|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 15g||20%|
|Saturated Fat 3g||14%|
|Total Carbohydrate 1g||0%|
|Dietary Fiber 0g||1%|
|Total Sugars 0g|
|Vitamin C 5mg||27%|
|*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.|
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.
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
Gather the ingredients.
Prepare a medium-hot fire in a charcoal or preheat a gas grill to medium-high.
Brush flesh side of salmon with oil.
Season salmon with salt and fresh ground black pepper to taste.
Scatter herbs over the top, and place skin-side-down on the grill.
Close lid and cook without turning for 10 to 15 minutes (depending on thickness), or until salmon is just barely cooked through.
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.
Remove, cover with foil, and allow to rest for 5 minutes.
Serve with lemon. Herbs can be discarded, or used as a garnish.