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PrintPrep Time
4 mins
Grill Time
8 mins
Total Time
12 mins
Categories
Ingredients
Servings
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
Directions
Step 1
Lightly coat or spray the filet with oil. Olive oil is OK, avocado oil or duck fat oil is preferred.
Step 2
Season the flesh side(s) of the filets.
Step 3
Pre-heat the grill to high.
Step 4
Oil (spray or wipe) the GrillGrates with Canola or Duck fat IF the GrillGrates appear dry or are not well seasoned.
Step 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.
Step 6
Allow to sear for 2-3 minutes.
Step 7
Use the GrateTool to lift and twist the filet (same side down) to put a nice cross-hatch on the flesh.
Step 8
Grill another 2-3 minutes.
Step 9
Flip the filets with the GrateTool and see how nicely the salmon sears.
Step 10
1. How hot should the air temp at the grill be for a “high” temperature?
2. Do you cook the salmon with the top open or closed?
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.
Yes! So much easier!
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.
Yes! So much easier!
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.
Hmm, we have never tried. Thanks for the tip! We will have to try it out!
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.
Hmm, we have never tried. Thanks for the tip! We will have to try it out!