Grilled Salmon Fillet
Simple Tips for the BEST salmon on the grill
Equipment
- Grill
- Smoker tube and pellets (optional)
Ingredients
- 2 ea Salmon Fillets Skin on, 6-8 oz, pin boned
- 2 tbsp Avocado Oil Or High heat oil
- 1 tbsp Kosher Salt
- 1 tsp Black Pepper Fresh Ground
- 1 ea lemon washed and wedged
Instructions
- Clean the grill grates
- Bring the grill to 450F
- Coat the fillets in oil, and season well
- Grill the salmon skin side down over direct high heat with the lid closed, for about 6-8 minutes. Until the fish lightens in color and is more firm to the touch.
- Turn the salmon over, close the lid, and cook to 140°F or about 3-4 minutes.
- Transfer to a plate to rest for 1-2 minutes
Notes
Some basic tips.
1.) Use skin-on salmon
2.) Use good quality salmon, (pacific, wild-caught is the preference here)
3.) Squeaky clean grill grates, oil them well with high heat oil
4.) Oil the fish as well
5.) Use a hot grill
6.) Cook the fish 90% on the skin side
7.) Flip ONCE, WHEN the fish releases from the grill.
8.) Rest the fish and let carryover complete the cooking.
9.) Keep the lid on while cooking.
Nutrition
Calories: 128kcalCarbohydrates: 1gProtein: 1gFat: 14gSaturated Fat: 2gCholesterol: 1mgSodium: 3489mgPotassium: 20mgFiber: 1gSugar: 1gVitamin A: 6IUVitamin C: 1mgCalcium: 7mgIron: 1mg
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