Grilled Salmon
Grilled salmon is a simple yet flavorful dish that highlights the natural taste of the fish. The smoky flavor from the grill enhances the rich, buttery texture of the salmon, making it a popular choice for many.
Ingredients:
Instructions:
Prepare the Marinade:
In a small bowl, mix together the olive oil, lemon juice, minced garlic, salt, and black pepper. If you’re using fresh dill or parsley, chop it finely and add it to the mixture. This marinade will enhance the natural flavors of the salmon without overpowering them.
Marinate the Salmon:
Place the salmon fillets in a shallow dish or resealable plastic bag. Pour the marinade over the salmon, ensuring each fillet is evenly coated. Let the salmon marinate for at least 15-30 minutes at room temperature or up to 2 hours in the refrigerator. The longer it marinates, the more flavorful it becomes.
Preheat the Grill:
While the salmon marinates, preheat your grill to medium-high heat (about 400°F/200°C). If you’re using a gas grill, oil the grates lightly to prevent sticking. For charcoal grills, make sure the coals are evenly spread.
Grill the Salmon:
Place the salmon fillets skin-side down on the grill. Grill the salmon for 4-6 minutes per side, depending on the thickness of the fillets. The salmon is ready to flip when it releases easily from the grill. Be careful not to overcook it; salmon should be cooked until it is just opaque in the center.
Check for Doneness:
The internal temperature of the salmon should reach 145°F (63°C). The flesh should flake easily with a fork, but still remain moist inside.
Serve:
Once grilled, remove the salmon from the grill and let it rest for a minute. Garnish with fresh lemon slices and herbs. You can also drizzle extra lemon juice over the salmon for a bright, fresh flavor.
Prepare the Marinade: In a small bowl, mix together the olive oil, lemon juice, minced garlic, salt, and black pepper. If you’re using fresh dill or parsley, chop it finely and add it to the mixture. This marinade will enhance the natural flavors of the salmon without overpowering them.
Marinate the Salmon: Place the salmon fillets in a shallow dish or resealable plastic bag. Pour the marinade over the salmon, ensuring each fillet is evenly coated. Let the salmon marinate for at least 15-30 minutes at room temperature or up to 2 hours in the refrigerator. The longer it marinates, the more flavorful it becomes.
Preheat the Grill: While the salmon marinates, preheat your grill to medium-high heat (about 400°F/200°C). If you’re using a gas grill, oil the grates lightly to prevent sticking. For charcoal grills, make sure the coals are evenly spread.
Grill the Salmon: Place the salmon fillets skin-side down on the grill. Grill the salmon for 4-6 minutes per side, depending on the thickness of the fillets. The salmon is ready to flip when it releases easily from the grill. Be careful not to overcook it; salmon should be cooked until it is just opaque in the center.
Check for Doneness: The internal temperature of the salmon should reach 145°F (63°C). The flesh should flake easily with a fork, but still remain moist inside.
Serve: Once grilled, remove the salmon from the grill and let it rest for a minute. Garnish with fresh lemon slices and herbs. You can also drizzle extra lemon juice over the salmon for a bright, fresh flavor.
Serving Suggestions:
- Serve the grilled salmon with a side of grilled vegetables, a fresh green salad, or roasted potatoes.
- A simple yogurt-based sauce or garlic aioli can complement the dish nicely.
This recipe is perfect for a summer BBQ or a healthy weeknight meal. The key to a great grilled salmon dish is balancing the smoky, charred exterior with the tender, flaky interior.
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