In my humble opinion, salt, pepper, and a squeeze of lemon is all you need for salmon.

How about a blueberry salmon? There is a restaurant called Stonewood that used to have a wonderful salmon with blueberries.

I like to grill my salmon with a raspberry glaze and pecans. You can either use a raspberry-vinaigrette salad dressing or a light brushing of glaze made from an "all fruit" raspberry jam (which is a fancy way of saying "dilute the jam with some water").

Butter in butter sauce with a side of butter
or beurre blanc as it is called.

GRILLED SALMON WITH CABERNET SAUVIGNON
SAUCE

FOR THE SAUCE:

1/4 tsp. fresh squeezed lemon juice
2 tbsp. olive oil
1/2 c. Cabernet sauvignon wine
1/2 c. beef stock
1/2 c. chicken stock
2 shallots
2 tbsp. butter
Salt & pepper to taste
6 portions of salmon fillet, 8 oz. each

Chop shallots and place in a saucepan with the wine. Reduce by about 2/3. Add beef and chicken stock and reduce by 1/2; set aside. Brush the salmon fillets with olive oil and season with salt and pepper. Place on a grill for about 2 minutes on each side. Return sauce to the stove and incorporate butter; strain and add the lemon juice. Place salmon fillets on plates and dress with the sauce.


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Grilled Salmon with Strawberry Salsa

Strawberry Salsa:
1 English or seedless cucumber, finely chopped
1 green onion, thinly sliced
1 yellow bell pepper, seeded and cut into strips
1 tablespoon chopped cilantro
3 tablespoons seasoned rice wine vinegar, or to taste
2 cups fresh strawberries, hulled and diced small

Sauce:
1/2 cup unsalted butter
1 clove garlic, minced
1 tablespoon honey
2 tablespoons soy sauce
1 tablespoon fresh lemon juice

6 salmon fillets, or fish of your choice, skinless

1. Mix cucumbers, green onion, cilantro and vinegar. Cover and chill at least one hour. Just before serving, add strawberries.
2. In a small saucepan melt butter with garlic over low heat. Stir in honey, soy sauce and lemon juice and cook 2 minutes, set aside.
3. Prepare a charcoal grill, when ready brush sauce on salmon pieces and place on a well-oiled fish grilling rack. Place rack over coals about 4 inches from fire and grill approximately 4 to 5 minutes on each side. Brush with the sauce again after turning, and again when done. Transfer to warm platter and top with salsa.

Hmmmm...liking the fruit suggestions. I bought three mangoes yesterday, too. I wonder if I could substitute them for strawberries?

I have had good luck with sprinkling bits of goat cheese over it (if it's a fillet). Some herbs, lemon, garlic, in addition.

IMO, real salmon needs nothing but butter, lemon, and a touch of dill. But having grown up on the West Coast of BC, I'm a bit of a salmon purist.

Salmon's great with jerk sauce. Really great. I also like it with a mustard-honey glaze.

OMG...ethylene's comment reminded me of my favorite salmon dish ever; one restaurant in CT serves it and I sometimes daydream about it.

It's basically grilled salmon with lime buerre blanc, served with a sprinkle of toasted almonds.

Lime Buerre Blanc:
1 T olive oil
1/2 t minced garlic
2 oz white wine
Juice of 4 limes
8 oz butter

Saute garlic in oil until fragrant. Whisk in white wine and lime juice and bring to a light simmer. Add butter (cold) in 4 or 5 small chunks and whisk after each addition until smooth. Delish!

I also had a great salmon Nicoise once - a nice brothy pan sauce of tomatoes, olives, artichoke hearts. Mmm.

I do a marinade out of equal parts olive oil and lemon juice, some minced garlic (maybe a teaspoon or two), with oregano, basil, and parsley added to taste. I use it for lots of things; it goes well on salmon.

Not grilled, but the recipes I posted here are fantastic.

The second one could easily adapted to the grill.

Also, this is great. Chard or grape leaves make a reasonable substitute for the fig leaves, but if you use chard you should seal the whole thing in foil before putting on the grill or the chard will scorch.

Also, you can skip the balsamic reduction, and instead top each piece of fish with a compound butter of your own devising (lemon-dill or lemon-thyme, perhaps?) before wrapping and grilling.

Chili salmon with mango salsa

Grilled salmon with Mango-coconut salsa

Spicy grilled salmon with mango, radish and lime salsa

And with mango-avocado relish.

I grill salmon on a cedar plank with garlic salt and pepper to taste, topped with pure maple syrup. The syrup mostly runs off, but also moistens and lightly flavors the fish in a manner that really compliments the smoke from the cedar plank.

It was a variant of essexjan's chili salmon with mango salsa, and it was fabulous. No red onion, so I used a little white. Green hot sauce instead of sliced peppers. Added tomatoes to the salsa, and a little honey. And I loaded up the marinade with chipotle and ancho salsas. Served with roasted green beans and beets, all mixed in with cous cous. Yummy!