Perfect grilled salmon

Perfect grilled salmon

By
From
My Feast
Photographer
Chris Chen

Salmon is one of the most popular species of fish in the world at the moment, and there are so many different opinions about the best method of grilling them. Follow the instructions below and you won’t be disappointed.

Ingredients

Quantity Ingredient
coarse salt, for sprinkling
olive oil, for brushing
1 x 180g salmon fillet, skinned and pin-boned, (per person)
lemon wedges, to serve

Method

  1. Preheat a barbecue grill plate to high and sprinkle with salt. This will increase the heat conductivity. Apply a drizzle of oil over the salt.
  2. Once the oil begins to smoke a little, it’s ready. Reduce the heat to medium.
  3. Place the salmon, presentation side down (the side which will face up on the plate when served), on the grill — be sure to lay the fillet down away from your body to avoid any hot oil splashing toward you.
  4. As the salmon begins to cook, a white line of cooked flesh will creep up the side of the fillet. For a perfect medium–rare result, turn the fish when the white line has risen about one-third of the way up through the fillet. Continue grilling until the white line on the other side has risen about one-third of the way up the fillet.
  5. If you are concerned about overcooking the thinner part of the fillet, position the fillet on the edge of the barbecue with the thin portion of the fish hanging over the edge — this will stop the thin portion from overcooking while allowing the thicker portion to continue to cook. Remove and serve immediately with lemon wedges alongside.
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