Grilled Salmon
I no longer eat salmon very often, because sadly, the salmon we eat is no longer wild but farmed. Which always puts me into this quandary as to whether the poor things have a decent life or not. Is it just an underwater version of meat factory farming? Which it looks like it is. So, I stay away from it, outside of the very expensive wild kind that I can buy from a specialty place. Which is very pricey of course. So, not salmon every week or even every month for me. Ouch! Because it really is scrumptious food, especially grilled like this...
INGREDIENTS
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INSTRUCTIONS
- Prepare the grill for direct cooking over high heat, 450°F-550°F. Brush the cooking grates clean and close the lid to heat.
- Generously coat the flesh side of the salmon fillets with oil and season evenly with kosher salt and black pepper. Grill the salmon skin side down over direct high heat with the lid closed, for about 6-8 minutes or until the fish lightens in color, becomes more firm to the touch and you can lift the fillets off the cooking grates without them sticking.
- Turn the salmon over, close the lid, and cook to 130°F or about 2-4 minutes for medium rare or longer to desired doneness. Transfer to a platter to rest for 1-2 minutes. Slide the salmon skin from the fillets and serve with wedges of lemon and tartar or cucumber dill sauce.
Shamelessly filched from:
Thank you Foodie Crush! :-)
Images: Unsplash and Freepik.
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