How to Fix Grilled Salmon

Garnish the grilled salmon with a lemon slice or wedge.

Before grilling your salmon on the barbecue, prepare the grill according to the manufacturer's instructions, which might require adding charcoal or attaching to propane. When grilling salmon fillet, select fillets with the skin attached. While grilling is best with the skin, if you prefer salmon with a less fishy flavor remove the skin and any gray matter left on the meat after removing the skin. Serve your grilled salmon as an appetizer, with cream cheese, fresh dill, diced red onions and crackers, or as an entree with wild rice and a tossed green salad.

Things You'll Need

• Paper towel
• Olive oil
• Pastry brush
• Dill
• Thyme
• Lemon pepper
• Tarragon
• Spatula

Instructions

1. Rinse your salmon fillet under cold water and pat dry with a paper towel.

2. Brush the meat side of the salmon fillet with olive oil. Use a pastry brush to apply the oil.

3. Sprinkle the meat side liberally with equal amounts dill, thyme, lemon pepper and tarragon. Gently pat the seasonings into the salmon. Don't rub as that can damage the meat.

4. Place the salmon over the direct, medium heat, meat side down, for two minutes. This will sear the meat.

5. Turn the salon fillet over, and move to the side of the grill, cooking with indirect heat. Place the salmon skin side down.

6. Cover the grill and cook for about 30 minutes. When cooked, the salmon meat will be flaky, and no longer transparent or glossy.

References

• "Recipe Traditions;" Bobbi Holmes; 2006