My husband sets the standard for grilling fish on the bbq. The combination of simple seasoning and indirect heat combine to form delicious, moist, fleshy fish that allows the true flavor of the salmon to shine through.
One of the key elements to the consistent successful grilling of salmon is to grill it with the skin still on. Grilled properly the flesh is removed effortlessly from the skin.
A second helpful tool for great grilled fish is a large oval fish grill basket.
Grilled Salmon
12 - 18 ounce salmon filet, deboned with the skin on
1 T olive oil
kosher salt
fresh ground pepper
1 lemon, cut into wedges
Prepare grill, Ken prefers 'charwood.' To preserve the flavor of the fish use as little lighter fluid as possible and allow it to burn off completely before placing fish on the grill OR use a chimney starter.
Gently rinse the salmon filet in cold running water checking for any pin bones. Pat dry.
Drizzle olive oil over the flesh and spread over entire fish with a brush or finger tips.
Salt and pepper generously.
Let fish rest 5 - 10 minutes.
Place salmon in fish basket and onto the heated grill (300+ degrees) skin side to the grill.
Leave fish in place for approximately 15 minutes. (Actual time will be determined by the thickness of the filet and the heat of the grill. This is where the 'art' of cooking/grilling comes in.)
As fish nears its finish, flip the basket to sear the top of the fish.
Remove fish from grill, open the basket but do not yet remove from skin, cover fish with foil, and let it rest for approximately 5 minutes.
Carefully cut the fish into portion size and lift it from the skin (one piece at a time) to the serving dish. The fish should easily separate from the skin.
Serve with lemon.
Serves 4.
