Grilled Side of Wild Salmon

Name: Grilled Side of Wild Salmon
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 8
Ingredients: 4 tablespoons extra-virgin olive oil, divided; 1 4-pound wild salmon fillet, skin on, pin bones removed; Kosher salt; Freshly ground black pepper; 2 to 3 fresh lemons, halved

Recipe GLPRd1e5299eaa40c6

Main Course

35 min

472 cal

Servings: 8

Oven

Grill

SNAP eligible

A stunning centerpiece for any dinner table, this whole side of wild salmon is grilled skin-side down over indirect heat until the skin chars beautifully and the flesh becomes tender and opaque. Seasoned simply with salt, pepper, and olive oil, then finished with a drizzle of premium olive oil and fresh lemon, this elegant dish celebrates the rich flavor of wild salmon.

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Ingredients

4 tablespoons extra-virgin olive oil, divided

1 4-pound wild salmon fillet, skin on, pin bones removed

Kosher salt

Freshly ground black pepper

2 to 3 fresh lemons, halved

Directions

Prepare your grill for indirect-heat cooking. For a charcoal grill, build a medium-hot fire on one side. For a gas grill with two burners, light one burner on high; for three burners, light the outer burners on high and leave the center burner off. Brush a rimless baking sheet lightly with olive oil and set aside.
Pat the salmon fillet completely dry with paper towels. Place it skin-side down on the prepared baking sheet. Rub the flesh side generously with 3 tablespoons of olive oil, then season liberally with kosher salt and freshly ground black pepper.
Lightly brush the grill grate with oil. Carefully slide the salmon skin-side down from the baking sheet directly onto the grill over the indirect-heat side. Cover the grill and cook for about 20 minutes, until the skin is lightly charred and the flesh appears opaque throughout and flakes gently when tested. The internal temperature should reach 145°F at the thickest part.
Using oven mitts, position the oiled baking sheet under the salmon. With another thin baking sheet or a large, flexible spatula, gently slide the fish onto the baking sheet. Transfer to a serving platter, drizzle with the remaining 1 tablespoon of olive oil, and finish with a pinch of salt and pepper. Serve immediately with the lemon halves for squeezing over each portion.

Comments

Grocery List Plus Editorial Staff4.5

Wild salmon is reliably stocked at Harris Teeter, Food Lion, Publix, and Kroger in Charlotte—no special trip needed—and at $14–18 per pound for a quality side, this runs roughly $4–5 per serving for eight, which is reasonable for a premium protein. The stated 35 minutes is honest: fifteen to twenty for prep (thawing if frozen, patting dry, seasoning) and fifteen for a hot grill, though an outdoor grill in a Charlotte winter means timing varies. A full side feeds a crowd without fuss and reheats decently in a warm oven, making it forgiving for family dinner or modest entertaining.