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Hot and Fast Salmon

by | Published Aug 31, 2021 | Last updated Nov 9, 2021 | 4 comments

Prep Time4 minsCook Time8 minsTotal Time12 minsYields2 Servings
Our favorite way to grill salmon is hot and fast just like a steak. Salmon also stands up to bold seasonings. Our favorite is Denny Mike’s Fintastic. 
Nutrition Facts

Serving Size 1 filet

Servings 2


Amount Per Serving
Calories 340
% Daily Value *
Total Fat 22g34%
Saturated Fat 4g20%
Trans Fat 0g
Cholesterol 95mg32%
Sodium 370mg16%
Potassium 0mg
Total Carbohydrate 2g1%
Dietary Fiber 0g
Sugars 1g
Protein 36g72%

Vitamin A 1%
Vitamin C 0%
Calcium 2%
Iron 4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Directions

1

Lightly coat or spray the filet with oil. Olive oil is OK, avocado oil or duck fat oil is preferred.

2

Season the flesh side(s) of the filets.

3

Pre-heat the grill to high.

4

Oil (spray or wipe) the GrillGrates with Canola or Duck fat IF the GrillGrates appear dry or are not well seasoned.

5

If your salmon has skin on one side, place the filet flesh side down on a hot GrillGrate at an angle to the rails just as you would a steak.

6

Allow to sear for 2-3 minutes.

7

Use the GrateTool to lift and twist the filet (same side down) to put a nice cross-hatch on the flesh.

8

Grill another 2-3 minutes.

9

Flip the filets with the GrateTool and see how nicely the salmon sears.

10

Grill to finish by observing the flesh color go to all pink and by testing with an instant-read thermometer. I usually remove at 135-140°F.

Ingredients

 Salmon Filets, pre-portioned, with or without skin 
 Olive oil, canola oil, avocado oil, or Duck Fat Spray 
 Denny Mike’s Fintastic, Paul Prudhomme’s Magic Salmon Seasoning, or your favorite seafood seasoning 

4 Comments

  1. Paul

    A tip for cooking salmon is to use a piece of parchment paper, you still get great grill marks but the fish will not stick to the grates.

    Reply
    • Emily Astin

      Hmm, we have never tried. Thanks for the tip! We will have to try it out!

      Reply
  2. Paul

    And if you don’t like grilling the skin (which my wife doesn’t), once the flesh side is almost done, you can more easily peel the skin off at this time. Then apply more oil to the exposed flesh and flip.

    Reply
    • Emily Astin

      Yes! So much easier!

      Reply

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