Grilled Salmon

Grilling salmon couldn’t be a much easier or delicious way to enjoy this fish. It is rich and fatty enough to hold up to grilling and cooks up on a hot grill in a matter of minutes, making it a perfect choice for a weeknight dinner.

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Grilled Salmon

Author: keriawilliams

Ingredients

Servings

• 1 lb salmon filet (center cut ~1 1/4" thick)
• ¹⁄₂ cup salt (for brining)
• ¹⁄₃ cup sugar (for brining)
• fresh lemon juice
• lemon-pepper seasoning
• high-heat oil (avocado or pecan oil is great)

Instructions

1. Remove any pin bones from the fish. Place sugar and salt in a resealable container--a ziplock bag or a Stasher reusable ziplock. Dissolve sugar and salt in about a quart of cool water. Place salmon filet in the brining solution and let it brine for 45 minutes to an hour. I don't refrigerate my fish during this process, but if you live in a warm climate, you will want to refrigerate as necessary to avoid the fish going bad.

1. Preheat your grill to about 450*. Rub the grill with a high-heat oil such as avocado oil or pecan oil. Remove the fish from the brine and pat dry with paper towels. Spritz with lemon juice and lemon-pepper seasoning and place on oiled grill, skin-side down. Close lid and grill for 3-4 minutes, depending on thickness of filet and desired doneness. Brush a little high-heat oil on the flesh side of the fish and flip the filet. Grill on the flesh side of the fish for 3-4 minutes--again, depending on thickness of filet and desired doneness.

   

1. Remove from grill and enjoy with mashed potatoes and seasonal vegetables with a crisp Sauvignon Blanc.