Follow this cooking method for grilling fillets or a whole side of salmon, with crispy skin and a moist interior.
Ingredients
1.5lbssalmon*
2tbspghee**
salt
pepper
Instructions
Unless the fishmonger has already done it, remove the scales from the skin, then brush them away with a paper towel.
Wrap the salmon with paper towel and let sit at room temperature for 15 minutes, while you preheat the grill.
Preheat a gas grill on high so that the internal temperature will reach at least 600F. For me, I can achieve this with preheating 2 of the 3 burners.
Unwrap the fish, cut it into pieces as desired (cutting a 1.5lb piece into 4 pieces gives you 6 ounce portions, which is good for a serving), then spread a thin layer of ghee onto the skin.
Season the fish all over with salt and pepper, including on the skin.
Open the grill lid, turn off the flames completely, then quickly add the salmon to the grates, skin-side down, and close the lid. Turning off the flames prevents flareups from scorching the skin. Let the salmon cook with the lid closed (do not open it!) for 5 minutes.
Turn the burners of the grill back to high heat, then open the lid and turn each piece 90 degrees, to caramelize more of the skin. Close the lid and keep cooking for 3 minutes.
Open the lid again and flip each piece of fish over, close the lid, and cook for 1 more minute.
Check with a thermometer for an internal temperature of 125F. If it is not warm enough inside, keep cooking for 1-2 minutes until at least 125F in the middle.
Serve promptly and enjoy!
Notes
*I highly recommend a center cut wild Alaskan King Salmon if you can afford it, but it's definitely expensive. This method will work with any other kind of salmon.**I like to use ghee here because it has a high smoke point, and it also spreads nicely on the fish and firms up and "locks on" to the fillet. You may use other kinds of oil too.Adjust the cooking time for thinner pieces: My salmon was about 1.5" thick and the cooking time reflects that. If you use a thinner piece, you will need to reduce cooking time to prevent overcooking. The 5 minute "flame turned off" time will be standard for any thickness, but if you open the lid and the fish looks mostly cooked through, you can flip it over and cook for 1 more minute. In general, you want to cook the fish about 90% of the way on the skin side. You flip at the end just for 1 more minute to finish cooking the top.Reheating: Salmon does not reheat well, as it's very prone to drying out. I prefer to add it cold to things like Kale Caesar Salad or make Salmon Salad from it. But if you insist, try microwaving on 50% power for 1 minute for a 6-ounce piece.Storing leftovers: Keep in an airtight container in the fridge for up to 3 days.Freezing: Store in an airtight container for up to 2 months.