Ingredients
Fish and seasoning
- 4 skin-on center-cut salmon fillets 6 ounces (170 g) each, about 1 inch thick; 680 g total
- 2 teaspoons olive oil 10 ml, about 9 g
- 1/2 teaspoon fine salt or less to taste
- 1/4 teaspoon freshly ground black pepper
- 1 lemon cut into wedges; about 30 ml juice used for serving
Equipment
- Gas or charcoal grill with space for a cooler cooking zone
- Fish spatula
- Instant-read food thermometer
- Paper towels
- Clean serving platter
Instructions
Prepare, sear and finish
- Preheat a clean grill to medium-high heat, about 400–450°F (205–230°C), following the manufacturer's instructions. Leave a cooler zone available by reducing or turning off a burner, or banking coals to one side.
- Keep the salmon refrigerated until preparation. Pat the thawed fillets dry with paper towels and check for pin bones. Brush the measured olive oil over both sides and season with the salt and pepper.
- Set the fillets flesh-side down on the hot grates, leaving space between them. Close the lid and sear for about 2–3 minutes, until the fish releases with gentle help from a fish spatula. If it resists, wait briefly rather than tearing it away.
- Turn carefully so the skin faces down. Close the lid and cook for about 5–9 minutes more, checking early with a food thermometer. Move the fish to the cooler zone if the surface darkens too quickly or a flare-up occurs.
- Cook each portion to 145°F (63°C) in the thickest part, checking from the side when appropriate for your probe. Remove individual portions as they reach the target; thickness and grill performance change the timing. Transfer to a clean platter and serve promptly with the lemon wedges.
Nutrition
Calories: 376kcalCarbohydrates: 0.6gProtein: 35gFat: 25.1g
Video
Notes
Nutrition is estimated per 170 g raw Atlantic salmon portion, with one-quarter of the measured olive oil and about 7.5 ml lemon juice. All the measured oil is counted even though some may remain on utensils or the grill. Salmon species, brands, skin eaten and cooking losses vary. Side dishes are excluded. Contains fish.
Video credit: chef and pitmaster Matt Abdoo for Epicurious 101, How to Grill Salmon that NEVER Sticks. The creator demonstrates grill preparation, fish handling and a honey glaze. This card uses only oil, salt, pepper and lemon, specifies a brief flesh-side sear followed by a skin-side finish, and uses 145°F (63°C) as its home-cooking doneness target. Follow this card's quantities and temperature.
Cost estimate assumes 1.5 pounds salmon at USD $12 per pound, plus about $1 for oil, seasoning and lemon. Refrigerate leftovers promptly, use within 3–4 days and reheat to 165°F (74°C).