PERFECTLY GRILLED SALMON
Salmon fillets, skinned on both sides are the best piece of fish to grill perfectly, in my opinion. This recipe is an exact duplication of my spice mix for rib-eye steaks and does a great job of delivering a flavorful, slightly spicy salmon every time.
Salmon fillets, about 8 ounces each, similar thickness, skin removed from both sides
Cayenne
Lawrys Seasoning Salt
Olive oil
1. At least one hour prior to grilling (or up to 24 hours ahead of time), pierce the meat of the salmon gently with a fork or knife. Cover the fillets in 2 tablespoons extra virgin olive oil each.
2. After allowing the oil to evenly coat both sides of each fillet, on top of the olive oil, sprinkle seasoning salt and cayenne to taste (I use 1 tablespoon lawrys, 1 teaspoon cayenne, per filet, distributed evenly throughout the two sides.)
3. 15 minutes later, repeat on the other side of the steak
4. Pre-heat Grill at least five minutes on high achieving between 450-500 degrees
5. Place filets on lowest shelf of grill, over med-high heat for 90 seconds
6. Turn filet and cook on opposite side for an 90 seconds
7. Turn filets over again, and Cook for 2-3 minutes more to achieve perfectly prepared rare-medium rare salmon filets.
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