Recipe courtesy of
Emily Weinberger
for
Food Network Kitchen
Recipe courtesy of
Emily Weinberger
for
Food Network Kitchen
Watch how to make this recipe.
The Best Grilled Salmon
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- Level: Easy
- Total: 1 hr 40 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 546
- Total Fat
- 42 g
- Saturated Fat
- 6 g
- Carbohydrates
- 7 g
- Dietary Fiber
- 1 g
- Sugar
- 3 g
- Protein
- 36 g
- Cholesterol
- 94 mg
- Sodium
- 526 mg
This easy grilled salmon recipe really is the best -- you get a perfectly cooked, moist and flaky fish with a delicious crispy skin. The flavor profile is salty from the capers, tangy from the lemon, herbaceous from the tarragon, a touch sweet from the brown sugar and packs a bit of spice from freshly ground black pepper. Not surprising, the first key to success is the type of fish you buy. Look for a center-cut piece of salmon that's about 1 1/2 pounds and at least 1 inch thick. The fish should have a subtle and fresh smell, like the sea. Make sure that the salmon skin has been descaled. If you are lucky enough to buy your seafood from a fish counter, you can ask for the scales to be removed. If not, you can remove them by rubbing the dull side of a chef’s knife back and forth over the top of the scales to dislodge them. (The scales will cause the fish to stick to the grill and are unpleasant to eat if you plan to munch on the skin) Last, make sure the skin is completely dry before cooking — leaving the fish uncovered in the refrigerator for an hour before you season it will do the trick.
- Level: Easy
- Total: 1 hr 40 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 546
- Total Fat
- 42 g
- Saturated Fat
- 6 g
- Carbohydrates
- 7 g
- Dietary Fiber
- 1 g
- Sugar
- 3 g
- Protein
- 36 g
- Cholesterol
- 94 mg
- Sodium
- 526 mg
Ingredients
Directions
- Add the vegetable oil, Dijon, tarragon, garlic, lemon juice, 1 tablespoon of the capers and the brine to a blender. Blend until smooth. Pour the sauce into a quarter sheet pan (or a rimmed baking sheet). Place the salmon skin-side up on a cutting board. Pat the skin completely dry with paper towels. Run the back of a chef’s knife (or use a metal spatula) back and forth over the skin 7 or 8 times to remove as much moisture as possible along with any scales that may have been missed. Wipe the knife clean and repeat one more time. Place the salmon flesh-side down on top of the sauce. Refrigerate for 15 minutes.
- Meanwhile, combine the lemon zest, brown sugar, black pepper, 1 teaspoon salt and the cayenne pepper if using in a small bowl and set aside.
- Heat a grill to medium-high heat and preheat for 15 minutes. Remove the salmon from the sauce and place onto a clean, dry surface, skin-side down. Press the lemon zest mixture all over the flesh of the salmon.
- Clean and oil the hot grill grates very well by rubbing an oil-soaked rag or paper towel over them using tongs. Carefully place the salmon skin-side down on the grill (take care to not get the skin wet, and if you do, pat it dry) so the short side of the fillet is facing you. Grill the salmon until the skin releases from the grates easily and the salmon is turning opaque around the edges, about 10 minutes. Using tongs, lift a corner of the fillet and carefully slide a large metal spatula under the skin, lifting with the tongs as you go. Flip the salmon in one decisive motion and let cook about 2 minutes for medium-rare, or longer if you like your fish more cooked. Transfer the salmon to a platter, skin-side up, and let sit for 5 minutes.
- Meanwhile, pour the remaining sauce from the baking sheet into a small skillet and add 1/4 cup water. Bring to a simmer over medium heat, whisking constantly and shaking the pan back and forth so the sauce does not break, until it is simmering around the edges and heated through, 5 to 6 minutes. Stir in the remaining 1 tablespoon of capers and transfer the sauce to a small bowl. Cut the salmon into 4 portions with a sharp knife. Serve with the sauce on the side.
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