Side Pannel
Easy Grilled Salmon
Easy Grilled Salmon
- Recipe Submitted by Seattle Girl on 10/02/2009
Category: Seafood, Fish, Barbeque, Grill
Ingredients List
- 1 two to three pound salmon fillet, skin on
- 1 tablespoon vegetable oil
- Salt and pepper
- 2 tablespoons butter, softened
- 1 tablespoon chives, chopped fine
Directions
Take your fish out of the fridge beforehand so that it has a chance to reach room temperature.
Rinse and dry the salmon fillet.
Oil your fish - not the grill! - This is extremely important, if you oil the grill your fish will stick.
Season the salmon fillet with pepper. Please note that you should never salt the salmon before you cook it, all this does is draw out the very juices that you want to keep in, but by all means use pepper, herbs, rubs and marinades to vary the flavor.
Turn your grill on at least 5 - 10 minutes before you intend to cook the salmon, if you”™ve decided to have a barbecue (in Seattle this is always a risky option on account of the famously fickle weather) it will need to be lit at least ½ hour before you intend to cook to allow the flames to die down and the charcoal to become grey.
Place on the grill skin side down, over medium heat. Try not to move the salmon around too much once it”™s been put on the grill or Barbecue, leave it until there are bar marks on it (about 5 min or so) and then give it a quarter turn, that way you”™ll end up with a professional looking lattice mark. Once one side is done, flip it over and repeat on the other side.
Continue grilling the salmon until the flesh can be flaked with a fork.
Remove from the grill and cover with a foil tent for 5 minutes.
To make the chive butter, combine the butter and chives with a pinch of salt. Mix together well. Serve a couple of teaspoons of the chive butter with each serving of this healthy grilled salmon.
For a complete meal, serve with asparagus and/or oven roasted potatoes.
Rinse and dry the salmon fillet.
Oil your fish - not the grill! - This is extremely important, if you oil the grill your fish will stick.
Season the salmon fillet with pepper. Please note that you should never salt the salmon before you cook it, all this does is draw out the very juices that you want to keep in, but by all means use pepper, herbs, rubs and marinades to vary the flavor.
Turn your grill on at least 5 - 10 minutes before you intend to cook the salmon, if you”™ve decided to have a barbecue (in Seattle this is always a risky option on account of the famously fickle weather) it will need to be lit at least ½ hour before you intend to cook to allow the flames to die down and the charcoal to become grey.
Place on the grill skin side down, over medium heat. Try not to move the salmon around too much once it”™s been put on the grill or Barbecue, leave it until there are bar marks on it (about 5 min or so) and then give it a quarter turn, that way you”™ll end up with a professional looking lattice mark. Once one side is done, flip it over and repeat on the other side.
Continue grilling the salmon until the flesh can be flaked with a fork.
Remove from the grill and cover with a foil tent for 5 minutes.
To make the chive butter, combine the butter and chives with a pinch of salt. Mix together well. Serve a couple of teaspoons of the chive butter with each serving of this healthy grilled salmon.
For a complete meal, serve with asparagus and/or oven roasted potatoes.
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