Preparation time: 15 mins
Cooking time: 12 mins
- 2 cups cool water
- 2 tablespoons kosher salt
- 4 (6- to 8-ounce) skin-on salmon fillets
- Vegetable oil, for greasing the grill
- Brine the salmon for 10 minutes. Whisk the water and salt together in an 8x8-inch baking dish until the salt dissolves. Add the salmon fillets skin-side up and let brine for 10 minutes. This will help season the fish and minimize the white protein that often cooks out of salmon. Meanwhile, heat the grill.
- Heat the grill for direct cooking over medium heat. Heat an outdoor grill to direct, medium heat (about 350°F).
- Prep the salmon for the grill. Remove the salmon from the brine and pat dry with paper towels. Brush the flesh side of each fillet with about 1/2 teaspoon oil.
- Grease the grill grates and grill covered for 3 minutes per side. Scrape the grill grates clean if needed, then lightly oil them (use a brush or towel dipped in oil). Place the fillets skin-side up on the grill. Cover and grill for 3 minutes. Using a fish spatula or other thin, hard spatula, flip the fillets, cover, and grill for 3 minutes more. Start checking the salmon for doneness after about 6 minutes total grilling time.
- Check for doneness and serve. The salmon is done when it is uniformly opaque on the outside and tender to the touch. You can also check the doneness by inserting a probe thermometer (medium to well doneness for salmon is 125°F to 145°F), or by sliding a paring knife into the middle to peek inside — the interior should be rosy and slightly translucent.
Posted by Coba Grills and we thank The Kitchn for this delicious recipe and the recipe link https://www.thekitchn.com/grilled-salmon-268269