Anthony Anderson and Cedric The Entertainer’s Northwest Grilled Salmon Recipe

Dive into the flavors of the Pacific Northwest right in your backyard with our Northwest Grilled Salmon recipe. Inspired by the region’s rich culinary heritage, this dish captures the essence of the Northwest’s pristine waters and lush landscapes, delivering a taste sensation that’s both fresh and flavorful.

In just twenty-five minutes, you’ll be serving up a mouthwatering meal that’s perfect for sharing with family and friends. Start with a beautiful piece of salmon, preferably wild-caught to honor the Northwest’s commitment to sustainable fishing practices.

Northwest Grilled Salmon 

Serves 4

Cooking time: 25 minutes

Ingredients

2 pounds salmon fillets, skin on

4 tablespoons (½ stick) salted butter

¼ cup packed light brown sugar

2 tablespoons soy sauce

1 tablespoon Worcestershire sauce

½ teaspoon garlic powder

Directions

Preheat a grill to medium-high.

Grab a large sheet of heavy-duty aluminum foil and lay it flat. Gently place your salmon on top, skin side down. Fold up the edges to create a little foil boat to catch all those delicious juices.

Dot the top of your salmon with little pats of butter. Then, sprinkle the brown sugar evenly for a touch of sweetness. Finally, drizzle with the soy sauce, Worcestershire sauce, and garlic powder. Carefully fold up the long sides of the foil, then crimp the ends to create a tight seal. We want all those yummy juices to stay inside and mingle with the salmon.

Place your foil packet on the grill. Let it cook for 15 to 20 minutes, depending on your grill’s heat. The packet will puff up a bit when it’s done — that’s your cue to check on the salmon, because it should be ready.

Excerpted from AC Barbeque: The Husky and Handsome Guide to Grilling. Copyright © 2026, Anthony Anderson and Cedric The Entertainer. Photography Copyright © 2026 by Ed Rudolph. Reproduced by permission of Simon Element, an imprint of Simon & Schuster. All rights reserved.