Perfect Grilled Salmon Recipe
I hope you enjoy this recipe from my husband, Randy. He’s the grill-master in our home, with our son right behind him, learning the tricks of the trade right at his side. Today he’s sharing a recipe for the perfect Grilled Salmon. You’ll see that it’s simple and straight forward, and pretty darn quick too. Take it away, Randy!
We love the flavor of salmon. Check that. Two of us do. The other two, not so much. I order it a lot when we go out to eat, but too often it’s over-cooked and sometimes glazed with something that disguises the flavor instead of enhancing it.
To me, salmon is one of those foods that is best when prepared simply. Most foods are. A bit of salt, olive oil, and charcoal smoke are the perfect compliment to this rich, buttery, melt-in-your-mouth fish. So, after quite a bit of trial and error I’ve settled on a simple char-grilled method, cooked to medium. Of course, always begin with the best salmon you can purchase.
Pair the Grilled Salmon with a baked sweet potato, and a simple salad for a hearty, healthful and mighty satisfying meal. Enjoy!
A few notes about Grilling Salmon:
- A charcoal grill makes a big difference. If you don’t have a charcoal grill, dig a pit in your backyard.
- The type of charcoal used makes a difference as well. I’d recommend using a good lump charcoal, not briquettes.
- If your grill is not equipped with a thermometer, invest in a reliable one. It will be well worth the money in the long run.
- Depending on the size of fillet(s) purchased, you may need to portion cut them. And if serving a crowd, a whole filet of salmon may be the most cost-effective.
- 6 to 8 ounce skin-on salmon fillets
- kosher salt
- olive oil
- Preheat charcoal grill to 375 degrees F.
- Cover fillets on all sides with a light coating of olive oil. Sprinkle well with salt. If needed, portion cut fillets to preferred size.
- Oil grill grate with high temp vegetable oil or very carefully coat grate with non-stick grill cooking spray.
- Place salmon fillets on grill, skin side down. Grill covered for 8 minutes. Gently flip and grill covered for an additional 3 minutes for medium (not quite cooked through). Adjust cook times to preferred doneness.
- Remove from grill and enjoy!
- Optional: season with dill, lemon or other citrus juice, if desired.