Crisp-skinned Grilled Salmon

Name: Crisp-skinned Grilled Salmon
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 4 servings Coarse kosher salt; 4 servings Fresh lemon juice; 4 servings Olive oil; 680 grams center-cut skin-on salmon fillets each)

Crisp-skinned Grilled Salmon is a gluten free, dairy free, and primal recipe with 4 servings. One serving contains 369 calories, 34g of protein, and 25g of fat. This recipe covers 25% of your daily requirements of vitamins and minerals. The Fourth Of July will be even more special with this recipe. It works best as a main course, and is done in about 45 minutes. A mixture of coarse kosher salt, center-cut skin-on salmon fillets, olive oil, and a handful of other ingredients are all it takes to make this recipe so tasty. To use up the coarse kosher salt you could follow this main course with the Salty Sweet Granolan and Coconut Yogurt {Sugar Rush Gift Edition #4} as a dessert.

Instructions

Prepare a gas or charcoal grill for indirect heat. If using a gas grill, turn all burners to high and close lid. When the temperature inside the grill reaches 400, lift lid and turn off one of the burners, creating the indirect-heat area. If using a charcoal grill, light 50 to 60 briquets and let burn until just covered with ash, 20 to 30 minutes. Mound them to one side, leaving a cleared area for indirect cooking.

Equipment you will use

Grill

Fold two 12- by 18-in. pieces of heavy-duty aluminum foil in half widthwise to form rectangles. Using the tip of a small knife, make holes in rectangles about 2 in. apart and widen each hole to the size of a dime. Grease foil with olive oil; set over direct heat for 2 minutes.

Ingredients you will need

Olive Oil

Equipment you will use

Aluminum Foil

Knife

Meanwhile, rinse and dry salmon fillets.

Ingredients you will need

Salmon Fillets

Brush skins with olive oil and set 2 fillets, skin side down, on each foil rectangle. Cover grill (if using charcoal, open vents on lid) and cook fish until skin is light brown and really sizzling, 5 to 6 minutes. Slide foil to indirect heat, cover, and cook until all but top 1/4 in. is cooked, 3 to 8 minutes. Slide fish back over direct heat, cover, and cook until fish is cooked through (cut to test) and skin is browned and crisp, about 3 minutes.

Ingredients you will need

Olive Oil

Fish

Equipment you will use

Grill

Aluminum Foil

Transfer foil with salmon to a baking sheet and, sliding an offset cake spatula or other thin spatula between salmon skin and foil, very gently free fish from foil. Season with coarse kosher salt and a few drops of fresh lemon juice.

Ingredients you will need

Coarse Kosher Salt

Lemon Juice

Salmon

Fish

Equipment you will use

Baking Sheet

Spatula

Aluminum Foil

Equipment

Ingredients

Servings:

4servings

Coarse kosher salt 4servings

Fresh lemon juice 4servings

Olive oil 680grams

center-cut skin-on salmon fillets each)

Recommended wine: Chardonnay, Pinot Noir, Sauvignon Blanc

Chardonnay, Pinot Noir, and Sauvignon Blanc are my top picks for Salmon. To decide on white or red, you should consider your seasoning and sauces. Chardonnay is a great friend to buttery, creamy dishes, while sauvignon blanc can complement herb or citrus-centric dishes. A light-bodied, low-tannin red such as the pinot noir goes great with broiled or grilled salmon. The Hanna Chardonnay with a 4.4 out of 5 star rating seems like a good match. It costs about 20 dollars per bottle.

Hanna Chardonnay

With a color of brilliant honey and golden straw, this wine brings aromas of grilled peach, pear pie, with caramel, plantain,Pineapple. On the palate, fresh slice apple with pie crust, caramel, pear pie, grilled peach, toast and banana.