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.
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Units: US | Metric
- 4 salmon fillets, skin-on, 1/2 lb. each
- 1/4 cup vegetable oil
- salt and pepper, to taste
- 1Prepare 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!
- 2Remove 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.
- 3Rub fish with a little oil and season to taste on both sides.
- 4Place 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.
- 5Flip 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).
- 6Cook another 3-5 minutes on other side or until fish reads 125 degrees, depending on your preference.
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Nutritional Facts for Perfect Grilled Salmon
Serving Size: 1 (331 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 489.3
- Calories from Fat 221
- Total Fat 24.6 g
- Saturated Fat 3.5 g
- Cholesterol 165.3 mg
- Sodium 213.0 mg
- Total Carbohydrate 0.0 g
- Dietary Fiber 0.0 g
- Sugars 0.0 g
- Protein 63.4 g