Grilled Salmon Fillets

Ingredients

1 (1-1⁄2- to 2-pound) skin-on salmon fillet, 1-1⁄2 inches thick
Vegetable oil
Salt and pepper
Lemon wedges

Instructions

Use sharp knife to remove any whitish fat from belly of salmon and cut fillet into 4 equal pieces. Place fillets skin side up on large plate lined with clean kitchen towel. Place second clean kitchen towel on top of fillets and press down to blot liquid. Refrigerate fish, wrapped in towels, while preparing grill, at least 20 minutes.
2A. FOR A CHARCOAL GRILL: Open bottom vent completely. Light large chimney starter three-quarters filled with charcoal briquettes (4-1⁄2 quarts). When top coals are partially covered with ash, pour evenly over half of grill. Set cooking grate in place, cover, and open lid vent completely. Heat grill until hot, about 5 minutes.
2B. FOR A GAS GRILL: Turn all burners to high, cover, and heat grill until hot, about 15 minutes.
Clean cooking grate, then repeatedly brush grate with well-oiled paper towels until grate is black and glossy, 5 to 10 times. Lightly brush both sides of fish with oil and season with salt and pepper. Place fish skin side down on hot side of grill (if using charcoal) or turn all burners to medium (if using gas) with fillets diagonal to grate. Cover and cook until skin is well browned and crisp, 3 to 5 minutes. (Try lifting fish gently with spatula after 3 minutes; if it doesn’t cleanly lift off grill, continue to cook, checking at 30-second intervals, until it releases.)
Flip fish and continue to cook, covered, until center is still translucent when checked with tip of paring knife and registers 125 degrees (for medium-rare) and is still translucent when cut into with paring knife, 2 to 6 minutes longer. Serve immediately with lemon wedges.

Grilled Salmon Fillets

Ingredients

Instructions

Tags

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