This summer we are permanently camped out while we build a new shop to start living and forging in, so we basically cook everything on the grill. By necessity I have perfected grilling salmon, cultivating a crispy skin and moist, flaky meat. I always opt for wild salmon as opposed to farmed, as it is superior in its health benefits. This summer we have been able to source Copper River salmon, which is rich and oily, but really any wild salmon will be great for this recipe.
Ingredients
- A fillet of half a salmon or about 2 lbs of salmon (for three to four people)
- 4 lemon wedges
- 4 tbs butter or olive oil
- Fresh herbs for garnish, coarsely chopped: dill, oregano, thyme, or parsley
- Salt and pepper to taste
Recipe
Heat a propane grill on high for 5-10 minutes; if you're using charcoal, get the coals going about 45 minutes before you want to start cooking. Place your salmon, skin side down, on the hot grill with a pair of tongs. The tail end cooks more quickly, so I try to position it at the edge of the grill where it does not get quite as hot. Place pads of butter along the top of the salmon. Sear on high for 3-5 minutes, then turn your grill down to low heat or bank your coals and cover. Cook on low, checking after 7-10 minutes. Poke the thickest part of the salmon; it should be slightly firm and flaky. If it feels mushy at all, give it 2-3 more minutes of cook time, covered. Fish in general can go from underdone to overdone in a flash, so keep a close eye on its progress.
Next, plate your fish; you might need two spatulas to get half a salmon off the grill without breaking it. Place on a plate with lemon wedges and sprinkle fresh herbs and cracked pepper on top. Serve with rice and grilled veggies! Bon appétit!