Charcoal-Grilled Salmon Fillets

Published May 1, 2009. From Cook's Illustrated.

Why this recipe works:

The biggest challenge in perfecting our grilled salmon recipe was figuring out how to remove the fillets from the grill in one piece. To prevent sticking, we first super-heated the grill, then brushed it very clean, and finally coated it with five to 10 layers of oil to build up a thick layer… read more

The biggest challenge in perfecting our grilled salmon recipe was figuring out how to remove the fillets from the grill in one piece. To prevent sticking, we first super-heated the grill, then brushed it very clean, and finally coated it with five to 10 layers of oil to build up a thick layer of polymers that prevent the protein in the fish from bonding with the grill grates.

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Serves 4

This recipe works best with salmon fillets but can also be used with any thick, firm-fleshed white fish, including red snapper, grouper, halibut, and sea bass (cook white fish to 140 degrees, up to 2 minutes longer per side). If you are using skinless fillets, treat the skinned side of each as if it were the skin side. For the fillets to cook at the same rate, they must be the same size and shape. To ensure uniformity, we prefer to purchase a 1½- to 2-pound center-cut salmon fillet and cut it into four pieces.

Ingredients

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