Serves 8
35 min
Grilled Side of Wild Salmon
Recipe GLPRd1e5299eaa40c6
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.
Save recipes you love
Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.
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.
