Summer is upon us, and with summer comes grilling, and in my house, this means I must face my perennial challenge of preparing salmon fillets on the grill. This has resulted in raw fish, burnt fish, crumbly fish, red fish, blue fish, and a miserable cooking and eating experience.
Using a bit of science one can avoid a number of these pitfalls.
The key will be a hot grill and oiling the fish well. A hint of smoke can be nice, but a very light smoke, say apple, pecan, or old whiskey barrel oak.
Most of the cooking will occur skin side down, with one flip to add a bit for browning on the flesh side.
I usually serve this with a salad and maybe some grilled veggies; asparagus is a favorite. One can toss a wedge or two of lemon on the grill for the last bit of cooking for an additional burst of flavor, cook just long enough to get a fragrance and a bit of char.
Grilled Salmon Fillet
- Smoker tube and pellets (optional)
- 2 ea Salmon Fillets Skin on, 6-8 oz, pin boned
- 2 tbsp Avocado Oil Or High heat oil
- 1 tbsp Kosher Salt
- 1 tsp Black Pepper Fresh Ground
- 1 ea lemon washed and wedged
- Clean the grill grates
- Bring the grill to 450F
- Coat the fillets in oil, and season well
- Grill the salmon skin side down over direct high heat with the lid closed, for about 6-8 minutes. Until the fish lightens in color and is more firm to the touch.
- Turn the salmon over, close the lid, and cook to 140°F or about 3-4 minutes.
- Transfer to a plate to rest for 1-2 minutes
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