In this recipe, we're turning the often-daunting task of grilling fish into an easy, fool-proof process. With tips straight from the expertise of Chef Billy Parisi, you'll learn how to achieve beautifully grilled salmon with crisp skin and juicy, flavorful flesh. This technique focuses on preparing and grilling the salmon in a way that avoids all the common pitfalls of sticking, flaking, or overcooking. Let’s dive into making the perfect grilled salmon.
Ingredients:
- 2 one-pound skin-on salmon fillets
- Olive oil or avocado oil, for drizzling and brushing
- Coarse salt, to taste
- Fresh cracked black pepper, to taste
- Olive oil, for the grill towel
Instructions:
1. Begin by slicing the salmon fillets into 8-ounce individual portions.
2. Using a paper towel, pat down each salmon portion on all sides thoroughly to remove excess moisture. Remember that moisture causes sticking on the grill.
3. Generously drizzle your choice of olive or avocado oil over the salmon, then rub it in evenly. The oil imparts flavor and helps prevent sticking.
4. Season the salmon liberally on both sides with coarse salt and fresh cracked black pepper. Apply the seasoning from a height to ensure even coverage.
5. Set the salmon aside on a plate to rest and absorb the seasoning.
6. Preheat your grill to a high temperature of 450 to 550 degrees Fahrenheit.
7. Clean the grill grates thoroughly with a grill brush or a crumpled-up sheet of aluminum foil held with tongs, ensuring all residual food is removed.
8. Prepare an oiled kitchen towel by folding it and saturating one side with olive oil. This will be used to oil the grill grates.
9. Once the grill is at the correct temperature, brush the oiled towel over the grill grates to create a non-stick surface.
10. Place the salmon fillets on the grill at a 45-degree angle, skin side up, ensuring beautiful grill marks. If you prefer crispy skin, place them skin side down.
11. Allow the salmon to cook without flipping for most of the cooking time, approximately 3.5 to 4 minutes maximum, to ensure it doesn’t stick and develops nice grill marks.
12. Close the grill to keep the heat and humidity in, assisting in rendering the fat and keeping the salmon moist.
13. After the initial 3.5 to 4 minutes, check for desired doneness and flip if necessary to finish on the other side briefly.
Prep Time: 10 minutes
Cook Time: 4-6 minutes
Total Time: 14-16 minutes
Servings: 4
Equipment: Grill, kitchen towel, tongs, grill brush or aluminum foil
Cooking Tips:
- Keep an eye on the grill temperature to maintain a high heat.
- Use high smoke point oils such as avocado oil if grilling at higher temperatures.
- Don’t rush the flipping process – patience will yield perfect grill marks and less sticking.
- Remember to let the salmon rest for a few minutes after grilling before serving to let the juices redistribute.
This recipe is attributed to Chef Billy Parisi. For more tips and recipes, visit Chef Billy Parisi’s YouTube channel: https://www.youtube.com/@ChefBillyParisi
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