Simple Grilled Salmon

Published July 1, 1997.

Why this recipe works:

For a dependable grilled salmon recipe, we found the best overall cooking heat to be medium-high, which browned the fish without burning it and, more important, created the crust that would let us turn the salmon fairly easily. To detect doneness in our grilled salmon recipe, we found it best… read more

For a dependable grilled salmon recipe, we found the best overall cooking heat to be medium-high, which browned the fish without burning it and, more important, created the crust that would let us turn the salmon fairly easily. To detect doneness in our grilled salmon recipe, we found it best to pull the salmon off the grill occasionally and squeeze the sides of the fillet gently between our fingertips. Raw salmon is squishy, while medium-rare is firm but not hard. If you're stumped and want to be sure, cut into the fillet with a paring knife and look. Our last test involved a grill basket—a long-handled wire contraption shaped something like a sandwich press; the food sits inside it while cooking over the grill and can then be neatly retrieved by simply lifting the basket off the grill. The basket did eliminate the risk of breaking the fillet over the wider bars of the grill. Just be sure to oil the basket before grilling and to take the fish out of the basket as soon as it comes off the grill.

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Serves 4

If your fillets are less than one and one-half inches thick, decrease the grilling time by roughly thirty seconds per side. If using a gas grill, heat it for ten minutes and then grill the salmon over direct heat for four to five minutes per side. To test fillets for doneness, either peek into the salmon with the tip of a small knife as described below or remove the salmon from the grill and squeeze both sides of the fillet gently with your fingertips (raw salmon is squishy; medium-rare salmon is firm, but not hard).

Ingredients

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