Grilled Salmon with Crispy Garlicky Chickpeas

The true flavors of Bristol Bay Sockeye Salmon shine bright in this quick grilled dish with crispy chickpeas. No need to thaw your fish! This recipe shows you how to grill straight from frozen. Learn how to grill salmon with our Salmon Cooking Guide.

Servings: 4

Cook Time: 33 mins.


Compound Butter:

Non-stick oil spray or olive oil

4 cups (2 ounces) baby arugula

4 watermelon radishes, trimmed and thinly sliced

4, 4-ounce salmon fillets, frozen

1/2 cup extra-virgin olive oil

1, 15-ounce can chickpeas, drained, rinsed, and patted dry

2 teaspoons dried oregano

2 teaspoons garlic, minced

1 teaspoon kosher salt

3 tablespoons freshly squeezed lemon juice

2 teaspoons lemon zest

Freshly ground pepper, to taste


Heat your grill to 400F. Divide washed arugula and watermelon radishes between 4 plates and set aside.

Rinse frozen salmon under cold water to remove any ice glaze and pat dry with paper towel. Tear an 18-inch-wide sheet of foil so it’s 4 inches longer than the fish. Spray-coat the dull side of foil and place salmon on foil; if using skin-on fillets, place skin-side down first. Brush both sides of fish with oil. Bring sides of foil together and fold over several times to seal; roll up ends to form a packet.

Place packet on grill, seam-side down, and cook for 8-10 minutes. Remove packet from grill; open and add salt and pepper to taste. Crimp foil loosely to close and return packet to grill, seam-side up. Cook an additional 8-10 minutes. Remove from heat just as soon as seafood is opaque throughout. Place one salmon fillet on each plate atop the arugula.

While the fish is cooking, heat the oil in a medium skillet over medium-high heat. Add the chickpeas, oregano, garlic, and salt. Cook the chickpeas, stirring occasionally, until crispy and starting to crackle, about 8-10 minutes. Remove from heat and use a slotted spoon to divide chickpeas among the 4 plates of salmon.

Whisk lemon juice and zest into remaining oil in pan, then drizzle heaping tablespoon over the salmon and arugula on each plate. Season with freshly ground pepper and additional salt if needed, and serve.

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