Total Confidence Grilled Salmon
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This week I’m cooking a big piece of fish in the great outdoors! A few techniques teamed up to ensure the results I was looking for, something I also love because it is a reminder that various bits of knowledge I’ve picked up over the years can find each other to make something new. For this dish, I combined my love of the grill with the patented Kill It On The First Side™️ method, brought in the GOAT that is cast iron to take the “scary grill grates” part out of it, and relied on oil to banish any other sticking opportunities.
If you cook salmon this way, the skin will always be crisp, but never overcooked; the fillet slides freely in the skillet, and because you don’t turn it until the very end, the chance of ripping or mangling the fillet drop to zero.
Pride in a recipe is a weird thing. It can be hard to measure success. Is it about how it tastes, how it photographed, how many people want to cook it, or video views? Intangibles aside, this grilled salmon recipe made me feel all puffed up. The objective was to write a recipe that would not only give beginner grillers a ton of confidence, but also potentially encourage experimentation for those of us who think we know it all. When we wrapped this video and everyone on crew was huddled up in my backyard, happily eating super crunchy salmon skin and reaching over for more charred lemon vinaigrette, I gave myself a moment to enjoy the feeling of nailing it.
The written recipe for Grilled Salmon with Charred Lemon Vinaigrette is posted below as a PDF and plain text for paid subscribers. Thank you!! Your support goes right back into my work developing recipes, shooting videos, and writing about all of it. If you’re reading this, please hop the fence and join us!
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