Hawaiian Grilled Salmon Fillets have layers of delicious honey bourbon flavor, are grilled with apple-infused wood chips & topped off with fresh pineapple salsa!
This is a sponsored post written by me on behalf of McCormick and Lawry’s. All opinions are 100% mine.
It’s here! Summertime! Which only means one thing, it’s time to dust off those grills and get your skills to work! This Hawaiian Grilled Salmon Filet recipe is all you need to get your backyard BBQ going, and if you want to make your entire meal on the grill these grilled veggie kabobs are the perfect side dish! This grilled salmon recipe not only has a rich delicious flavor from the amazing Lawry’s Honey Bourbon Liquid Marinade and Lawry’s Seasoned Salt, but they also exude this mouthwatering flavor from the wood chips that smoke inside the grill as you cook them.
HAWAIIAN GRILLED SALMON FILLETS
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I have to tell you the wood chip technique is one of the simplest ways to add a smoky flavor without taking over the food. And hey, I will be honest this technique to grilling was all new to me, but I was determined to try it. And since we were having a big neighborhood BBQ, you know the kind where everyone brings their grills out in the driveway and it really turns into the neighborhood cook-off! I wanted to try something that would make my salmon stand out, or should I say be the talk of the block the next day.
How do you Grill with Wood Chips?
Some gas grills come with metal smoke boxes that you can place your wood chips in, but you can also make a pack out of aluminum foil.
- Make sure to soak your wood chips in water for a minimum of 30 minutes before using, then drain.
- Using a large piece of foil place the soaked wood chips into the foil and wrap the foil around the chips to seal.
- Using a knife make several 1-inch slits into the foil to allow the smoke to escape.
- Place over direct heat and once the chips begin to smoke move them to the back of the grill and add your meat.
How to grill salmon
- Preheat your grill to 450 degrees and spray with nonstick grilling spray.
- Dab the salmon fillets with a paper towel to remove some of the moisture.
- Season the salmon fillets with Lawry’s seasoning salt on both sides.
- Place the salmon fillets skin side up over the heat and leave it for 5-6 minutes. Gently flip with tongs or a large spatula and grill another 2 minutes. Remove from grill and serve.
This Hawaiian Grilled Salmon Fillet recipe was a huge success! I was so amazed at how easy it was to use wood chips, but the real star to these salmon fillets was the seasoning and 30-minute honey bourbon marinade. The Lawry’s Seasoned Salt gave the salmon a slightly crisp texture while the marinade made these fillets so tender, flaky, and moist.
How do you marinade salmon?
This is a very simple process and will make your salmon taste amazing.
- Place your salmon in a large gallon-sized sealable plastic bag or air-tight container with a lid.
- Add enough Lawry’s Honey Bourbon Marinade to cover the salmon. If you are using fillets you can add them to the plastic bag and then massage the marinade around to cover the salmon. If you are using a large piece of salmon I like to place it in an air-tight container with the skin side up so the meat is soaking in the marinade.
- Place in the refrigerator for at least 30 minutes and then grill.
My first neighborhood BBQ, or as I like to call it a competitive cook-off, was a success. To add deliciousness to already amazing I topped these Hawaiian Salmon Fillets with a Fresh Pineapple Salsa. This gave them a tropical flare and all the flavors and textures made me the neighborhood cookout queen!
So, this Summer show your neighbors who’s boss and grill your best! Try using a new technique with the wood chips to cook your Hawaiian Grilled Salmon Fillets and claim your victory as neighborhood grilling king or queen!
Want more of our favorite grilled dinners?
- Grilled Chicken Legs
- Grilled Ribs
- Grilled Honey Lime Chicken
- Grilled Pork Roast
- Honey BBQ Pork Chops
- Grilled Mesquite Beer Brats
- More dinner recipes…
Wood Chip Smoking Equipment
- Large piece of aluminum foil
- 4 cups wood chips, I used apple flavor
- Place salmon fillets in a gallon-sized sealable plastic bag and add Lawry's Honey Bourbon Liquid Marinade. Seal and place in the refrigerator for 30 minutes.
- Meanwhile, soak your wood chips in water while fish is marinating. Drain, place in a large piece of foil and close to seal. Using a knife make several 1-inch slits in the foil to allow smoke to escape.
- Preheat grill to 450 degrees and spray with nonstick grilling spray. Add the wood chips over direct heat until they begin to smoke, then push to back of the grill.
- Season salmon fillets with Lawry's seasoning salt on both sides and place on the grill skin side up. Let cook for 5-6 minutes, flip the filets, and finish cooking for 2 more minutes.
- Remove from grill and baste with a little more liquid marinade before serving. Plate salmon and top each piece with 1/4 cup of pineapple salsa.