How to Grill Salmon Recipe
How to Grill Salmon
Summer grilling in the Pacific Northwest means salmon! These easy-to-follow steps work for any variety of salmon—Sockeye, Coho, or the prize catch, King. This lemongrass version is delicious with Grilled Endive and Rapini Salad.
- 1 1/2 lb (1-inch thick) King or Sockeye salmon fillet, pin bones removed
- 1 (1-inch piece) lemongrass stalk
- 2 Tbsp Metropolitan Market Extra Virgin Olive Oil
- Remove the tough outer layers of the lemongrass, and chop the remainder really finely, with a knife or in a small food processor.
- Season salmon with salt on both sides. Mix lemongrass with olive oil, and pour over flesh side of fish. Refrigerate uncovered.
- Heat grill on high, then reduce heat to medium or medium-high. Place the salmon flesh side down; cover and cook for 3 minutes. Flip and cook covered for an additional 5 minutes.
- Check salmon for doneness; it should be opaque on each side as well as flaky and slightly translucent in the center for medium-rare. If you prefer it more done, continue cooking covered and check every 1.5 to 2 minutes until desired doneness.
- Cook's Tip:
- We prefer King salmon, especially from the Copper or Yukon River, with very little seasoning, just salt and pepper and simple herbs or lemongrass. However, there are many different rubs or marinades you can try when grilling salmon. It pairs well with lemon, teriyaki, and curry—experiment and find your favorite! We carry a vast selection of rubs and marinades.
- Out of a concern for safety, the USDA recommends cooking fish to an internal temperature of 145°F.