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Grilled Side of Wild Salmon
8
Steps
- Build a medium-hot fire on 1 side of a charcoal grill, or preheat a gas grill (if using a 2-burner grill, light 1 burner on high; if using a 3-burner grill, leave center burner off and heat other 2 burners on high).
- Brush a rimless baking sheet with oil. Place fish, skin side down, on sheet. Rub flesh side of salmon with 3 Tbsp. oil and season generously with salt and pepper.
- Brush grill rack with oil. Slide fish off sheet and onto grill rack over indirect heat. Cover; cook until salmon is just cooked through and just opaque in the center, about 20 minutes. (To test doneness, slide a paring knife into the center of the salmon, remove, and carefully press the knife to your lower lip. If it's very warm, the fish is done.)
- Holding baking sheet with oven mitts, slide under salmon; use another thin rimless baking sheet or a very large spatula to gently push fish onto first sheet. Transfer fish to a platter. Drizzle with oil; season with salt and pepper. Serve with lemon halves for squeezing over.
Originally published at Bonappetit.com. Reproduced for personal collection.
