Sep 08 2026
Restaurants›The Peach Tree›Izgara Salmon Recipe

Izgara Salmon Recipe

Inspired by The Peach Tree
Time40m
Serves4

Char – grilled salmon cooked on charcoal.

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Ingredients

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Salmon & Marinade

Finish & Garnish

Method

Salmon & Marinade

  1. 1

    Prepare fish

    Pat the salmon fillets dry with paper towels. Trim any ragged edges. Leave the skin on to help the fillets hold together on the grill and to crisp up.

  2. 2

    Make marinade

    In a bowl, whisk together 4 tbs olive oil, 2 tbs lemon juice, 2 tsp minced garlic, 1 tsp smoked paprika, 1 tsp ground cumin, 1.5 tsp kosher salt, 1 tsp black pepper and 1 tsp honey until blended.

  3. 3

    Marinate

    Place the fillets skin-side down in a shallow dish or rimmed tray. Spoon and brush about two-thirds of the marinade over the flesh side of the salmon, making sure each piece is evenly coated. Reserve the remaining marinade for finishing. Let the salmon rest at room temperature for 15–20 minutes (or refrigerate up to 30 minutes).

  4. 4

    Preheat grill

    Light a charcoal grill and let it burn until coals are covered with white ash and produce moderate, even heat (ideal surface temp 400–450°F / 200–230°C). Set up for direct grilling. If using a gas grill, preheat to medium-high (about 400°F). Oil the grill grates or use a fish grate/plancha to prevent sticking.

Grilling & Finish

  1. 5

    Oil and place on grill

    Brush the grill grates lightly with the reserved olive oil (1 tbs) or brush the skin of the salmon very lightly. Place the salmon fillets flesh-side down over direct heat. Close the lid if your grill has one.

  2. 6

    Char-grill

    Grill the fillets 4–6 minutes on the flesh side without moving them, until grill marks form and the fish releases easily. Spoon or brush a little of the reserved marinade over the exposed flesh once while cooking. Flip the fillets carefully using a wide spatula so the skin is down. Continue grilling 3–5 minutes more, until the internal temperature reaches 125–130°F (52–54°C) for medium-rare to medium, or until desired doneness. Total cook time will depend on thickness (typical 3/4–1 inch fillet = ~8–10 minutes total).

  3. 7

    Rest

    Remove salmon from the grill and transfer to a plate. Tent loosely with foil and rest 3–4 minutes; carryover cooking will raise the temperature a few degrees and juices will redistribute.

  4. 8

    Finish & serve

    Spoon the reserved marinade lightly over the fillets (if you prefer, warm it briefly in a small pan to ensure safety) or drizzle another 1 tsp olive oil. Sprinkle chopped dill or parsley (2 tbs) over the salmon and serve with lemon wedges. Serve immediately.

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