Grilled Salmon Recipe

Ingredients 4 4-ounce salmon fillets, skin on (wild caught if possible) 1 tablespoon olive oil ½ teaspoon kosher salt 2 tablespoons Seafood Seasoning*

Salmon that has been brined or marinated (See Marinated Salmon): Using a dish with low sides, mix three tablespoons of kosher salt into four cups of warm tap water.


Submerge the salmon in it and let sit for fifteen minutes while the pan is preheating.

The fish should be patted dry with a clean towel. Brush lightly with oil then coat with either a mixture of kosher salt and seasonings or just plain salt and pepper.

Turn the salmon so that its skin side faces up; cook for about 3-5 minutes until there are noticeable grill marks and it starts separating from grates.

Lastly, flip over depending on how thick it is, cook for two to five more minutes until the thickest part flakes easily when pressed but is still slightly pale pink at core.

Internal temperature registers 125 to 130 degrees F. (Each piece would take different amount of time due to varying thicknesses.) Rest briefly before serving.