Grilled Salmon

Achieving restaurant-quality grilled salmon requires attention to temperature, timing, and technique.

Ingredients

• 4 salmon fillets (180g each), skin-on
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1 lemon, sliced
• Fresh dill for garnish

Simple Marinade (optional)

• 3 tbsp soy sauce
• 2 tbsp honey
• 1 tbsp rice vinegar
• 1 garlic clove, minced

Method

Prepare salmon

1. Pat fillets dry and check for pin bones.
2. Score skin lightly to prevent curling.
3. Brush with oil and season with salt and pepper.
4. Marinate 15-30 minutes if using marinade.

Grill setup

1. Preheat grill to medium-high heat.
2. Clean and oil grates thoroughly.
3. Create two-zone heat for control.

Grill technique

1. Start skin-side down on direct heat.
2. Cook 4-5 minutes without moving.
3. Flip carefully using wide spatula.
4. Cook 2-4 minutes more until internal temp reaches 145°F.
5. Rest 2 minutes before serving.

Temperature guide

• Rare: 120°F - translucent center
• Medium: 135°F - slightly pink center
• Well-done: 145°F - opaque throughout

Crispy skin secret

Keep salmon skin-side down for most of cooking time. The skin protects the fish and becomes deliciously crispy.

Serve with lemon wedges and fresh herbs for bright, clean flavors.