Ingredients
Salmon
- 4 skin-on salmon fillets 150 g (about 5.3 oz) each; about 1 inch thick; 600 g total
- 20 g olive oil about 1 1/2 tablespoons
- 4 g fine salt about 2/3 teaspoon
- 1 g ground black pepper about 1/2 teaspoon
- 20 g fresh lemon juice about 1 tablespoon plus 1 teaspoon
- 4 g fresh dill chopped; about 2 tablespoons
Equipment
- 1 Gas or charcoal grill with lid
- 1 Fish spatula
- 1 Instant-read thermometer
Instructions
Grill the fish
- Preheat the grill with its lid closed according to the manufacturer's instructions. Clean and inspect the grates. Set up medium-high direct heat, around 425–450°F, with a cooler zone available on one side.
- Keep the fish refrigerated until preparation. Pat the thawed fillets dry, check for pin bones, and remove them. Brush both sides with the measured olive oil and season evenly with salt and pepper.
- Place the fillets flesh-side down over direct heat. Close the lid and cook for about 5–7 minutes, until the surface is browned and releases when gently lifted with a broad spatula. If it sticks, wait another minute rather than forcing it.
- Turn the fillets skin-side down and close the lid. Begin checking after 3 more minutes; total grilling usually takes about 8–12 minutes, but thickness and grill heat vary. Insert an instant-read thermometer sideways into the thickest center and cook to 145°F before removing. Move to the cooler zone if the surface browns before the center is ready.
- Transfer to a clean platter, separate from the raw-fish tray. Rest 3 minutes, spoon over the lemon juice, and sprinkle with dill. Serve with or without the skin.
Nutrition
Serving: 1 fillet with seasoning (1/4 batch)Calories: 358kcalCarbohydrates: 0.6gProtein: 30.7gFat: 25.2gSaturated Fat: 5.3gPolyunsaturated Fat: 6.4gMonounsaturated Fat: 9.3gCholesterol: 83mgSodium: 477mgPotassium: 560mgFiber: 0.1gSugar: 0.1gCalcium: 17mgIron: 0.6mg
Video
Notes
Video: Weber Grills' “How To Grill Salmon | Weber Grills” demonstrates grilling flesh-side down first and waiting for the surface to release. Its heat and timing differ; follow this card's thermometer endpoint of 145°F.
Storage: Refrigerate in shallow covered containers at 40°F or below within 2 hours, or within 1 hour above 90°F outdoors. Use cooked leftovers within 3–4 days; reheat to 165°F.
Nutrition estimate: USDA FoodData Central SR Legacy raw farmed Atlantic salmon (175167, 600 g), olive oil (171413, 20 g), salt (173468, 4 g), pepper (170931, 1 g), lemon juice (167747, 20 g), and dill (172233, 4 g), divided by 4. Assumes all listed oil and seasoning are consumed; fish species, skin eaten or removed, and cooking losses change actual values. Not a measured analysis. Optional cooking-sensitive vitamins, trans fat, and cost are not estimated.
