Salmon is one of the most universally loved fish, both satisfying and healthful (remember your omega 3’s!). While there are countless recipes, the following quick grilling recipe using a relatively high temperature creates a crispy, savory outer crust on the top of the filet. Finishing the fillet topped with a pat of butter in a low oven kicks it into high gear and for those who prefer a firmer texture, further cooks the fillet.
Note: As with all fish, the key is to not overcook. Salmon - especially filets - lose moisture quickly if left on the grill too long. Cooking the filet with the skin still on will also result in a moister grilled filet.
Using wood chips in your grill for smoking – specifically alder wood enhances the fish’s flavor. The wood smoke imbues the fish with a subtle, almost earthy hint of sweetness and does not overpower the fish as hickory or mesquite tend to. Alternatives to alder wood include stonefruit woods (almond, apricot, peach, but not cherry).
A classic, satisfying dish
Shopping for salmon
For superior flavor and texture, choose quality king (Chinook) or Atlantic salmon filets if available (steelhead can also be very good – avoid pink & chum salmon which are inherently less flavorful & moist after grilling); whether you choose wild caught or farmed, buy whatever your budget can afford. · Figure a 6-8 oz. (.375-.500 / pound) portion per serving. Choose a shiny filet with significant white striping; choose a portion from the thicker “head” end of the filet for more striping and flavor. The white striping contains the most healthful omega-3 fatty acids and when cooked properly offers the flavorful, moist salmon experience we’re looking for.
Servings: 4
Prep time: 25-30 minutes; cooking
time: generally 4-5 minutes + 5-10 mins in a very low oven (170-180°F).
NOTE: Be ready
with side dishes ahead of time; the fish fillets cook very quickly. Ingredients – § 2 lbs Fresh salmon filet, skin on § Fish grilling seasoning § Olive oil or butter spray § Several pats of butter for post-grilling Grill Preparation & Equipment – § Gas BBQ if avail. § ½
C wood chips, moistened, placed in a
metal fire-proof container – alder wood preferred; a few hickory or mesquite chips
may be added § 2 or 3-pronged, long-tined fork for turning
fish § Metal long handled spatula for removing
fish from grill to oven-proof platter. Preparation &
Grilling Instructions – Ø Take fish out of fridge ~25-30 minutes before
cooking. Ø Place the filet on a cutting board; cut the
belly flap off (generally 1-1½” wide) and place on sprayed platter, skin-side
down.
Cut remainder of filet portions & place on pre-grilling platter, again skin-side down.
(Notice significant. white striping)
Belly flap cut (flap grills up nice & crispy)
Salmon portioned out.
Sprinkle filet portions liberally with fish grilling seasoning. Filet portions should show the seasoning but are not overloaded. Lightly spray top & sides of each filet. Cover lightly with plastic wrap & let sit on counter while the grill is warming up; seasoning will have time to permeate into fish. Seasoned & sprayed
Covered in plastic wrap for 10-30 minutes - ready for the grill