Ingredients

Scale

1 to 1 1/2 pounds salmon fillet, skin-on, center cut fillet
Kosher salt
marinade of your choice
herby salmon marinade: juice of 1 lemon, extra virgin olive oil, fresh mint, minced garlic, coriander, cumin, turmeric, black pepper and a dash of kosher salt
pesto: 2 to 4 tablespoons of basil pesto or chermoula, finished with a squeeze of lemon juice

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Instructions

Cut the salmon fillet into 4 even pieces and season with kosher salt. Add your choice of marinade and let it sit in the refrigerator for about 20 minutes.
Preheat your outdoor gas grill to high heat. Ensure the grates are well-oiled to prevent sticking.
Place the salmon fillets on the grill, skin-side facing you. Cook flesh-side down for 1-3 minutes, depending on thickness.
Check for grill marks and a slight opacity on the sides. Carefully flip the salmon over, now skin-side down.
Reduce the grill heat to medium and close the lid. Cook for another 3-5 minutes, again based on thickness.
Remove the salmon from the grill and let it rest for 5 minutes to finish cooking before serving.

Last Step:

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Notes

For optimal flavor, allow the salmon to marinate for at least 20 minutes.
Ensure the grill is hot enough before placing the fish to prevent sticking.
Use a meat thermometer to check that the salmon has reached a safe internal temperature of 145°F.

Author: dani
Prep Time: 5 minutes
Cook Time: NO DATA
Category: Dinner
Method: Grilling
Cuisine: Seafood

Nutrition

Serving Size: 1 fillet
Calories: 350
Sugar: 0g
Sodium: 120mg
Fat: 20g
Saturated Fat: 3g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 0g
Fiber: 0g
Protein: 34g
Cholesterol: 70mg