Easy Perfect Grilled Salmon

Alright, let's get grilling! This recipe for Easy Perfect Grilled Salmon is foolproof and delivers consistently delicious results. It focuses on letting the salmon's natural flavor shine with minimal fuss.

Easy Perfect Grilled Salmon

Yields: 2 servings Prep time: 5 minutes Cook time: 8-12 minutes

Ingredients:

• 2 (6-8 ounce) salmon fillets, skin on or off (skin on is preferred for easier grilling)
• 1 tablespoon olive oil
• 1/2 teaspoon kosher salt (or sea salt)
• 1/4 teaspoon black pepper, freshly ground
• 1 lemon, cut into wedges (for serving)
• Optional: fresh herbs like dill, parsley, or thyme, chopped (for garnish)

Equipment:

• Grill (gas or charcoal)
• Grill brush
• Fish spatula or wide spatula
• Small bowl
• Tongs

Instructions:

1. Prepare the Salmon:

• Pat the salmon fillets dry with paper towels. This is crucial for achieving a good sear.
• In a small bowl, combine the olive oil, salt, and pepper. Mix well.
• Brush the olive oil mixture evenly over both sides of the salmon fillets. Make sure you get a thin, even coating.

2. Prepare the Grill:

• Clean the grill grates thoroughly with a grill brush. A clean grill is essential to prevent sticking.
• Preheat the grill to medium-high heat (around 400-450°F or 200-230°C). You should be able to hold your hand about 5 inches above the grates for only 4-5 seconds.
• If using a gas grill, keep all burners on medium-high. If using a charcoal grill, arrange the coals in an even layer.
• Important Tip: To prevent sticking, lightly oil the grill grates with a heat-resistant oil (like vegetable or canola oil) just before placing the salmon on the grill. Use a folded paper towel soaked in oil and held with tongs to wipe the grates.

3. Grill the Salmon:

• Place the salmon fillets on the preheated, oiled grill grates, skin-side down (if using skin-on fillets). If using skin-off fillets, place the presentation side down first.
• Do not move the salmon for the first 4-5 minutes. This is crucial for developing a good sear and preventing sticking.
• After 4-5 minutes, gently use a fish spatula or wide spatula to lift a corner of the salmon fillet. If it releases easily from the grill grates, it's ready to flip. If it sticks, let it cook for another minute or two until it releases easily.
• Carefully flip the salmon fillets.
• Continue grilling the salmon for another 4-7 minutes, or until the salmon is cooked through. Cooking time will vary depending on the thickness of the fillets and the heat of your grill.
• The salmon is cooked when it flakes easily with a fork and the internal temperature reaches 145°F (63°C). You can use an instant-read thermometer to check the temperature. Insert it into the thickest part of the fillet.

4. Serve:

• Remove the grilled salmon fillets from the grill and place them on plates.
• Garnish with fresh herbs, if desired.
• Serve immediately with lemon wedges for squeezing over the salmon.

Chef's Notes & Tips for Perfection:

• Salmon Selection: Look for salmon fillets that are bright in color, firm to the touch, and have a fresh, clean smell. Avoid fillets that look dull or have a fishy odor.
• Don't Overcook: Overcooked salmon is dry and tough. It's always better to slightly undercook the salmon and let it rest for a minute or two off the grill. The residual heat will continue to cook it.
• Grilling Variations: If you're using a cedar plank, soak it in water for at least 30 minutes before grilling. Place the soaked plank on the grill over medium heat, then place the salmon on top of the plank. This will impart a smoky, cedar flavor.
• Flavor Boosters: Add a little Dijon mustard or minced garlic to the olive oil mixture for extra flavor. A sprinkle of smoked paprika is also a nice touch.
• Side Dishes: Grilled asparagus, roasted potatoes, quinoa salad, or a simple green salad are all excellent accompaniments to grilled salmon.

Enjoy your perfectly grilled salmon! It's a healthy, delicious, and easy meal that's perfect for any occasion.