Simply Grilled Salmon Fillet Recipe
Make Simply Grilled Salmon Fillet Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Salmon
Simple Marinade / Finish
Grill / Equipment
Method
Salmon
Prepare salmon
Pat the salmon fillets dry with paper towels. Leave skin on to help hold the fillet together on the grill and to crisp up. Trim any thick belly portions so pieces are even thickness (about 1 inch average) for uniform cooking.
Season both sides lightly with kosher salt and freshly ground black pepper. If you prefer, season more on the flesh side and lightly on the skin side so the skin does not over-salt.
Simple Marinade / Finish
Make the marinade
In a small bowl whisk together extra-virgin olive oil, fresh lemon juice, lemon zest, minced garlic and chopped dill (or parsley). Reserve about 1 tablespoon for finishing after grilling.
Brush or rub about 1 tablespoon of the marinade evenly over the flesh side of each fillet. Do not oversaturate the skin; a light coating on the skin side with neutral oil is preferred for the grill.
Grill / Equipment
Grill the salmon (skin-side down)
Place fillets on the grill skin-side down. Close the lid and cook undisturbed for 4–6 minutes depending on thickness. You want the skin to crisp and the flesh to come about two-thirds of the way up the side.
Finish and check for doneness
Flip the fillets carefully using a thin spatula, then cook flesh-side down for an additional 30–90 seconds to sear the top. Salmon is done when it flakes easily with a fork and reaches an internal temperature of 125–130°F (51–54°C) for medium (or 135°F / 57°C if you prefer fully cooked). Avoid overcooking; it will continue to rest.
Rest and finish
Remove fillets from the grill and transfer to a plate. Immediately brush the reserved tablespoon of marinade and the optional melted butter over the hot fillets. Let rest 3–5 minutes to allow juices to redistribute.