This is pretty much straight from the Frugal Gourmet (Jeff Smith):
Combine all of the above in a large bowl and whisk to thoroughly emulsify. Add salmon fillets (skin on) and make sure that they are all coated thoroughly. I normally let the fillets sit in the bowl for 20 minutes, or so.
Grill skin side down over med-high direct heat (you're going to get flare-ups from the oil).
When done (it only takes a few minutes) slide a large, sharp spatula between the meat and the skin. The skin will stick to the grill grate. I don't bother to flip the fillets.
Serve immediately.
Meanwhile, turn the grill up to "warp 10" heat for roughly 10 minutes. The stuck skin will turn to ash and can easily be cleaned off the grates.
- 1/2 cup olive oil (extra virgin)
- 1/4 cup soy sauce
- 1/8 cup fresh lemon juice (basically the juice from 1 medium lemon)
- 1/2 tsp dried dill
- healthy pinch (maybe 1/8 tsp) ground cloves
Combine all of the above in a large bowl and whisk to thoroughly emulsify. Add salmon fillets (skin on) and make sure that they are all coated thoroughly. I normally let the fillets sit in the bowl for 20 minutes, or so.
Grill skin side down over med-high direct heat (you're going to get flare-ups from the oil).
When done (it only takes a few minutes) slide a large, sharp spatula between the meat and the skin. The skin will stick to the grill grate. I don't bother to flip the fillets.
Serve immediately.
Meanwhile, turn the grill up to "warp 10" heat for roughly 10 minutes. The stuck skin will turn to ash and can easily be cleaned off the grates.
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