No flip crispy skin grilled salmon that comes out perfect every time. So simple, so delicious. You will be grilling and enjoying salmon all season long.
4 6-8ozWild Salmon Filets(such as Copper River Sockeye, King or Coho)
canola or avocado oil
Kosher Salt & Freshly Ground Pepper
Burst Tomato Sauce
2cupsCherry Tomatoes
1/2cupExtra Virgin Olive Oil
Lemon slices from 1/2 lemon + zest
1/2Medium Shallot, thinly sliced
2Garlic Cloves, thinly sliced
Fresh Herbs such as parsley, basil, chives or thyme
Kosher Salt & Freshly Ground Pepper
Instructions
To grill the Salmon
Prep the grill and bring to medium-high heat.
While the grill heats up, remove the salmon fillets from the refrigerator so they can come to room temperature. This will help them cook more evenly. Pat dry with paper towels and drizzle a little oil over the filets and brush to coat all sides.
Season all sides with kosher salt & freshly ground black pepper.
When the grill is heated, place the salmon skin-side down and close the lid.
Cook skin side down for the whole time for about 6 to 8 minutes total, or until the internal temperature reaches 125 to 130 degrees F (140 for well done). Use a probe thermometer to check for doneness.
Carefully transfer the cooked salmon to plates to rest for 2 minutes before serving with the sauce.
To make the Burst Cherry Tomato Sauce
Place all of the sauce ingredients in a small saucepan and place over medium heat (stove or grill). Simmer for about 7 to 10 minutes, or until the tomatoes have burst into the olive oil (which can also be done with the back of a spoon).
Notes
Keep an eye on the heat when the salmon is cooking. You don’t want it to get too high, which can easily overcook the salmon.
If you prefer more well done salmon, you can turn the salmon over and cook for an additional 1 to 2 minutes on the flesh side.