'No-Flip' Salmon on Charcoal Grill

By
John Mitzewich
John Mitzewich
John Mitzewich is a food writer, recipe video producer, and culinary school instructor with more than 20 years of experience in the food industry.
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Updated on 01/11/22
Grilled Salmon

Annabelle Breakey / Digital Vision / Getty Images

Prep: 5 mins
Cook: 15 mins
Total: 20 mins
Servings: 4 servings
Nutrition Facts (per serving)
249 Calories
15g Fat
1g Carbs
26g Protein
Show Full Nutrition Label Hide Full Nutrition Label
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Nutrition Facts
Servings: 4
Amount per serving
Calories 249
% Daily Value*
Total Fat 15g 20%
Saturated Fat 3g 14%
Cholesterol 71mg 24%
Sodium 149mg 6%
Total Carbohydrate 1g 0%
Dietary Fiber 0g 1%
Total Sugars 0g
Protein 26g
Vitamin C 5mg 27%
Calcium 39mg 3%
Iron 1mg 5%
Potassium 493mg 10%
*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 fresh salmon, skin on

  • 1 teaspoon vegetable oil

  • Kosher salt, to taste

  • Freshly ground black pepper, to taste

  • 1/2 bunch chives

  • 4 sprigs tarragon

  • Lemon wedges, optional

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 flesh side of salmon with oil.

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

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

  6. Close lid and cook without turning for 10 to 15 minutes (depending on thickness), or until 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.

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