming charcoal grill
Prep Time: 
40 minutes
Number of Servings: 
Serves 4
Recipe Source: 
The Joy of Seafood by Barton Seaver ($35, Sterling Epicure, 2019)



  1. Prepare a charcoal grill with a medium fire, concentrating hot coals on one side of kettle.
  2. Season salmon with salt and let it rest for 20 minutes. Lightly drizzle fish with oil. Place fish skin side down on grill over hot coals. Cook until edges of fish begin to crisp, about 3 to 4 minutes. Lift entire grill grate and rotate it so fish rests opposite hot coals. Cover grill and continue to cook over indirect heat until fish is done.
  3. Serve with Louisiana Remoulade.


If using a gas grill:

  1. Preheat all burners to medium-high. Place the salmon on one side of the hot grates.
  2. Once it begins to char around the edges, turn off the burner directly under the food and cover the grill to finish cooking.
Nutrition Info: 
459 Calories, 22 g Protein, 3 g Carbohydrates, 1 g Fiber, 40 g Total fat (7 g sat), 604 mg Sodium, ★★★★★ Vitamin B3 (niacin), B12, E, ★★★★ Vitamin B6, K, ★★★ Phosphorus, Vitamin B1 (thiamine), B2 (riboflavin), Iron, Magnesium, Potassium


Barton Seaver

Barton Seaver is one of the world’s leading sustainable seafood experts and educators. Before leaving the restaurant industry to pursue his interests in sustainable food systems, he was an award-winning chef leading top seafood restaurants in Washington, DC. After traveling the world with the National Geographic Society, he translated his experiences into his leadership in the area of sustainable seafood innovations.

He is the founder of Coastal Culinary Academy, a multi-platform initiative that seeks to increase seafood consumption through seafood-specific culinary education for all levels of cooks.

Barton resides in coastal Maine, a stone's throw away from a working waterfront, with his wife, son and their flock of heritage chickens.