Recipe by c.walsh
From America's Test Kitchen, a fool-proof way to grill moist salmon without it sticking to the grill. This is more a method than a recipe, so season to your own taste! McCormick's makes great dry seasonings to sprinkle on, and Montreal Steak seasoning goes great with salmon. I also like their mesquite flavor on this dish.
- 4 salmon fillets, skin-on, 1/2 lb. each
- 1⁄4 cup vegetable oil
- salt and pepper, to taste
Directions See How It's Made
- Prepare grill: Place sheet of aluminum foil on grill grates, tucking in ends to secure. Pre-heat on high for 15 minutes with lid closed. This gets the grill grates super hot!
- Remove foil and wipe down grates with oil until black and glossy, about 10 times, not just 2 or 3! This is super important for keeping fish from sticking.
- Rub fish with a little oil and season to taste on both sides.
- Place skin side down and grill 3-5 minutes depending on thickness and degree of doneness you prefer. I like med. rare so I do 3 minutes for about 1 1/2 inch fillets.
- Flip when fish releases from grate on it's own. If it sticks, it is not ready to flip (or you didn't grease the grill enough).
- Cook another 3-5 minutes on other side or until fish reads 125 degrees, depending on your preference.