Making fish on the grill can be a dicey proposition, but this grilled salmon recipe is well worth the risk. Knowing a few tips and using a versatile garlic butter will produce a meal that’s tasty and good for you.
Be sure that your grill’s grates are really clean before cranking up the heat. Most importantly, make sure to coat them with oil to help alleviate the dreaded problem of the fish sticking.
The other trick is to know when your fish is done. Searing it keeps it moist and tender on the inside and crispy on the outside. How long it takes for each side to cook depends upon the thickness of the fillet. It will flake when pressed gently with a fork when cooked.
You get to select which herb you’d like to flavor the garlic butter. Choose from dill, parsley, chives or thyme and make it your own personal favorite.
Grilled Salmon Recipe
what you'll need
- 4 - 6 oz salmon fillets
- kosher salt
- oil for brushing grill
- 4 Tbsp unsalted butter 1/2 stick
- 2 cloves garlic minced
- 1 Tbsp dill parsley, OR chives
- salt and fresh cracked pepper
- lemon wedges
let's do it
- Ensure the grates on the outdoor grill are very clean and preheat to medium.
- Season each of the salmon filets with salt then allow them to come to room temperature while the grill is preheating.
- Meanwhile, melt the butter in a small saucepan and add garlic. Allow the garlic to cook in the butter for approximately 1 minute until the garlic softens just a bit. Remove the pan from the heat, stir in your choice of herb then allow the garlic herb butter to cool until you are finished grilling the salmon.
- Once the grill has preheated, blot any moisture from the surface of the salmon with paper towels. Brush the grates with oil, place the salmon flesh side down on the grill and close the lid of the grill. Allow the salmon to sear on the first side for approximately 2–3 minutes. Usually, the salmon will release itself from sticking to the grill when it is ready to be turned.
- Flip the salmon and cook on the remaining side until it is cooked to desired doneness—this will vary depending on the thickness of your salmon filets. Once the salmon flakes when pressed gently, it’s done.
- Remove salmon from the grill and brush each filet generously with garlic herb butter. Season with a little coarse salt and fresh cracked pepper then serve with a few lemon wedges for squeezing.