Restaurants›CARVE American Grille - Barton Creek›Grilled Salmon* Recipe

Grilled Salmon* Recipe

Inspired by CARVE American Grille - Barton Creek
Time40m
Serves4

Make Grilled Salmon* Recipe in just 40m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Salmon & Marinade

Finishing & Garnish

Method

Salmon & Marinade

1

Prepare the marinade

In a medium bowl whisk together 3 tbs extra-virgin olive oil, 2 tbs fresh lemon juice, 1 tbs soy sauce, 1 tbs honey, 2 minced garlic cloves, 1 tsp grated ginger, 1 tsp smoked paprika, 1 tsp kosher salt and 1 tsp freshly ground black pepper until the honey is dissolved and ingredients are combined.

2

Marinate the salmon

Place 4 skin-on salmon fillets (about 6 oz each) in a shallow dish or resealable plastic bag. Pour half of the marinade over the fillets (reserve the other half for basting/finishing). Turn fillets to coat, press out excess air if using a bag, and refrigerate for 15–30 minutes. Do not marinate longer than 30 minutes to avoid altering texture.

3

Preheat grill

Preheat a gas or charcoal grill to medium-high heat (about 400–450°F / 200–230°C). If using a grill pan or cast-iron skillet, heat it over medium-high on the stove and lightly oil the surface.

4

Prepare fillets for grilling

Pat the salmon fillets dry on the flesh side with paper towels (this helps form a good sear). Brush the skin lightly with 1 tbs olive oil to prevent sticking. Season the flesh side lightly with a pinch of additional salt and pepper if desired.

5

Grill the salmon

Place the fillets on the grill skin-side down. Close the lid and cook undisturbed for 4–6 minutes depending on thickness (about 1 inch thick). Open the lid, baste the flesh once with some of the reserved marinade, then using a thin spatula carefully flip the fillets. Grill for an additional 2–4 minutes with the lid closed until the salmon reaches an internal temperature of 125–130°F (52–54°C) for medium-rare to medium, or longer if you prefer well done. Flesh should flake easily but remain moist.

6

Rest the salmon

Transfer the grilled fillets to a platter and let rest for 3–5 minutes. Spoon a little of the reserved marinade (previously boiled if you prefer safe consumption) over the fillets while resting for extra flavor.

Finishing & Garnish

7

Arrange salmon on plates. Sprinkle 2 tbs chopped fresh dill or parsley over the fillets and serve with lemon wedges. Serve immediately.