J – You don’t have to fuss over this one …
Just be gentle. Use a high-temperature oil to prevent sticking. Don’t leave the grill. This delicious salmon cooks in just a few minutes. We do lots of salmon. When I go into our fish monger, the question is invariably: Salmon today? Not always … but, I do like it.
Often, people avoid using an outdoor grill for cooking salmon. At least, cooking directly on the grill. There are all kinds of fish-cooking-gadgets out there. For me, they just get in the way.
Get really fresh salmon filets. Steaks aren’t worth it. Remove the skin … or not. Your choice. Removing the skin makes grilling a bit easier.
Bring to room temperature while the grill is heating to medium high. Add salt, pepper to taste. Add spices, if you want. Of course, I’m a sucker for our Cajun Dry Rub.
Make sure the grates are clean and hot. Add high-temperature oil to both sides of the fish. Brush grill with oil. Place fish gently on the grill with a good spatula. Move the pieces slightly when you first place them, so they don’t stick.
| Grill Week: Easy Grilled Salmon |
- Two 6 oz pieces of salmon filet, skin removed
- Cajun Dry Rub, see recipe link below
- Salt and pepper to taste
- Canola oil as needed.
- Bring to room temperature while the grill is heating to medium high. Add salt, pepper to taste. Add spices, if you want.
- Make sure the grates are clean and hot. Add high-temperature oil to both sides of the fish.
- Brush grill with oil.
- Place fish gently on the grill with a good spatula. Move the pieces slightly when you first place them. Handle fish gently.
- Rotate first side halfway after a minute. Flip fish after another minute. Total cooking time for medium rare is 5 to 6 minutes, depending on heat.
- Remove from heat and plate.
- Enjoy!
Cajun Dry Rub recipe
Handle pieces gently. Rotate first side halfway after a minute. Flip fish after another minute. Total cooking time for medium rare is 5 to 6 minutes, depending on heat.
Serve with a salad, veggies … or fries, if you’re bold. Enjoy!