"No-Flip" Salmon on Charcoal Grill

Grilled Salmon

Annabelle Breakey / Digital Vision / Getty Images

  • Total: 20 mins
  • Prep: 5 mins
  • Cook: 15 mins
  • Yield: 1 pound (4 servings)
Nutritional Guidelines (per serving)
234 Calories
13g Fat
1g Carbs
27g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
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Nutrition Facts
Servings: 1 pound (4 servings)
Amount per serving
Calories 234
% Daily Value*
Total Fat 13g 17%
Saturated Fat 2g 11%
Cholesterol 76mg 25%
Sodium 142mg 6%
Total Carbohydrate 1g 0%
Dietary Fiber 0g 0%
Protein 27g
Calcium 32mg 2%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

A charcoal fire is perfect for grilling fish because the flesh quickly picks up a subtle, smoky flavor, but it tastes great on a gas grill too. And if you hate risking disaster trying to flip it, then this "no flip" grilled salmon recipe is for you. The salmon cooks on the skin side only, and the heat slowly transfers up through the fillet resulting in a moist texture.

Ingredients

  • 1 pound salmon (fresh, skin on)
  • 1 teaspoon vegetable oil
  • Kosher salt (to taste)
  • Black pepper (to taste)
  • 1/2 bunch chives (uncut)
  • 4 sprigs tarragon
  • Optional: lemon wedges

Steps to Make It

  1. Gather the ingredients.

  2. Prepare a medium-hot fire in a charcoal or preheat a gas grill to medium-high.

  3. Brush the flesh side of the salmon with the oil.

  4. Coat the salmon with salt and fresh ground black pepper to taste.

  5. Scatter the herbs over the top, and place skin-side-down on the grill.

  6. Close the lid and cook without turning for 10 to 15 minutes (depending on thickness), or until the salmon is just barely cooked through.

  7. The skin will blacken but will insulate the fish and prevent drying out unless overcooked. The surface of the salmon may appear slightly translucent but should be somewhat firm and very warm to the touch.

  8. Remove, cover with foil, and allow to rest for 5 minutes.

  9. Serve with lemon. Herbs can be discarded, or used as a garnish.

  10. Enjoy!

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