From choosing the best piece of fish to preparing the grill, learn How to Grill Salmon perfectly every time.
- 4 skin-on fillets, 6 to 8 ounces each, 1 1/2 – 2-inches
- 2 Tbsp. vegetable or grape see oil
- 2 tsp. kosher salt
- 1 tsp. ground black
- Prepare the grill for direct cooking. For charcoal grilling, fill a chimney starter with charcoal and light. Once the coals are ready, pour them evenly over half of the charcoal grate. Set the cooking grate over the coals. For a gas grill, set half of the burners to high heat. Preheat for 5 minutes and then clean and oil the cooking grate.
- Remove the fillets from the packaging and pat dry with paper towels. Brush both sides of the fillets with oil.
- When the grill is ready, sprinkle both sides of the fish with salt and pepper.
- Set the fillets, skin-side down on the cooking grate. Cook until the skin is brown, crispy, and blistered, about 4 minutes. The fish should release easily at this point. If is doesn’t, insert a carving fork between the grates under the fish and jiggle it free.
- Use a thin metal spatula to gently flip the fillets over to the flesh side and cook to the desired doneness. Use an instant read thermometer inserted in the thickest part of the fillet: Rare – 110˚F; Medium-rare – 120˚F; Medium – 130˚F. If the fish seems to be burning before the desired temperature is reached, move the fish to the cooler side of the grill (the side without charcoal or lit burner).
- Serve immediately.