A delicious grilled salmon dish with perfectly crispy skin, seasoned with kosher salt and pepper, and complemented with fresh lemon wedges.
60 minutes
A delicious grilled salmon dish with perfectly crispy skin, seasoned with kosher salt and pepper, and complemented with fresh lemon wedges.
Salmon Fillet, skin-on, 1.5 inches thick
0 lb
tablespoons
to taste
to taste
each
1. Prepare the Salmon
Remove any whitish fat from the salmon fillet and cut it into four equal pieces. Place these pieces on a plate or a rimmed baking sheet and use a dish towel to blot away any excess moisture. Then, wrap the salmon pieces in paper towels and refrigerate them for at least 20 minutes.
2. Preheat the Grill
If you're using a charcoal grill, start by opening the bottom vent and lighting a chimney starter filled with about 4 quarts of briquettes. Wait until the charcoal is hot, which should take around 5 minutes. For those using a gas grill, turn all the burners to high and let the grill heat up for about 15 minutes.
3. Clean and Oil the Grill Grate
While the grill is heating, clean and oil the grill grate. Use paper towels dipped in vegetable oil to oil the grate repeatedly until it appears black and glossy.
4. Season the Salmon
Brush the salmon pieces with vegetable oil and season generously with kosher salt and black pepper.
5. Grill the Salmon
Place the fillets skin side down on the grill. Let the salmon cook for 2 to 4 minutes, or until the skin is well-browned and crisp. Carefully flip the salmon pieces using a spatula and continue cooking for another 3 to 7 minutes, until the center registers 125°F for medium-rare.
6. Serve the Salmon
Once the salmon is perfectly grilled, serve it immediately with lemon wedges on the side.
Begin grilling skin-side down and do not move the salmon for the first few minutes. This is critical for developing a crispy skin.
Opt for fresh, wild-caught salmon if available. Look for a vibrant color, moist flesh, and a clean smell. A thick cut will help ensure the fish remains juicy.
Use a quick-read thermometer to check for doneness. Salmon is best taken off the grill when it reaches an internal temperature of about 120°F (for medium-rare) to 130°F (for medium). Keep in mind that the carryover cooking will increase the temperature by a few degrees.
Make sure your grill is hot before adding the salmon. A hot grill helps to sear the skin quickly, preventing sticking and achieving that desired crispiness.
Lightly salt the salmon on both sides and let it sit for 10-15 minutes. Salt not only seasons the fish but also helps dry out the skin, making it crisper when cooked.
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