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Basic Grilled Salmon

Jamie Purviance

  • People

    Serves 4

  • Prep Time

    10 mins

  • Grilling Time

    6 to 8 mins

Ingredients
Instructions

the Ingredients

Wa R24
  • 4 salmon fillets (with skin), each 6 to 8 ounces and about 1 inch thick, pin bones removed
  • Extra-virgin olive oil
  • Kosher salt
  • Freshly ground black pepper
  • ½ lemon, cut into 4 wedges

Special Equipment

  • cast-iron griddle or skillet
  • instant-read thermometer

Take Your Grilling Anywhere

FIRE UP YOUR GRILL

Instructions

  • Prepare the grill for direct cooking over medium-high heat (400º to 450ºF). When the grill is about 350ºF, place the griddle or cast-iron skillet in the center of the grill and let it get hot while the grill continues to heat.
    Prepare the grill for cooking over medium-high heat (450°F) and preheat a griddle or cast-iron skillet.
    Prepare the grill for direct cooking over medium-high heat (400° to 450°F) and preheat a griddle or cast-iron skillet.
  • Pat the salmon dry with paper towels. Generously brush the salmon with oil and season the flesh side with salt and pepper.
  • Using a metal spatula, place the fillets directly on the hot griddle, flesh side down first, spacing the fillets evenly so they are easy to turn. Close the lid and sear the fillets over direct medium-high heat until you can lift them off the griddle without sticking, about 3 minutes. Turn the fillets over, close the lid, and continue to cook to your desired doneness, 3 to 5 minutes more for medium rare (125º to 130ºF). Slip a spatula between the skin and the flesh and transfer the fillets to warmed, individual serving plates. Serve immediately with lemon wedges.
    Using a metal spatula, place the fillets directly on the hot griddle, flesh side down first, spacing the fillets evenly so they are easy to turn. Close the lid and sear the fillets over medium-high heat until you can lift them off the griddle without sticking, about 3 minutes. Turn the fillets over, close the lid, and continue to cook to your desired doneness, 3 to 5 minutes more for medium rare (125º to 130ºF). Slip a spatula between the skin and the flesh and transfer the fillets to warmed, individual serving plates. Serve immediately with lemon wedges.

let's Gear up

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