My Dad's Controversial No-Flip Grilling Method
It took my dad about two years to convince me to even try grilling fish without flipping it. I had a hard time letting go of the grill marks, but now I'm officially a convert. By placing the fish skin side down and not flipping, you retain all the healthy and delicious fats because they don't drip into the flames, and you save yourself a difficult and often messy flipping process. I have to admit that I like a little marinade drizzle on top, but this is my dad's recipe, and he doesn't like messing with that stuff...he doesn't want to cover the already perfect flavor of good salmon (and he's always right).
Ingredients:
- Copper River Sockeye or King salmon portions
- salt and pepper to taste
- lemon slices and fresh squeezed lemon
Directions
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Salt and pepper the salmon.
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Pre-heat grill to about 325-350 degrees.
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Place salmon on grill skin-side down.
- Close the lid and grill low and slow for about 15-20 minutes (20 minutes for thicker salmon like king).
- Resist the urge to flip the salmon...don't even look at it too much.
- If the salmon is very thick (like king salmon) you can create a little tinfoil tent over the salmon to direct the heat. This is optional - unlike flipping.
- Remove the salmon from the grill and add lemon slices or squeeze some fresh lemon on it. That's it. Just enjoy the pure unadulterated salmon flavor.
