Grilled Salmon Filet
A good piece of wild salmon is almost perfect. It’s delicious raw. If we’re going to cook it, our main goal is just to not screw it up. A whole filet will serve 5-6 people.
📷s via Sharayla. She made hers in an oven instead of grilling it.
Delicious Flavor Paste
2-3 tbsp each olive oil and canola oil
3-4 cloves minced garlic
½ c minced herbs (basil, parsley, cilantro, dill, rosemary, etc)
1 tsp lemon zest
tsp dijon mustard
salt/pepper
red pepper flake to taste
Juice of 1 half lemon
Optional: tbsp honey
Fish
Big ole’ salmon filet, preferably whole, preferably wild-caught, freshest possible
Preparation
PREPARATION Check the fish for bones and remove any you find with pliers.
Coat the bottom (skin-side) of the filet with a little canola oil and lightly season it with salt and pepper. Flip it so the flesh faces up.
Combine all ingredients for the paste and mix well. Coat the fish with the paste and add a little more lemon juice or a few lemon slices if desired. Let sit for 30 minutes to an hour in the fridge.
If possible, let the fish come to room temperature before cooking. It will cook more evenly. The filet can be grilled directly on the grill grates or on a cedar plank:
Direct Grilling
Heat the grill to 400-450°F. Place the filet flesh-side down on the grill for 2-3 minutes or until a few burn marks form. Flip the filet and grill skin-side down for 10-12 more minutes, or until the internal temperature is about 140°F.
Cedar Plank Grilling
Soak the cedar plank in water for several hours before grilling.
Heat the grill to 400-450°F. Lightly coat the top of the plank with oil and lay the seasoned filet on top of it. If the tail end of the filet is very thin, fold the last 3-4 inches of it under so it won’t burn.
Grill at 400-450°F or until the internal temperature is about 140°F, about 15-18 minutes.
BONUS RECIPE: SALMON SALAD
Sharayla generously suggests to mix your leftover salmon with a little mayo and lemon juice to make a salad. Enjoy in a sandwich or with crackers, endive leaves, etc.
📷 via Sharayla.