It’s no secret that grilled salmon looks impressive — from its caramelized grill marks to its juicy, rosy interior — but did you know that grilled salmon is stunningly fast and easy, too?
Ingredients
2 cups cool water
2 tablespoons kosher salt
4 (6- to 8-ounce) skin-on salmon fillets
Vegetable oil, for greasing the grill
Outdoor grill
8x8-inch baking dish
Measuring cups and spoons
Fish spatula
Paper towels
Instructions
Brine the salmon for 10 minutes. Whisk the water and salt together in an 8x8-inch baking dish until the salt dissolves. Add the salmon fillets skin-side up and let brine for 10 minutes. This will help season the fish and minimize the white protein that often cooks out of salmon. Meanwhile, heat the grill.
Heat the grill for direct cooking over medium heat. Heat an outdoor grill to direct, medium heat (about 350°F).
Prep the salmon for the grill. Remove the salmon from the brine and pat dry with paper towels. Brush the flesh side of each fillet with about 1/2 teaspoon oil.
Grease the grill grates and grill covered for 3 minutes per side. Scrape the grill grates clean if needed, then lightly oil them (use a brush or towel dipped inoil). Place the fillets skin-side up on the grill. Cover and grill for 3 minutes. Using a fish spatula or other thin, hard spatula, flip the fillets, cover, and grill for 3 minutes more. Start checking the salmon for doneness after about 6 minutes total grilling time.
Check for doneness and serve. The salmon is done when it is uniformly opaque on the outside and tender to the touch. You can also check the doneness by inserting a probe thermometer (medium to well doneness for salmon is 125°F to 145°F), or by sliding a paring knife into the middle to peek inside — the interior should be rosy and slightly translucent.
