Ingredients
Scale
- 1 to 1 1/2 pounds salmon fillet, skin-on, center cut fillet
- Kosher salt
- marinade of your choice (see options below)
- 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: Season salmon with salt, pepper, and olive oil, then spread with 2 to 4 tablespoons of basil pesto or chermoula after cooking, finishing with a squeeze of lemon juice.
Instructions
- Cut the salmon fillet into 4 equal pieces, about 6 ounces each, and season with kosher salt. Apply your chosen marinade and allow it to marinate for about 20 minutes in the refrigerator.
- Preheat the outdoor gas grill on high. The grill is ready when you can hold your hand one inch above the grates for only 1 to 2 seconds. Ensure to oil the grates to prevent sticking.
- Place the salmon fillets on the hot grill, flesh side down. Close the lid and cook for 1-3 minutes, depending on thickness.
- Check for grill marks and a small layer of opaque flesh near the grill. Carefully flip the fillets over using a spatula and tongs, so the skin side is now facing down.
- Reduce the grill heat to medium, close the lid, and cook for another 3 to 5 minutes based on the fillet thickness.
- Remove the salmon from the grill and let it rest for 5 minutes before serving. The internal temperature should reach 145 degrees F.
Notes
Allow salmon to marinate for at least 20 minutes for best flavor.
Use a meat thermometer to check for doneness; aim for 145 degrees F before serving.
Different marinades can offer various flavors, so feel free to experiment!
Nutrition
- Serving Size: 1 fillet
- Calories: 350
- Sugar: 0g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 0g
- Fiber: 0g
- Protein: 34g
- Cholesterol: 70mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.