Grilled Salmon Fillet Recipes

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How to Cook Salmon Fillets on the BBQ

4 (4 ounce) salmon fillets

Sea salt and freshly ground black pepper to taste

1 tablespoon balsamic vinegar

3 tablespoons olive oil

1/4 cup lemon juice

2 cloves garlic, minced

1 sprig fresh rosemary (or 1/2 tsp dried)

How To Instructions

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Cooking Salmon Fillets

Don't remove the skin or you risk losing some of the best meat whiling trimming it. Plus the skin keeps the fish moist during grilling.

Rub salmon fillets with sea salt and freshly ground black pepper.

In a blender, mix together the balsamic vinegar, olive oil, lemon juice, minced garlic, and rosemary. Place marinade along with salmon fillets in a large resealable plastic bag. Turn to coat, squeeze out excess air, seal and refrigerate. Allow to marinate at least 2 hours (not more than 4).

Thirty minutes prior to grilling salmon fillets on the BBQ, remove them from the refrigerator to bring the fish to room temperature. A warm piece of meat will sear better than a cold one and create a nicer crust.

To grill salmon fillets, shake off excess marinade and place them face down on the grill directly over the flames or coals (direct heat). The skin side should be up (flesh side facing the flames or hot coals). This will help to develop your crust right away and lock in moisture.

If you're grilling a fillet with no skin, be sure to watch it closely. Skinless salmon fillets tend to cook on the quick side and overcooking can dry them out. Also, be careful when flipping because some of your fish might fall through the grate. We recommend using a grill basket, especially if your are grilling a whole salmon fillet. Cutting a fillet into smaller portions will make it more manageable on the grill.

Cover your grill for 4 - 5 minutes. Then use a spatula to flip to the skin side.

Grill for another 4 - 5 minutes. The fatty skin of the salmon fillet will protect the meat from overdrying even though the skin itself may become charred in the process.

Your fish is done when it reaches an internal temperature of 130 degrees, opaque juices begin to seep out, and it flakes easily with a fork.

To remove it from the grill, slip a spatula between the skin and the meat and lift the salmon away from the skin leaving the skin stuck to the grill. If you want to serve it with the skin still on, a spatula is still the tool to remove it from the grill. When serving, the skin can easily be separated from the meat by simply using a fork.